Are you making a Halloween dinner this year? Do you like “fun” foods? These easy sourdough discard mummy dogs should make your menu! They are quick to whip up, and they taste super yummy. A homemade sourdough discard dough is mixed, left to rise and then shaped around hot dogs to create a “mummy.” We add some ketchup or mustard for the eyes and enjoy snacking on these over our Halloween weekend. Bonus points that I get to use up some of my sourdough discard! Sourdough discard mummy dogs are fun to eat and who knows, maybe you’ll make a new Halloween tradition!
What is a Mummy Dog?
Every year around Halloween, we pick a night to enjoy a spooky family dinner. This almost always includes Mummy Dogs (along with other frightfully fun foods). Mummy Dogs are basically hot dogs wrapped up in a delicious breadstick dough with ketchup or mustard for eyes. They are fun for kids to make and super simple. I mean, you could technically buy some dough at the store, but you won’t need to with how quick and easy this breadstick dough is…perfect for wrapping up those hot dogs and turning them into “Mummy Dogs!” And they use sourdough discard to boot — win-win!
Important Ingredients in Sourdough Discard Mummy Dogs
Sourdough Discard: For a sour flavor, use refrigerated discard up to a week or two old. For less sour flavor, use a fresher discard. I always use 100% hydration sourdough discard. This recipe uses discard for flavor and to use it up. It does not use the fermentation process to leaven the dough.
Instant Yeast: This recipe uses instant yeast instead of sourdough to leaven the bread.
Garlic Powder and Herbs: Garlic powder and dried herbs give this dough a nice flavor. You can leave it out or switch it up with other herbs if desired.
Bread Flour: I use 12.5% protein content unbleached bread flour in this recipe. Bread flour makes these mummy dogs springy, chewy and delicious. You can substitute all-purpose flour (add a little vital wheat gluten if possible), but may need to add a little extra flour to compensate for the difference in protein content.
Hot Dogs: Use your favorite brand of hot dogs. The better the quality, the better your mummy dogs will taste.
Unsalted Butter: I always bake with unsalted butter. Unsalted butter allows me to control the flavor in my baked goods — there is no standard for the amount of salt in salted butter, which makes using salted butter a little unpredictable.
Why Use Instant Yeast?
This is a sourdough discard recipe. We are using the discard in its inactive state. When we use it this way, it doesn’t have the leavening capabilities that active starter has. The discard itself still has the health benefits of sourdough, but it doesn’t translate to the entire dough. We use discard for extra moisture, flavor and so we don’t waste it. We are using instant yeast to leaven this mummy dog dough. When you mix up the dough, add all the ingredients to a stand mixer, including the sourdough discard straight from the fridge. Use warm water to increase the temperature of the dough and help activate the instant yeast in the mummy dog dough. Using instant yeast means this dough rises for about an hour, is then shaped and has a short rise before baking.
Preparing Sourdough Discard Mummy Dogs
Prepare the pan: While the dough rises, prepare a half-sheet baking sheet with softened butter. Use your fingers or a paper towel to spread the butter all over the baking sheet.
Assembling Mummy Dogs: Once the dough has been mixed and risen for about an hour, separate the dough into 12 equal pieces. Roll each piece into a log shape and then roll each piece into a 12 inch rope. Take a hot dog and, starting at the end of the hot dog, wrap the dough around the hot dog, leaving a small gap for the eyes. Pinch the dough together at the end of the hot dog and place on the baking sheet. Repeat with the remaining 11 hot dogs.
Short Rise: Once the mummy dogs are placed on the baking sheet, let them rise while you preheat the oven to 400 degrees F. This is a short, 20-minute rest and rise. The mummy dogs will puff up just a little bit during this time.
Baking the Mummy Dogs
Bake the sourdough discard mummy dogs at 400 degrees F for about 15 minutes. The mummy dogs will get all crispy on the bottom and stay soft and fluffy on the top making the perfect texture. After about 15 minutes, check on the mummy dogs. Add a few more minutes if you prefer them more browned. Add a little mustard or ketchup for the eyes, and enjoy right away!
Frequently Asked Questions
How do you store leftover sourdough discard mummy dogs?
Store in the refrigerator for up to 5 days. Warm up to serve.
Can I make these with active starter and leave out the instant yeast?
Yes. If you do this, you will want to increase the active starter to 140 grams and may need to add a little extra flour. The timings for rising will also be different. I would allow for 4-5 hours bulk fermentation (rise) and then another 2-3 hours after shaping the mummy dogs.
I love this dough! Can I use it in another way?
This dough makes delicious breadsticks too! Just mix up the dough, butter a sheet pan and separate the dough. Then roll and twist into 12 breadsticks. Lay them on the buttered sheet pan and bake.
Sourdough Discard Mummy Dogs
- 400 grams water warmed, about 1 1/2 cups
- 100 grams sourdough discard 100% hydration, about 1/2 cup, see recipe notes
- 10 grams instant yeast about 1 Tablespoon
- 40 grams granulated sugar about 3 Tablespoons
- 40 grams olive oil or any neutral-flavored oil, about 3 Tablespoons
- 16 grams salt about 2 teaspoons
- 2 grams garlic powder about 1 teaspoon
- 1 gram dried basil about 1/2 teaspoon
- 1 gram dried oregano about 1/2 teaspoon
- 700 grams bread flour about 4-5 cups
- 12 hot dogs uncooked
- 4 Tablespoons unsalted butter softened
- To a stand mixer with a dough hook, add the sourdough discard and warm water. Then add the instant yeast, granulated sugar, oil, salt, garlic powder, basil and oregano.
- With the dough hook running, add most of the flour, reserving just a little bit to add in as needed. The dough should pull away from the sides of the bowl and be tacky, not sticky. Add flour, one Tablespoon or so at a time, until the dough is ready. If you over-flour the dough, you can add a little bit of water back in and mix it, though this should be a last resort. Check out this post for readiness of the dough if you have more questions.
- Let the dough rise until doubled in size. Then dump on the counter and separate into 12 equal-sized pieces.
- Butter a half-sheet baking pan (my favorite here affiliate link) with 4 Tablespoons of softened butter. I just plop it down on the pan and use my hands to coat the pan in butter.
- Roll each piece of dough into a 12-inch long rope. Take a hot dog and, starting at the end of the hot dog, wrap the dough around the hot dog, leaving a small gap for the eyes. Pinch the dough together at the end of the hot dog and place on the baking sheet. Repeat with the remaining 11 hot dogs.
- Preheat the oven to 400 degrees. While the oven pre-heats, let the mummy dogs rest for about 20 minutes.
- Bake the mummy dogs in the oven for about 15 minutes until lightly golden on top. Add two dots of ketchup or mustard for the eyes and serve immediately. Enjoy!