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In a bowl, combine the sourdough discard, sugar, baking soda, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Gradually add the water, stirring constantly, until the mixture reaches the consistency of thick cream. It should pour slowly off the spoon without being runny.
Lightly oil your crumpet rings to prevent sticking and preheat a non-stick skillet over medium heat.
Add a small amount of oil to the pan and place the rings inside, letting them heat slightly.
Pour the batter into each ring until it is about halfway full. The batter will rise as it cooks.
Let the crumpets cook undisturbed until you see bubbles forming on the surface and the top starts to look dry.
Carefully remove the ring using tongs or an oven mitt, then gently flip the crumpet to cook the other side until golden and cooked through, about 1-2 more minutes.