Sourdough Discard Mummy Dogs

5 from 4 votes

Sourdough Discard Mummy Dogs

Perfect for a spooky Halloween dinner, sourdough discard mummy dogs are a delicious homemade dough wrapped around your favorite hot dog. We add some ketchup for the eyes and enjoy them over Halloween weekend!

Prep Time20

Cook Time12

Rise Time1

Total Time1 32

Course: Main Course

Cuisine: American

Servings: mummy dogs

Author: Amy Coyne

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

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 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

Sourdough Discard: You can use fresh, bubbly sourdough starter if you want. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard up to a week or two old. I always use 100% hydration sourdough discard.

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