Pour the yeast mixture into a bigger bowl. Add the salt and butter and mix with a wooden spoon.
1 ½ teaspoons salt, 3 tablespoons butter
Add the flour and continue mixing with the wooden spoon until the dough starts separating from the sides of the bowl.
4 ½ cups all-purpose flour
Knead with clean hands until a soft and smooth ball of dough forms.
Grease a different bowl and place the dough in it. Cover with plastic wrap.
Let it sit for around 1 hour, or until dough doubles in size.
Punch the dough down - it should be moist, but not sticky (adjust with more flour if needed).
Dust a clean surface with cornmeal or semolina to help avoid sticking. Roll out the dough until it’s around ½ inch thick.
Cut the dough out into circles with a round cookie cutter (around 3 to 4 inches in diameter).
Place the circles onto wax paper and sprinkle the tops with cornmeal. Cover with a damp towel and let them rise again for 30 more minutes.
Fry in the electric skillet, covered, at 300ºF for about 12 minutes on each side, or until lightly browned. Transfer to a baking rack to cool.
To serve, cut in half and add ham, cheese and any desired condiments.
Notes
Nutrition information is for the English muffin only. It does not include the cornmeal, ham and cheese as those are optional and it is too difficult to determine the amount of cornmeal on each muffin.
Eat them within a few days for maximum freshness. To store properly, cover your muffins with plastic wrap or place them in an airtight container. They can be stored at room temperature for a few days or in the fridge to last longer. They can also be frozen for up to 3 months. Store the toppings separately.
Thaw frozen English muffins at room temperature and reheat them in the toaster, oven or directly in the electric skillet to crisp them up again. They can also be quickly reheated in the microwave from frozen.