Best Sourdough Mini Corn Dogs Recipe – Crispy, Tangy Bite
This Sourdough Mini Corn Dogs Recipe! shows you how to turn tangy sourdough batter into crispy, golden, bite-size corn dogs that are perfect for parties, kids, or quick appetizers. In this article, you’ll learn the ingredients, step-by-step method, and tips for getting that light, crunchy coating with a soft, flavorful inside. Whether you’re using active starter or discard, this recipe makes it easy to create a crowd-pleasing treat with a homemade touch.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Hot Dogs – I chose to use cocktail sausages for this recipe. The small sizes were perfect! You can also use beef franks and slice them into smaller pieces.
Yellow Cornmeal – Be sure to purchase “finely ground” cornmeal. Coarse yellow cornmeal can lead to a gritty 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.
Salt – Any salt will do, but my favorite is Redmond’s Unrefined Fine Sea Salt for extra natural minerals.
Milk – Brings moisture to the batter. You can use a variety of milk, such as non-dairy, whole or nonfat milk.
Unfed Sourdough Starter – Use sourdough discard that is less than 2 weeks old.
Honey – Adds some sweetness and a honey flavor to this simple batter.
Egg – Helps bind the batter.
Frying Oil – Choose a neutral oil, like tallow, vegetable or avocado Oil.
Supplies
Toothpicks
Tall glass
Dutch Oven or a Large Pot
Frying or Candy Thermometer
Wire Spider Spatula
Wire rack
How to Make Sourdough Mini Corn Dogs
Pour four inches of oil into a Dutch Oven or a large pot. Heat to medium-high heat (350 F). To help me regulate the temperature, I used this thermometer!
Remove the cocktail weiners or hot dogs from their packaging and pat dry with a paper towel. If you are using full-length hot dogs, slice them into 2-inch pieces.
In a large bowl, whisk together yellow 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 over mix! It’s okay if there are lumps, just like pancake batter.
Pour the cornbread batter into a tall glass. Insert a toothpick into one of the hot dogs and dip it one at a time. Allow any excess batter to drip off for about 5 seconds, then place the top of the sourdough mini corn dog into the hot oil at an angle. Fry for 5 seconds before carefully sliding the mini corn dog off the toothpick and dropping the entire sourdough mini corn dog into the oil — this helps prevent it from sticking to the bottom of the pot.
When working with hot oil, always take proper safety precautions since deep frying can be hazardous; for general safe deep‑frying practices, see this deep‑frying safety guide from a trusted food safety source. Deep Fat Frying Safety Tips and Guidelines (USDA food safety)
I like to fry small batches of 4-5 mini dogs at a time.
Fry for 2-3 minutes, or until the Sourdough Mini Corn Dogs are fried to a golden brown perfection. Use a wire spider spatula to help fry the sourdough mini corn dogs on all sides.
Remove the Sourdough Mini Corn Dogs from the oil and place them on a wire rack with paper towels to soak up any excess oil.
Serve hot with your favorite condiments!
How to Serve Sourdough Mini Corn Dogs:
- Serve them fresh and hot for the best crunch.
- Pair with classic dipping sauces like ketchup, mustard, honey mustard, or a spicy aioli.
- Perfect as party appetizers, kids’ snacks, or game-day bites.
- Optional: garnish with chopped parsley or shredded cheese for presentation.
How to Store Sourdough Mini Corn Dogs:
- Short-term: Keep in an airtight container at room temperature for up to 2 hours if they’ll be eaten soon.
- Refrigerator: Store cooled corn dogs in an airtight container for up to 3 days.
- Freezer: Arrange individually on a tray, freeze until solid, then transfer to a freezer bag or container. They last up to 1 month frozen.
Reheat Sourdough Mini Corn Dogs:
- Oven: Preheat to 350°F (175°C), bake for 8–10 minutes until heated through and crispy.
- Air Fryer: 5–6 minutes at 350°F (175°C) works well to restore crispiness.
- Microwave: Quick option, but may soften the exterior. Heat for 30–60 seconds; then, if possible, crisp in a toaster oven or skillet.
For More Guidance:
Why You’ll Love This Recipe:
This Sourdough Mini Corn Dogs Recipe is perfect for anyone who loves a fun, crispy snack with a tangy twist. Bite-size, easy to make, and crowd-pleasing, these mini corn dogs are ideal for parties, kid-friendly meals, or game-day treats. Plus, using sourdough adds extra flavor and a light, fluffy texture that sets this recipe apart from the usual corn dog batter.
FLAVOR:
The tangy sourdough starter gives the batter a subtle depth that complements the savory hot dog perfectly. Each bite is crispy on the outside, soft and flavorful inside—balancing sweetness, salt, and that signature sourdough tang.
SKIP THE BUTTERMILK:
Thanks to the sourdough starter, there’s no need for buttermilk. The starter provides the acidity needed to activate the baking powder and create a tender, fluffy texture—making this recipe easier and more pantry-friendly.
FREEZER FRIENDLY:
These mini corn dogs freeze beautifully. Simply cook them, cool completely, then freeze on a tray before transferring to a freezer-safe bag. Reheat straight from the freezer in the oven or air fryer for a quick, crispy snack anytime.
Frequently Asked Questions
Can I use sourdough starter discard instead of active starter?
Absolutely. You can prepare and cook them in advance, then store in the refrigerator for up to 3 days or freeze for up to a month. Reheat in the oven or air fryer to restore crispiness.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or another binder to keep the batter cohesive. Texture may vary slightly but flavor will remain delicious.
Can I make these mini corn dogs ahead of time?
Absolutely. You can prepare and cook them in advance, then store in the refrigerator for up to 3 days or freeze for up to a month. Reheat in the oven or air fryer to restore crispiness.
Happy baking!
Sourdough Mini Corn Dogs Recipe – Crispy, Tangy Bite
Ingredients
- 1 package cocktail weiners
- 1 cup fine yellow cornmeal 140g
- ½ cup +2 Tablespoons all-purspose flour 80g
- 4 Tablespoon sugar 30g
- 1 ½ teaspoon baking powder 6g
- ⅛ teaspoon salt 1g
- 1 egg beaten
- ¾ cup milk 185ml
- ¼ cup unfed sourdough starter discard (70g)
- 1 Tablespoon butter melted (13g)
- 1 teaspoon honey 5g
Instructions
- 1. Pour four inches of oil into a Dutch Oven or a large pot. Heat to medium-high heat (350 F). To help me regulate the temperature, I used this thermometer!
- 2. Remove the cocktail weiners or hot dogs from their packaging and pat dry with a paper towel. If you are using full-length hot dogs, slice them into 2-inch pieces.
- 3. In a large bowl, whisk together 1 c yellow cornmeal (140g), 1/2 c + 2 T flour (80g), 4 T sugar (30g), 1 1/2 tsp baking powder (6g), and 1/8 tsp salt (1g). Set aside.
- 4. In a separate bowl, whisk 1/4 c sourdough discard (70g), 3/4 c milk (185g), 1 tsp honey (5g), a large egg, beaten, and 1 T melted butter (13g) until smooth.
- 5. Pour the wet ingredients into the dry ingredients. Mix until all of the dry bites have been incorporated, but be careful not to over mix! It’s okay if there are lumps, just like pancake batter.
- 6. Place the cocktail sausages in a bowl, sprinkle them lightly with flour, and roll them until lightly dusted. This helps the batter stick to the hot dogs. Pour the cornbread batter into a tall glass. Insert a toothpick in one of the cocktail weiners and dip one at a time. Allow any excess batter to dip off for 5 seconds, then place the top of the sourdough mini corn dog into the hot oil at an angle. Fry for 5 seconds before carefully sliding the mini corn dog off the toothpick and dropping the entire sourdough min corn dog into the oil, this prevents it from sticking to the bottom.
- I like to fry small batches of 4-5 mini dogs at a time.
- 7. Fry for 2-3 minutes, or until the Sourdough Mini Corn Dogs are fried to a golden brown perfection. Use a Wire Spider Strainer to turn the sourdough cornbread for it to be fried on all sides.
- 8. Remove the Sourdough Mini Corn Dogs from the oil and place them on a wire rack with paper towels on top to soak up any excess oil.
- 9. Serve hot with your favorite condiments!
Notes
How to Serve Sourdough Miogsni Corn D
- Serve them fresh and hot for the best crunch.
- Pair with classic dipping sauces like ketchup, mustard, honey mustard, or a spicy aioli.
- Perfect as party appetizers, kids’ snacks, or game-day bites.
- Optional: garnish with chopped parsley or shredded cheese for presentation.
How to Store Sourdough Mini Corn Dogs
- Short-term: Keep in an airtight container at room temperature for up to 2 hours if they’ll be eaten soon.
- Refrigerator: Store cooled corn dogs in an airtight container for up to 3 days.
- Freezer: Arrange individually on a tray, freeze until solid, then transfer to a freezer bag or container. They last up to 1 month frozen.
Reheat Sourdough Mini Corn Dogs
- Oven: Preheat to 350°F (175°C), bake for 8–10 minutes until heated through and crispy.
- Air Fryer: 5–6 minutes at 350°F (175°C) works well to restore crispiness.
- Microwave: Quick option, but may soften the exterior. Heat for 30–60 seconds; then, if possible, crisp in a toaster oven or skillet.
Homemade Sourdough Discard Hot Dog Buns(Easy Discard Recipe)
