Homemade Sourdough Corn Dogs Recipe (Discard) (2024)

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Sourdough Corn Dogs are hand-dipped in a honey, sourdough batter and fried until crispy and golden brown.

Homemade Sourdough Corn Dogs Recipe (Discard) (1)

If you’re craving the best corn dogs that ooze with nostalgia and flavor, look no further than Sourdough Corn Dogs. These all-American favorites take the classic juicy hot dog and give it a delicious twist. The secret ingredient? Sourdough discard!

Imagine biting into a crispy, golden-brown batter that’s been lovingly made from leftover sourdough starter. It not only adds a delightful tanginess but also ensures that the batter is incredibly easy to whip up. You can practically taste the memories of county fairs and carnivals with every bite.

What sets these sourdough corn dogs apart is that you can skip the hot dog buns altogether. The flavorful sourdough batter envelops the juicy hot dog, creating a perfect handheld treat.

They fry up quickly, so you won’t have to wait long to enjoy that irresistible combination of crunchy exterior and tender, savory interior.

Whether you’re reliving fond fair memories or introducing someone to the wonders of the American corn dog, Sourdough Corn Dogs are a surefire crowd-pleaser.

So, roll up your sleeves, grab some sourdough discard, and get ready to savor the simple pleasure of homemade nostalgia on a stick.

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Homemade Sourdough Corn Dogs Recipe (Discard) (2)

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Why You’ll Love This Recipe:

Great Flavor –

This sweet, honey cornmeal batter is made better with the slight tang of sourdough discard! Fry it up for crispy, sweet, and unique homemade corn dogs.

Skip the buttermilk –

Instead, of using buttermilk, as many homemade corn dog recipes do, I used sourdough discard in my corn dog batter. The discard fries up just as sweet and fluffy, but with an extra bit of sourdough tang!

​Freezer friendly –

Sourdough Corn Dogs freeze and refresh perfectly! Find the simple instructions below.

Homemade Sourdough Corn Dogs Recipe (Discard) (3)

Ingredients

Hot Dogs –Any kind of hot dogs will do for this recipe, so choose your favorite.

Yellow Cornmeal –Be sure to purchase “finely ground” cornmeal. Coarse yellow cornmeal can lead to a gritty cornmeal batter.

All-purpose Flour –To thicken the batter.

Baking Powder –This leavener helps the corndog batter to be light and fluffy.

Sugar –For a touch of sweetness.

Salt – Any salt will do, but my favorite isRedmond’s Unrefined Fine Sea Saltfor extra natural minerals.

Milk –Brings moisture to the batter.

Unfed Sourdough Starter –Use sourdough discard that is less than 2 weeks old.

Honey –Adds some sweetness and a honey flavor.

Egg– Help bind the batter.

Frying Oil –Choose a neutral oil, like Canola Oil, Vegetable Oil, or Peanut Oil

Supplies

Popsicle sticks or Wooden Skewers

Tall glass

Dutch Oven or a Large Pot

Frying Thermometer

Tongs

Wire rack

How to Make Sourdough Corndogs

Pour the frying oil into a Dutch Oven or a large pot. Heat to medium-high heat (350 F).

Remove the hot dogs from their packaging and pat dry with a paper towel. Insert a stick into each hot dog.

In a large bowl, whisk together corn meal, flour, sugar, baking powder, and salt. Set aside.

In a separate bowl, whisk the sourdough discard, milk, honey, egg, and melted butter until smooth.

Homemade Sourdough Corn Dogs Recipe (Discard) (4)
Homemade Sourdough Corn Dogs Recipe (Discard) (5)

Pour the wet ingredients into the dry ingredients. Mix until all of the dry bites have been incorporated, but be careful not to overmix! This can lead to a dense batter. It’s okay if there are lumps, just like pancake batter.

Pour the cornbread batter into a tall glass and dip one hot dog at a time. Allow any excess batter to dip off for 5 seconds, then place the top of the corn dog into the hot oil at an angle. Fry for 5-7 seconds before carefully dropping the entire sourdough corn dog into the oil, this prevents it from sticking to the bottom.

Homemade Sourdough Corn Dogs Recipe (Discard) (6)
Homemade Sourdough Corn Dogs Recipe (Discard) (7)

Fry for 2-3 minutes, or until the Sourdough Corn Dogs are a deep golden brown. Use tongs to turn the sourdough cornbread in order for it to be fried on all sides.

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Remove the Sourdough Corn Dogs from the oil and place on a wire rack.

Serve hot with your favorite condiments!

How to Serve:

Crispy Sourdough Corn Dogs are best when served hot with your favorite sauces, like ketchup or mustard!

Keep the dry frying going by whipping up some homemade french fries, onion rings, sourdough fried pickles, or homemade sourdough fried chicken tendersto serve alongside!

Homemade Sourdough Corn Dogs Recipe (Discard) (9)

How to Store:

Store leftover Sourdough Corndogs in an airtight container in the fridge for up to 5 days.

Reheat:

To reheat, bake in a 300-degree F oven for 10 minutes, or until warmed through. Or pop the corn dogs into the microwave for 30 seconds.

Homemade Sourdough Corn Dogs Recipe (Discard) (10)

FAQs:

What kind of cornmeal should I use?

Be sure to purchase “finely ground” cornmeal. Coarse yellow cornmeal can lead to a gritter cornmeal batter.

Can you freeze Sourdough Corndogs?

Yes! To freeze Sourdough Corndogs, cool until room temperature, place in a freezer-safe bag, and place into the freezer for up to 2 months. To reheat, bake in a 300-degree F oven for 15 minutes, or until warmed through. Or pop the corn dogs into the microwave for 60 seconds.

What can I do with leftover batter?

Chop whole hot dogs into bite-sized pieces to make mini sourdough corn dogs! If you’re still left with batter and no more hot dogs, scoop the batter into the hot oil and fry up some Sourdough Hushpuppies.

Homemade Sourdough Corn Dogs Recipe (Discard) (11)

Happy frying!

Homemade Sourdough Corn Dogs Recipe (Discard) (12)

More Recipes Like This:

Sourdough Fried Pickles

Homemade Sourdough Fried Chicken Tender

Sourdough Mac and Cheese

Homemade Sourdough Corn Dogs Recipe (Discard) (13)

Homemade Sourdough Corn Dogs Recipe (Discard)

Yield: 12 corn dogs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Sourdough Corn Dogs are hand-dipped in a honey, sourdough batter and fried until crispy and golden brown. 

Ingredients

  • 12 hot dogs, choose your favorite
  • 1 3/4 cup yellow cornmeal (290g)
  • 1 1/4 cup all-purpose flour (175g)
  • 1/4 cup sugar (60g)
  • 1 Tablespoon baking powder (11g)
  • 1/4 teaspoon salt (1g)
  • 1 egg, beaten
  • 1 1/2 cup milk (370ml)
  • 1/2 cup unfed sourdough starter, discard (140g)
  • 1 T melted butter (13g)
  • 1 Tablespoon honey

Instructions

1. Pour the frying oil into a Dutch Oven or a large pot. Heat to medium-high heat (350 F).

2. Remove the hot dogs from their packaging and pat dry with a paper towel. Insert a stick into each hot dog.

3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Set aside.

4. In a separate bowl, whisk the sourdough discard, milk, honey, egg, and melted butter until smooth.

5. Pour the wet ingredients into the dry ingredients. Mix until all of the dry bites have been incorporated, but be careful not to overmix! This can lead to a dense batter. It's okay if there are lumps, just like pancake batter.

6. Pour the cornbread batter into a tall glass and dip one hot dog at a time. Allow any excess batter to dip off for 5 seconds, then place the top of the corn dog into the hot oil at an angle. Fry for 5-7 seconds before carefully dropping the entire sourdough corn dog into the oil, this prevents it from sticking to the bottom.

7. Fry for 2-3 minutes, or until the Sourdough Corn Dogs are a deep golden brown. Use tongs to turn the sourdough cornbread in order for it to be fried on all sides.

8. Remove the Sourdough Corn Dogs from the oil and place them on a wire rack.

9. Serve hot with your favorite condiments!

Notes

How to Store:

Store leftover Sourdough Corndogs in an airtight container in the fridge for up to 5 days.

Reheat: To reheat, bake in a 300-degree F oven for 10 minutes, or until warmed through. Or pop the corn dogs into the microwave for 30 seconds.

How to Freeze:

To freeze Sourdough Corndogs, cool until room temperature, place in a freezer-safe bag, and place into the freezer for up to 2 months. To reheat, bake in a 300-degree F oven for 15 minutes, or until warmed through. Or pop the corn dogs into the microwave for 60 seconds.

What kind of cornmeal should I use?

Be sure to purchase "finely ground" cornmeal. Coarse yellow cornmeal can lead to a gritter cornmeal batter.

What can I do with leftover batter?

Chop whole hot dogs into bite-sized pieces to make mini sourdough corn dogs! If you're still left with batter and no more hot dogs, scoop the batter into the hot oil and fry up some Sourdough Hushpuppies.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Homemade Sourdough Corn Dogs Recipe (Discard) (2024)

FAQs

What is the sourdough discard method? ›

As part of the feeding process, most bakers discard some of their sourdough starter before adding fresh flour and water to the jar. This is done to refresh the acidity levels (think sweet vs. sour smell) and to manage its overall growth in size. This technique is crucial for successful sourdough bread.

What does sourdough discard do in baking? ›

Culinary-wise, sourdough discard can be used in various recipes such as pancakes, waffles, muffins, sourdough pasta and quick breads like sourdough banana bread to impart a tangy flavor, reduce food waste, and add complexity of flavor to your baked goods.

What is a good side dish for corn dogs? ›

French Fries or Potato Chips: The crispy texture of fries or chips contrasts nicely with the soft, savory corn dog. Coleslaw: The creamy, tangy flavors of coleslaw can balance the richness of the corn dog. Pickles: Dill pickles or pickle spears can provide a refreshing and slightly tangy contrast to the corn dog.

How do I know how much sourdough to discard? ›

Starter that's kept at room temperature is more active than refrigerated starter, and thus needs to be fed more often. Room-temperature starter should be fed every 12 hours (twice a day) using the standard maintenance feeding procedure: discard all but 113g, and feed that 113g starter with 113g each water and flour.

How quickly do you need to use sourdough discard? ›

I recommend keeping sourdough discard for up to one week. After that point, there is a higher risk of bad bacteria or mold growing. How often should I feed my sourdough starter? I recommend feeding your starter at least once per week.

Do I need to feed my sourdough discard before baking? ›

Absolutely! A jar of sourdough discard serves as an insurance policy against starter death. If you have some discard on hand, remove a spoonful of it and feed it fresh flour and water in a clean jar. You should have a bubbly starter ready to bake with after a couple of feedings, depending on the discard's condition.

What happens if you don't discard sourdough? ›

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

What's the difference between sourdough starter and discard? ›

Only a small portion of the sourdough starter is reserved and fed during each feeding, the rest is referred to as discard, since typically it is thrown away. In efforts to reduce waste, discard is often collected from multiple feedings and stored in the fridge until enough is allotted to be used for discard recipes.

Why is my corn dog batter not sticking? ›

If the batter is not sticking to your corn dogs (or Korean corn dogs), there are two likely causes. The hot dogs may not have been dried fully before they were dipped in the flour and batter. Any liquid on the hot dogs will create a barrier inhibiting the flour and batter from sticking, so don't skip this crucial step.

What is the number one condiment for corn dogs? ›

Best condiment for Corn Dogs?
  1. 50 (49.5%) Mustard.
  2. 18 (17.8%) Catsup.
  3. 22 (21.8%) Mustard/catsup mixed.
  4. 2 (2%) Plain.
  5. 9 (8.9%) Other.

Are corn dogs supposed to be crunchy? ›

The perfect corn dog is always going to have a few key features: 1) There needs to be a stick. 2) It needs to be tasty. 3) There needs to be a good ratio of sausage to cake-y coating. 4) The coating needs to be well cooked, nicely browned, and crispy on the outside.

What is a rice corn dog? ›

Its signature dish is a Korean-inspired take on a corn dog, the rice dog. The dog-on-a-stick is dipped into rice flour batter and rolled in breadcrumbs before frying, which creates a crispier crust than the traditional cornmeal-battered hot dog.

Are corn dogs good with mayo? ›

Double goes for ketchup as it's too sweet for the corn bread which is sweet itself. But, dipping a corn dog in mayo is the perfect tang to go with that fried cornbread. It also goes well with that wiener.

Is corn good for dogs stomach? ›

Experts say yes, dogs can eat corn—as long as you cook it first and remove it from the cob. “When properly cooked, corn provides a highly digestible source of carbohydrates, essential fatty acids, and protein that pets need,” says Dr. Jason W.

Is sourdough discard good for you? ›

What to do with sourdough discard? Don't throw it away! Instead, use it to make delicious and nutritious treats like pancakes, waffles, muffins, and bread. Sourdough discard is a great source of natural yeast and flavor, and can add a unique tangy taste to your baked goods.

Do you have to discard sourdough every time? ›

You must discard some of your sourdough starter each time you feed it. You'll discover that discarding is necessary to build a healthy and thriving sourdough starter - but it's not actually as wasteful as you might think.

What happens if I forgot to discard starter before feeding? ›

If you didn't discard a portion of your starter each time you feed it, two things would happen: Your starter would grow to an enormous, unmanageable size. Your starter would likely become more and more inhospitable to the bacteria and yeast we want as the mixture would become ever more acidic.

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