Step 1

Place 1 cup bread flour, 1 cup all-purpose flour, 1 tablespoon active dry yeast, 1 teaspoon granulated sugar, 1 teaspoon kosher salt, and 1/2 teaspoon baking soda in a large bowl and whisk to combine.

Step 2

Heat 1 1/4 cups whole milk and 3/4 cup of the water in a small saucepan over medium heat until tepid to the touch (around 110ºF), about 1 1/2 minutes. Keep a close eye — overheating the mixture can kill the yeast.

Step 3

Make a well in the center of the flour mixture and pour in the warmed milk and water mixture. Whisk, starting from the edge of the well, until a batter has formed to a consistency that is slightly thicker than heavy cream. Add 1 teaspoon apple cider vinegar and the remaining 2 tablespoons water, and whisk to combine.

Step 4

Run a clean damp dishcloth under hot running water, then wring it out. Cover the bowl with the wet towel and let sit in a warm place until the mixture has risen significantly (at least doubled in size) and has a bubbly, foamy surface, about 1 hour.

Step 5

Give the mixture a quick stir with a large spoon. Place 1 tablespoon canola oil in a small bowl. Using a pastry brush dipped in the oil, lightly grease a griddle or large nonstick skillet, then wipe off any excess with a paper towel. Place the griddle over medium heat. Liberally grease 4 English muffin, pancake, or all-purpose baking rings if they are metal and not nonstick (the rings should be 3 to 3 1/2-inches diameter and about 1-inch tall). Place the rings on the griddle to heat for about 1 minute.

Step 6

Pour 1/2 cup of the batter into each ring. Reduce the heat to medium-low and let cook slowly until bubbles form and pop around the edge to create small holes. After 6 to 7 minutes, the center bubbles should pop and the crumpets will pull away easily from the ring (the surface will still be a little tacky). Using tongs, carefully remove the rings. Using a spatula, flip the crumpets and until lightly golden in spots, about 1 minute more.

Step 7

Transfer to a cooling rack. Once rings are cool enough to handle, repeat the process for 2 more batches, greasing the rings before each batch.

Step 8

When ready to serve, toast the crumpets in a toaster or toaster oven until crisp and a deeper golden-brown on both sides, about 4 minutes. (Alternatively, you can toast the crumpets under a broiler for about 2 minutes per side.) Spread with 1 tablespoon of butter and a topping of your choice, if desired.