Sourdough Sandwich Buns Schlotzsky Style Recipes

SCHLOTZSKY'S BREAD RECIPE - (3.8/5)

Steps:

• In a small bowl, stir together the yeast, 1/2 cup warm water and sugar, and stir to dissolve and let the mixture foam up. In a large mixing bowl, mix the baking soda and 1 1/2 tsp warm water together and add in the yogurt, milk, salt and 1 cup of flour and mix well using a wooden spoon or the paddle attachment of your stand mixer. Add in the yeast mixture and the remaining flour. Mix until everything comes together. The dough will be very very sticky. Note: The author in the original recipe says the dough is almost batter like. I wanted to be able to shape my dough into sandwich buns, so I used up about 2 1/4 cups of flour. If you plan to bake this bread in a pie pan, use 2 to 2 1/4 cup of flour. Apply some oil in your hands and gather the dough to form a ball, a very very soft dough ball. Place this in a greased vessel in a warm place and let rise until doubled, about 45 minutes to 1 hour. Note: The original recipe calls for only one rise. Shaping the bread immediately after mixing also gives good results. But I experimented with one batch and let the dough rise first. Then make the buns and let rise gain. This method yielded incredibly soft and chewy bread. You can follow either method. Once the dough has doubled, punch down the dough with oiled hands. Divide the dough into 9 portions and shape each portion into a ball. Oil your hands in between, as and when required. Line a baking sheet with aluminum foil or parchment paper and sprinkle with cornmeal or semolina. Place the dough balls on the baking sheet, at least 4-5 inches apart. Lightly flatten the dough balls and spray with non-stick spray (or apply some oil with a brush or your hands). Cover loosely with plastic wrap and set aside to rise, until doubled in size, about 1 hour. Preheat your oven to 375 F. Place a rack in the middle of the oven, or the top of the bread will get too brown. Spray the top of the buns with non-stick spray again, or lightly apply some olive oil on the top surface. Bake the bread in a preheated oven for 20 minutes. The top will be browned and the bottom will also start browning lightly. Tip: If you are not sure if your bread is cooked underneath, remove the tray from the oven and turn the buns upside down. Return to the oven and bake for another 5 minutes.

SCHLOTSKY'S BREAD

Steps:

• In a small bowl stir together the warm water, sugar, and yeast. Stir to dissolve and set aside.
• In a large bowl dissolve baking soda with the 1 1/2 teaspoons warm water. Add the warm milk, salt, and one cup of the flour. Beat with a wire whisk until smooth. Beat in yeast mixture and remaining flour. Batter should be thick, sticky, and smooth.
• Prepare 2 pie pans with non-stick spray. Dust pans with cornmeal. Place 1/2 dough in each pie pan. Batter will spread during rising time. Spray top of dough with non-stick cooking spray. Cover and let rise for one hour.
• Repeat spraying of bread with non-stick cooking spray. Bake in a preheated 375 degree F (190 degrees C) for 20 minutes.
• Allow to cool for an hour before slicing.

SOURDOUGH SANDWICH BUNS (SCHLOTZSKY STYLE)

Steps:

• 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.
• Remove dough from bowl onto a well-floured surface, and let it rest for 30 minutes.
• Roll the dough into a 16 1/2 x 8 1/2-inch rectangle approximately 1/3 to 1/2-inch thick.
• Cut it into eight 3 3/4-inch (approximately) circles.
• 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.
• Fill each ring with a piece of dough; sprinkle the tops with cornmeal.
• Place a baking sheet on top of the rings and dough, and let the buns rise for 40 minutes.
• Bake the buns in a preheated 375°F oven for 20 to 25 minutes, until they're lightly browned top and bottom.
• Remove them from the oven.
• After cooling for 10 minutes, remove rings move to wire rack.

SCHLOTZSKY'S THE LARGE "ORIGINAL" SANDWICH RECIPE - (4.3/5)

Steps:

• Spread garlic dressing over both halves of bun. Sprinkle parmesan cheese and cheddar cheese on bottom bun half. Spread mustard and mozzarella cheese on top bun half. Toast to melt cheeses. Heat the meats and place on buns with ham on the bottom and salamis on the top. Build with olives, tomato, lettuce and onion. Enjoy ALOTzsky's!!! This recipe yields 1 sandwich.

SESAME DURUM SOURDOUGH ROLLS

Steps:

• Mixing and Bulk Fermentation
• Mix the dough ingredients together in a large bowl and cover.
• After a 15-minute rest, stretch and fold the dough to smooth out the dough and check on hydration. If the dough is gloppy-wet or stiff-dry, add a little more flour or water. You can transfer the dough to a straight-walled container at this point if you want.
• Cover and let the dough bulk ferment until it has almost doubled in size. At warm temps (high 70s) my dough needed about 5 hours to double. In colder temperatures or with weaker starter, the dough will need more time.
• Shaping and Final Proof
• Flour your work surface and scrape the dough out of your bowl or bucket.
• Press the dough flat and divide it into 10 pieces (about 90g each).
• Roll the pieces into balls and let them rest 1-2 minutes.
• Put sesame seeds in a small bowl and measure out a piece of parchment paper that fits your baking vessel.
• Scoop up a dough ball with a bench knife and press the damp underside of the ball into the sesame seeds while re-forming the dough into tight ball with a pinching motion at the top (see photo gallery). Repeat for all the dough balls and arrange them on the parchment paper so that they don't exceed the space of your baking vessel.
• Cover and let the dough rise again for 1-2 hours at room temperature. The dough can also be refrigerated overnight for the final proof, just make sure to cover it well.
• Baking
• Preheat your oven and baking vessel to 500F for at least 30 minutes.
• Remove the vessel from the oven and set it on a dish towel. Using a peel or flat-sided cookie sheet, slide the parchment onto the vessel base. Cover and return the vessel to the oven.
• Bake at:
• 500°F for 10 minutes, lid on
• 450°F for 10-15 minutes, lid off
• Feel free to serve piping hot with melted butter or let them cool and then store them in the baking vessel.