In a large mixing bowl, whisk together sourdough starter, warm water, honey, and egg until well-combined.

While whisking, drizzle in melted butter, stirring until incorporated (it’s OK if it separates a bit).

Add the bread flour and the salt to the bowl and stir until a sticky dough forms, stirring until combined. It will resemble a thick pancake batter.

Cover the bowl and let the dough rest at room temperature for 30 minutes, then refrigerate overnight before proceeding.

Once dough has rested overnight, remove from refrigerator and allow it to sit, covered for at least an hour. Ideally the dough should be at room temperature before you begin cooking it.

Preheat oven to 350F (175C) and line a baking sheet with parchment paper. If desired, dust the baking sheet with cornmeal. Set aside.

In a skillet set over medium-low heat, melt about ½ Tablespoon of butter. Once butter is melted and skillet is hot, place English muffin rings in the pan (note: if your rings are not nonstick, spray them with cooking spray before using) and portion about ⅓ cup of dough into each ring. I use an ice cream scoop to do this. Use the back of a spoon to gently nudge the dough evenly into the ring. (remember, it’s sticky so it may not spread on its own). If not using rings: Simply drop the dough into the skillet and use the back of a spoon to nudge into a round-ish shape (it likely won’t be perfect, that’s OK).

Cook English muffins about 60 seconds. Once the bottom is golden brown, remove the ring and carefully flip. Cook until golden on both sides, then remove to prepared baking sheet.

Repeat with remaining dough, spacing English muffins at least 2” (5cm) apart on the baking sheet.

Bake for 12-15 minutes, until cooked through and English muffins reach an internal temperature of 205F (96C) when temped with an instant-read thermometer.

Allow muffins to cool before splitting open using the tines of a fork.