Easy Sourdough Discard Crumpets
Got sourdough discard sitting in the fridge? Don’t throw it away... turn it into crumpets!
If you’ve read my guide on What Is Sourdough Discard?, you’ll know that the portion of starter you remove before feeding doesn’t necessarily have to end up in the bin.
There are so many delicious ways you can use it and these Sourdough Discard Crumpets are one of my favourites.
They’re soft and fluffy inside, golden on the outside and filled with all those gorgeous little crumpet holes that soak up melted butter perfectly.
Even better? There’s no need to feed your starter first or wait for it to rise. This recipe uses sourdough discard, making it a quick and easy way to use up what you already have sitting in the fridge.
Why you'll love these sourdough discard crumpets
One of the things I love most about this recipe is just how simple it is.
There's no long fermentation time, no kneading and no complicated process. You simply mix your ingredients together, pour the batter into crumpet rings and cook them in a frying pan.
The baking soda reacts with the acidity in your sourdough discard, helping create that light, bubbly texture and all those little holes we want in a crumpet.
And from start to finish, they can be on your plate in around 15 minutes.
Sourdough Discard Crumpets Recipe
Makes: 4 crumpets
Prep time: Approximately 5 minutes
Cook time: Approximately 8–10 minutes
Ingredients
- 230g sourdough starter discard
- 1 tsp granulated sugar
- ¼ tsp baking soda
- ½ tsp fine salt (I use Celtic salt)
- 4 crumpet/English muffin rings
- A small amount of butter for greasing
How to Make Sourdough Discard Crumpets
Step 1: Make your batter
Place 230g of sourdough starter discard into a medium-sized bowl.
Stir through the sugar and salt, followed by the baking soda.
Once you add the baking soda, you should notice the batter begin to react. It will rise and bubble slightly before becoming light and almost billowy.
The finished consistency should be similar to thickened cream.
Step 2: Prepare your pan
Heat a frying pan over medium to low heat.
Lightly grease your frying pan and the inside of your four crumpet rings.
Melt a small amount of butter in the pan, then place the rings into position.
You don't want the pan too hot — we're giving the crumpets enough time to cook through while all those beautiful little bubbles form on top.
Step 3: Add the batter
Divide your batter evenly between the four rings.
You'll need approximately ¼ cup of batter per ring.
Now watch the magic happen.
As the crumpets cook, little bubbles should begin appearing across the surface. Those bubbles will eventually pop and leave behind the classic holes that make a crumpet a crumpet!
Step 4: Cook until golden
Cook your crumpets for approximately 5 minutes, or until the tops are set and filled with small holes.
Carefully flip each crumpet over and remove the rings.
Continue cooking for approximately 3 minutes, or until the other side is beautifully golden.
Your stove and frying pan may cook slightly differently to mine, so use the timing as a guide and keep an eye on your crumpets as they cook.
Step 5: Serve!
Remove your crumpets from the pan and allow them to cool slightly.
You can eat them warm straight away or pop them into the toaster before serving.
And then comes my favourite part...
Add your toppings!
Keep it classic with plenty of butter, add a drizzle of honey, spread them with jam or go savoury with avocado and eggs.
Those little holes are perfect for catching all that melted butter. 🤍
What can you put on sourdough crumpets?
There are so many ways to serve them depending on whether you're feeling sweet or savoury.
Try butter + honey, jam and fresh berries, peanut butter, avocado with salt and pepper, or eggs and avocado for a more filling breakfast.
Or just toast one and cover it in butter. Sometimes simple is best!
How to store sourdough crumpets
Allow your crumpets to cool completely before storing them in an airtight container.
They can be kept at room temperature for up to 4 days and toasted when you're ready to eat them.
You can also freeze them in an airtight container for up to 3 months.
I like freezing them individually so it's easy to grab one, toast it and have a quick breakfast or snack ready to go.
Don't bin your discard — bake with it!
This is exactly why I love keeping a separate jar of sourdough discard in the fridge.
Something that could easily have been thrown away can become a batch of warm, homemade crumpets in just a few minutes.
And crumpets are only the beginning.
You can use your sourdough discard for crackers, pancakes, waffles, cookies, brownies and so much more.
If you're still wondering what sourdough discard actually is, why we remove it or how you should store it, I've put everything you need to know in my complete beginner's guide.
Want to learn more about sourdough discard?
READ MY SOURDOUGH DISCARD GUIDE
And if you want to make these at home, you can find the rings I use right here:
A little tip from The Sourdough Way 🤍
Don't wait until your discard jar is overflowing before you use it!
Once you get into the habit of keeping your discard rather than throwing it away, you'll start seeing it as another ingredient in your kitchen rather than waste.
Save it. Store it. Bake with it.