In a large bowl combine all ingredients except for the cornmeal. Use your hands to mix until combined. Cover and let rest for 1 hour.

Turn dough onto a floured surface and knead for 5 minutes.

Put the dough back in the bowl and allow to rise on the counter at room temperature for 10-12 hours or overnight.

Turn the dough onto a floured surface. Flour the top of the dough and press it out to 1/2 inch thickness.

Use a 3 inch biscuit cutter and cut the dough into rounds. Place the rounds on a parchment lined baking sheet sprinkled with cornmeal. Sprinkle the tops with cornmeal as well.

Cover the rounds with a tea towel and allow to rise for one hour.

Preheat a non-stick skillet over medium low heat.

Place 4 English muffins in the skillet and space them 2 inches apart. Cover and cook for 4 minutes.

Flip the muffins over and cook for an additional 4-5 minutes.

Remove from skillet and repeat with remaining muffins.

Store extra English muffins in a zip top baggie after cooling for up to 5 days.