English Muffins

This recipe has taken several weeks to get right. I've tried recipes from several trustworthy sources, but none of them baked up into the soft biscuits filled with the nooks and crannies that make English muffins so great. After several failed attempts, I was able to make the muffins that I had hoped for - soft, slightly chewy, and filled with nooks and crannies.

The key to this recipe is to use low heat and monitor the temperature of your skillet carefully. You may want to start by cooking one muffin at a time until you find the right heat setting for your stove.

Breads

Prep: 20 min
Rise: 2 hours
Cook: 40 min
Total: 3 hours
Yields 8 to 10 muffins

1 tablespoon butter, melted
Melt butter in the microwave on high, about 30 seconds. Pour into a medium mixing bowl.
1 ⅓ cup milk
Heat milk in microwave on high until hot, about 2 minutes. Pour into mixing bowl.
1 ½ tablespoons sugar or honey
2 teaspoons instant yeast
1 ½ teaspoon sea salt
Add honey, yeast, and salt to mixing bowl. Stir with a wooden spoon or dough whisk.
10 ounces all-purpose flour (about 2 cups)
Add flour to bowl and stir with a wooden spoon or dough whisk until well combined. Cover with plastic wrap and let rest for 2 hours.
2 tablespoons warm water
1 teaspoon baking soda
In a measuring cup, dissolve the baking soda in the water. Pour the mixture into the bowl with the dough and gentle fold it into the dough (like you would with egg whites) until fully absorbed.
cooking spray
Lightly grease and preheat a griddle to 300°F or preheat a cast-iron skillet over medium-low heat for 15 mintues. Lightly grease English muffin rings or biscuit cutters. The pan must be preheated completely or your first batch will not cook properly.
cornmeal
Lightly mist a ¼ cup measuring cup with cooking spray. Scoop ¼ cup of batter and pour it into the ring. Repeat with remaining rings. Lightly sprinkle tops of muffins with cornmeal.
As it bakes, the dough will slowly expand and rise to fill the ring. Cook until bottoms are golden brown and crisp and the top no longer looks wet, about 8 minutes.
Flip the muffins over, rings and all, and cook until the other side is also golden brown and crisp, about 8 additional minutes. If it takes less than this, your heat may be too high and they will be undercooked.
When both sides are done, remove from heat and let cool on a cutting board. Remove rings and turn muffins on their side so that they don't shrink.
Cool for at least 30 minutes before serving with butter or your favorite jam or jelly.