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Heat a large cast iron skillet over medium-low heat.
Add flour, salt, and baking soda to a large bowl. Whisk together well.
Add in water, sourdough starter discard, and honey. Mix until it comes together. You could use a stand mixer if you prefer.
Knead the dough for a few minutes to help develop the gluten strands.
Roll dough out on a lightly floured surface about ½ inch thick with a rolling pin.
Use an English muffin cutter and cut out the dough. Continue rolling out and cutting dough until all the dough is used up.
Add a little oil to the cast iron skillet. Place English muffins in the pan. Allow to cook for about 5-6 minutes on one side, then flip and continue cooking for another 5-6 minutes. Allow to cool, then serve.