Sourdough Discard Crumpets

Sharing is caring!

If you’re looking for a quick, clever way to use up your extra starter, these sourdough discard crumpets are a golden opportunity. With just a handful of ingredients, you’ll turn tangy discard into light, airy crumpets full of signature bubbles and crisp edges. No yeast, no rise time just mix and cook. Whether you’re new to sourdough or have discard piling up, this easy recipe proves that waste can become something wonderful. In this article, we’ll cover the method, ingredients, tips, and answers to your top crumpet questions all designed for real kitchens and real mornings.

Table of Contents

Print

Turning Discard into Delight – My Sourdough Discard Crumpets Story

If you’ve ever opened the fridge to find a jar of sourdough discard staring back at you, you’re not alone. One rainy Indiana morning, with nothing more than an extra cup of discard and some curiosity, I stumbled into something magical: sourdough discard crumpets. Light, bubbly, golden rounds that crisp when toasted and soak up butter like a dream. It started as a way to avoid waste but turned into a weekend tradition I now look forward to.

The first time I made these, I had no rings and no plan. Just my starter discard, a skillet, and a sprinkle of baking soda. As the batter hit the heat, it puffed up into airy rounds full of holes, and my kitchen filled with that warm, slightly tangy scent that only sourdough brings. I spread one with jam, took a bite, and I was hooked.

What I love about these crumpets is how simple they are fewer than six ingredients and no proofing time. Just mix and cook. If you’ve ever made sourdough discard apple muffins or quick sourdough cheesy breadsticks, you already know the joy of turning leftovers into something wonderful.

So what exactly makes a crumpet a crumpet? They’re not muffins, and they’re not pancakes. The magic’s in the bubbles. Crumpets are traditionally cooked in rings on a griddle so they rise tall and open up on top, giving you that signature spongy surface. With sourdough discard, you get a tangy twist that elevates the flavor while keeping the texture light and chewy.

These sourdough discard crumpets feel like kitchen alchemy. You’re taking what could have been tossed and making something golden, toasted, and absolutely irresistible.

Ingredients & Quick Method for Sourdough Discard Crumpets

You don’t need much to make these golden beauties. One of the best things about sourdough discard crumpets is that the ingredient list is short, flexible, and probably already in your kitchen.

What You Need to Make Sourdough Discard Crumpets

Let’s break it down. You’ll start with 1 cup of unfed sourdough starter that’s your discard. It brings flavor and fermentation magic without extra yeast. Next comes 1 teaspoon of sugar to help with browning and subtle sweetness, and ¼ to ½ teaspoon of salt for balance. The real spark? ⅜ teaspoon of baking soda. It reacts with the acidity in your starter to puff up the batter instantly, creating all those signature bubbles.

Here’s a quick look at the base formula:

Ingredient	Amount
Sourdough discard (unfed starter)	1 cup
Sugar	1 tsp
Salt	¼–½ tsp
Baking soda	⅜ tsp

You’ll also need butter or oil for greasing, and if you have them, English muffin rings for shaping. No rings? Don’t worry we’ll get to that soon.

5-Minute Prep, Big Payoff

Making these crumpets is as simple as stirring everything together. The moment baking soda hits the discard, the batter comes alive. You’ll notice bubbles forming fast that’s your sign it’s ready.

Heat a non-stick skillet over medium-low, grease it well, and set your rings in place. Pour in about ¼ cup batter per ring, and let them cook for 5 to 7 minutes until the tops are set and holey. Carefully remove the rings and flip each one to cook the other side for 2 to 3 minutes until golden.

No need to rest the batter. No waiting. This is a one-bowl, one-pan recipe with maximum payoff. These crumpets are just as fuss-free as sourdough discard cinnamon roll bites or sourdough discard cheese straws, but with all the charm of an old-world bake.

Once cooled, they freeze well and reheat like a dream. But good luck saving any.

Cooking Sourdough Discard Crumpets Without Fuss

You don’t need fancy tools to make sourdough discard crumpets at home. While traditional crumpets are made in rings for those tall, uniform edges, your kitchen can adapt. No rings? No problem. Let’s talk technique and how to fix a few common issues, especially for first-timers.

How to Cook Crumpets Without Rings

If you don’t have English muffin rings, you can absolutely make freeform crumpets. Just lightly grease a non-stick skillet, then spoon the batter directly onto the hot surface in small mounds. Keep the heat on medium-low so the crumpets have time to bubble and rise without burning. They’ll naturally spread, but still hold enough shape to flip easily.

The trick is patience. Let the tops set slowly and wait for the telltale holes to appear just like in those sourdough discard pretzel bites, slower cooking builds better texture. When the top looks mostly dry and holey, use a spatula to flip them gently. A few minutes on the second side gives them that lovely golden base.

Greasing the surface well is key here. You want buttery, crisp edges not stuck-on dough. And yes, they’ll look a little rustic. That’s part of the charm.

Common Issues and How to Fix Them

Not seeing bubbles? It might be that your sourdough discard is too acidic or your baking soda isn’t fresh. For best lift, use discard that’s no more than 5–6 days old from the fridge and a freshly opened box of baking soda. A flat crumpet usually means the reaction didn’t have enough kick.

If your crumpets are sticking, double-check the grease level and pan temperature. Non-stick is best, but even cast iron works if it’s well-seasoned. A lid can help trap heat and set the tops faster, especially for larger crumpets.

Burning bottoms? That means your pan is too hot. Lower the heat and give them more time just like when making sourdough discard graham crackers, slow and steady wins the flavor.

Once you master your stove’s sweet spot, the process becomes second nature. Even imperfect crumpets taste incredible.

Serving Ideas, Storage, and FAQ for Sourdough Discard Crumpets

Once your sourdough discard crumpets are cooked, it’s time for the fun part: serving them up warm and toasty. Their signature bubble-top surface is built for toppings it’s like a sponge for flavor.

Topping Ideas & Storage Tips

Fresh out of the pan, these crumpets are soft and airy. But when toasted, they develop crispy edges and deep flavor. Slather on salted butter, spoon over your favorite jam, or drizzle with raw honey for a sweet start to the day. Feeling savory? A spread of whipped cream cheese or a slice of sharp cheddar turns them into a satisfying snack.

If you’re prepping ahead, these crumpets freeze beautifully. Once cool, layer them with parchment in a freezer bag. Reheat straight from frozen in a toaster or pan. Like sourdough discard English muffins, they hold their texture and taste even after freezing.

These are also great for batch-cooking. Keep a stash for busy mornings or unexpected brunch guests just pop them in the toaster and go.

Your Top Sourdough Crumpet Questions Answered

1. What are sourdough crumpets made of?
They’re made from sourdough discard, baking soda, sugar, salt, and a little oil or butter for cooking. No yeast, no proofing.

2. How do you use sourdough discard for crumpets?
Simply stir discard with the dry ingredients. The baking soda reacts with the acidity, creating instant rise and a bubbly batter.

3. Can you make crumpets without rings?
Absolutely. Just spoon the batter into small rounds directly onto a greased skillet, like you would with pancakes. They may be less uniform, but they’re just as delicious.

4. Are sourdough crumpets better than regular crumpets?
Many say yes! The tangy flavor from the discard adds depth, and the bubbly texture is especially satisfying. Plus, they use what would otherwise be thrown away.

If you’re already a fan of sourdough discard breakfast casserole, you’ll love having these crumpets as your next go-to breakfast bake.

Conclusion

Sourdough discard crumpets are one of those rare recipes that feel like magic and practicality all at once. They take something leftover and turn it into something worth savoring. Whether you’re new to sourdough or just looking for another way to enjoy your starter, these bubbly, golden bites are sure to become part of your routine.

More recipes? Follow me: Facebook – Pinterest.