Sourdough Crumpets (Print version)

Quick sourdough crumpets made with discard, baking soda, and a hot griddle for tender centers and crisp golden edges.

# Ingredients:

For the crumpets

01 - 2 cups (454 g) 100 percent hydration sourdough starter discard
02 - 2 teaspoons granulated sugar
03 - 1/2 teaspoon fine salt
04 - 3/4 teaspoon baking soda
05 - 1-2 teaspoons water, only if the discard is very thick
06 - 1 tablespoon neutral oil, for greasing the griddle and rings

For serving

07 - Butter, jam, honey, or savory toppings, optional

# Instructions:

01 - Set a skillet or griddle over medium-low heat. Lightly oil the surface and the inside of 4 crumpet or English muffin rings.
02 - In a medium bowl, stir the sourdough discard with the sugar and salt. If the discard is very thick, loosen it with 1-2 teaspoons water.
03 - Stir in the baking soda right before cooking. The batter should foam and become airy within a few seconds.
04 - Place the greased rings on the hot griddle. Spoon about 1/4 cup batter into each ring, filling each one about halfway.
05 - Cook for 5-7 minutes, until the tops are mostly set and covered with small holes. Lower the heat if the bottoms brown too quickly.
06 - Carefully remove the rings, flip the crumpets, and cook 2-3 minutes more until lightly golden on the second side.
07 - Serve warm with butter, jam, or honey. For crisper edges, cool the crumpets and toast them before serving.

# Good to know:

01 - Best made with 100 percent hydration sourdough discard.
02 - Cook over medium-low heat so the holes form before the tops set.
03 - Makes about 8 crumpets, depending on ring size.

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