Sourdough Sandwich Buns Schlotzsky Style
Elevate your sandwich game with these soft, chewy Sourdough Sandwich Buns, crafted Schlotzsky-style for a bakery-quality result right at home. This recipe combines the tangy richness of an active sourdough starter with a touch of instant yeast for a perfectly balanced rise, creating fluffy, golden buns with just the right amount of structure. A sprinkle of cornmeal gives these rounds their signature texture, while olive oil and sugar add subtle flavor and moisture. Ideal for crafting deli-style sandwiches, burgers, or even breakfast stacks, these versatile buns are shaped to replicate Schlotzsky's famous design and baked to perfection in under 20 minutes. With a delightful homemade touch and the added benefit of sourdough fermentation, these buns are a must-try for any bread enthusiast aiming to impress!
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 180 milliliters Warm water
- 30 milliliters Olive oil
- 25 grams Sugar
- 250 grams All-purpose flour
- 120 grams Bread flour
- 7 grams Salt
- 5 grams Instant yeast
- 15 grams Cornmeal
Instructions
In a large mixing bowl, combine the active sourdough starter, warm water, olive oil, and sugar. Stir to combine and dissolve the sugar.
Add the all-purpose flour, bread flour, salt, and instant yeast into the bowl. Mix until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough into a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size, about 1.5 to 2 hours.
Once the dough has risen, punch it down gently and divide it into 8 equal portions.
Shape each portion into a round bun and flatten it slightly to mimic the signature Schlotzsky-style bun shape. Place the buns onto a baking sheet lined with parchment paper sprinkled with cornmeal.
Cover the buns with a clean towel and let them rise again for 30-45 minutes until slightly puffed.
Preheat your oven to 375°F (190°C).
Bake the buns for 18-20 minutes or until golden brown and cooked through.
Allow the buns to cool on a wire rack before slicing and serving. The buns are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days or frozen for longer storage.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2764 mg | 120% | |
| Total Carbohydrate | 332.9 g | 121% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 25.9 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 490 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
