Sourdough Crumpets Recipe
Light, airy, and tangy, these sourdough crumpets are made using sourdough discard and a higher-hydration dough for extra bubbles and softness. Perfect for sweet or savory toppings!
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.