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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!
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Table of Contents
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!
Why You’ll Love Sourdough Discard Mummy Dogs
- Family Friendly: Kids and adults will love the taste of these discard mummy dogs. Or if you want to go more traditional, pair your favorite hot dog with my sourdough hot dog buns.
- Halloween Recipe: Sourdough Discard Mummy Dogs make the perfect Halloween recipe for your family. Serve them for dinner alongside other spooky favorites.
- Discard Recipe: Mummy Dogs are the perfect way to use up any leftover sourdough discard.
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.
How to Make Sourdough Discard Mummy Dogs
Prepare Dough
This is a sourdough discard recipe that incorporates commercial yeast. 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 benefits of sourdough, but it doesn’t translate to the entire dough. Baking with sourdough discard enhances the dough with extra moisture, flavor, and prevents waste.
Note: If you don’t have sourdough discard handy, you can use this recipe to make mummy dogs without sourdough discard.
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. Let the dough rise for about an hour.
Shape & Assemble
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.
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.
Once the mummy dogs are placed on the baking sheet, let them rise while you preheat the oven to 400ºF. 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 400ºF 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!
Substitutions
If you don’t have sourdough discard, you can use this recipe for mummy dogs without sourdough discard.
How to Store Leftovers
Mummy dogs are best served fresh. You can refrigerate leftover mummy dogs for up to two days, but note that the bread might dry out slightly.
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Frequently Asked Questions
Store in the refrigerator for up to 5 days. Warm up to serve.
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 5-6 hours bulk fermentation (rise) and then another 2 hours after shaping the mummy dogs.
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
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Equipment
Ingredients
- 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
- 55 grams unsalted butter, 1/4 cup, softened or melted for pan
Instructions
- 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 400ºF. 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hot dogs are not healthy for dogs.
These mummy dogs are meant for humans, not for dogs. They are called “mummy dogs” because they are hot dogs wrapped to look like a mummy. Happy baking!
Have you ever tried this with cocktail size hotdogs?
I haven’t, but I think that would be great!
These were fantastic! We had a four-pack of apple bourbon chicken sausages and I’m not great at math, so I’m happy they make good bread sticks too and I could just halve the recipe.
Yum! That sounds delicious. Enjoy!
We always make these with Pillsbury crescent rolls but I am making your crescent roll dough now so we can have them tomorrow.
Yum! Enjoy!
I made the mummy dogs for lunch yesterday and everyone enjoyed them. The flavor and texture in the bread wrap elevated the cheddar and jalapeño cheddar dogs I had on hand. Will definitely make these again!
So glad you loved this recipe! Thanks for sharing your review.
We make these every year for Halloween and my family loves them. The crispy bottom and the soft breadstick dough – so good!
I made these this week as a fun treat for the kids. When it’s not Halloween, how would you turn them into more of a sausage filled roll? I’d love to make these and keep them in the freezer for an easy reheat lunch, or when we have a houseful of kids.
I would probably make the dough the same and maybe cut the hot dogs in half? Then roll the hot dog up in the bread roll. Haven’t tried it yet, but that may be a good lunch size for kids.
What a fun bread tradition! 🎃👻💀😋