Sourdough Crumpets Recipe

If you’ve got a healthy sourdough starter at home and want to expand your sourdough baking repertoire, then we’ve got the perfect recipe for you: these wildly delicious Sourdough Crumpets.

Rather than throwing away your sourdough discard next time you feed your starter, give it a new life and make these Sourdough Crumpets instead. They’re easier to make than regular crumpets, as the discard is already the perfect crumpet batter, and they take no time at all to make.

In 10 to 15 minutes, start to finish, you’ll be gobbling down sourdough crumpets slathered in butter, or whatever else you fancy. Sounds better than throwing your sourdough starter discard away, eh?

But, before we jump right in to how you make these moreish crumpets we will explain what sourdough discard is for any novice bakers out there looking to expand their baking rotation.

What is sourdough discard? 

As the name suggests, sourdough discard is a small portion of your sourdough starter that is removed or thrown away to make it more manageable. This process is carried out before feeding (adding fresh flour and water) in order to manage its growth and refresh the acidity levels. 

But, as we’ve already mentioned, you don’t have to throw your sourdough discard away. It can be used as a key ingredient in a range of recipes, including these sourdough crumpets, pancakes, bagels and more.

Jump to

• Complete Sourdough Starter Kit
• Sourdough Bread Recipe
• Sourdough Starter Recipe 
• Beginner’s Guide to Sourdough

What you’ll need

Ingredients

• 1 cup (227g) sourdough starter discard (unfed)
• 1 teaspoon granulated sugar
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Tools

• 4 x English muffin rings, or egg rings (non-stick)
• Muffin scoop
• Measuring cups
• Measuring spoons
• Frying pan

How to make sourdough crumpets: Step-by-step instructions

1. Place one cup (227g) of starter into a medium-sized bowl. Stir in the sugar and salt, then the baking soda. The batter should rise and bubble slightly, before becoming almost billowy.
2. Heat your fry pan over medium-low heat – 150°C is perfect. Lightly grease the surface with cooking oil (if your pan isn't non-stick), then melt a square pat of butter atop the oil.
3. Lightly grease four English muffin rings (1" high and 4" wide) and place on the pan. Divide the batter evenly among the rings using a generously heaped muffin scoop. Each ring will take a generous 1/4 cup of batter.
4. Cook for approx. 5 minutes, until the tops are set and full of small holes. Carefully flip the crumpets over, removing the rings, and continue to cook for an additional 3 minutes, or until they're golden on the bottom.
5. Remove the crumpets from the heat and allow to cool slightly/
6. Enjoy the crumpets warm, split and spread with butter and jam. Or toast to brown and crisp them before serving.
7. Store leftovers at room temperature for several days. Or, wrap them well and store them in the freezer. 

Josh’s Baking Tips

• Don’t have any sourdough starter? Use our Dried Starter Flakes and use our Sourdough Starter Recipe to learn how to activate your sourdough starter to get started. Once your starter is strong and healthy, you can use some of the sourdough discard to make these crumpets after a regular feeding.
• Make sure to feed your starter a day or two before you use the discard. Sluggish starter doesn't work well and will affect the puffiness of the crumpets.
• Don't have English muffin rings? That’s fine! You can simply use egg rings or cookie cutters to create the perfect shape for your crumpets. There are non-stick silicone rings available, or you can simply spray oil on metal rings.
• Make sure to cook the crumpets on medium heat and not high heat. You want the crumpets to cook through without burning the bottom.
• Crumpets not cooked in the centre? Try placing the lid on the frying pan to keep the heat on the top. Otherwise try adjusting the temperature up a little.
• No holes in your crumpets? Add a little more water to the batter. Remember the batter must be pourable – think, the texture of thickened cream.

Sourdough crumpet topping ideas

While crumpets are delicious served warm with a slather of butter on top, you might want to bring some additional flavour to them by trying one of the following ideas:

1. Stack them and serve them sky high with peanut butter, salted caramel, and crunchy homemade praline.
2. Create easy crumpet pizzas topped with cheese, mushrooms and ham.
3. Make a Dr Seuss-inspired favourite: ‘Green Eggs and Ham’ – topped with avo, scrambled eggs and ham
4. Get your breakfast fix with a crumpet version of eggs Benedict.
5. Or, upgrade your brunch with a new take on classic French toast.

You can find some more ways to eat crumpets here, or you can dream up your own favourite crumpet recipes.

What else can you make with sourdough discard?

There are hundreds of recipes you can make using sourdough discard, which involve flour and water activating with cultures. We have compiled 7 of our favourite sourdough discard recipes previously, which include fluffy sourdough pancakes, fried chicken, baker’s banana bread, and even gozleme for the flavour renegades. 

Most of these sourdough discard recipes take under 20 minutes of preparation, so they’re perfect if you’re looking for a quick baking recipe on a lazy Sunday or rainy day.

Did you make these Sourdough Crumpets? Share your creations with us on Instagram by tagging @YouKneadSourdough with the hashtag #youkneadsourdough.