In a large mixing bowl, stir together the flour, water, salt, sugar, and yeast with a sturdy spoon or dough whisk, adding additional water, if needed, until it's evenly moist with no dry pockets. I added about an additional 1/3 cup of water but this can vary. The dough will be very shaggy and sticky.
Spray a piece of plastic wrap with non-stick cooking spray and lay it loosely over the top of the mixing bowl. Place the bowl in a warm, draft-free place until the dough looks puffy and bubbly, and has risen to about double it's original size. This should take about an hour.
Line a baking sheet with parchment paper and sprinkle it generously with cornmeal.
Use oil or non-stick cooking spray to generously grease your hands and divide the dough into 16 equal pieces. Drop each piece on to the prepared baking sheet. Lift one piece of dough and use your hands to shape it into a smooth, round disc, tucking the edges underneath. Set the dough round back down on to the baking sheet and flatten it slightly so it is about 1/2- to 3/4-inch thickness. Repeat with the remaining balls of dough. When done, sprinkle the tops with a little additional cornmeal.
Cover the baking sheet loosely with oiled plastic wrap and let rise for 20 to 25 minutes, or until beginning to look just a little puffy again.
Preheat oven to 375 degrees F.
Preheat an electric griddle (I used my pancake griddle) to 325 to 350 F and spray lightly with non-stick cooking spray. If using a stovetop griddle, turn heat to LOW and spray lightly with non-stick cooking spray. Transfer the dough to the preheated griddle and cook for about 5 to 7 minutes before flipping carefully. Cook for 4 to 7 minutes more, or until the English muffins are golden brown on both sides.Cook in batches wiping down the surface of the griddle between batches to remove any browned cornmeal and spray with additional nonstick cooking spray.
When the English muffins are browned to your liking, use tongs to transfer them to a clean baking sheet and bake in the preheated oven for 4 to 5 minutes or until the interior temperature reaches 200 F degrees. To test for doneness, insert an instant read thermometer through the center of the muffin, from the side.
Remove from oven and transfer English muffins to a wire rack to cool completely.