Sourdough Crumpets

 Folks- 

I got on the sourdough train later than a lot of other people, but I'm starting to catch up!

Today I decided to make sourdough crumpets because the recipes I found online were ridiculously easy compared to, say, a sourdough boule or something similar.

Personally, I decided to split my starter this morning to make sure I had enough to make crumpets for everyone, since the original recipe made something like 4. This recipe makes about 12 of you're using 3 inch rings, 10 if you're using 4 inch rings.

It goes without saying that you need a sourdough starter to make this. If you don't already have one, and don't have access to someone else's, it takes about 2-3 weeks to get one going.

Here's my variation on the King Arthur Flour Sourdough Crumpets!

Ingredients:

100g sourdough starter discard

175g all purpose flour 

165g water

2 teaspoons granulated sugar

1/4 to 1/2 teaspoon salt

A scant teaspoon baking soda (between 3/4 and 1 teaspoon)

Melted butter (2-4 tablespoon)

The night before mix the sourdough starter with the flour and water and leave in a warm place to ferment loosely covered for 8-12 hours. The next day heat a griddle to about 300 degrees F. Mix all ingredients to a smooth dough. It should start to bubble and become billowy. Lightly oil the surface of the griddle, lightly butter the inside of the crumpet rings, and arrange them on the griddle. Divide the batter evenly among the crumpet rings (a scant 1/4 cup or a scant ice cream scoop for 3" rings, a heaping 1/4 cup or heaping ice cream scoop for 4" rings.) Allow crumpets to bake on the top of the griddle until the bubbles are set and the tops are no longer glossy (about 5 minutes), then carefully flip them and remove the crumpet rings and continue to cook for another 3 minutes until golden. Serve immediately, or store in the fridge for about a week, toasting as wanted. Makes 12-15 3" crumpets.

Note: [7/4/26] If you want extra sour crumpets, I recommend starting two days before using this method: On the first day (about 30-40 hrs before cooking), add 125g of the flour and 125g of the water to the discard. On the night before (8-12 hours before cooking) add the last 50g of flour and 40g of water to the starter. This makes for a much stronger flavored ferment. Also, I bolded the temperature above because I tend to forget to adjust the temperature down after cooking other foods on my griddle.

Updated 7/4/26 (coincidentally. I just happened to make them today with a longer ferment and adjusted amounts.)