Sourdough Discard Corn Dogs (Better Than the Fair!)

Okay, I am way too excited about this one… sourdough discard corn dogs! I grew up loving corn dogs, but ever since I became vegetarian, they basically disappeared from my life. You just can’t find good vegetarian ones anywhere, and don’t even get me started on the frozen options. So when it finally clicked that I could make my own (with sourdough discard, no less!), I ran straight to the kitchen. Literally!

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These are everything you want in a corn dog. Crispy on the outside, fluffy and flavorful on the inside, with that perfect golden coating that clings to the hot dog and fries up like a dream. 

You don’t need any fancy tools to make them either! Just grab your hot dogs of choice, a tall glass for dipping, and a pot of hot oil and you’re on your way to the best homemade corn dogs ever. Whether you’re using up leftover discard or just looking for something totally fun and nostalgic to make with your sourdough starter, this recipe is a total win.

Why You’ll Love This Recipe

• Great way to use up sourdough discard: This hand-dipped corn dog recipe puts that extra bit of sourdough tang to work in the most delicious way. Instead of tossing your unfed sourdough starter, turn it into the base for a simple but deliciously flavored batter.
• Totally customizable: Use any kind of hot dog you like! Chicken, beef, turkey, veggie, even cocktail sausages or hot dog pieces if you’re making mini corn dogs. This recipe works with whatever you’ve got on hand.
• Light, crispy corn dog batter: The honey cornmeal batter is thick enough to stick to the hot dog but still fries into golden brown perfection. It’s like a cross between pancake batter and sourdough cornbread, with just the right consistency for deep frying.
• Made with everyday ingredients: No weird stuff here! You’ll need a large mixing bowl, a separate bowl for wet ingredients, a few pantry staples like all-purpose flour and baking powder, and you’re good to go.
• Family favorite and freezer-friendly: These sourdough corn dogs are a hit with the whole family and can be stored in a freezer-safe bag for later. Reheat in a 300-degree F oven or even pop them in the microwave the next day.

Ingredients You’ll Need

Here’s a quick look at what goes into these homemade sourdough discard corn dogs. The batter is simple, but the flavor is something special!

• Fine yellow cornmeal: This gives the batter that classic cornbread texture and a touch of sweetness. Make sure to use fine cornmeal, not coarse or stone-ground, so your batter doesn’t end up too gritty.
• All-purpose flour: Balances the cornmeal and helps create a tender, bready bite around each dog. You can also experiment with bread flour if you want a slightly chewier texture.
• Granulated sugar + honey: A combo of both adds a little extra sweetness to the batter. The honey helps with browning and gives your sourdough discard corn dogs flavor.
• Baking powder + salt: For lift and seasoning. Make sure your baking powder is fresh so your corn dogs puff up just right.
• Sourdough discard: The secret ingredient! Use unfed sourdough starter. It adds moisture and structure that makes these taste so much better than store-bought.
• Egg + olive oil: These help bind the batter and give it richness. You can also use vegetable oil or canola oil if that’s what you have on hand.
• Milk: Thins the batter to the right consistency. Any milk will do.
• Hot dogs: Use your favorites! Any kind of hot dog works here: beef, chicken, turkey, or veggie. You can even make mini corn dogs using cocktail sausages.
• Neutral oil for frying: Go with something like vegetable oil, canola oil, or peanut oil. You’ll need a few inches of oil in a large pot, or Dutch oven.

How to Make Sourdough Discard Corn Dogs

Step 1: Heat the Oil

Pour a few inches of neutral oil into a large heavy pot, or Dutch oven, about 2-3 inches deep is perfect. Heat the oil to 350°F (175°C). A clip-on thermometer is super helpful here to keep your oil at a consistent temperature. You can also use a deep frier, but just be careful that your corn dogs don’t stick to the basket! To do this, just hold them above the basket for a few seconds before releasing them. Just be careful!

Step 2: Prep the Hot Dogs

Pat your hot dogs dry with a paper towel to help the batter stick better. Then insert wooden skewers or popsicle sticks into each one. Make sure they’ll fit in your pot without needing to bend. This is important for your corn dogs to cook properly.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the fine yellow cornmeal, all purpose flour, granulated sugar, baking powder and salt.

Step 4: Mix the Wet Ingredients

In a separate bowl, whisk together the sourdough discard, milk, egg, olive oil and honey.

Step 5: Make the Batter

Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be thick enough to coat the hot dogs but not so thick that it clumps. Adjust with a splash of milk or a spoonful of flour if needed.

Pro Tip: Pour the batter into a tall drinking glass for easy dipping! Leave about an inch from the top so that your batter doesn’t overflow when you dip the hot dog.

Step 6: Dip and Fry

Working in batches, dip each hot dog into the batter to fully coat it. Let any excess drip off the edge of the corn dog into the glass, then carefully lower it into the hot oil. When you lower the corn dog into the oil, just dip the tip in first and hold it at an angle for about 5 seconds. This helps set the batter before you let it go into the oil completely. Be careful—keep your hand safely above the pot and use the stick to guide it in.

Fry 2–3 corn dogs at a time for about 3 minutes, or until deep golden brown, turning as needed to cook evenly. 

Step 7: Cool and Serve

Use tongs to transfer the corn dogs to a wire rack to cool slightly. Serve warm with your favorite dipping sauces. Mustard, ketchup, or even hot honey are all fair game!

How to Dip and Boil Sourdough Discard Corn Dogs Perfectly

• Dip the hot dog straight down into the batter.
• Twirl the stick in the glass and swirl as you lift it out to coat evenly.
• If you see large bubbles or uncovered spots, re-dip before frying.
• Keep your oil temperature steady at 350°F. Too hot or too cool can mess with the batter.
• When you first place the corn dog into the oil, hold it at an angle for about 5 seconds so the batter can start to set before you let it go. This helps ‘seal’ the outside and keeps the coating from sliding off or sticking to the bottom of the pot. Be very careful here.

How to Store Sourdough Discard Corn Dogs

If you’ve got leftovers (or you’re making a double batch on purpose!), these sourdough corn dogs store really well.

• Refrigerator: Place cooled corn dogs in an airtight container and refrigerate for up to 3 days. Just know the batter may soften a little.
• Freezer: After fully cooled, transfer to a freezer-safe bag or container. They’ll keep for up to 2 months and are perfect for quick snacks or easy dinners. You can reheat by placing in the microwave for about 1-2 minutes.

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!