MSG Free Classic Crumpets
Homemade crumpets are one of those deeply satisfying kitchen projects that reward patience with something truly special — spongy, bubble-pocked rounds with crisp edges and a tender, chewy interior that soaks up melted butter like nothing else. Every ingredient here is straightforward and easy to verify: milk, flour, yeast, salt, baking soda, and a touch of sugar. That simplicity is exactly what makes this recipe such a reliable choice when you're avoiding hidden additives, since store-bought crumpets and packaged baked goods can carry flavor enhancers that aren't always obvious on the label. The batter comes together with just a whisk, then a long, bubbly rest does most of the work for you. Those signature holes form naturally during the slow cook on the griddle — no shortcuts, no mystery ingredients, just fermentation and heat doing their thing. Toasted until golden and topped with a pat of unsalted butter, these are the kind of breakfast or afternoon snack that make you wonder why you ever reached for a package in the first place.
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Learn more →Ingredients
8 servings
- 1 ½ cups whole milk
- 0.750 cup water
- 1 tsp granulated sugar
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 cups all-purpose flour
- ½ tsp fine salt
- ½ tsp baking soda
For greasing
- neutral oil or unsalted butter, for greasing the rings and griddle
For serving
- unsalted butter, for serving (optional)
Instructions
- 1
Combine the milk and 1/2 cup water in a small saucepan over low heat and warm until just lukewarm, about 100°F (38°C) — it should feel barely warm to the touch, not hot. Pour into a large mixing bowl, stir in the sugar, then sprinkle the yeast over the surface. Let stand for 8–10 minutes, until the yeast is foamy and active.
- 2
Add the flour and salt to the yeast mixture and whisk vigorously for 2 minutes until a smooth, thick, pourable batter forms — it should be thicker than pancake batter but still flow off the whisk in a slow ribbon. Cover the bowl with a clean kitchen towel and leave in a warm spot for 45–60 minutes, until the batter has risen noticeably and the surface is covered in bubbles.
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