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If you love English muffins but have never had a real freshly “baked” one and instead have always relied on those awkwardly packaged, stiff, store bought kinds then you owe it to yourself to changed that habit. They are easy to make and taste miles better than anything made in a factory. Being a yeast leavened bread it does take time to make, but most of that time is spent ignoring the dough and doing what ever else you feel like doing while the yeast does its thing.

If you are new to bread baking, this is a fantastic place to start! The recipe is incredibly forgiving. If you are already familiar with bread baking this can be a fun deviation from your regular bread baking routine. While making the dough will be familiar to you, this bread is actually fried instead of baked and, well, perhaps this is just a sign that I am a cooking geek, but little things like that are just SO awesome to me!

This recipe yields anywhere from 6 to 12 English muffins, depending on the size muffins you like. When I make this recipe I like to make 8. To me this provides the perfect sized muffins that are just slightly larger than the typical commercial type.