In the morning mix together the sourdough starter, sugar (or honey if using), and water in a small jar until mostly dissolved. Then add the flour and mix until combined. Cover the jar loosely, and let it rest until doubled in size (6-8 hours).

**The dough can be mixed by hand or a stand mixer

In the evening, (once the levain has doubled in size), combine the levain, honey (or sugar if using), milk, and avocado oil (or melted butter if used). Stir to combine. Using cold milk is perfectly fine—it helps slow fermentation, making it ideal for a long overnight rise without the risk of overproofing.

Next, add the flour and salt until a shaggy dough is formed. It will be sticky- this is normal. Cover the bowl and let the dough rest for 20 to 30 minutes

After the dough has rested, begin incorporating the shredded cheddar cheese and everything bagel seasoning by sprinkling a handful of cheese and a light dusting of seasoning over the surface of the dough.

Gently stretch one side of the dough upward, fold it over the mixture, and sprinkle on another handful of cheese and more seasoning.

Rotate the bowl and repeat this process until all the cheese and seasoning are evenly distributed throughout the dough, being careful not to overwork it.

Then, gently knead the dough in the bowl or on a lightly floured surface for a few minutes until the inclusions are evenly distributed and the dough comes together. Add a dusting of flour as needed if the dough feels too sticky.

Pro tip: The dough will feel sticky—and may become stickier as you knead. To avoid overworking it or adding too much flour, let the dough rest for 10–15 minutes. This allows the gluten to relax, making it much easier to finish kneading afterward.

Once the dough has come together, is smoother, and slightly tacky cover it in a buttered bowl and let it rest for 20-30 minutes.

Perform 1 stretch and fold to the dough after it has rested, cover it, and let it rest overnight (8-10 hours) at room temperature (68-73 degrees F).

By morning, the dough should look domed, puffy, and well-risen.

Line a large baking sheet with parchment paper and generously sprinkle it with cornmeal. Also, prepare a separate plate with cornmeal for coating the dough rounds.

Turn the dough out onto a lightly floured surface, weigh it, and divide it into 10 equal pieces (about 90–100 grams each).

Gently shape each piece into a smooth ball by tucking the seams underneath and pulling the dough toward you to create surface tension. It is normal for the dough to be a little sticky use flour to assist with this.

Dip both sides in cornmeal and set the muffins on the parchment paper lined pan space slightly apart.

Cover the dough with oiled plastic wrap or a dampened towel and let them rest until doubled in size (3-5 hours) depending on the temperature in your home.

Pro tip: Place the tray in the oven with the light turned on for gentle warmth.

The sourdough English muffins are ready to be baked once they are doubled in size, airy, and puffy. They should be very light and delicate to the touch.

Once the everything bagel sourdough English muffins have finished their second rise, preheat the oven to 350 degrees F and heat a nonstick or cast iron skillet over low heat and add a tablespoon of butter.

Working in batches of 3 or 4, gently transfer the muffins to the skillet (lightly oil a spatula for easy transferring) and cook for about 3 minutes on each side, or until lightly golden and set on the surface.

Once the muffins are griddled, transfer them back to the parchment-lined sheet pan and bake for 12 to 15 minutes, or until fully cooked through. The internal temperature should reach 200–205°F (93–96°C) to ensure doneness.

Allow the sourdough English muffins to cool completely before splitting open with a fork to reveal the light, airy crumb. If you slice the English muffins while they’re still warm, the crumb may appear dense and gummy.

Everything bagel sourdough English muffins toast up beautifully and are the perfect match for cream cheese, avocado, breakfast sandwiches, or a swipe of garlic herb butter!

Allow everything bagel sourdough English muffins to cool completely before storing. For short-term storage, keep them in an airtight container at room temperature for up to 2 days.

For the best long-term freshness, freeze the muffins in a zip-top bag or airtight container. To reheat, simply toast them straight from frozen. This preserves their texture and flavor beautifully, just like they were freshly made.