I have tried making English muffins a few times. Each time the flavor was good but I didn't end up with the open interior texture that I expect from storebought English muffins.
I let them proof for the amount of time recommended by the recipe- about an hour. I cooked them on an electric skillet. They took a bit longer to cook than the recipe called for- about 5 minutes per side if I recall.
What do I have to do to encourage the formation of large holes and an open interior texture in my English muffins?