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Golden Sourdough Crumpets

Featured in Fresh Bread: The Ultimate Kitchen Smell.

Golden sourdough crumpets made from a quick batter using starter, flour, and baking powder. Cook slowly in buttered rings until airy holes form, creating a springy texture that holds melted butter and jam beautifully. Works with both discard or active starter, delivering a subtle tang. Best enjoyed warm when toppings can seep into the holes.
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Updated on Sat, 22 Mar 2025 22:23:54 GMT
Golden Homemade Sourdough Crumpets Pin it
Golden Homemade Sourdough Crumpets | cookbybook.com

Breakfast doesn't get better than homemade sourdough crumpets - they've got crispy bottoms, holey tops, and that slight tang that makes butter melt right into them. I've turned my leftover sourdough starter into something that totally changes our weekend breakfast game. These simple treats need just three things you probably already have. Trust me, once you try them, your family will beg for them every weekend.

My children couldn't believe we made 'actual crumpets' at home the first time I cooked these. Now they sit around watching the little bubbles form and pop while they cook, asking for them every Saturday and Sunday.

Key Ingredients

  • Sourdough Discard: This gives both structure and that nice tangy kick that makes these crumpets so good. I've noticed that discard that's up to a week old still works perfectly
  • All-Purpose Flour: When mixed with your starter, it creates just the right texture. Don't worry about fancy flours - whatever's in your cupboard will do
  • Baking Powder: This creates all those signature holes on the surface. Make sure yours isn't old or your bubbles won't form well
  • Water: You might need to add more or less depending on how thick your starter is. You want the mix to pour slowly but not be too stiff
Airy sourdough crumpets showing their signature holes and golden edges. Pin it
Airy sourdough crumpets showing their signature holes and golden edges. | cookbybook.com

Step-by-Step Process

Batter Preparation:
Mix flour, salt, and baking powder in a big bowl. Pour in your sourdough discard and water. Stir until it looks like thick cream. Let it sit for 5 minutes so the baking powder can work its magic.
Pan Preparation:
Warm your pan on medium-low heat - don't rush this step. Put plenty of butter on your crumpet rings. Set them in the warm pan to heat up. Drop a tiny bit of water to check the temperature - it should gently sizzle.
Cooking Process:
Spoon batter into each ring, filling them halfway. Put a lid on the pan - this makes steam that helps the holes form. Cook them slowly for 10-20 minutes until the top doesn't look wet anymore. Watch for bubbles coming up and breaking. If bubbles seem stuck, poke them with a toothpick. When they're set, take off the rings and flip them quickly to brown the tops.

I started making these during lockdown when I got into sourdough baking. What started as a way to use up extra starter has turned into a family tradition we look forward to every weekend.

Overnight Flavor Development

If you mix the batter before going to bed, you'll wake up to something even tastier - deeper flavors, better texture, and more holes. I often prepare everything the night before for an amazing morning treat.

Getting The Heat Just Right

It took me a few tries to find the perfect heat setting. Too hot and the bottoms burn while the tops stay gooey; too cold and you'll wait forever for bubbles. On my stove, medium-low works perfectly.

Fantastic Topping Ideas

While butter is the classic choice, we've tried loads of different toppings. I can't resist honey butter, and my daughter goes crazy for cream cheese with jam. They're also fantastic with savory stuff like eggs and melted cheese.

Keeping Leftovers Fresh

They freeze really well - I usually make twice as many on weekends. Just pop them in the toaster to bring them back to life, perfect for busy mornings.

In our house, these crumpets aren't just breakfast - they've become our weekend ritual that helps us slow down and enjoy mornings together. I've learned that often the simplest recipes, made with a bit of care, bring the most happiness. Whether you eat them hot off the pan or toasted the next day, these sourdough crumpets make ordinary mornings feel special.

Fresh sourdough crumpets ready to be topped with your favorite spreads. Pin it
Fresh sourdough crumpets ready to be topped with your favorite spreads. | cookbybook.com

Frequently Asked Questions

→ Can I use discard instead of active sourdough?
Totally! Either discard or active starter can be used thanks to the baking powder giving the rise.
→ What can I do if I don’t have crumpet rings?
Egg rings or cleaned round cookie cutters work just fine if you don’t have crumpet rings.
→ Why aren’t holes showing up in my crumpets?
Try gently poking the surface with a toothpick as they cook to help the holes form.
→ When’s the right time to flip the crumpets?
Flip them once bubbles form and the surface begins to set, or the holes won’t stay intact.
→ How should I serve crumpets?
Serve warm with butter and jam so the toppings melt right into the holes for extra flavor.

Fluffy Sourdough Crumpets

Light, golden sourdough crumpets with airy holes ideal for soaking up butter and your favorite spread.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Susan

Category: Breads

Difficulty: Intermediate

Cuisine: English

Yield: 5 Servings (5 crumpets)

Dietary: Vegetarian

Ingredients

→ Batter

01 100g plain flour
02 200g sourdough starter (active or leftover)
03 10g baking powder (1 1/2 teaspoons)
04 200g water
05 A small pinch of salt (around 3g)

→ For Cooking

06 20g butter to coat crumpet rings

Instructions

Step 01

In a small bowl or jug, stir together the plain flour, baking powder, and salt gently.

Step 02

Pour in the sourdough starter and water to the dry mix. Blend until it’s the texture of heavy cream. Add a splash more water if it seems too thick.

Step 03

Set a frying pan on medium-low heat. Brush the insides of the crumpet rings with butter, then place them in the pan.

Step 04

Spoon the batter into the rings, filling them halfway. Cover the pan snugly with a lid. Let it cook slowly, around 10–20 minutes, until bubbles appear and pop on top. Use a toothpick gently if needed to make more holes.

Step 05

When the surface is set and full of holes, carefully flip and briefly brown the other side. Don’t flip until the crumpets are fully cooked to keep the holes intact. Eat warm with jam and butter!

Notes

  1. This works with either a bubbly sourdough starter or leftovers, since the baking powder helps with rising.
  2. To get even more holes, poke gently with a toothpick while they cook.

Tools You'll Need

  • Crumpet or egg rings, biscuit cutters work too
  • A big pan with a lid
  • A whisk
  • A bowl or jug for mixing

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten is present in this dish.
  • Requires butter, making it unsuitable for dairy-free diets.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 139
  • Total Fat: 4 g
  • Total Carbohydrate: 23 g
  • Protein: 3 g