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No-Knead Homemade Crumpets Recipe

No-Knead Homemade Crumpets (No Oven Needed)

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It doesn’t get much simpler than a no-knead, no-oven recipe and my No-Knead Homemade Crumpets recipe is just that.


Hi Bold Bakers!

For those who have never had a Crumpets before, prepare to have your mind blown! If you liked my English Muffins you’re going to LOVE my No-Knead Homemade Crumpets. These fluffy yeasted treats are an Irish person’s guilty pleasure. Toasted and topped with some Kerrygold butter and we are in heaven!

What is a Crumpet?

A crumpet is a hotcake-like bread made of a thick yeasted batter. Thanks to the yeast and texture of the batter, these are somewhere across between a yeasted pancake and an English Muffin. It differs somewhat as it is known for its “nooks and crannies.” The yeast and raising agent in the batter helps to form air bubbles that cook right inside. Why is this exciting? Well, just imagine butter or jam seeping into the holes of a homemade fresh crumpet. There really is nothing like it!

What’s the Difference Between an English Muffin and a Crumpet?

The difference between these two breakfast classics is in the recipe and cooking method. While English Muffins are made from similar ingredients, they have much less liquid and are more of a dough and less of a batter. Because of this, they are cut out — whereas crumpets are cooked within a ring mold. Also, crumpets have those signature holes on top whereas muffins don’t.

How do I Store Crumpets?

Just like any homemade bread, crumpets can be covered and stored in an airtight container to keep it from going stale. These are just a good toasted the next day as they are fresh out of the pan.

How Long do Crumpets Last?

If stored properly, these will stay fresh for up to 3 days, but they can also be frozen for up to 6 weeks. To enjoy from frozen, just allow thawing at room temperature, then warm them up.

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Tips and Tricks to Making Crumpets:

  • Allow the batter to proof in a warm spot
  • To stop the proofing process and preserve the dough to be cooked at a later time, put it in the fridge. Allow the batter to come to room temperature again before further proofing and cooking the crumpet
  • The rings I used to cook my crumpets can be purchased here
  • Grease the rings GENEROUSLY with oil so the crumpets will pop right out
  • Use a non-stick pan to ensure the crumpets don’t stick
  • When cooking the crumpets, low and slow is the name of the game, don’t be tempted to use high heat

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4.29 from 7 votes
No-Knead Homemade Crumpets Recipe
No-Knead Homemade Crumpets Recipe (No Oven Needed)
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

It doesn't get much simpler than a no-knead, no-oven recipe and my No-Knead Homemade Crumpets recipe is just that.

Course: Breakfast
Cuisine: British
Servings: 10 crumpets
Author: Gemma Stafford
Ingredients
  • 2 1/4 cups (11 1/4oz/319g) all-purpose flour
  • 1 tablespoon instant dried yeast
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (8floz/225ml) milk, warm
  • 1 cup (8floz/225ml) water, warm
  • vegetable oil for greasing the rings
Instructions
  1. In a large bowl, add the flour, yeast, baking soda, salt, and sugar. Add the yeast and salt on separate sides of the bowl then you can whisk together (salt directly on yeast can kill it).

  2. In a separate jug, combine the warmed milk and water. (If you are using dried active yeast you sponge it in this liquid, stir it through and allow to stand for about 5 minutes.)

  3. Make a well in the center of the dry ingredients and pour in the liquids. Whisk from the center outwards until the consistency of a thin batter and there are no lumps. Cover with cling wrap and a tea towel and set aside for a minimum of 1 hour, until bubbles form on the surface (the batter can be refrigerated now if you wish to cook the crumpets off later).

  4. To cook the crumpets, grease 4 10cm metal rings with vegetable oil. Wipe a little oil around a large non-stick frying pan or iron skillet and place over medium-low heat. Arrange the rings in the frying pan. Once hot, spoon the batter into each ring until 1/2 way full.

  5. Cook for 6-8 minutes, or until little bubbles appear on the surface. Once the bubbles have burst and the crumpets are dry on top, use tongs or a spatula to carefully lift off the rings and flip over the crumpets. Cook for 2-3 minutes on the other side.

  6. Re-grease and reheat the rings and pan before cooking the next batch. Repeat the process until all of the batter has been used and you've made roughly 10 crumpets. 

  7. Serve the crumpets warm with butter. 

  8. Cover and store at room temperature in an airtight container for 3 days or in the freezer for up to 6 weeks.

Watch the Recipe Video!

Recipe Notes

To purchase the crumpet rings click here

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Melissa Norman Lyons
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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32 Comments

Write a Comment and Review

  1. Suzanne Salvo on October 12, 2019 at 11:16 am

    Love this recipe. So easy and delicious!

    • Gemma Stafford on October 12, 2019 at 11:38 am

      Thanks a million!

  2. Anni on October 12, 2019 at 10:57 am

    Have no metal rings…can you think of an improvisation?…or am I doomed to no crumpets😪

    • Gemma Stafford on October 12, 2019 at 3:53 pm

      Perhaps a cookie cutter? The crisp side of each adds to the appeal of crumpets.

  3. Sabeen on October 11, 2019 at 8:51 am

    Hi Gemma! I am a big fan of crumpets. I made them today. They turned out so good. Thanks for sharing the recipe. Sabeen

    • Gemma Stafford on October 11, 2019 at 10:09 am

      Hi Sabeen. That’s grand! I’m delighted that you like the recipe and thank you for being here.

  4. Nleroux on October 11, 2019 at 5:09 am

    Will be making again for sure! My little late night baking from last night made everybody happy this morning (kids even went for a third one each!)! Easy (even though I made a little mistake (by putting active dried yeast in my flour instead of proofing it first) but I’ll do it right the next time, and the result was still great, so really, this is a no fail recipe! I’m so glad I bought the little rings to be able to make those! Thank you!

    • Gemma Stafford on October 11, 2019 at 9:14 am

      Yay! Well done, you! Crumpets easily get on everyone’s list of favorite breakfast foods. I’m happy that you liked my recipe. Thank you!

  5. Jerry Mc Guire gmsmg on October 8, 2019 at 1:23 pm

    Thank,Thank for getting back to me and thanks for the INFORMATION. You have great videos love the recipe.
    Jerry

    • Gemma Stafford on October 8, 2019 at 6:17 pm

      Thanks a million!

  6. gmsmg on October 7, 2019 at 10:24 pm

    Can they be made with buttermilk?
    Great videos
    Thanks
    Jerry

    • Gemma Stafford on October 8, 2019 at 1:14 pm

      Great question, but unfortunately not for this recipe. This can be water or regular milk as is needed for the yeast. If this was a baking soda recipe then absolutely use buttercream.

      Best,
      Gemma.

  7. Michelle Bailey on October 7, 2019 at 6:11 pm

    Can you makes these gluten and dairy and milk free

    • Gemma Stafford on October 9, 2019 at 7:37 pm

      Hi Michelle, yeast baking relies on gluten to give the dough texture. If you use a gluten-free all-purpose flour then you will need to replace the gluten, and the usual way to do this is with xanthan gum. It is never the same result, but it is really worth trying it. You just need a little xanthan gum too, google this, get to know it, it will be your new best friend!
      Gemma 🙂

  8. Martin Beale on October 7, 2019 at 11:14 am

    Just wanted to ask isn’t putting the baking soda in with the batter before you let the batter stand will it not neutralize it if you put it in to early

    • Gemma Stafford on October 9, 2019 at 8:50 pm

      Hi Martin,

      What you are saying is correct and normally I wouldn’t recommend adding baking soda to a recipe long before you bake it off but it seems to work for this recipe. It is still very active. You can see that with the bubbles.

      Best,
      Gemma.

  9. Andrea on October 6, 2019 at 4:47 pm

    I greased the tins with vegetable oil just as you did but they still stick so badly. What am I missing?

    • Gemma Stafford on October 7, 2019 at 2:08 pm

      Hi Andrea. Did you follow the recipe to the letter? It may also be that you popped them when it was still too hot and hasn’t fully set.

  10. Melissa Lyons on October 6, 2019 at 10:09 am

    These are very easy and very tasty. I made them thinner for a lower calorie flat bread type, and they turned out amazing.

    • Gemma Stafford on October 7, 2019 at 1:56 pm

      Well done, you! Thank you for trying out my recipe.

  11. Melissa Norman Lyons on October 6, 2019 at 9:38 am

    I love this. I’m on a low calorie diet and am constantly looking for lower calorie breads. I also eat organic.
    How I mad these was made them with 1/4c of batter, so they were thinner and could be used as sandwich rounds. That put them at 61 calories each. I got 19 of the rounds.
    I just made a fluffer-nutter sandwich with 2 of them. It was amazing. I used the fluff recipe you posted previously, added some peanut butter and viola.
    Thank you for sharing. I use a lot of your recipes as starts and then adjust to my tastes.
    Again, thank you.

    • Gemma Stafford on October 7, 2019 at 1:33 pm

      Thank you for sharing. This will surely help a lot of our bold bakers who are in the same journey.

  12. Monique Judkins on October 4, 2019 at 7:12 pm

    Can I use all purpose Gluten free flour?

    • Gemma Stafford on October 5, 2019 at 2:14 am

      Hi Monique,
      yeast baking relies on gluten to give the dough texture. If you use a gluten-free all-purpose flour then you will need to replace the gluten, and the usual way to do this is with xanthan gum. It is never the same result, but it is really worth trying it. You just need a little xanthan gum too, google this, get to know it, it will be your new best friend!
      Gemma 🙂

  13. Indira Joseph on October 4, 2019 at 8:23 am

    Can I used a cookie cutter as the ring

    • Gemma Stafford on October 4, 2019 at 10:03 am

      You can use cookie cutters in place of the metal rings but it will not be as deep as the metal rings. You’ll have to adjust the thickness of your crumpets. I hope this helps.

  14. William Bell on October 3, 2019 at 3:49 pm

    I followed your instructions…EXACTLY!!! I divided the dough, added golden raisins in part – fresh blueberries in the other. IT WAS LOVELY!! They turned out perfectly. I did make sure the fruits were slightly warm. The blueberries made a ‘topping’ that was grand!!
    THANK YOU for my inspiration to keep baking!!!????

  15. Wrennie Edwards on October 3, 2019 at 11:47 am

    Can whole wheat flour be used? Or by what proportion could whole wheat flour be added to the all purpose ?

    Thanks!!

    • Gemma Stafford on October 4, 2019 at 12:36 pm

      I suppose you can. But know that the result will be different n texture and taste. Whole wheat flour is denser than all-purpose flour. Recipes usually require 3/4 cup whole wheat flour to replace 1 all-purpose flour. I hope this helps.

  16. Arthur Hovey on October 3, 2019 at 10:27 am

    How VERY nice!!! Thank-you, Gemma.

  17. Munira Gangat on October 3, 2019 at 9:27 am

    Hi

    Do you perhaps have a Keto version of these

    • Gemma Stafford on October 4, 2019 at 12:54 pm

      Thanks for asking. I will put that on my list.

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