Sourdough Discard Crumpets
These sourdough discard crumpets are a brilliant way to use up unfed starter, turning it into soft, hole-filled breakfast treats that soak up melted butter beautifully, all ready in under 30 minutes.
Equipment
- Large non-stick skillet or cast iron griddle
- Crumpet rings or English muffin rings - at least 3 inches wide and 0.7 inches tall
- Mixing bowl
- Whisk or fork
- Ladle or measuring cup - for pouring batter
- Pastry brush or paper towel - for greasing rings
- Spatula
- Wire rack - for cooling
- Digital instant-read kitchen thermometer - optional, for checking pan temperature
Ingredients
- 1 cup sourdough discard - 240g, at room temperature
- ¼ cup all-purpose flour - 30g
- ¼ cup warm water - 60ml
- 1 teaspoon granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 1 teaspoon baking powder
- 1 tablespoon neutral oil or melted butter - for greasing
For Serving (Optional)
- Salted butter - for topping, melted into the holes
- Honey - for drizzling
- Fruit jam or marmalade
- Smoked salmon - with cream cheese and capers
- Poached eggs - for crumpet Benedict with Hollandaise sauce
- Scrambled eggs - with fresh chives
- Peanut butter - with sliced banana
- Avocado - spread with flaky salt and chili flakes
Optional Add-In Variations
- 1 teaspoon Fresh rosemary or thyme - finely chopped, for herbed savory crumpets
- ¼ cup Sharp cheddar cheese - 25g, finely grated, for cheesy crumpets
- Fresh blueberries - small handful, for fruity crumpets
- 2 tablespoons Pumpkin puree - with ½ teaspoon pumpkin spice mix, for fall-inspired crumpets
- Buckwheat flour - to replace a portion of all-purpose flour, for an earthy alternative
- ½ teaspoon Vanilla extract - with an extra teaspoon of sugar, for sweeter crumpets
Instructions
- In a medium bowl, whisk together sourdough discard, flour, warm water, and sugar until smooth. Consistency should be like pourable cream. Rest for 5 minutes.
- Preheat a large skillet or griddle over medium-low heat to about 300°F (150°C). Grease the inside of crumpet rings and the pan surface, then place rings in the pan to heat.
- Add baking soda, baking powder, and salt to the batter and stir gently to combine. The mixture will start to bubble.
- Pour about ¼ cup (60ml) of batter into each ring, filling no more than halfway. Cook without moving for 7-10 minutes, until bubbles form and pop across the surface and the top looks matte and set.
- Carefully slide the rings off the crumpets using tongs or a folded towel. The bottoms should be golden brown. Flip and cook for 1-2 minutes if you prefer a lightly toasted top.
- Transfer cooked crumpets to a wire rack and repeat with remaining batter, re-greasing rings between batches.
- Serve immediately hot with generous amounts of butter, jam, honey, or your favorite sweet or savory toppings.
Notes
- Room temperature discard is key: Cold discard straight from the fridge won't react as well with the baking soda, leading to fewer bubbles and a denser texture. Let it sit out for at least 30 minutes before starting.
- Don't rush the heat: Cooking on too high a temperature is the most common mistake. Medium-low heat is essential for allowing bubbles to form and set properly without burning the bottom.
- Grease your rings well: If the rings aren't properly greased, the crumpets will stick and tear when you try to remove the rings. A silicone pastry brush makes this easy.
- Batter consistency matters: The batter should pour smoothly like double cream. If it's too stiff, your crumpets won't develop holes properly. Add warm water a tablespoon at a time to adjust.
- Watch for the dry-top signal: Don't flip or remove rings until the top surface has fully set and looks matte rather than glossy. If it's still shiny, it needs more time.
- Rest between batches: Let the pan come back to temperature between batches rather than rushing into the next round for consistent results.
- Storage and reheating: Store cooled crumpets in an airtight container at room temperature for 2 days, in the fridge for 4-5 days, or freeze for up to 2 months. Toast from room temperature or frozen for the best crispy exterior. Avoid microwaving, which makes them rubbery.
- Variation ideas: Try adding fresh herbs and cheddar for savory crumpets, or fold in blueberries and a touch of vanilla for a sweeter version. Replace up to half the flour with whole wheat or buckwheat for a nuttier flavor.
- No crumpet rings? Use English muffin rings, round 3-inch cookie cutters at least ¾ inch tall, or even well-greased tuna cans with both ends removed as alternatives.
- Make-ahead batter: You can mix the base batter (discard, flour, water, sugar) ahead and refrigerate it overnight. Add the baking soda, baking powder, and salt only when ready to cook.