Copycat Homemade Schlotzsky's Sourdough Bread
User Reviews
4.9
Copycat Homemade Schlotzsky's Sourdough Bread
Description
Copycat Homemade Schlotzsky's Sourdough Bread starts with proofing yeast in warm water and sugar, then combines warm milk, baking soda, vinegar, salt, and flour to form a dough. The dough is divided into two greased and cornmeal-dusted pans and allowed to rise until doubled. Baking at 375°F produces golden brown loaves that are soft and slightly tangy from the vinegar component.
The resulting bread has a tender, slightly chewy crumb and a thin crust dusted with cornmeal for texture. It’s well-suited for making hearty sandwiches replicating Schlotzsky's style.
The bread is typically sliced horizontally for assembly and pairs well with creamy garlic or Caesar dressing, cheddar and Parmesan cheeses, various deli meats, mustard, olives, and fresh vegetables as suggested in the notes.
The recipe provides detailed proofing, baking times, and temperature to ensure proper rise and crust development. Storing or slicing is recommended only after the bread cools completely to maintain texture.
Ingredients
- 1/2 cup water 110 degrees, warm
- 1 packet active dry yeast 2 1/4 teaspoons, quick rise
- 1 tablespoon granulated sugar
- 3/4 cup milk 110 degrees, warm
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornmeal
- 2 tablespoons butter melted
- cooking spray nonstick
Instructions
- In a medium-sized bowl, gently whisk together the yeast, warm water, and sugar. Let it stand for 5 minutes until bubbly.
- Whisk in the warm milk, baking soda, and 1 cup of flour until smooth. Then mix in the vinegar, salt, and remaining flour.
- Spray two 9-inch cake pans (or pie pans) with nonstick cooking spray and dust the bottoms with cornmeal. Divide the dough between the pans and spread it out a little. The yeast will do the rest. Spray plastic wrap with nonstick cooking spray and lightly cover each pan.
- Proof (let the dough rise) in a warm, draft-free place for 1 1/2 - 2 hours until double in size. (If you have a proof setting on your oven, use it.)
- Preheat the oven to 375 degrees F. Remove the plastic wrap and bake for 20 minutes, or until golden brown. Brush the tops of bread well with melted butter and cool in pans the completely.
- Dust off the loose cornmeal. Slice the bread loaves in half horizontally, and start creating your sandwich masterpiece!
Notes
- Use warm liquids (110°F) to activate yeast properly.
- Proof dough in a warm, draft-free place for 1½ to 2 hours until doubled in size.
- Brush baked loaves with melted butter after baking for a soft crust.
- Slice bread horizontally for making sandwiches with garlic or Caesar dressing, meats, cheeses, and vegetables as in the original Schlotzsky's sandwich.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1wedge | |
| Calories | 182kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 203mg | 8% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 80IU | 2% |
| Calcium | 32mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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