Go Back
Sourdough Crumpets - how to make sourdough crumpets by Izy Hossack

Sourdough Crumpets

Course Bread and Yeast Doughs
Keyword Sourdough Crumpets - how to make sourdough crumpets by Izy Hossack
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Izy


  • 150 g sourdough starter (100% hydration)
  • 60 g plain white (all-purpose) flour
  • 60 g water
  • 1/8 tsp (a pinch) salt
  • 1 tsp baking powder
  • refined olive oil , for greasing (see post on why this is important)
  • 3- inch crumpet rings (see post on what to use instead of crumpet rings, if needed)


  • In a medium bowl, combine the sourdough starter, flour, water, salt and baking powder. Mix really well to combine into a smooth batter.
  • Heat a large, non-stick frying pan over a low heat. Brush the inside of 3 to 4 crumpet rings (or whatever you're using) and arrange on the frying pan.
  • Spoon batter into the rings - you should need about 1 heaped tablespoon of batter per ring. You only want it to fill the ring about a quarter of the way up as the batter rises a lot as the crumpets cook.
  • Leave to cook on the lowest heat. You will see bubbles forming on the surface which will eventually start to burst, leaving little holes on the surface. If you want to, you can use a toothpick to help poke the bubbles too for an extra holey surface.
  • The surface will start to change colour and look dull. The underside of the crumpet should be dark golden. Remove the ring from the crumpet, using a dull knife to run around the edge of the ring if needed to release the crumpet. Flip the crumpet over and let cook on the other side until darkened.
  • Remove the cooked crumpets from the frying pan. Repeat with the rest of the batter.
  • Eat crumpets warm (or, once cooled, toast them to warm them up) with butter and marmite or honey or golden syrup. Store leftovers in the freezer - you can toast them straight from frozen.


  • the sourdough starter can be cold from the fridge
  • Discard: Collect up the starter you'd usually throw away (the 'discard') in a lidded container. Store in the fridge for up to 2 weeks, adding to it as you produce more discard, until you have enough to make crumpets
  • Not enough bubbles? Try adding more liquid to the batter to thin it out. Also make sure you're cooking them on a low heat which will encourage that bubble formation!