Use sourdough starter discard to make crumpets without the lengthy rising time. Crumpets make for a delicious breakfast or afternoon tea.
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What Are Sourdough Crumpets?
Sourdough crumpets are a version of the classic breakfast bread leavened with sourdough starter instead of the typical yeast. Instead of (or in addition to) commercial yeast, sourdough bread is made with wild yeast, which is found on many foods, including flour. Bakers can use excess sourdough discard to make crumpets, which require no further rising, fermentation, or hydration time before griddling.
What Is a Crumpet?
A crumpet is a small round type of bread that's made on a griddle. Crumpets are similar in size and texture to English muffins, which are more well-known in the United States. Like English muffins, crumpets are cooked on a griddle on top of a stove, and they have a spongy texture filled with little holes.
How to Serve Crumpets
Crumpets are typically served for breakfast or afternoon tea throughout the United Kingdom and in many of the English-speaking countries associated with the former British Empire, especially in Australia, Canada, South Africa, and New Zealand. In Scotland, crumpets may include raisins or other dried fruits.
Crumpets may be served warm directly from the griddle, though they may also be removed from the griddle while partially cooked for later toasting in a toaster. While crumpets are typically served with butter and jam, they may also be eaten with other sweet or savory spreads.
Simple Sourdough Crumpet Recipe
makes
20 crumpetsprep time
10 mintotal time
45 mincook time
45 minIngredients
- 1
In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.
- 2
Add the warm water, sourdough starter, and melted butter to the dry ingredients.
- 3
Preheat an electric griddle to 325 degrees Fahrenheit or heat a nonstick or cast iron frying pan on medium-low heat on the stovetop.
- 4
Grease the griddle and crumpet rings lightly, then place on the griddle as many crumpet rings, English muffin rings, egg rings, or 3-inch round cookie cutters as will fit.
- 5
Working in batches, pour ¼ cup crumpet batter into each ring.
- 6
Griddle the crumpets for 4 minutes, then lift the rings off with a pair of tongs.
- 7
Cook for another 6 to 11 minutes, until the top of each crumpet is filled with tiny bubbles and holes, and the edges look dry. The bottom of each crumpet should be golden brown and crispy. Repeat with remaining dough.
- 8
Serve the crumpets warm, or chill for later toasting in a toaster or toaster oven.
- 9
Spread room temperature butter or another spread of choice, slathering it over the warm crumpets to allow it to melt, and add jam as desired.
- 10
Save leftover crumpets in an airtight container at room temperature for up to 4 days.
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