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In a large mixing bowl or kitchen aid bowl, combine the water, sugar, and active dry yeast. Let sit for about 5 minutes or until it becomes foamy.
To the same bowl add milk, sourdough discard, flour, and salt. Place on your kitchen aid and start mixing. Once a ball forms knead for 8-10 minutes.
Form dough into a ball, place back in bowl, and let sit for 1-2 hours or until it doubles in size.
Add parchment paper or a silicone mat to a large baking pan. Sprinkle with cornmeal. Set aside.
Punch down dough, add dough to a clean counter top, and divide dough into 10-12 pieces.
Roll into a ball and then flatten. Place on baking pan. Repeat until all are formed. Sprinkle top of English muffins with more cornmeal. Let rest for 30 minutes.
Heat a non-stick skillet or griddle over medium heat.
Gently transfer the risen dough rounds onto the heated skillet or griddle. Cook for about 5-7 minutes on each side, or until golden brown. Adjust the heat if necessary to prevent burning.
Once cooked, transfer the English muffins to a wire rack to cool completely.
To serve, split the English muffins with a fork and toast them. Serve them with your favorite spreads or fillings.