Sourdough Crumpets
Sourdough Crumpets! A generous dose of sourdough discard accentuates the flavor and texture of this classic British treat. Top them with lots of creamy butter for a cozy breakfast or a tea-time snack.
Table of contents
Why you’ll love these Sourdough Crumpets
Ok, sourdough baker, I guarantee you’ll be smitten with the golden, crispy exterior, soft, fluffy interior and slightly tangy flavor of these Sourdough Crumpets. You are in for a real treat.
Because this recipe uses a whole cup of sourdough discard, you’ll want to make this recipe when you need to feed your starter.
Make a batch of sourdough crumpets and store them in the freezer to enjoy at a moment’s notice.
If you don’t already have one, I can show you how to make a sourdough starter and how to feed a sourdough starter.
Ingredients
Ingredient Notes
- Sourdough Discard – This recipe was developed using unfed 100% hydration starter. If your starter is a different hydration you will need to adjust the flour or liquid in the recipe accordingly.
- All Purpose Flour – Medium protein all purpose flour makes a crumpet with a soft yet slightly chewy crumb.
- Milk – adds flavor plus a little fat and sugar to the batter. This gives the crumpets and soft and luscious texture.
- Baking Soda – After an overnight slow-rise in the refrigerator, baking soda is added to give the batter a big boost when it hits the heat of the pan. This helps create the bubbly crumpet crumb.
Process Photos
See the recipe card for detailed measurements and instructions.
- Feed your starter with milk, sugar and flour then set it aside to ferment at room temperature for 3-4 hours. Refrigerate the batter overnight.
- The next day add the water, baking soda and salt to the batter.
- Set the batter aside to rise for 1 hour.
- The baking soda will make the batter light and bubbly.
- Meanwhile, preheat a lightly oiled skillet and preheat the crumpet rings in the skillet.
- Pour the batter to fill the rings half way.
- Let the crumpets cook until the sides are set and the top is bubbly. Adjust the heat as needed to bake the crumpets at a slow, steady pace.
- Remove the rings from the crumpets.
- Once the tops are set, flip the crumpets and bake the other side.
- Enjoy the crumpets hot off the griddle. To eat later, cool the crumpets completely then pack into freezer bags.
How to Serve Sourdough Crumpets
Enjoy them hot off the pan. Immediately butter the top. Finish with jam or honey if you’d like.
If your crumpets don’t form lots of little holes on top as they bake, you can poke it several times with a fork or toothpick as soon as it comes out of the pan or toaster. The holes will absorb the butter as it melts on the hot crumpet.
Storage
Sourdough Crumpets can be stored at room temperature for 1-2 days or frozen for a month. Unless you eat them hot from the pan, toast before serving.
More British Recipes
More Sourdough Recipes
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Sourdough Crumpets
Ingredients
- 8 oz sourdough discard (unfed starter)
- 12 oz whole milk (1 ½ cups, scalded and cooled to body temperature. )
- 1 ½ teaspoons granulated sugar
- 8 ½ oz all purpose flour (1 ¾ cups)
- 1 oz water (½ tablespoon, room temperature)
- ½ teaspoon baking soda
- 1 teaspoon table salt
Instructions
- In the bowl of a stand mixer or a large mixing bowl combine 8 oz sourdough discard with 12 oz whole milk (scalded and cooled) and 1 ½ teaspoons granulated sugar With the mixer running, add 8 ½ oz all purpose flour. Beat on high speed for 1 minute. Cover the bowl and set aside for at least 3-4 hours or until you see plenty of yeast activity. Set the bowl in the refrigerator overnight.
- The next day combine 1 oz water and ½ teaspoon baking soda in a small bowl. Pour the water into the batter. Add 1 teaspoon table salt and stir until well combined. Cover and set aside in a warm place for 1 hour.
- Preheat a skillet over medium heat. Brush the pan lightly with oil. Grease 4 crumpet rings with a light film of oil and put them into the preheated pan.
- Pour enough batter into each ring to fill about 1/2 way. Reduce the heat to medium-low and allow the crumpets to cook until the bottoms are golden brown and the sides are set, about 5 minutes. Lots of bubbles will form on the top. Adjust the heat as necessary to keep an even temperature. Remove the rings. When the batter is set on top flip the crumpets over the cook about another minute or so until lightly browned.
- Continue with the remaining batter. Enjoy immediately. You can store at room temperature for 1-2 days or freeze for a month then toast before serving.
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