Step 1

The night before you want sourdough English muffins stir in a glass bowl 2 cups flour, 1 cup water, 1/2 cup fed sourdough starter.

Step 2

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.

Step 3

After it has fermented, add to the mixture 1 tablespoon honey, 1 teaspoon salt, and 1 teaspoon baking soda.

Step 4

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

Step 5

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.

Step 6

Divide the dough in 12 equal parts and drop it in your cast iron skillet.

Step 7

Keep it on low for about 10 minutes so the dough has a chance to rise.

Step 8

Let them cook until doubled in size. Turn the skillet up to about 3 or 4 (not quite medium) and continue to cook until they are browned slightly on the bottom.

Step 9

Don’t try to flip them until they come up easily from the pan. The goal is to only flip them one time.

Step 10

Cook them on the other side until browned.

Step 11

These English muffins have a tendency to cook on the outside before the inside is full done. So, be sure to not turn the skillet up to 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.

Step 12

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