Whisk together 2 cups of flour, 1 teaspoon of yeast, 1/2 teaspoon of salt, and 1/2 teaspoon of sugar in a large bowl.

Pour 1 1/4 cups of warm water into the dry mixture and whisk until a smooth, thick batter forms.

Cover the bowl with a damp kitchen towel and let it sit at room temperature for about 30 minutes.

Dissolve 1/4 teaspoon of baking soda in 1/4 cup of boiling water, then stir it into the batter.

Heat a griddle over medium-low heat and lightly butter it.

Place crumpet rings on the griddle, spacing them a couple of inches apart.

Carefully pour batter into each ring until it's about halfway full.

Let the crumpets cook undisturbed for about 5 to 7 minutes until the top surface looks set and is covered with holes.

Carefully lift off the crumpet rings and flip the crumpets, cooking for another 2 to 3 minutes until the bottom is light golden.

Transfer the cooked crumpets to a wire rack or clean kitchen towel to cool slightly before serving.