These homemade scallion cheddar English muffins are perfect for breakfast or a snack, featuring a fluffy interior, a golden-brown crust, and savory flavors from scallions and cheddar cheese.
1. In a large mixing bowl, combine 1 cup of warm water, 2¼ tsp yeast & 1 tbsp honey. Let stand for about 5 minutes until foamy.
2. While your yeast is proofing, shred the cheddar cheese and chop the scallion onions.
3. Add 3½ cups flour, 1½ tsp salt, chopped scallions, and shredded cheddar cheese to the large bowl with your proofed yeast, stirring until a shaggy dough forms.
4. Transfer dough onto a floured surface and work with your hands to form a dough ball, adding more flour as needed if too sticky. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hour, until double in size.
5. Divide dough into 8 equal pieces and roll into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 minutes while your oven preheats.
6. Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium-high heat. Dip each side of the dough ball into a bowl of cornmeal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium-low if they are cooking too quickly.
7. Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving. Enjoy!
