The Best Homemade English Muffins

Start by mixing the water, milk, dry active yeast, and sugar in a large mixing bowl. Whisk and allow the yeast to "wake up" and activate. The sugar helps nourish the yeast and feed it so it's super active.

Then, add the oil, whisk, and the flour and salt. Mix the dough using a wooden spoon. Then pour the dough out onto a very lightly floured work surface. Knead the dough for 2 minutes. Let it sit on the counter for 5 minutes. This autolyse step will give the flour a chance to absorb the liquid, which results in better gluten development, and an easier time of kneading.

Continue to knead the dough for about 8 minutes until the surface of the dough is smooth. Rinse out the bowl, and drizzle about a teaspoon of oil in the bowl. Place the kneaded dough back into the bowl, and cover with plastic wrap. Refrigerate the dough overnight, 12-18 hours.

The next day, remove the dough from the fridge and let it stand at room temperature for 30-45 minutes. Sprinkle a baking sheet with semolina flour, or finely ground cornmeal. Pour your dough out onto a floured work surface. Sprinkle the top of the dough lightly with flour, and roll the dough out to 1/2-inch thickness.

Use a 3-inch round cutter to punch out as many English muffins are possible from the dough. Flour the cutter in between each muffin so that it doesn't stick to the dough. Place the dough round onto the prepared baking sheet. Press the scraps together, and punch out a couple more muffins. You should get 12 English Muffins from this batch of dough. Cover the dough with a damp (not wet) clean kitchen towel to keep the English muffins from drying out. Let the dough proof at room temperature for about 2-3 hours or until puffy and slightly jiggly.

Heat a griddle or cast iron pan on medium/low heat. Drizzle about 1 tablespoon of avocado oil into the pan. Gently place the dough rounds into the pan, and cook for about 4 minutes on the first side. Flip, then cook for another 3-4 minutes on the second side. Check to make sure that the English muffins don't burn.

Let these Homemade English Muffins cool on a baking rack for at least 10 minutes before slicing them open.