Sourdough discard crumpet was never meant to be more than a way to use up leftovers—but in my kitchen, it became a weekend ritual. I’m Stella, and at HowBestRecipes.com, I believe great food doesn’t need fancy steps or complicated ingredients. It just needs heart. I remember the first time I stood at the stove, watching bubbles dance to the surface of these little rounds, their golden undersides crisping gently. It reminded me of those childhood mornings when my mom made pancakes from scratch—messy, warm, comforting. Crumpets brought that same warmth, but with the gentle tang of sourdough that felt grown-up and homey at the same time.
This sourdough discard crumpet recipe grew from moments like that. I started saving my discard just for these crumpets. Every batch was a chance to pause, cook slowly, and enjoy something handmade. Whether you’re new to sourdough or a seasoned baker, this recipe will fit right into your rhythm. It’s one of my favorite ways to turn leftover starter into something golden and delicious.
Table of Contents
The Magic of Sourdough Discard Crumpet Batter
Using sourdough discard the right way
Sourdough discard doesn’t deserve the trash bin. It’s full of flavor and natural charm. When you stir it into a bowl with sugar, salt, and baking soda, something happens—it wakes up. The mixture gets airy fast, with a soft fizz that tells you it’s ready to cook. This reaction makes your sourdough discard crumpet light on the inside with that signature bubbly top. You don’t need a fancy starter—just the unfed discard you’d normally toss after feeding your sourdough.
I typically use my sourdough discard cold, straight from the fridge, without bringing it to room temperature. When it’s on the sharper side, I’ll add a bit more baking soda to mellow the acidity. That quick adjustment makes all the difference. As you stir the batter, you can already tell it’s going to give you that classic crumpet feel—soft and airy inside with a crisp, golden underside once cooked. This sourdough discard crumpet batter becomes the foundation for a breakfast you’ll want on repeat.
The essential tools and pan temperature
Crumpet rings help the batter hold its shape, but if you don’t have them, well-greased mason jar lids work too. A non-stick skillet or griddle set to medium-low heat is best—about 300°F or 150°C. You want slow cooking. That’s how you get those beautiful holes on top without burning the bottoms.
A tip I always follow is greasing both the rings and the skillet with a bit of butter or neutral oil. It makes flipping easier and adds a touch of richness. I once tried skipping the grease on a busy morning, and trust me—my spatula and I regretted it. For the best results, let the batter sit in the ring on the pan until bubbles appear and the surface looks slightly set. Only then, flip gently.
This process takes about five minutes on the first side and two to three minutes on the second. If they’re golden and springy to the touch, they’re ready. Serve your sourdough discard crumpet warm with butter, jam, or even a swipe of honey.
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Sourdough Discard Crumpet Recipe
- Total Time: 15 minutes
- Yield: 4 crumpets 1x
- Diet: Vegetarian
Description
Sourdough discard crumpets are light, tangy, and the perfect way to turn your leftover starter into something comforting and delicious.
Ingredients
1 cup (227g) sourdough starter discard (unfed)
1 teaspoon granulated sugar
¼ to ½ teaspoon salt
⅜ teaspoon baking soda (increase to ½ teaspoon if your discard is very sour)
Instructions
1. Place the sourdough discard in a medium-sized bowl.
2. Stir in the sugar and salt.
3. Add the baking soda and mix; the batter will become bubbly and light.
4. Heat a non-stick skillet or griddle over medium-low heat (about 300°F or 150°C).
5. Lightly grease the surface and crumpet rings (or use well-greased mason jar rings).
6. Place the rings on the skillet and fill each with about ¼ cup of batter.
7. Cook for approximately 5 minutes, until bubbles form and the tops begin to set.
8. Carefully remove the rings and flip the crumpets.
9. Cook for an additional 2-3 minutes until golden brown.
10. Serve warm with butter, jam, or your preferred toppings.
Notes
If your discard is very sour, use ½ teaspoon baking soda.
Let the batter sit for 1–2 minutes before pouring for a more active bubble.
Use mason jar lids if you don’t have crumpet rings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 crumpet
- Calories: 140
- Sugar: 1g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sourdough discard crumpet, sourdough crumpets, discard recipes
Why Sourdough Discard Crumpets Taste So Good
Tangy flavor meets light texture
There’s something special about how sourdough discard crumpet batter reacts when it hits the pan. As soon as the baking soda hits the unfed starter, it reacts instantly, sending tiny bubbles through the batter. This reaction is what creates those iconic crumpet holes and that light, pillowy center everyone loves. What you get is a soft, chewy middle that holds up beautifully under melted butter or sticky jam. But the real star? That subtle tang from the discard—it’s what sets a sourdough discard crumpet apart from store-bought versions or even traditional English muffins.
Over time, I’ve learned that using slightly aged discard (the kind that’s been sitting a day or two in the fridge) gives your sourdough discard crumpet a deeper flavor. The bubbles grow bigger, the texture more sponge-like. You don’t need to ferment anything further—this recipe works in minutes, not hours. And if you’re someone who’s baking a lot of sourdough loaves, this is the perfect side project for your leftover starter.
How to adjust the recipe to your taste
Sourdough discard isn’t always the same. At times, the discard has a gentle, mellow flavor; other times, it carries a bold, tangy edge. That’s why it’s a good idea to tweak the salt and baking soda depending on how your discard tastes. If it’s too sour, increase the baking soda just a touch—up to ½ teaspoon. This balances the flavor while helping your sourdough discard crumpet puff up and brown evenly.
Craving something savory? Add a burst of garden flavor by stirring in some freshly minced herbs—chives or thyme work especially well—for a subtle, savory layer that brightens up the batter. For something sweeter, a splash of vanilla or cinnamon adds just the right touch. The basic sourdough discard crumpet is a canvas—you can build whatever breakfast or snack fits your mood.
How to Make Sourdough Discard Crumpet – Step-by-Step
Ingredients for Sourdough Discard Crumpet
- 1 cup (227g) sourdough starter discard (unfed)
- 1 teaspoon granulated sugar
- ¼ to ½ teaspoon salt
- Use ⅜ teaspoon of baking soda, or bump it up to ½ teaspoon if your discard has a strong, sour flavor.
Use fresh or refrigerated discard. If it’s very sour or sharp, increase the baking soda slightly to mellow the tang and boost the rise.
Instructions For Sourdough Discard Crumpet
1. Stir together the sourdough discard, sugar, and salt
Start by placing your sourdough discard in a medium-sized mixing bowl. It should be unfed—straight from the fridge is fine. Add the granulated sugar and salt. These help bring out the subtle tangy flavor of the discard and balance the final taste. Use a spoon or spatula to mix until everything is smooth and well combined. The consistency should resemble a thick pancake batter. This base sets the stage for a proper sourdough discard crumpet texture: bubbly inside, golden outside.
2. Add baking soda to activate the batter
Next, sprinkle in the baking soda. This is where the batter comes alive. As soon as the baking soda hits the acidic sourdough, bubbles begin to form. That’s exactly what you want. Stir the batter gently until it’s evenly mixed—don’t overwork it. This chemical reaction gives your sourdough discard crumpet its signature rise and open crumb. If your discard is particularly sour, bump the baking soda up to ½ teaspoon. It helps neutralize the sharpness while lifting the batter for a lighter, airier finish.
3. Preheat the skillet and grease your rings
Set a non-stick skillet or griddle over medium-low heat, about 300°F (150°C). This slow, steady heat helps develop the golden crust without burning. While the pan heats, lightly grease both the cooking surface and your crumpet rings. Mason jar lids work too, as long as they’re well oiled. Proper greasing prevents sticking and helps your crumpets release easily. This step is crucial for clean edges and that classic round shape that defines a true sourdough discard crumpet.
4. Cook the crumpets in rings until bubbly
Place your greased rings on the hot skillet and fill each one with approximately ¼ cup of batter. The batter should sizzle gently but not cook too fast. Let the crumpets cook for about 5 minutes. Watch for bubbles rising through the batter and the edges starting to firm up. These bubbles create the airy texture and signature holes that absorb butter and jam so perfectly. If the tops still look too wet after 5 minutes, give them an extra minute—but don’t rush this step.
5. Flip and finish cooking
Once the tops begin to set and the edges look cooked, carefully remove the rings using tongs. Gently flip each crumpet using a spatula. Cook the second side for 2 to 3 minutes until golden brown. The flip sets the top and adds a slight crisp to the bottom. Your sourdough discard crumpet should now be soft and spongy in the center, with a golden crust and those perfect crumpet holes up top.
6. Serve immediately while warm
Remove the crumpets from the skillet and serve right away. These are best enjoyed fresh—while still warm and slightly crisp. Slather on a pat of butter and let it melt into the craters. Add jam, honey, or go savory with a poached egg. However you serve them, sourdough discard crumpets bring comfort and flavor in every bite. If you’re saving leftovers, toast them later for the same satisfying texture.
Versatility and Storage of Sourdough Discard Crumpets
Creative Variations to Enjoy
Sourdough discard crumpets are incredibly adaptable, allowing you to experiment with various flavors and ingredients. For a savory twist, consider adding chopped herbs like rosemary or thyme to the batter. If you prefer a sweeter version, mix in a dash of cinnamon or vanilla extract. These simple additions can transform your sourdough discard crumpet into a delightful treat suitable for any time of day.
You can also top your sourdough discard crumpet with a variety of spreads and toppings. From classic butter and jam to cream cheese and smoked salmon, the possibilities are endless. This versatility makes sourdough discard crumpets a favorite in many households.
Proper Storage Techniques
Storing your sourdough discard crumpets correctly ensures they remain fresh and delicious. Once cooled, place them in an airtight container and store at room temperature for up to two days. For longer storage, freeze the crumpets individually wrapped in plastic wrap and then placed in a freezer-safe bag. You can store them in the freezer for up to a month without losing quality.
When ready to enjoy, simply toast the sourdough discard crumpet until warmed through and slightly crispy. This method brings back their delightful texture and flavor, making them taste as if freshly made.
Health Benefits and Common Questions About Sourdough Discard Crumpets
Is sourdough discard still gut healthy?
Absolutely—sourdough discard still holds on to many of the healthy qualities found in an active starter. Even though it’s unfed, it still contains lactic acid bacteria and wild yeasts that contribute to gut health. When you cook with sourdough discard, like in this sourdough discard crumpet recipe, you’re incorporating these beneficial microbes into your diet. The fermentation process breaks down gluten and phytic acid, making nutrients more bioavailable and easier to digest.
Incorporating sourdough discard into recipes is a great way to reduce food waste while reaping health benefits. If you’re interested in exploring more recipes that utilize sourdough discard, consider trying our Sourdough Discard Pancakes or Sourdough Discard Crackers.
Are sourdough crumpets good?
Absolutely! Sourdough discard crumpets offer a delightful combination of a crisp exterior and a soft, airy interior, with a subtle tang from the sourdough. They’re versatile and can be enjoyed with sweet toppings like jam and honey or savory options like cheese and eggs. Their unique texture and flavor make them a favorite among sourdough enthusiasts.
The sourdough discard crumpet is proof that simple ingredients can turn into something truly satisfying. From the lively, airy batter to the crisp, golden edges, each bite delivers that warm, tangy richness sourdough is known for. If you’ve ever wondered what to do with leftover starter, this recipe gives it new life in the best way possible.
So the next time you’re feeding your sourdough, don’t toss the discard. Make something warm, real, and delicious. Whether you spread it with butter or top it with eggs, a fresh sourdough discard crumpet is more than a snack—it’s a little joy, homemade.
Frequently Asked Questions About Sourdough Discard Crumpets
How to make sourdough crumpets with discard?
To make a sourdough discard crumpet, combine unfed sourdough starter with sugar, salt, and baking soda. Spoon the batter into well-greased crumpet rings set on a preheated non-stick skillet. Let bubbles form, then flip and cook until golden brown.
Is sourdough discard still gut healthy?
Yes, sourdough discard still offers gut-friendly bacteria and enzymes from natural fermentation. Cooking a sourdough discard crumpet may reduce some of the probiotics due to heat, but it still supports digestion compared to commercial baked goods.
Can I use sourdough discard for focaccia?
Absolutely. The leftover starter adds flavor and a soft, airy texture. Try sourdough discard focaccia for a chewy, golden crust that makes good use of your discard.
Are sourdough crumpets good?
Yes—especially when made from scratch. A sourdough discard crumpet has a crispy bottom, airy center, and a signature tang. They’re perfect with butter, jam, or savory toppings. Crumpets are among our most-loved sourdough discard breakfast ideas.