Sourdough Crumpets
There are few better uses for sourdough discard than crumpets. With just a handful of ingredients and a little fermentation, the batter transforms into something deeply flavorful—tangy, airy, and full of the signature holes that make crumpets perfect for soaking up butter and jam.
This version came out of Sunday Bake Club, where I’m always looking for ways to turn everyday kitchen byproducts into something intentional. The discard provides complexity and structure, while a touch of baking soda at the end creates that classic crumpet lift and honeycomb interior.
They cook quickly in a skillet, such as my favorite Kuhn Rikon Culinary Fiveply Skillet, and are best enjoyed warm, with plenty of butter.
Yield
6–8 crumpets (depending on ring size)
Ingredients
Crumpet Batter
260g sourdough discard
130g all-purpose or bread flour
130g warm water
6g salt
8g sugar
To Finish
7g baking soda
Instructions
Prepare the Batter
In a mixing bowl, combine sourdough discard, flour, warm water, salt, and sugar.
Whisk until smooth and fully incorporated. The batter should resemble a thick pancake batter.
Cover and let rest at room temperature for 1–2 hours, until lightly bubbly.
Activate the Batter
Just before cooking, whisk in the baking soda.
The batter will immediately become airy and slightly foamy.
Cook the Crumpets
Heat a skillet or griddle over medium-low heat.
Lightly grease crumpet rings and the pan.
Place rings in the skillet and fill each about ¾ full with batter.
Cook slowly for 6–8 minutes, until the tops are full of holes and mostly set.
Remove the rings and flip the crumpets briefly to lightly toast the tops, about 30–60 seconds.
Notes
Low heat is key to allow the holes to develop before the bottoms overbrown.
If the batter feels too thick, loosen with a tablespoon or two of water.
Crumpets freeze well and reheat easily in a toaster.
