Homemade Sourdough Discard Corn Dog Bites

These sourdough discard corn dog bites are super easy to make and are sure to be a hit with everyone! Featuring a honey cornmeal batter and fried to golden brown perfection, these sourdough discard corn dogs are downright delicious and make a great addition to the weekly menu. Plus, they are a great way to use up extra sourdough starter!

I knew this recipe was going to be amazing long before I actually tried making it. The moment I saw the idea for sourdough corn dogs, I had a feeling these mini corn dogs were going to be delicious, and I’m happy to say this recipe not only lived up to my expectations but far surpassed them. 

Before testing this recipe, I had never made corn dogs before, and to this day, I couldn’t point you in the direction of any other homemade corn dog recipes.

I can, however, assure you that this recipe is not only delicious but also a lot easier to make than you might think. And I promise it is worth every second of the prep work. 

These corn dog bites feature a classic corn dog batter, with the addition of sourdough discard, and optional panko coating to make these bites extra crispy and delicious!

This recipe is perfect for birthday parties, movie nights, game days, and bringing to pass for potlucks or get-togethers!

You don’t need a deep fryer to make these, and they can be made with any of your favorite hot dogs, brats, or sausages. And can be fried in any oil of your choice.

These unique homemade corn dogs are sure to be a hit with the whole family, and they are a great way to use up extra sourdough starter!

Homemade Sourdough Discard Corn Dog Bites

Note that this recipe does make a rather large batch of corn dog bites. I like to make a lot as I have a big family, and also tend to make these for events or parties. Feel free to cut the recipe in half, though, to better suit you.

Equitment 

• a large pot for frying
• paper towel
• wooden skewers, or toothpicks, you can also use popsicle sticks if you are in a pinch

Ingreidents 

• hot dogs of choice, cut each hot dog into four equal pieces.
• yellow cornmeal
• all-purpose flour
• sugar, white sugar, or cane sugar
• baking powder
• large egg
• whole milk
• unfed sourdough starter(sourdough discard). I’m sure you could also make this recipe with active starter, but personally, I’ve never tried
• butter, melted
• raw honey, you can sub more sugar if you like, but I love the honey flavor in my corndog batter.
• sea salt
• panko bread crumbs, optional
• oil for frying, any kind of neutral oil for work for this recipe. I like avocado oil, but vegetable oil, peanut oil, and even canola oil all work well. 
• Any of your favorite sauces for dipping. I like ketchup and mustard best, but these corn dog bites are also great with ranch dressing, sour cream, BBQ sauce, and hot sauce.

How To Make Sourdough Discard Corn Dog Bites

In a large bowl, combine the wet ingredients(sourdough discard, eggs, milk, honey, and salt), whisk, and set aside until ready to use. 

In a separate bowl, whisk together the dry ingredients(cornmeal, flour, sugar, and baking powder).

Pour the dry ingredients into the bowl of wet ingredients and mix. Be careful not to overmix your batter; it just needs to be combined, not beaten. Set aside until ready to use. 

Place your breadcrumbs in a shallow dish and set aside. I like to make a mix of regular and panko-coated corn dogs. But the breadcrumbs are completely optional. 

In a large pot (or Dutch oven), heat 3-4 inches of your frying oil over medium-high heat until it reaches roughly 350 degrees F.

Once the oil is hot, it’s time to prep your corndogs. I like to make about 4 at a time; this helps me get the hot dogs done faster, but also allows me to easily keep my oil hot. To prep your corn dog bites, stick your hot dog pieces onto your wooden skewers or toothpicks (one hot dog piece to each skewer), dip each hot dog bite into your sourdough batter, then quickly roll it in your panko bread crumbs(if using.) and carefully place it into the hot oil. 

Fry until golden brown, roughly 2-3 minutes on each side, turning often to avoid burning. Remove your finished corn dog bites from the oil and place them on a paper towel-lined tray or plate to cool. (You can also place them on a wire rack over paper towels to drain off any excess oil and cool.) 

Repeat with the remaining hot dog pieces. Remove the wooden skewers/toothpicks from the corn dog bites as soon as they are cool enough to handle.

Serve with any of your favorite condiments and enjoy!

Recipe Notes

Any leftover corn dog bites any be stored in an airtight container in the fridge for up to 5 days! Corn dog bites can easily be reheated in the oven. 

I like to reuse the same skewers or toothpicks when making this recipe. I usually get 8-12 of them and simply rotate through them over and over, until I’m finished with all the hot dog pieces. That way, I don’t have to use so many! 

Feel free to use any of your favorite hot dogs for this recipe; you can also use brats or smoked sausages, too! You can also use any kind of corn meal, but I like yellow cornmeal best. 

Looking For More Sourdough Discard Recipes? Be Sure to Check Out These!

Sourdough Discard Irish Soda Bread

Dill and Ranch Sourdough Discard Crackers

Sourdough Pumpkin Coffee Cake

Sourdough Discard Brownies