Copycat Homemade Schlotzsky’s Sourdough Bread
by Sommer Collier — last updated on Apr 26, 2025 
If you are a fan of Schlotzsky’s, you can easily learn how to make their signature sourdough bread! This Copycat Homemade Schlotzsky’s Sourdough Bread Recipe is crafted to captivate its tangy aroma and delicate texture for the absolute best sandwich ever… While making it eaier to make than traditional sourdough bread!
Make Schlotzsky’s Sourdough Bread At Home!
Copycat Homemade Schlotzsky’s Sourdough Bread is perfect for that extra-special meal. This buttery, delicious, homemade bread will hold up to some serious sandwich fillings.
I know the name is a mouthful, but you will certainly want to get a big mouthful of this sourdough bread loaded with sandwich fillings. It is so simple to make and nothing like those store-bought loaves of sourdough bread that seem to always disappoint.
This “sourdough” is quick-made using a combination of yeast and vinegar for the sourdough tang, not with a traditional sourdough starter that has to ferment.
Sommer’s Recipe Notes
An Easy Sourdough Bread Recipe For Beginners
This bread has a starter, but the wait time is much reduced compared to traditional sourdough starter. It is great for beginners. There’s no need for a banneton proofing basket, ceramic baking bowls, a bench scraper, or other specialized tools.
You need only 5 minutes for the yeast to activate, then one proofing prior to baking. Best of all, the bake time is a brief 20 minutes. No more keeping starters in the refrigerator for your sourdough recipes.
Homemade Schlotzsky’s Sourdough Bread has a very sticky dough that is more like a batter. You may be tempted to think you made a mistake and want to add more flour, but don’t. Sticky dough equals extra soft and fluffy bread!
What Ingredients You Will Need
- 1/2 cup warm water (110 degrees)
- 1 packet quick-rise active dry yeast (2 1/4 teaspoons)
- 1 tablespoon granulated sugar
- 3/4 cup warm milk (110 degrees)
- 1 teaspoon white vinegar
- 1/2 teaspoon salt – or for a deeper flavor you can use fine sea salt
- 1/4 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornmeal
- 1 tablespoon melted butter
- Nonstick cooking spray
How To Make Easy Sourdough Bread
Find the full copycat sourdough bread recipe below with ingredient proportions, step-by-step instructions, and a video tutorial in the printable form at the bottom of the post.
How to Make a Schlotzsky’s Sandwich
Once the bread is baked, you are ready to build amazing copycat Schlotzsky’s sourdough bread sandwiches.
Slice the bread open with a sharp knife. Layer on garlic dressing, cheeses, ham, salami, mustard, and sliced olives. Then toast in the oven until the cheese melts.
Add lettuce, tomatoes, and onions, and you have Schlotzsky’s Originals or any Schlotzsky’s sandwich at home!
Frequently Asked Questions
To make copycat Schlotzsky’s original sandwiches, layer on creamy garlic dressing (or Caesar dressing), cheddar cheese, Parmesan cheese, ham, salami, mustard, and sliced black olives. Toast in the oven until the cheese melts, then add lettuce, tomatoes, and onions.
Yes, it does freeze well. Wrap it tightly in plastic and you can freeze it for up to 6 months. If not freezing, use the bread within 3-4 days after baking.
To make Schlotzsky’s sandwiches, roast the bread in the oven at 375 degrees F until the cheese melts.
Sourdough starter… Bakers use them so that they don’t have to add quick-rising yeast. The flour itself has wild yeast and bacteria that, in the right situations, will make your bread come alive. The best flour to use for this kind of starter is whole wheat flour which has higher protein and microorganisms to provide better food for the yeast. The recipe doesn’t need a lot of time because we are adding yeast. It’s great for beginner breadmakers!
For this sourdough, I would recommend that you use all-purpose flour over bread flour, so it’s very soft and light. However, if that is all you have on hand, then use it! The bread will not be as delicate, but it will still be delicious!
No, classic sourdough does have gluten. You can make it with a good 1-to-1 ratio gluten-free baking mix; however, the bread will not be quite as flexible.
Other Sandwich Recipes You Might Like:
- Vietnamese Banh Mi Sandwich
- Greek Chicken Salad Sandwiches
- Easy Sesame Chicken Burgers
- Panini Sandwich with Creamy Pesto Sauce
- New Orleans Muffaletta Sandwich
- Dutch Oven No Knead Bread by Bowl of Delicious
- Sous Vide French Dip Sandwiches from Simply Recipes
Disclosure: We noticed in the comments that some people struggled to get their bread to rise. This recipe has been thoroughly re-tested and adjusted below. Happy Baking!
Copycat Homemade Schlotzsky’s Sourdough Bread
Video
Ingredients
- 1/2 cup warm water (110 degrees)
- 1 packet quick rise active dry yeast (2 1/4 teaspoons)
- 1 tablespoon granulated sugar
- 3/4 cup warm milk (110 degrees)
- 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 melted butter
- Nonstick cooking spray
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!
It was my first time making this Schlotzsky’s sourdough bread. Glad, it turned out so fine and delicious. And its texture is notable!
It was quick and easy. We loved it the first time. The second and third time it wouldn’t rise. I am an old hand at measuring water Temps and proofing my bread. Just can’t figure out why the last 2 didn’t rise as I made them all the same. But they all tasted very good and like Schlotzsky’s. Thanks for sharing the pop-ups made it difficult to comment
I forgot to add that this looked and tasted so much like the real deal!! And I have an electric oven with proofing feature that I used. It shows a temp of 100′ so I don’t think a much warmer temp works! I also read that 90′ is the warmest.
This was simple and easy and turned out delicious! We used Boar’s Head meats. The sandwiches were so good. We have a 90 mile round trip to get to the closest Schlotzsky’s so we never get to eat it as often as we would like. Thanks so much for sharing this recipe!
really sticky dough, don’t add more flour. Made individual buns with mine, place dough into rings to rise, then bake according to directions. Amazing, will make many more times. ate at Schlotzsky’s yesterday, and these came out very close to the original. ‘
Thanks for the copycat recipe.
I tried this twice in the same day and both times it came out flat and a little sweet. Checked my steps several times. Used tap water 1st time, distilled on the second, and a little less sugar with the same result. I am getting good yeast activation but wonder if the 175 to proof in the oven is too high because I’m not getting much activity after placing in pans?
Wow!! This recipe is almost exactly like the real thing! I will say, I had my doubts when I plopped the VERY sticky batter into a lump in the pan, but an hour later, it looked exactly like the pictures here. And exactly 20 minutes in the oven seemed perfect! I always get nervous taking bread out, but after letting them cool and then cutting into them, I was shocked at how perfect they looked! I thought for sure I would mess this up, but it turned out to be pretty simple and very delicious!
Excellent, and so easy to make.
Thank you.
After years of missing schlotzkys sandwiches, I finally travelled and stopped for one. Then another on my way home. I came across this recipe after craving more. I must say, these are delicious! I can’t say that it didn’t rise enough to cut horizontally, but I did cut in quarters and stacked them instead. I’m on my second recipe to in hopes it will rise more. If not, still fabulous!
After years of missing schlotzkys sandwiches, I finally travelled and stopped for one. Then another on my way home. I came across this recipe after craving more. I must say, these are delicious! I can’t say that it didn’t rise enough to cut horizontally, but I did cut in quarters and made them that way. I’m on my second recipe to in hopes it will rise more. If not, still fabulous!
I tried this one first and it was perfect!! No need to search any further, this IS Schlotzsky’s Original Sandwich!!
I make this bread often, I have found that kneading slightly with
a little extra flour and shaping into flat roll before covering with oiled plastic will ensure a even rise and plastic will come off easier . I lower oven temp to 370 F and bake for 32 minutes. I end up with a sponger texture. My family loves this bread and toast for breakfast or just warm in microwave and spread jam.
Hello! I made this once already and it was delicious. However, I was wondering if there is a way to incorporate some of my sourdough discard to make it a bit more tangy? If you have any suggestions I would love to give it a try and let you know how it comes out! Thanks so much!
I know you asked this a long time ago, but you can replace part of the liquid and flour for an equal amount of sourdough by weight. For example, If you want to use 100g sourdough, put in 50 fewer grams of flour and 50 fewer grams of water.