About 1 year ago I began the quest for a good English muffin recipe, and
after MANY disasters, I have been delighted with King Arthur Flour Co's
Sourdough English Muffins (recipe is on their web site.) I find that I
don't like to let the sponge go more than 6 hours and they have to be
cooked at just the right temperature on the griddle (just cooler than
pancakes.) As far as fancy rings and cutter, I have disregarded them all
in favor of a Rubbermaid container to cut the rolled out dough.
Good luck!