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Homemade English Crumpets

Soft, chewy, and holey crumpets perfect for soaking up butter, jam, or savory toppings. A lighter and healthier breakfast or snack option.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 crumpets
Course: Breakfast, Snack
Cuisine: British
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.33 cups bread flour (spooned not packed)
  • 1.33 cups all-purpose flour (spooned not packed)
  • 4.5 tsps instant yeast (or two small packages)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp baking soda
Wet Ingredients
  • 1.5 cups warm milk
  • 1 cup warm water

Method
 

Preparation
  1. Stir together the bread flour, all-purpose flour, and instant yeast in your mixing bowl.
  2. In a separate bowl, combine the warm milk and sugar and pour it into the middle of the flour mixture.
  3. Beat on medium speed with the paddle attachment for 2-3 minutes until you have a thick batter that looks almost like bread dough.
  4. Cover the bowl with plastic wrap and let it sit in a warm place for an hour.
  5. In another bowl, dissolve the baking soda and salt in the warm water, then pour it over the batter and stir until evenly combined.
  6. Cover again and let it sit for 20-30 minutes.
Cooking
  1. Spray your ring molds and frying pan with plenty of canola oil over medium-low heat.
  2. Use a 1/3 cup measure sprayed with canola oil to scoop the batter into the molds, filling only 1/2-2/3 full.
  3. Let them cook without touching for about 6-7 minutes, until bubbly and starting to dry on top.
  4. Gently remove the rings (they are hot), increase heat, flip them carefully, and cook for an additional 2 minutes until light golden brown.
  5. Set finished crumpets aside, re-spray molds and pan, and repeat until all batter is cooked.

Notes

Store leftover crumpets in an airtight container in the fridge for up to 3 days. They freeze well for up to 2 months. Reheat in a toaster or on the pan.