Sourdough Crumpets Recipe

Summary

Here’s the crumpet recipe from Warburtons, the UK’s largest commercial crumpet producer. These homemade Sourdough Crumpets Recipe are spot-on replicas of store-bought ones, only even better! They have the classic holes, a unique spongy texture, and are ideal for toasting. If you’ve ever been curious about making crumpets from scratch, this recipe will amaze you—and it’s simple to follow!

Sourdough Crumpets Recipe

Warburtons is the UK’s biggest and most popular commercial crumpet producer. They make over 700 million of them a year!

What are Sourdough crumpets Recipe?

This sourdough crumpet recipe comes straight from Warburtons, the UK’s leading commercial crumpet maker. These homemade crumpets perfectly replicate the store-bought version, but with an even better taste! They feature the signature holes and spongy texture that make them perfect for toasting. If you’ve ever wondered how to make crumpets from scratch, this easy recipe will impress you!

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Sourdough Crumpets Recipe

Author: Chef Brian Cuisine: UK Courses: Breakfast

Difficulty: Beginner Prep Time 40 mins Cook Time 10 mins Total Time 50 mins

Servings: 4 Calories: 134

Best Season: Suitable throughout the year

Description

This sourdough crumpets recipe comes from Warburtons, the UK's leading commercial crumpet maker! The batter is incredibly simple to prepare, though perfecting the cooking process might require some practice to find the right temperature for your stove. However, if you can make pancakes, you'll have no trouble mastering crumpets! The secret to achieving the classic crumpet holes lies in using a double rising agent—both baking powder and yeast. Using just one won’t do the trick, and baking soda isn’t as effective.

 

 

Ingredients:

Scale

1/2x 1x 2x 3x

Ingredients:

• 150g (1 cup) white flour

• 200ml (3/4 cup + 1 tbsp) warm water

• 1/2 tsp salt

• 1/2 tsp white sugar

• 1 tsp baking powder

Yeast Mixture

• 1 tsp yeast

• 1 tsp warm wate

Cooking

• 2 tsps unsalted butter

Instructions

1. Crumpet Batter:

   • Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).
   • Yeast Mixture - Dissolve Yeast into 1 tbsp warm water in a small bowl.
   • Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5).
   • Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 - 15%.

1. Cooking Crumpets:

   • Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, Note 3) (TIP: Non stick rings - brush with melted butter. Everything else - smear with butter)
   • Brush non stick skillet lightly with melted butter then place rings in the skillet.
   • Turn stove on medium high (medium for strong stoves) and bring to heat (Note 4 for "sizzle test").
   • Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5" deep (will rise ~60%).
   • Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
   • Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
   • Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
   • Remove rings (you might need to run knife around to loosen).
   • Then flip and cook the other side for 20 to 30 seconds for a blush of colour.
   • Transfer to write rack (golden side down) and fully cool.
   • Can be eaten once cool, but it's even better the next day (Note 5).

1. How to eat crumpets:

   • Toast in a toaster until the base is crispy.
   • Slather generously with butter, then spread of choice (honey is perfection) and devour immediately!