In a large bowl combine the sourdough starter, honey, water, and salt. Use a fork to whisk it all together.

To the same bowl add the whole wheat flour. Using your hands, lift the sides of the flour up and fold it towards the center to mix the flour with the water mixture. Keep doing this until you have a sticky dough and all the ingredients are mixed.

Cover the bowl with plastic and let sit on your counter overnight.

The next morning, preheat the Dutch oven on medium-high for 5 minutes.

Meanwhile, uncover the dough and add the baking soda. Again with your hands fold the dough in on itself several times until the baking soda is mixed in.

Using a dough cutter or chopping knife, divide the dough into 6-8 pieces, depending on your desired size. We like to do 6. Roll each dough into a ball with your hands, carefully tucking the sides of the ball down onto the bottom, so you have a smooth top and side surface.

When the Dutch oven is done preheating, add some coconut oil or butter to the bottom. Add the dough balls to the Dutch oven. Do not press down on the dough, just let it be thick and chunky. Make sure no dough balls are touching each other and that they have space to grow, which they will do. You also want space to flip them, so don’t overcrowd the Dutch oven - do them in 2 batches if you need to.

Turn the Dutch oven down to low temperature and cover it with the lid. This will allow the outside of the muffin to be crispy and the inside to be chewy. You want to cook the inside without burning the outside.

After 5-10 minutes, check one of the English muffins with a spatula to see if it’s properly brown on one side. If so, flip it. If not wait another 5 minutes.

Turn the stove back onto medium heat and cook another 5-10 minutes, keeping an eye on them. You want the top and bottom to be dark brown but not burnt.

Remove and serve with honey butter and eggs. Enjoy!