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Traditional English Crumpets

Warm, soft, and full of holes for melting butter, these traditional English crumpets are a delightful comfort food made from simple pantry staples.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 3 hours 15 minutes
Servings: 10 servings
Course: Breakfast, Brunch, Snack
Cuisine: British
Calories: 1100
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour (up to half may be bread flour) For a chewier texture, replace half with bread flour.
  • 1 teaspoon salt
  • 1 cup warm milk Should feel comfortable to the touch.
  • 2 teaspoons active dry or instant yeast If using active dry, proof in warm milk.
  • 1 teaspoon granulated sugar Use honey instead if preferred.
  • 1 cup warm water
  • 1/2 teaspoon baking soda
  • Butter or neutral oil For greasing the rings and skillet.
Serving Options
  • butter For spreading.
  • jam
  • golden syrup or honey

Method
 

Preparation
  1. Stir the sugar and yeast into the warm milk, then let it foam for about 10 minutes if using active dry yeast.
  2. Whisk together the flour and salt in a large bowl.
  3. Pour the liquid mixture into the flour and stir until you have a thick dough.
  4. Cover the bowl loosely and let it rise in a warm spot for 1 to 2 hours, until nearly doubled.
Mixing and Resting
  1. Dissolve the baking soda in warm water and beat into the dough for 1 to 2 minutes until it becomes a thick, pourable batter.
  2. Cover and let it rest for at least 30 minutes until the batter looks bubbly.
Cooking
  1. Grease the rings and the skillet. Set rings in the skillet over medium-high heat.
  2. Fill each ring about half to slightly more than half full with batter.
  3. Cook for about 10 minutes until the tops look set and bottoms are lightly browned.
  4. Flip the crumpets and cook for an additional 1 to 2 minutes until golden, or toast later.

Notes

Store leftover crumpets in an airtight container in the refrigerator for up to 3 days or freeze for 2 months. Toast for best texture upon reheating. Be careful with batter resting times and pan temperatures.