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).

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.

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 bacon, shredded cheddar cheese and chives by sprinkling a portion of it 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 bacon, cheddar, and chives are evenly distributed throughout the dough.

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.

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 the dough 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.

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.

Once the bacon cheddar chive sourdough English muffins have finished their second rise, preheat the oven to 350 degrees F. 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 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.