Homemade Sourdough Corndogs (Easy Discard Recipe)
This post may contain affiliate links. Please read our disclosure policy.
Homemade Sourdough Corndogs are the best corn dogs you will ever make at home. Crispy, deep golden brown corn dog batter wraps around bite-sized pieces of juicy hot dog, giving you that classic fair corn dogs experience without the hot dog buns or the long lines.
The best part is that this recipe uses unfed sourdough starter mixed into a honey cornmeal batter for a quick snack that is ready in minutes. If you love these, my Mini Corn Dogs are just as fun and perfect for parties and game day snacking. Serve them with your favorite condiments for easier access to every last bite.
Quick Look: Sourdough Corn Dogs
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 12 corn dogs
- Calories: ~322 kcals per serving (based on nutrition panel)
- Cook Method: Deep fried
- Flavor Profile: Crispy and golden on the outside with a slightly sweet, honey-kissed sourdough cornbread batter and a juicy hot dog inside. A fun and nostalgic treat!
- Difficulty: Easy — Simple batter, quick to fry, and ready in just 25 minutes!
SUMMARIZE & SAVE THIS CONTENT ON
Why You’ll Love This Sourdough Corndogs Recipe
- Irresistible Fair-Style Flavor: The sweet, honey cornmeal batter gets a tangy upgrade from sourdough discard, creating homemade corndogs that taste even better than the American corn dog you remember from county fairs. Pair them with Sourdough Onion Rings for the ultimate deep frying spread.
- Freezer Friendly for Busy Days: These mini corn dogs freeze beautifully. Let them cool to room temperature, store in a freezer bag, and reheat in a 300-degree F oven whenever you need a great way to feed a crowd or satisfy a craving.
- Simple One-Bowl Batter, Ready in Minutes: Just whisk the dry ingredients and wet ingredients together in a large bowl, dip, and fry. No stand mixer, no dough hook, no long rise times. This is the kind of recipe you can pull together for a quick snack on a weeknight or for game day. Try my Sourdough Fried Pickles for another fast fried favorite.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- 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 gritter 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.
- 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
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.
- 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.
- 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.
- Remove the Sourdough Corn Dogs from the oil and place on a wire rack. Serve hot with your favorite condiments!
McKenna’s Helpful Tips
- Use a tall glass for dipping. Pouring the cornbread batter into a tall glass makes it much easier to coat each piece evenly.
- Pat your hot dogs completely dry. Use a paper towel to remove all moisture before dipping. This helps the batter stick and prevents splattering in the hot oil. The same trick works perfectly for my Homemade Fried Sourdough Chicken Tenders.
- Keep your oil at a steady 350 degrees F. A frying thermometer is essential for best results. If the canola oil is too hot, the outside browns before the batter cooks through. If you enjoy deep frying with sourdough, my Sourdough Fried Cheese Curds use the same temperature.
- Use wooden skewers cut in half for mini corn dogs. Shorter sticks make these bite-sized pieces easier to handle and fry evenly. If you want another fun finger food that uses sourdough discard, check out my Sourdough Discard Pretzel Bites.
- Turn leftover batter into hushpuppies. If you have extra cornmeal batter after all the hot dogs are dipped, simply scoop spoonfuls directly into the hot oil.
How to Store:
Store leftover Sourdough Corndogs in an airtight container in the fridge for up to 5 days.
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.
Sourdough Corn Dogs FAQs
Can I make the Homemade Sourdough Corn Dogs batter ahead of time and use it later in the day?
Absolutely! You can mix the batter and keep it covered with plastic wrap at room temperature for a few hours before frying. This makes it a great way to prep ahead for parties or game day.
Can I use active sourdough starter instead of discard for this Homemade Sourdough Mini Corn Dogs recipe?
Yes! Just use the same amount in grams. Active starter works perfectly in this corn dog batter. If you need help getting your starter going, check out my guide on How to Make a Sourdough Starter.
Can I freeze or refrigerate leftover batter from this Homemade Sourdough Corn Dogs recipe?
Yes, you can refrigerate the leftover batter for up to 48 hours. I also love scooping leftover batter into hot oil to make Sourdough Hot Dog Buns-style hushpuppies. Just store it in an airtight container in the fridge until you are ready to fry again.
Can I cold-ferment the Homemade Sourdough Corn Dogs batter overnight for extra tang?
Yes! You can keep the batter in your fridge for up to 3 days. The milk and egg can be included for the cold-ferment. The longer it sits, the more sourdough tang you will taste in the finished corn dogs.
If you tried this Sourdough Corn Dogs recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
FULL RECIPE TUTORIAL
Sourdough Corn Dogs Recipe
Yield: 12 corn dogs
Sourdough Corn Dogs are hand-dipped in a honey, sourdough batter and fried until crispy and golden brown.
Want To Save This Recipe?
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Equipment
- popsicle sticks
Ingredients
- 12 hot dogs choose your favorite
- 290 grams yellow cornmeal, fine 1 3/4 cups
- 175 grans all-purpose flour 1 1/4 cups
- 50 grams sugar 1/4 cup
- 14 grams baking powder 1 Tablespoon
- 1 gram salt 1/4 teaspoon
- 1 egg beaten
- 360 grams milk 1 1/2 cups
- 140 grams sourdough discard heaping 1/2 cup
- 14 grams unsalted butter, melted 1 Tablespoon
- 24 grams honey 1 Tablespoon
- neutral frying oil
Instructions
- Pour neutral frying oil into a Dutch oven or a large pot, about 2 inches high. Heat to medium-high heat (350 F). I love using this frying thermometer to help keep the temperature consistent.Choose a neutral frying oil like vegetable, avocado or tallow.neutral frying oil
- Remove the hot dogs from their packaging and pat dry with a paper towel. Insert a stick into each hot dog.12 hot dogs
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Set aside.290 grams yellow cornmeal, fine, 175 grans all-purpose flour, 50 grams sugar, 14 grams baking powder, 1 gram salt
- In a separate bowl, whisk the egg, milk, discard, melted butter, and honey until smooth.1 egg, 360 grams milk, 140 grams sourdough discard, 14 grams unsalted butter, melted, 24 grams honey
- Pour the wet ingredients into the dry ingredients. Mix until all of the dry bites have been just incorporated, but be careful not to over mix! 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.
- Fry for 2-3 minutes, or until the Sourdough Corn Dogs are a deep golden brown. Use tongs or a spider wire ladle to turn the sourdough corn dogs in order for it to be fried on all sides.
- Remove the Sourdough Corn Dogs from the oil and place them on a wire rack.
- Serve hot with your favorite condiments. Enjoy!
Notes
This recipe card was updated on February 24th, 2026.
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 gritty 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.Nutrition
Serving: 1g | Calories: 322kcal | Carbohydrates: 47g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 40mg | Sodium: 482mg | Potassium: 211mg | Fiber: 3g | Sugar: 8g | Vitamin A: 98IU | Vitamin C: 0.1mg | Calcium: 122mg | Iron: 3mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
This is the first time I’ve come across your website from YouTube and the first time I’ve made one of the recipes and I must say I absolutely loved it! You have a new subscriber and I’m adding this to my recipe index. In place of milk, I added buttermilk, and used regular corn meal because that’s what I had in hand and it still came out amazing, no grittiness!
I’m honored that your first recipe from my site was a success and that you’ve subscribed! Thank you for taking the time to leave such a thoughtful comment, and I hope you find lots more recipes to enjoy!
I had some leftover fry oil from making sourdough doughnuts and decided to give these a try! Amazing! My son can’t have dairy or eggs so I used oat milk and a flax egg and vegan butter and it turned out amazinggggg. I made lots of mini corn dogs for the freezer! I also used active bubbly starter!
I love hearing all of your substitutions and the fact that they still turned out so well! Thank you so much for sharing your dairy-free and egg-free swaps because I know that will help so many other people!