08/10/2026
Sifted Rosella Wheat Sourdough Crumpet Recipe
Not top secret! Here is our exact recipe so you can make your own crumpets at home.
Yields: 12 Crumpets
Ingredients
Base Batter
575g Sifted Rosella Wheat Flour
80g 150% Hydration Sourdough Starter (Tip: Our starter is made from 3 parts water, 1 part wholegrain wheat flour, and 1 part rye flour)
700g Cool Tap Water
The Mix In
50g Tap Water
12g Honey
5g Salt
5g Bi-Carb Soda
Method
Step One: Mix Batter (Day Before)
The day before baking, mix the cool tap water, ripe sourdough starter, and flour together until smooth, reaching a thick pancake batter consistency. Cover and place in the fridge for 12 to 24 hours.
Step Two: The Mix In (Bake Day)
Take the batter out of the fridge. Add the 50g tap water, honey, salt, and bi-carb soda, mixing until well incorporated. Let the batter sit for about 15 minutes while you heat up your pan and crumpet rings.
Tip: Heat griddles to about 180°C, which is roughly Medium heat on most stoves.
Step Three: Cook Crumpets
Oil your pan and rings using a high smoke point oil. Ladle 1/2 cup of batter into each ring (they should be approx. 1/3 full). Loosely cover the pan and cook for 12 to 15 minutes until holes have formed on top but the batter is still slightly wet. Remove the rings, flip the crumpets, and cook for 3 more minutes.
Now have a go with different types of flour or liquids! Don't forget to tag us if you post your makes—we love seeing your creations!
Happy Crumpeting,
Simon
Chief Crumpeteer
