Traditional English crumpets are perfect for breakfast or snacks! This crumpet recipe has all the tricks to making them homemade.
- 125 grams (1 cup) bread flour
- 125 grams (1 cup) all purpose flour
- 1 cup cup lukewarm water, divided
- 1 cup lukewarm milk (or oat milk for vegan**)
- 1 teaspoon granulated sugar
- 2 teaspoons instant yeast
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- Equipment: Non-stick English muffin rings / crumpet rings*
- Mix the batter: In a large bowl or bowl of a stand mixer, mix together the flours. In a liquid measuring cup, microwave 1/2 cup of the water with the 1 cup milk in 30 second bursts until warm, about 105 degrees Fahrenheit. Stir in the sugar and yeast until dissolved. Pour the wet mixture into the flours and mix vigorously with a spatula for three minutes, or attach the paddle attachment to a stand mixer and mix on medium speed for 3 minutes.
- Rest for 1 hour: Cover the bowl with a damp towel and allow to rise for 1 hour in a warm place.
- Add liquid and rest 30 minutes: After 1 hour, whisk together the baking soda, kosher salt and the remaining 1/2 cup water. Stir the liquid mixture into the dough. (If the batter is very thick and not pourable, add a splash more water until the batter is just pourable.) Rest for 30 minutes.
- Prep for cooking: Heat a griddle to just under medium heat; allow it to preheat for about 5 minutes. Grease the griddle and inside of the 4 crumpet rings with paper towel dipped in vegetable oil. Place the rings on the griddle and scoop 1/4 cup scoops into each ring.
- Cook 1 batch of crumpets: Cook the batch of crumpets for 6 to 9 minutes, until the bottom is browned and top is almost set. Use tongs or oven gloves to carefully remove each of the rings, sliding a sharp knife around the edge if it sticks. Carefully flip the crumpets and and cook additional 1 minute until lightly browned.
- Cook the remaining batches: Oil the griddle and crumpet rings again, and repeat with the remaining batches of crumpets. If necessary, add a splash of water to batter to keep it pourable.
- Serve / storage info: Serve warm from the griddle, or cool on wire racks and then store. Refrigerate up to 1 week or freeze up to 2 months; toast in a toaster before serving. (If frozen, don’t go straight from the freezer to the toaster: either place a batch of frozen crumpets in the refrigerator and allow to partially thaw before toasting, or leave a single crumpet at room temperature for a few minutes prior to toasting.)
*We found it’s worth investing in non-stick rings, since we had issues with sticking on aluminum rings.
**We have not tested a vegan variation, but it should work with oat milk! Let us know if you try.
- Category: Bread
- Method: Stovetop
- Cuisine: English
- Diet: Vegetarian
Keywords: Crumpets, what is a crumpet, crumpet recipe