Sourdough Crumpets Recipe: Light, Bubbly, and Homemade
Sourdough crumpets are a delicious way to enjoy the tangy flavor of sourdough in a soft, spongy treat. They can be made with sourdough discard, which makes them practical and waste-free. I like to make a dough with higher hydration than discard alone. This creates a lighter texture and more of the signature holes that make crumpets so special.
How to Make Sourdough Crumpets
The batter is key to great results. Crumpet batter usually has high hydration. It should look loose, sticky, and pourable, but not runny. As the crumpets cook, bubbles form on top. These bubbles create the classic open texture. You can also pop some with a skewer, toothpick or knife to encourage larger holes.
Cook the crumpets slowly over low heat. I use a pancake pan with built-in rings. The shape keeps the batter in place and prevents spreading. Oil the pan lightly, then fill the rings without overfilling. The batter will rise slightly while cooking. Once the tops set, flip the crumpets carefully. Cook the second side for just one or two minutes to finish.
Cooking with and without Rings
My pancake pan has rings built in, which makes cooking easy. However, you can use separate crumpet rings as well. Oil them first and place them on a heated pan before filling. For a rustic version, you can even cook freeform crumpets in a nonstick pan. They will spread more but still taste delicious.
Always cook over low heat. This allows the tops to set while the inside stays soft. If you rush the process, the bottoms may burn before the middle cooks through.
Serving Sourdough Crumpets
These crumpets work for both sweet and savory toppings. For sweet, try butter and jam, honey, or chocolate spread. For savory, add avocado, smoked salmon, or a poached egg. The open texture soaks up spreads and makes every bite flavorful.
Sourdough crumpets are a simple yet impressive treat, perfect for breakfast, brunch, or a cozy snack. With a little patience and attention to hydration and heat, anyone can make light, bubbly crumpets at home.
A Note on Crumpet History
Early crumpets were richer and made with eggs, milk, and flour, cooked on a griddle much like small pancakes. Over time, the recipe changed. By the Victorian era, crumpets became the yeast-raised, egg-free batter breads we know today, prized for their light texture and signature holes. Modern variations sometimes add eggs or milk again, but the classic version is simple and egg-free. You can read more about the origins of crumpets in this Britannica article.
I use a kitchen scale for this recipe to ensure accuracy, so the measurements are given in grams rather than cups.
Sourdough Crumpets Recipe
Equipment
- Pancake pan or crumpet rings
Ingredients
- 120 g bread flour
- 1 tsp sugar
- 140 g water
- 1/4 tsp salt
- 1/2 tsp baking soda
Video
Instructions
Step 1: Mix ingredients
- In a bowl, combine 120g bread flour, 1 tsp sugar, 140g water, and 100g sourdough discard. Mix well until fully incorporated. Cover the bowl and let the mixture rest overnight, or for 6–10 hours at room temperature.
Step 2: Add salt and baking soda
- After the resting period, add 1/4 tsp salt and 1/2 tsp baking soda to the dough. Gently mix until evenly distributed.
Step 3: Rest the dough briefly
- Cover the dough again and let it rest for 10–15 minutes. This helps the soda activate and the dough relax.
Step 4: Prepare the pan
- Lightly oil a pancake pan with built-in rings. Heat the pan over medium heat. The rings will shape the crumpets and keep them from spreading too much.
Step 5: Fill the rings
- Spoon the dough into the rings, making sure not to overfill them, as the crumpets will rise slightly while cooking.
Step 6: Cook the tops
- Reduce the heat to low and cook undisturbed until the tops set, about 8–10 minutes. Bubbles will form on the surface—pop some gently with a toothpick, skewer, or knife if you want more pronounced holes.
Step 7: Flip and cook the other side
- Once the tops are set, flip the crumpets carefully and cook for 1–2 minutes on the other side until lightly golden.
Step 8: Cool on a wire rack
- Remove the crumpets from the pan and let them cool on a wire rack. This prevents the bottoms from getting soggy and keeps them airy.
If you’re looking for more ways to use up discard, try my sourdough discard sandwich bread—it’s soft, flavorful, and perfect for everyday use.
And if you don’t have a starter yet, check out my guide on how to make sourdough starter from scratch so you can start baking your own sourdough creations at home.