The evening before baking, mix all the ingredients by hand or use a dough whisk until well combined. If using a stand mixer with a dough hook, mix until the dough begins to pull away from the sides of the bowl, then hand-knead on a floured surface for a couple of minutes.
Cover and let rest for an hour.
Turn the dough onto a floured surface and knead for 5 minutes.
Place the dough in a greased bowl and cover. Let stand at room temperature (75° F) for 10-14 hours.
Turn the dough onto a floured surface. Sprinkle flour on top of the dough and press it out using your fingertips to a ½-inch thickness.
Use a 3-inch biscuit cutter to cut the rounds. Sprinkle cornmeal on a parchment-lined baking sheet and place the rounds. Sprinkle cornmeal on the tops. Cover with a towel and allow to rise for an hour at room temperature.
Preheat a non-stick electric skillet to 300° F or a non-stick skillet on the stove on low heat.
Place muffins in the skillet spaced 2 inches apart. Cover and cook for about 4 minutes.
Turn them over and cook for an additional 4 minutes or until the center temperature reaches 200° F.
ENJOY!
Notes
Consider adding spices, raisins, or nuts.
If using a cast-iron pan, add a little butter to help prevent the dough rounds from sticking to the pan.
Let the English muffins cool completely before slicing, or the centers might appear gummy and undercooked. Keep it old school and use a fork to split them open.