English Muffin Recipe

Mix the butter, warm water, and yeast in a bowl until a smooth batter forms

Let it rest for 3 minutes to allow bubbles to form

Heat the milk and yogurt mixture until it's lukewarm (if necessary, don't worry as this won't affect the recipe)

Add the flour on top of the yeast mixture

Add the salt and milk, and mix well

Beat for 3 minutes until the dough is sticky and elastic

Let it rest covered with plastic wrap for 1 hour to allow it to double in volume

Dissolve the baking soda with 1/4 cup of warm water

Add it to the dough and mix for 1 minute

Cover and let it rest for another 30 minutes

Heat a non-stick skillet (preferably cast iron) over low heat

Coat a few metal rings or muffin liners with cooking spray

Divide the dough into 14 equal portions and shape each portion into a ball, placing them in the prepared rings

Cook for about 10-12 minutes on the first side, until bubbles form and the surface is almost dry

Flip and cook for another 5-7 minutes, or until golden brown

Let cool on a wire rack before serving.