Preparation info

  • Difficulty


  • Makes


    3¾ by ⅝ inch high crumpets

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Griddle Temperature 350°F/175°C (or 375°F/190°C if nonstick)
Cooking Time 8 to 10 minutes

I have revisited the crumpet recipe from The Bread Bible many times since the book was published because I wanted to create more of the holey texture characteristic of a commercial crumpet. I found that I could add significantly more liquid to achieve this goal. So this is my recipe for “as good as it gets crumpets.”

Plan Ahead If you are planning to enjoy the crumpets for an early brunch, make the batter and griddle them the day before.


Crumpet Batter

Gold Medal bread flour (or half other brand bread flour, half unbleached all-purpose flour), see Flour 1 cup (lightly spooned into the cup and leveled off), plus 3 tablespoons 5.5 ounces 155 grams
instant yeast ¾ teaspoon . 2.4 grams
sugar ½ teaspoon . .
cream of tartar ¼ teaspoon . 0.8 gram
fine sea salt ½ plus teaspoon . 3.7 grams
water, lukewarm (110° to 115°F/43° to 46°C) ¾ cup plus ½ tablespoon (185 ml) 6.5 ounces 185 grams
milk 3 tablespoons (44 ml) 1.6 ounces 45 grams
baking soda ¼ teaspoon . 1.4 grams

Special Equipment

One griddle, preferably electric and nonstick, or a large sauté pan | Three 3¾ by ¾ inch high pastry rings (see Note)


Make the Crumpet Batter

In the bowl of a stand mixer fitted with the flat beater, mix the flour, yeast, sugar, and cream of tartar on low speed for 30 seconds. Add the salt and beat for a few seconds. Add the lukewarm water and, gradually raising the speed to medium, beat for about 5 minutes, or until completely smooth.

Let the Batter Rise

Set the bowl in a warm place (ideally 75° to 85°F/24° to 29°C) until the batter more than doubles and just begins to fall, 1 to 1½ hours. (See recommended rising environments.)

In a small saucepan, warm the milk to lukewarm (110° to 115°F/43° to 46°C). Stir in the baking soda until dissolved. Then gently stir the mixture into the batter. Return the bowl to the warm place for 30 minutes.

Preheat the Griddle or Sauté Pan

If using an electric griddle, preheat it to 350°F/175°C (or 375°F/190°C if nonstick). If using a sauté pan, heat it on medium-low heat for about 3 minutes, or until hot enough to sizzle a drop of water, or an infrared thermometer reads no higher than 400° to 425°F/200° to 220°C (depending on the type of pan used). Set the three rings on the griddle and coat the inside of each ring with nonstick cooking spray.

Fry the Crumpets

Gently fold into the batter any liquid that may have separated on standing. Spoon or pour the batter into the first ring to fill it two-thirds full. It should begin to form bubbles immediately. If the bubbles do not burst to form holes in the next few minutes, add a little more lukewarm water, a tablespoon at a time, to the batter in the bowl. As soon as the top surface of the crumpets dulls and is set, about 5 to 7 minutes, use tongs to lift off the rings and a pancake turner to lift up the crumpets. If they are golden brown underneath, flip them over and fry for about 3 minutes, or until pale golden.

Cool the Crumpets

Remove the crumpets from the griddle and set them on a wire rack. Repeat with the remaining batter, coating the rings again with nonstick cooking spray for each batch.

Toast the Crumpets

Toast the crumpets until they are warmed through and the outsides are crisp. Serve with butter and jam.


In a brown paper bag: room temperature, 1 day; airtight: frozen, 3 months (thaw before toasting).