I’m not sure why I started buying English Muffins.  Maybe it was the memory of that chewy toast that seemed just the right size for breakfast.  Maybe it was just that they were on sale.  I’d been buying them regularly for a couple months when I stumbled across this recipe on NYT.  The whole wheat was what caught my eye.  I felt like the majority of store bought English Muffins tasted the same, and were just a vehicle.  The idea of a hearty little roll-substitute sounded great.