Sourdough Crumpets
The most squidgy, crispy vessel for melted butter. Crumpets are a low-effort recipe that requires just a little patience while cooking, but the payoff is totally worth it.
Ingredients
Ingredient quantities shown in U.S. units.
Sourdough Crumpets
- ¾ cup180gSourdough discard (levain), see notes*
- ¾ cup105gAll-purpose flour
- ½ cup105gWater, tepid
- ¼ tsp2gBaking soda
- ¼ tsp1500 mgBaking powder
- ¾ tsp4500 mgSalt
- as neededas neededLight olive oil or neutral cooking oil
For Serving
- to tasteto tasteSalted butter
- to tasteto tasteHoney
- to tasteto tasteJam
- to tasteto tasteFlaky salt
Special Equipment
- Crumpet Rings or Ball Jar Lids
Method
Sourdough Crumpets
- Mix together the sourdough discard, flour, water, baking soda, baking powder, and salt until very well combined. Let the mixture sit for 20 minutes.
- Place a large nonstick or cast iron pan on the stove and fill with as many rings that will fit comfortably with a little space in between (you may need to do several rounds given the size of the pan). Drizzle the rings with light olive oil or neutral cooking oil and let the rings heat up over medium heat.
- When the rings are hot, spoon about 2 tablespoons of batter into each ring (or enough batter to rise about halfway up the side of the ring mold). If you notice the batter is too thick to easily spread within the center of the mold, add a small amount of water and mix until the consistency of thick pancake batter.
- Let the crumpets cook for roughly 8 minutes, or until the tops have bubbled nicely and are dry, and the bottoms are golden brown. Remove the rings and flip the crumpets, letting the other side cook for about one minute or until lightly browned.
- Serve hot! Ideally with lots of butter, honey, jam, and flaky salt.