How to make crumpets with sourdough discard?

Making King Arthur sourdough discard crumpets is surprisingly easy and incredibly satisfying. You simply combine unfed sourdough discard with baking soda, sugar, and salt, then cook the bubbly batter in English muffin rings over medium-low heat. The baking soda reacts with the discard, forming air bubbles that give the crumpets their classic spongy texture. All you need is a griddle, some butter for crisping the bottoms, and a little patience. Unlike other discard recipes, sourdough crumpets don’t require yeast or long fermentation—just a good starter and a hot pan. This recipe is one of the best ways to use up leftover King Arthur sourdough discard , and once you try it, it’ll be your new go-to breakfast.

What is the biggest mistake you can make with your sourdough starter?

The most common mistake? Neglecting to feed or maintain your starter correctly. But when it comes to cooking, a big mistake is wasting your sourdough discard instead of putting it to good use. Many people toss it, not realizing that it’s the key to amazing recipes like King Arthur sourdough discard crumpets . Another common error is using discard that’s too old or over-acidic, which can lead to bitterness in the final dish. For the best sourdough discard crumpets , use discard that’s no more than 7–10 days old and has been stored in the fridge. Keeping your starter healthy means you’ll always have quality discard for delicious recipes like crumpets, pancakes, and muffins.

Are sourdough crumpets better than normal crumpets?

In a word: yes. Sourdough discard crumpets , especially King Arthur sourdough discard crumpets , have a richer, more complex flavor than standard yeast-based crumpets. The natural fermentation adds tanginess, improves texture, and creates the perfect airy interior. Unlike store-bought or yeast-only versions, sourdough discard crumpets toast beautifully, absorb butter like a dream, and have that chewy-soft bite that’s hard to replicate. So if you’ve ever wondered if it’s worth using your discard for crumpets—the answer is absolutely. The flavor alone makes them stand out, and the simplicity of the recipe makes them a staple.

Is sourdough discard still gut healthy?

Yes, sourdough discard still contains beneficial compounds from fermentation—even if it’s unfed. When you make King Arthur sourdough discard crumpets , you’re using a fermented flour and water mixture that’s easier on digestion compared to refined flour. The presence of lactic acid bacteria and naturally developed enzymes means that sourdough crumpets may be gentler on the stomach. While it’s not a probiotic powerhouse like active sourdough, discard-based recipes still offer benefits. Plus, you avoid artificial ingredients or preservatives by using your own starter. That’s a gut-friendly win in my book!

King Arthur Sourdough Discard Crumpets: The Best No-Waste Breakfast

Description

Fluffy, golden-brown King Arthur sourdough discard crumpets made with unfed starter and pantry staples. This no-waste recipe transforms your sourdough discard into a crispy, chewy breakfast favorite with a soft, bubbly top and rich, buttery flavor. Easy to prep, freezer-friendly, and endlessly versatile with both sweet and savory toppings.

Ingredients

1 cup sourdough starter discard (cold or room temperature, unfed)
1 teaspoon granulated sugar
⅜ teaspoon baking soda
¼ teaspoon kosher salt
1 to 2 tablespoons unsalted butter, divided (or butter substitute)

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Instructions

Prep the rings:
Lightly grease the insides of 4–5 English muffin rings with butter. Set aside.
Make the batter:
In a medium bowl, whisk together the sourdough discard, sugar, baking soda, and salt. The mixture will bubble and puff slightly—this is perfect!
Heat the griddle:
Preheat an electric skillet or griddle to 300°F (medium-low). Spray lightly with oil and add a dab of butter.
Fill the rings:
Place 2–4 greased rings on the hot griddle. Add about ¼ cup batter to each ring. Do not overfill.
Cook and flip:
Cook for 5 minutes, or until the tops are dry and bubbly. Flip the crumpets and carefully remove the rings (use tongs or a butter knife to assist if needed). Cook the other side for 3 more minutes.

Serve or store:
Remove from heat. Serve warm with butter and jam, or cool on a rack for later.

Notes

Use cold or room temp discard—both work great.

Don’t skip the rings—they shape the rise.

Wait for the surface to bubble before flipping for the perfect crumpet texture.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Cuisine: British-American