These are really good. But they are a little to sweet. Next time I'll cut the honey in half. I made these to use with Eggs Benedict and they tasted great. Also I started them on a greased griddle cooked them about 8 minutes per side then finished them off in the oven. Thanks!

Wow, these English muffins were fantastic! I bought farm stand honey & jelly to give as gifts for Christmas and was looking for something homemade to go along with them. I made these muffins, exactly as the ingredients called for. I did let them rise a few times as someone suggested for the extra nooks & crannies and dusted the top and bototm with corn meal. I got a call from every person I gave these to the next day with rave reviews. My husband was so jealous I had to make him a batch. Don't let the yeast and rising dough scare you. These were easy to make and were delicious. I have been told I have to make them every year now. New tradition! Thanks

Maybe I did something wrong... didnt rise, turned out tough and bland. I will try again to see if I get better results though.

Delicious! Reduced the honey by 1/3. Kneaded the dough and let rise to 2bl, punched down and then placed in the fridge. Dough more than doubled overnight . Took the dough out and rolled cold, cut with a 28oz can, let them rise once more and dusted with semolina instead of cornmeal and griddled instead of baking. I halved the recipe and made 12. I will definitely use this recipe many times in the future.

Really good. Very light and fluffy, although you can distinctly taste the honey in them. Good option when you don't have store-bought available.

First time making bread at all, let alone english muffins. I and my kids, as well as my mother loved these. I followed the base recipe as described, except I did not have honey, so I used Karo corn syrup (which seems fine except you don't get that really nice subtle honey flavor) instead. They baked perfectly and fast.. and came out looking amazing. Opened one with a fork, and was shocked to see all the nooks and crannies you would expect in store bought. I know for a fact that I sort of flubbed the dough making part in a few ways... this was my first attempt at making any dough at all. The Muffins, were good, but the taste was a bit flat, and they were more dense than expected. After a couple days, they seemed even more dense. I know that is a result of improper mixing, needing, and yeast proofing problem I had... but with all the slight mistakes, and learning curve, I KNOW these will come out awesome the next time I make them.,, guaranteed! I am looking forward to it as well, because even the messed up version I made, was really good on a lot of levels. We ate them all! made egg sandwiches, used them with butter... cream cheese and jam and one of the FAVORITE things my kids like with english muffins (which is why we buy them really) little pizzas! toast em, some pizza sauce, cheese and any toppings, then bake for a few minutes. These were great for the especially since they were more sturdy. I will update on next batch.

This is an absolutely wonderful recipe! I did slightly change the way I make them and I love the result. I pricked them with a fork right after cutting them and then I let them stand for about 20 minutes until they got puffy. I dusted them with white cornmeal and I then grilled them on a griddle for 10 minutes on each side. I loved the results! :-)

Nothing like an English muffin. Made the extra dough into jalapeno cheese buns and they were tasty. Will keep looking for an English muffin recipe

This is a great recipe that I will be making again. I only used 1/2 c. honey and raised 3 times. They came out soft with small nooks and crannies, but had a great flavor. I was amazed by how long they stayed fresh. Once cooled, I stored them in a Zip Loc bag on Sunday and by Friday they were still fresh. Great toasted with butter and homemade strawberry jam!

I followed the advise of other reviewers and let them rise three times. Then I pan fried them in a tiny bit of oil. Delicious.