Combine all of the ingredients except the semolina or cornmeal in a large bowl. Mix until a wet dough forms.

Place the dough in the bowl of a stand mixer and using the flat paddle, beat the dough for 5 minutes.

Scrape the sticky dough into a ball and place in a bowl. Cover with a towel and allow to rise for 2 hours.

Prepare a griddle or skillet for cooking. Sprinkle the pan with cornmeal or semolina.

Gently press down the dough and divide it into 16 pieces. Shape each piece into a 3 inch round disc.

Place the dough discs onto the cold griddle or cold skillet. Cover and let them rise for 20 minutes.

Turn the heat to low and cook the English muffins for 10-15 minutes per side or until the bottoms are golden brown and the interior is cooked through. The inside of the muffins should cook to at least 175 degrees.

Remove the muffins from the griddle or skillet and let them cool before serving.

Cut the English Muffins with a fork instead of a knife to see more nooks and crannies.