Mix or knead the dough for around 8 minutes until soft and smooth. Add to a clean bowl and cover with a lid or damp towel. Let it rise until doubled in size.

Punch down the dough and pull it onto a lightly floured work surface.

Push the dough out with your finger tips until it's around 3/4 inch (2cm thick). Use a round cookie cutter (3-4 inches in diameter) to cut out circles from the dough. Alternatively, divide the dough into 10 equal portions. Gently roll each portion into a smooth ball. Press each ball into a flat, round disc about 3/4 inch thick.

Lightly dust each side of the disc or dough circle with cornmeal or semolina. Let them rise another 30 minutes until lightly puffed.

Add 2 tablespoons of water to the bottom of an air fryer. Line the fryer with a sheet of parchment paper cut with holes and place around 4-5 English muffins on. The remaining English muffins can be placed in the refrigerator while the first lot cooks to stop them rising too much.

Cook the muffins at 320°F/160°C for 8 minutes. Remove the air fryer basket and discard any remaining water.

Flip the muffins and cook a further 5 minutes.

Let them cool on a wire rack and repeat with the remaining dough pieces.

Leftover English muffins can be stored in an airtight container for up to 5 days. They can also be frozen for up to 3 months.