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Sourdough Discard Corn Dogs

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Sourdough Discard Corn Dogs are a delicious hand-dipped hot dog dipped in a delectable honey batter mixed with sourdough discard and fried until crispy and golden brown.

If you make a sourdough starter, you have a lot of sourdough starter discard. A lot of people throw it out, but you can use it in any bread-related recipes. I use it for all kinds of sourdough recipes like sourdough bread, sourdough discard cinnamon rolls and more.

These corn dogs are a great way to use some of that discard. After making them from scratch, I will not ever buy store-bought again.

I LOVE corn dogs. I crave them all the time. They remind me of my earlier childhood days. Growing up, I spent a lot of time at the fair and other small town events. It was during those times that I would hit up the food trucks and order the largest corn dog with mustard I could get.

This is an all American classic hot dog with a secret ingredient — sourdough discard! There are so many creative ways to use discard and this is one of them.

The sourdough discard adds a beautiful tanginess and delicious sourdough flavor to the batter. And — if you have never made homemade corn dogs, you are in for a treat. No need for hot dog buns with these yummy dogs!

How to Make Sourdough Corn Dogs

The first thing to do is dry the hot dogs off with a paper towel. I use all beef hot dogs because I like their taste best, but you can use whatever hot dog you want.

Once the hots are dried off, dust them with a little all purpose flour or bread flour. Make sure the hot dog rolls all around in the flour. This will help the batter stick to the hot dogs and not fall off the stick.

Alot of corn dog recipes use buttermilk or half and half. For this recipe, the sourdough discard is the liquid for the corn dog batter.

In a large bowl, combine 1 3/4 cup cornmeal, 1 1/4 cup flour, 1 tablespoon baking powder, 1/4 cup sugar, 1/4 teaspoon salt, 1 1/2 cup milk, 1/2 cup unfed sourdough starter (the discard), 1 tablespoon honey, 1 tablespoon of butter, and 1 large egg. You do not have to worry about mixing dry ingredients separate from wet ingredients. I just mix them all together. You can use a hand mixer on low speed, but be careful how much you mix it up. Mixing too much could cause a dense batter.

You can use yellow cornmeal or white cornmeal.

Once you get it all mixed up, pour it into a tall glass.

Use a popsicle stick or wooden skewers and thread the hot dog onto the stick.

Fill a Dutch Oven or a large pot with frying oil and heat it over medium-high heat. Once the oil is ready for frying, dip each hot dog into the cornbread batter and let it drip off for about 5 seconds before placing in the frying oil.

Fry the corn dogs in the hot oil for 2-3 minutes or until they turn a deep golden brown color. Use the tongs or a fork to turn the corn dog so that all sides get browned.

Use tongs to remove them from the oil and place them on a paper towel lined plate to drain. Once the corn dogs have set for a minute or two, serve them with your favorite condiments. Mine is of course mustard and a sprinkle of sea salt, but you can use any condiment you like!

These are THE BEST corn dogs you will ever make!

Can You Freeze Corn Dogs?

Once the corn dogs are cooled to room temperature, place them on a parchment paper lined baking sheet and then let them freeze. Once they are frozen, wrap them in plastic wrap and place in an airtight container.

When ready to re-heat, unwrap them and heat in a 350 degree oven for 15 to 20 minutes. This is a great recipe to use that you can stock the freezer.

Corn dogs are great for lunch, but they are also amazing for dinner as well.

Check Out These Other Sourdough Recipes

Yield: 12 corn dogs

Sourdough Discard Corn Dogs

Sourdough Discard Corn Dogs

Hand-dipped homemade corn dogs in a honey, sourdough batter.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 12 all beef hot dogs (they make the best corn dogs)
  • 1 3/4 cups of yellow cornmeal
  • 1 1/4 cups of all-purpose flour
  • 1/4 cup of sugar
  • 1 tablespoon of baking powder
  • 1/4 teaspoon of salt
  • 1 large egg
  • 1 1/2 cups of milk
  • 1/2 cup of sourdough discard
  • 1 tablespoon of melted butter
  • 1 tablespoon of honey


  1. Pour the oil into a large pot or Dutch Oven. Heat over medium-high until the oil reaches 350 degrees.
  2. Take the hot dogs out of the package and dry them off on a paper towel.
  3. Take a little bit of flour and dust each hot dog with the flour. This will ensure the batter sticks to the hot dogs. Use a wooden skewer or a popsicle stick and thread each hot dog onto a stick. Set them aside.
  4. In a large bowl, combine all the remaining ingredients and mix. Do not overmix or the batter will be dense.
  5. Take the batter and place it in a tall glass.
  6. Dip each hot dog in the batter until fully coated. Let it drip for about 5 seconds before placing the entire dog into the hot oil -- stick and all.
  7. Fry for 2 to 3 minutes or until the corn dogs are a deep golden brown. Use tongs to turn them so that all sides fry evenly.
  8. Remove the dogs from the oil and place them on a wire rack or a plate lined with a paper towel to drain.
  9. Serve hot with your favorite condiments.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 323Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 48mgSodium: 620mgCarbohydrates: 33gFiber: 2gSugar: 8gProtein: 10g

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