I’m an English Muffin fanatic. They’re complete breakfast heaven to me, especially when turned into a breakfast egg sandwich. I vaguely remember baking my first batch eight or nine years ago and as far as I remember, they turned out pretty good. So, now that I have time and space to do some baking again, Homemade English Muffins were on the top of my list.Recipe Inspiration and AdjustmentsAfter looking at a good 20+ recipes, I decided to work off of this one on allrecipes.com. After reading a bunch of reviews, I made a few changes.It seems that there are two keys to getting an English Muffin with the classic “nooks and crannies” they are famous for. First, make sure the dough stays soft and loose. This means not adding too much flour during the kneading process and kneading for a shorter length of time (about 5 minutes). Second, letting the dough rise only once (as opposed to the usual two for most breads) allows giant gas bubbles, rather than small uniform bubbles, to form. The muffin...
