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three sourdough crumpets on a blue and white plate topped with butter and jam with more butter and jam in the background
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4.59 from 51 votes

Sourdough Crumpets

This sourdough crumpet recipe is just like the traditional English recipe but made with sourdough starter and fermented for more flavor. Light, fluffy, and full of those expected holes.
Prep Time5 minutes
Cook Time8 minutes
Additional Time12 hours
Total Time12 hours 13 minutes
Course: Sourdough
Cuisine: English
Keyword: crumpets, side dish, sourdough crumpets
Servings: 10
Author: Lisa Bass

Ingredients

  • 1/2 cup sourdough starter active and bubbly
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 3/4 cups water
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1/4 cup unsalted butter melted, for cooking

Instructions

  • In the bowl of a stand mixer with a paddle attachment, add sourdough starter, all-purpose flour, salt, water, and sugar, and mix for 2-3 minutes.
  • Cover with plastic wrap or a lid and allow to ferment at room temperature overnight or up to 12 hours. For best results, avoid using a towel as a cover because a hard crust may form on top of the dough from exposure to air.
  • The next day, heat the skillet over medium heat and add butter. The temperature and time may be dependent on your stove and the type of skillet you use.
  • Butter the rings and place them in the skillet.
  • Sprinkle the baking soda on top of the fermented batter and mix until a smooth batter forms.
  • Pour the batter into each ring and allow to cook for 8-10 minutes. The batter should get all bubbly and rise to the top. Check to make sure the bottom of the crumpet is not burning and adjust the temperature down if needed. They should be golden brown.
  • The rings can be removed once the top of the crumpets are cooked through and presenting lots of holes. Remove them from the skillet and serve warm.

Notes

  • Cook time and temperature vary with each stove and the type of pan used, so keep a close eye to avoid burning the bottom.
  • A pastry brush makes buttering the rings much easier.
  • Traditionally, crumpets are only baked on one side. If you prefer a slight crust on the second side, then you can flip them over and cook for a few minutes, until golden.
  • This is a thick batter. A cross between pancake batter and English muffin dough. 
  • I like using active starter, but discarded sourdough starter will also work due to the added baking soda.
  • Make sure your baking soda is fresh. If it is too old, your batter may not rise well.
  • For a dairy-free alternative, you can substitute coconut oil for the butter when cooking.

Nutrition

Calories: 145kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 291mg | Potassium: 28mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 142IU | Calcium: 7mg | Iron: 1mg