In the bowl of a stand mixer (Bosch, KitchenAid), combine flour, salt, honey, active starter, water, and butter. Mix until just combined — no need to overwork it. Note this can also be done by hand.

Cover the bowl with a tea towel and let the dough rest for 30 minutes. Then, complete one set of stretch and folds to strengthen the gluten.

After another 30 minutes, do a second set of stretch and folds.

Cover the bowl with an plastic wrap or elastic net cover (like this one on Amazon) and refrigerate overnight for a slow, flavorful ferment and overnight rise.

The following morning, portion the dough into 110 g (3.5 oz) equal pieces and roll them into a smooth round ball on a lightly floured work surface. Place them on a parchment paper or a tray and cover lightly. Let them rest in a warm place. They will need a rise time of approximately 2 hours, or until doubled in size.

Preheat a cast iron skillet over medium heat to medium-low heat. Place muffins in the pan, cover, and cook for 4 minutes per side, until golden brown.

Transfer to a baking sheet and bake at 350°F for 12–15 minutes to ensure they’re cooked through. The finished homemade sourdough english muffins will be around 2-inch thickness.

Cool Completely

Cool the muffins on a wire rack before slicing. They’ll firm up beautifully as they rest.