These healthy, homemade sourdough English muffins are the perfect use for your extra sourdough starter. Cooked to perfection in a frying pan and filled with the expected nooks and crannies these muffins are amazing toasted and topped with butter and jam for breakfast, or filled with your favorite sandwich items for a quick lunch.
Once combined, add flour to mixture. Stir well to combine.
Add ground flaxseed, poppyseeds or caraway seeds at this point so they can sour along with the rest of the dough.
Cover and let dough sit 8-24 hours.
Drizzle in honey, if using.
Dust work surface with flour, or pour about a tablespoon of olive oil onto the counter, spread it around, and rub your hands together.
Dump dough onto the flour or oiled spot, and knead for 2 to 3 minutes. You want to thoroughly incorporate the salt, baking soda and honey.
Dust hands with flour. Pick up each portion and gently shape it into a muffin. I aim for about 1 finger thick and 2 1/2 inches wide.
Cover with a dish towel and let rest for 45 minutes to 1 hour.
Carefully transfer muffins to griddle or skillet and cook approximately 5 minutes per side.