Sourdough Crumpets
Golden, bubbly, and deeply satisfying — these tangy crumpets are soft inside with signature cratered tops, made to soak up butter and jam.
At a Glance
Loaf Style: Batter-based skillet bake
Skill Level: Intermediate
Total Time: ~12–18 hours (includes overnight ferment)
Prep Time: ~15 minutes
Yield: 6–8 crumpets
Hydration: High (~100%)
Bake Temp: Skillet or griddle (medium-low heat)
Baking Vessel: Crumpet rings or English muffin rings, plus non-stick or cast iron pan
Ingredients
150g active sourdough starter
150g warm water
150g all-purpose flour
½ tsp sugar
¼ tsp salt
¼ tsp baking soda
Oil or butter, for greasing
Instructions
Make the Batter
1. In a large bowl, mix starter, warm water, flour, and sugar until smooth.
2. Cover and let sit at room temperature overnight (8–12 hours). The next morning, the batter should be bubbly and thick.
Add Final Ingredients
3. Stir in the salt and baking soda. The batter will foam and loosen slightly — this is key to forming crumpet bubbles.
4. Let the batter rest for 10–15 minutes while preheating your pan.
Cook the Crumpets
5. Preheat a non-stick or cast iron skillet over low-medium heat. Lightly grease the skillet and crumpet rings.
6. Place rings in the pan and fill each about halfway with batter.
7. Cook for 8–10 minutes, until bubbles form and the surface sets.
8. Carefully remove rings, then flip crumpets and cook for 1–2 minutes more to lightly brown the tops (optional).
9. Transfer to a wire rack and repeat with remaining batter.
Visual Cues
Crumpets should have dry, cratered tops with golden-brown bases.
Bubbles should form and remain open on the surface while cooking.
Why This Works
The high hydration and overnight fermentation encourage bubble formation, while the baking soda jump-starts that signature crumpet rise. The result? Pillowy crumpets with a crisp bottom and an irresistible sponge for butter, syrup, or jam.
