Sourdough Corn Dogs

Corn dogs bring back nostalgic memories of county fairs, carnivals, and childhood lunches. But what if you could enjoy that crispy, golden goodness at home with a unique, flavorful twist? Enter: Baked Sourdough Corn Dogs. This recipe takes the beloved classic and gives it a wholesome makeover by using sourdough starter and baking instead of deep frying. The result? A savory snack that’s crunchy on the outside, tender on the inside, and packed with tangy depth thanks to sourdough discard or starter.

Perfect for family movie nights, game day spreads, or just satisfying a comfort food craving without all the oil. Let’s dive into this easy-to-follow, crowd-pleasing recipe!

Ingredients You’ll Need

• 1 cup King Arthur all-purpose flour

• 1/2 cup cornmeal (fine or medium grind)

• 1 tbsp sugar (optional, for a sweeter batter)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup sourdough starter or discard (100% hydration)

• 1/4 cup milk (dairy or non-dairy)

• 1 large egg

• 1 tbsp melted butter or oil

• 6–8 hot dogs (beef, chicken, turkey, or veggie)

• Skewers or popsicle sticks

• Cooking spray or oil for baking

Tools You’ll Need

• Mixing bowls

• Measuring cups and spoons

• Whisk

• Baking sheet

• Parchment paper or silicone baking mat

• Skewers or sticks

• Spatula

• Shallow glass or jar (for dipping hot dogs)

• Oven

Step-by-Step Instructions

Step 1: Prep Your Hot Dogs

Pat hot dogs dry with paper towels and insert skewers or sticks. Set aside.

Step 2: Make the Batter

In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl, whisk together sourdough starter, milk, egg, and melted butter.

Pour the wet ingredients into the dry and stir until smooth and thick. The batter should be like pancake batter—thick but pourable. If it’s too thin, add a bit more flour or cornmeal. If it’s too thick, add a splash more milk.

Step 3: Preheat Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease with oil or cooking spray.

Step 4: Coat the Hot Dogs

Pour batter into a tall glass or jar. Dip each hot dog into the batter, coating it evenly. Rotate slightly to ensure full coverage.

Place coated hot dogs on the prepared baking sheet, spacing them out so they bake evenly.

Step 5: Bake

Bake for 18–22 minutes, or until golden brown and slightly crisp around the edges. You can rotate the pan halfway through baking for even browning.

Optional: For extra crunch, brush the tops with a little oil halfway through baking.

Tips for Success

• Use room temperature ingredients so the batter mixes smoothly.

• Dry the hot dogs well before coating to help the batter stick better.

• Chill the coated dogs briefly (5–10 minutes) before baking to prevent batter from sliding off.

• Add flavor twists like smoked paprika, shredded cheese, or minced jalapeños to the batter.

• Use parchment or a silicone mat to avoid sticking.

Make-Ahead and Storage Tips

• Refrigerate leftovers in an airtight container for up to 3 days.

• Freeze baked corn dogs for up to 2 months. Wrap individually and reheat in the oven.

• Reheat in an oven or toaster oven at 375°F until warmed through and re-crisped.

Fun Variations

• Mini Corn Dogs: Cut hot dogs into thirds before dipping.

• Cheesy Surprise: Slide a piece of cheddar onto the skewer before the hot dog.

• Veggie Option: Use veggie dogs or even thick-cut grilled zucchini slices.

• Spicy Kick: Add a pinch of cayenne or chili powder to the batter.

• Breakfast Corn Dogs: Use sausage links and a maple-infused batter!

Serving Suggestions

• Serve with ketchup, mustard, BBQ sauce, or spicy aioli.

• Pair with baked sweet potato fries or a tangy slaw.

• Cut into bite-sized pieces for an appetizer platter.

• Add to lunchboxes with a side of fruit and dipping sauce.

FAQs

Can I use active sourdough starter?

Yes! Active or discard both work. Just avoid using a starter that's overly sour or past its prime.

Can I make these gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend and ensure your cornmeal is gluten-free.

Can I use an air fryer?

Yes. Air fry at 400°F for 10–12 minutes, flipping halfway through.

Can I make this vegan?

Try using an egg replacer and non-dairy milk. Use plant-based hot dogs and skip the butter.

What if I don’t have skewers?

You can still bake them without sticks—just call them corn dog bites!

Final Thoughts

These baked sourdough corn dogs are everything you love about the classic snack—just better. The combination of tangy sourdough and crisp, golden cornmeal makes for a snack that’s nostalgic yet elevated. They’re easy to whip up, fun to eat, and endlessly customizable. Plus, baking instead of frying makes them a little lighter and less messy.

So next time you’re craving something cozy and satisfying, give these baked sourdough corn dogs a try. You’ll be amazed how quickly they disappear!