Stir together the bread flour, all purpose flour, and dry yeast in your mixing bowl.

In a separate bowl, combine the warm milk and sugar and pour into the middle of the flour mixture.

Beat on medium speed with the paddle attachment for 2-3 minutes until you have a thicker batter that almost looks like bread dough.

Cover the bowl with saran wrap and let it sit in a warm place for an hour.

In another bowl, dissolve the baking soda and salt in the warm water.

Pour it over the batter and stir it in well until evenly combined.

Cover back up and let sit for 20-30 minutes.

Spray your ring molds and frying pan with plenty of canola oil and place the ring molds in the frying pan over medium-low heat.

Use a 1/3 cup measure sprayed with canola oil to scoop the batter into the molds, filling the rings only 1/2-2/3 full.

Let them cook for about 6-7 minutes or until they get bubbly and start to dry on top.

Gently remove the rings with tongs, increase the heat to medium, flip them over with a spatula and cook for an additional 2 minutes until they are light golden brown.

Set your finished crumpets aside, respray the rings and pan, and repeat until all batter is cooked.