Turn on the oven for a few minutes, then turn it off keeping the door closed (If you have a nice warm spot in your house that these can rise, you can skip this part). Line a baking sheet with parchment paper, grease four English muffin rings and arrange them on the baking sheet. Set aside.
In a small glass measuring cup, add the warm water, honey and yeast. Stir gently until incorporated and set aside to proof. After about 5 - 8 minutes, the yeast should have grown and become puffy. If not, your yeast is likely not active, or you water wasn't the right temperature.
Meanwhile, whisk the dry ingredients together. In a separate bowl, beat the wet ingredients together. Add the wet ingredients, followed by the proofed and mix until combined. Don't overmix the dough.
Divide it between the four prepared English muffin rings. Place them in the warm oven (or in a warm spot in your house) and let them rise for at least 20 minutes until they're puffy and nearly doubled in size.
If you're proofing them in the oven, take them out then preheat the oven to 350 degrees F.
Bake at 350 degrees for 20 - 30 minutes. If they start to brown too quickly, cover the tray with aluminum foil to finish.
Cool on a wire rack until completely cool. Slice in half and toast.