Sourdough Crumpets — Bubbly, Chewy, and Perfect for Toasting

Sourdough crumpets are one of the most satisfying uses for starter discard. The fermented batter creates the signature bubbles that trap butter and honey, and the slight tang from the starter makes them taste more interesting and complex than shop-bought crumpets. They come together quickly, cook in a standard frying pan, and require nothing more than crumpet rings (or round cookie cutters).

Ingredients

Makes 8–10 crumpets

• 250g sourdough starter discard (unfed, any consistency)
• 150ml warm water (about 35°C — comfortable on your wrist)
• 150g plain flour
• 1 tsp caster sugar
• 1 tsp fine salt
• ½ tsp baking soda (bicarbonate of soda)
• 1 tbsp warm water (extra, for dissolving the baking soda)
• Neutral oil or butter for cooking

Method

Step 1 — Make the Batter (1–8 hours ahead)

1. Whisk together the discard, 150ml warm water, flour, and sugar until smooth. The batter should be thick but pourable — like a thick pancake batter.
2. Cover and leave at room temperature for 1–8 hours. Longer resting produces a more tangy crumpet with more bubbles. 2–4 hours is a good sweet spot for first-timers.

Step 2 — Add Leavening and Cook

1. Dissolve the baking soda and salt in 1 tablespoon of warm water. Stir this into the rested batter. It will immediately start to bubble and the texture will loosen slightly. This is correct.
2. Lightly oil your crumpet rings and the surface of a non-stick frying pan. Heat over medium-low heat.
3. Place the crumpet rings in the pan. Ladle batter into each ring to about 1.5cm deep.
4. Cook on medium-low heat for 6–8 minutes without touching. You'll see bubbles form across the surface — first a few, then many. By the time the top surface looks mostly set (matte, not shiny), the crumpet is almost done.
5. Carefully remove the rings using tongs (they'll be hot). If the crumpet releases cleanly, flip and cook for 1–2 minutes on the other side until lightly golden.
6. Repeat with remaining batter, re-oiling the rings between batches.

Troubleshooting

• No bubbles forming: The heat may be too low, or the baking soda wasn't enough. Add a small pinch more baking soda to the remaining batter.
• Crumpets too thick or doughy: The batter is too thick. Thin with a tablespoon of water at a time.
• Bubbles forming but sealing over: Heat is slightly too high. Lower it — the surface should remain porous.
• Sticking to the rings: Make sure rings are well-oiled and the crumpet is fully cooked on the base before removing.

Serving and Storage

Serve immediately, toasted, with butter and Vegemite or honey and jam. Sourdough crumpets are best eaten fresh, but they refrigerate well for 3 days and freeze perfectly. Toast directly from frozen — they go straight from freezer to toaster.

For a starter to make these with, browse our sourdough starter kits. For more discard recipes, see our full recipe collection.

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