Sourdough Corn Dogs Recipe

By McKenna Pulda

Yield: corn dogs

Prep Time: 10

Cook Time: 15

Total Time: 25

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

4.51 from 51 votes

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Equipment

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

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