Sourdough Sandwich Buns (Schlotzsky Style) Recipe

Name: Sourdough Sandwich Buns (Schlotzsky Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon instant yeast; 1/2 cup water, approximately; 1 cup sourdough starter, refreshed; 2 tablespoons sugar; 1 1/2 teaspoons salt; 1/2 cup dried whole milk; 3 cups unbleached all-purpose flour; 2 tablespoons butter or 2 tablespoons oil; 1 egg; cornmeal (for dusting)

Servings: persons

1
Mix all of the ingredients together -- by hand, mixer, or in a bread machine or food processor -- just until the dough comes together; it will remain slightly sticky and soft.
2
Remove dough from bowl onto a well-floured surface, and let it rest for 30 minutes.
3
Roll the dough into a 16 1/2 x 8 1/2-inch rectangle approximately 1/3 to 1/2-inch thick.
4
Cut it into eight 3 3/4-inch (approximately) circles.
5
Dust a baking sheet with cornmeal; grease the English muffin rings (or other round, metal rings approximately 3 3/4 inches in diameter), and place them on the baking sheet.
6
Fill each ring with a piece of dough; sprinkle the tops with cornmeal.
7
Place a baking sheet on top of the rings and dough, and let the buns rise for 40 minutes.
8
Bake the buns in a preheated 375u00b0F oven for 20 to 25 minutes, until they're lightly browned top and bottom.
9
Remove them from the oven.
10
After cooling for 10 minutes, remove rings move to wire rack.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon instant yeast, 1/2 cup water, approximately, 1 cup sourdough starter, refreshed, 2 tablespoons sugar, and more.

Yes, Sourdough Sandwich Buns (Schlotzsky Style) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sourdough Sandwich Buns (Schlotzsky Style)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions