Sourdough crumpets are a cozy, tangy twist on a beloved breakfast classic. Light, bubbly, and golden-edged, they make the most of sourdough discard while delivering rich texture and deep flavor. In this guide, we’ll explore how to make the perfect sourdough crumpets, how they compare to traditional ones, and what gives them their signature airy top and soft bite. You’ll also find helpful tips on storage, toppings, and FAQs like “Are sourdough crumpets better?” This article is your go-to for getting started or perfecting your method.
Table of Contents
The Story Behind My Sourdough Crumpets
From Morning Mess to Crumpet Magic
Years ago, I stumbled upon sourdough crumpets in a moment of lazy brilliance. My sourdough starter was bubbling over, and instead of tossing the discard (again), I poured it into a hot greased ring and hoped for the best. What emerged? Crispy-bottomed, lacy-topped pillows of tangy delight. It reminded me of the way Sourdough Discard English Muffins toast up so beautifully but with more pockets for butter.
Crumpets weren’t part of my Indiana upbringing, but they’ve claimed a strong place at our weekend table. Now, they’re my go-to when I want to use up starter without waiting for a rise, like I do with Sourdough Fry Bread. These come together fast, cook in minutes, and taste like a café treat minus the cost.
Why Sourdough Crumpets Just Hit Different
Compared to store-bought or yeasted crumpets, sourdough versions bring more complexity. The slight tang, the chewy bite, and the bubbly texture that forms naturally from fermentation it’s everything I love about sourdough, minus the long bulk rise. Plus, you don’t waste discard, which always feels like a quiet win.
Unlike Sourdough Discard Cinnamon Roll Bites, which are sweet and cozy, crumpets lean savory or sweet depending on your mood. Slather on jam, butter, or honey or go rogue with cream cheese and herbs. There’s freedom in their simplicity.
In the next part, we’ll dive into exactly how to make sourdough crumpets from scratch, with tips for getting those iconic “holes” on top.
How to Make Sourdough Crumpets from Scratch
The Ultimate Sourdough Crumpet Formula
Making sourdough crumpets at home is surprisingly simple. All you need is sourdough discard, flour, a bit of sugar, salt, baking soda, and warm water. Unlike traditional yeasted versions, the tang and rise here come from the starter and a touch of baking soda magic. Once you mix your ingredients and let the batter rest for a few minutes, it’s time to cook no kneading or shaping required.
Here’s the basic method:
- Mix 1 cup of discard, ½ tsp sugar, ½ tsp salt, ¼ cup water, and ¼ tsp baking soda.
- Let it bubble for 5–10 minutes.
- Heat a non-stick pan and grease metal rings.
- Pour batter into rings and cook on low until bubbles form and the top sets.
The batter should be thick but pourable think pancake meets muffin. It’s this texture that gives crumpets their signature rise and open crumb.
This technique works beautifully for morning cooking, just like my Sourdough Discard Bacon Cheddar Breakfast Muffins. You can even make extra batter and store it in the fridge overnight for quicker breakfasts.
Tips for Texture, Flavor, and That Signature Top
Getting those glorious holes on top the signature of a proper crumpet comes down to two things: a bubbly batter and gentle heat. If your batter is too thick, it won’t bubble well. Too thin, and it will run. Stir gently and let the baking soda work. A well-seasoned pan and oiled rings make all the difference in easy release.
For variations, try adding herbs, shredded cheese, or a dash of cinnamon. I love adding a sprinkle of za’atar or smoked paprika for a savory twist, especially when serving alongside Sourdough Discard Breakfast Pockets.
Next up: how sourdough crumpets stack up against the traditional version and why some say they’re better.
Sourdough vs. Traditional Crumpets
What Makes Sourdough Crumpets Unique?
Sourdough crumpets are a flavor-packed upgrade from the store-bought kind. The natural fermentation in sourdough creates a richer, more nuanced taste slightly tangy, deeply savory, and beautifully aromatic. Unlike commercial crumpets made with fast-acting yeast, sourdough versions rise slowly and bring character to every bite.
If you’ve tried yeasted crumpets before and found them a little bland, you’ll appreciate the complexity that sourdough offers. Much like how Sourdough Discard Pretzels have a tangy edge compared to their commercial cousins, crumpets made with sourdough feel more handcrafted and honest.
The crumb is tender but chewy. The tops? Beautifully bubbled and textured, perfect for trapping melted butter. They toast exceptionally well and stay moist longer than standard crumpets, making them ideal for batch prepping.
Taste, Texture, and Why It Matters
The real win with sourdough crumpets is balance. That delicate crisp on the bottom, the airy but substantial middle, and the golden, bubbly crown all come from fermentation done right. You’re not just eating bread you’re tasting time.
In blind taste tests (yes, I’ve done them at brunch parties), sourdough versions win out for depth of flavor and better toasting qualities. They don’t need much just a pat of butter or a swipe of jam. For a cozy contrast, try them alongside sweet breakfast bites like Blueberry Lemon Sourdough Scones.
Plus, you skip commercial additives or excess yeast, which some people prefer to avoid. These crumpets let your starter shine, even if it’s not at its peak.
Next, we’ll talk toppings, storage tips, and why crumpets belong in your weekly rotation.
Serving & Storing Sourdough Crumpets
Toppings That Truly Shine
Sourdough crumpets are incredibly versatile, thanks to their mild tang and airy structure. Fresh off the pan, I like to slather them in salted butter so it melts into every pocket. On sweet mornings, it’s all about honey, berry jam, or a smear of cinnamon butter. For savory cravings, you can’t beat soft cheese, avocado slices, or even a fried egg on top.
Feeling bold? Stack them with smoked salmon and crème fraîche for brunch that rivals any café. Or try a spiced maple syrup drizzle with toasted pecans pure comfort.
I also love pairing crumpets with something hearty and tangy, like Sourdough Discard Garlic Knots or even turning them into an egg-in-a-hole base for breakfast sandwiches. They’re an ideal base when you want something cozy and satisfying.
Make-Ahead, Freeze, and Reheat Tips
Crumpets are a smart make-ahead choice. Once cooled, store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze them just separate with parchment so they don’t stick. Pop them straight from the freezer into the toaster and they crisp up beautifully.
Their structure holds up to toasting better than most breakfast breads, and the flavor actually deepens after a day. So go ahead, make a double batch and enjoy crumpets all week long.
They’ve become as essential in my kitchen as Sourdough Discard Cinnamon Roll Bites or Sourdough Discard Popovers. Once you’ve made them, you’ll wonder how you ever lived without them.more recipes follow me: facebook – Pinterest
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Sourdough Crumpets
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Description
These sourdough crumpets are light, tangy, and delightfully chewy. A quick, no-rise recipe that makes perfect use of sourdough discard for a café-worthy breakfast.
Ingredients
1 cup sourdough discard (100% hydration)
½ tsp salt
½ tsp sugar
¼ tsp baking soda
¼ cup warm water
Butter or oil for greasing rings/pan
Instructions
1. In a mixing bowl, combine sourdough discard, salt, sugar, and water. Mix well.
2. Add baking soda and stir batter should begin to bubble.
3. Grease a non-stick skillet and metal rings, place over medium-low heat.
4. Spoon batter into rings until halfway full.
5. Cook for 5–7 minutes, until tops are set and bubbly.
6. Remove rings, flip crumpets, and cook 1–2 minutes on the other side.
7. Serve warm with butter, jam, or toppings of choice.
Notes
Batter thickness is key adjust with a teaspoon of water if too thick.
Store leftovers in an airtight container or freeze with parchment between layers.
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Everything You Want to Know About Sourdough Crumpets
Are sourdough crumpets better than normal crumpets?
Many people find sourdough crumpets superior thanks to their tangy flavor, chewy texture, and naturally fermented structure. Unlike regular crumpets made with instant yeast, sourdough versions have a more complex taste and toast up with a richer, golden crust. If you’re already a fan of recipes like Sourdough Discard English Muffins, you’ll likely love the sourdough spin on crumpets even more.
What are crumpets called in the US?
Crumpets don’t have a direct American equivalent, but they’re sometimes mistaken for English muffins. However, crumpets are softer and spongier on top, with those iconic open bubbles. In the U.S., they’re often labeled as “British-style crumpets” in specialty stores. If you’ve had Sourdough Discard Breakfast Pockets, think of crumpets as their tangy, toastable cousin.
Can you make sourdough crumpets?
Absolutely you can make sourdough crumpets using your sourdough discard, a few pantry staples, and a skillet. No rise time, no kneading, and they cook in minutes. The process is even easier than making most breads, and once you’ve mastered it, you can riff on the recipe with flavor add-ins or different flours. They’re a great beginner-friendly sourdough project
What are crumpets made of?
Traditional crumpets are made of flour, water or milk, yeast, salt, and baking soda. Sourdough crumpets swap commercial yeast for natural starter discard. The starter provides both leavening and that signature sourdough flavor. Combined with a touch of baking soda for rise, the ingredients come together into a bubbly batter perfect for pan-cooking.
Conclusion: Why Sourdough Crumpets Deserve a Spot in Your Kitchen
Sourdough crumpets are more than a clever way to use up starter they’re a breakfast favorite that delivers both comfort and creativity. With their golden bottoms, airy tops, and deeply satisfying flavor, they rival any café treat and come together with minimal effort. Whether you’re a seasoned sourdough baker or just learning the ropes, these crumpets are forgiving, fun, and full of potential.
Like my first batch born from experimentation, your crumpets might surprise you in the best way. So heat up that skillet, pour your bubbly batter, and let the magic happen. And when you’re craving a cozy follow-up, try something like Sourdough Discard Popovers or Sourdough Fry Bread. The trail continues.
