The night before you want sourdough English muffins, stir in a glass bowl: flour, water, fed sourdough starter.

Cover it with a towel and let it sit at room temperature for 12- 24 hours. You can get away with a longer in the cooler months and the fermentation process can take less time in the summer if your house is hot.

After it has fermented, add to the mixture honey, salt, and baking soda*.

Preheat your cast iron skillet on high and add a little coconut oil.

Mix the ingredients together until they are fully incorporated. You will probably have to use your hands for this. The dough will be pretty thick. NOTE: If the dough feels runny, add a bit more flour. It should be workable, yet not stiff. If the English muffins turn out flat like pancakes, it is a good indication they need more flour. 

Divide the dough in 12 equal parts and drop each portion of dough into a hot cast iron skillet.

Reduce the heat to low for about 10 minutes so the dough has a chance to rise.

Let them cook until doubled in size. Turn the skillet up to medium/low and continue to cook until they are browned slightly on the bottom. Don’t try to flip them until they come up easily from the pan. The goal is to only flip them one time.

Cook them on the other side until browned. These English muffins have a tendency to cook on the outside before the inside is fully done. So, be sure to not turn the skillet up too high. If they are browned on the outside, but still not done on the inside, throw them in a 250 to 300 degree oven for 10 minutes or so. Alternatively, you can put a lid on and allow them to cook on low.

After they are cooked all the way through, slice them open and enjoy!