Add all ingredients to a large bowl and mix together. Let it sit for 30 min to hydrate the dough and become stretchy

Take all the dough out and knead it in your hands or on a floured work surface. I like keeping in my hands to not dirty another surface 🙃 just squeeze and fold dough together for a couple min… this is the messy part! It will be stickyyyy and that's totally normal, just keep squeezing it all together and take it all off your fingers, add back into the bowl. Cover and let it rise for 12hrs or until doubled. You can also place in the fridge after 12hrs until the time you plan to shape and bake them!

When ready to bake (you still need to schedule an hr of rise time 🙃) roll the dough out onto a floured surface into a ½inch smooth blob (doesn't need to be a pretty shape since you'll punch out holes anyway!)

I use a wide mouth mason jar for the perfect little circles! Punch out as many circles as you can get out of the dough and add them to a parchment lined baking sheet. Cover with towel and rise for about an hour (they won't get big and fluffy, they will rise more when you cook!)

To cook, heat a large cast iron skillet over high heat, once hot, LOWER heat to medium low and add English muffins. Cook on each side for about 5 minutes until middle/sides look done and bottoms are toasty. If they look too burned on the bottom, lower heat even more!

Placed cooked ones back on the parchment lined baking sheet and repeat until they are all cooked. Store in airtight bag for up to 5 days or these are amazing to bulk prep and freeze for several months!