Whisk together King Arthur® White Whole Wheat Flour (2 2/3 cup), Kosher Salt (1 1/4 teaspoon) and Instant Dry Yeast (2 teaspoon). Add lukewarm Milk (1 1/2 cup), Honey (1 tablespoon) and Oil (1 tablespoon). Stir until combined. Cover bowl with tea towel or plastic wrap. Refrigerate overnight.
Remove the dough from the fridge 2 hours before you plan to bake the English muffins.
Dissolve the Baking Soda (1/4 teaspoon) in Water (3 tablespoon). Add it to the batter and stir to combine. Let the dough rest 10 minutes.
Heat a griddle or cast iron skillet over medium heat. Mist the griddle and the inside of the rings with spray oil, then dust the inside of the rings with Cornmeal (to taste). Cover the cooking surface with rings then dust the pan inside the rings with more cornmeal.
Using a 1/3 cup measure, scoop dough into the rings. Sprinkle tops of dough with more Cornmeal (to taste). Cook for 10 to 12 minutes
Flip muffins, and cook for another 10 to 12 minutes. When both sides are evenly golden brown and crisp, transfer muffins to cooling rack.
Let cool briefly then pop out rings. Let the muffins cool for at least 20 minutes before splitting them open with a fork.