My husband really likes Schlotzsky's sandwiches. I like baking bread, and figuring out how to make things. Naturally, he eventually wanted me to recreate Schlotzsky's buns at home. Tonight, he has made sandwiches with my creation, and declared them a dead-on match. I think they're a little softer and lovelier than the original, but I'm probably biased. ;)
There are several recipes floating around out there, but most don't make a bun with a texture and flavor that are really like the original.
I started with a recipe by The Hungry Hoarder, which is a terrific texture match, but lacks the sourdough flavor. I also found this video of Schlotzky's dough, or is it batter? Anyway, it shows the texture of the goopy stuff, and how they slap it into pans.
This Texan has posted how to make the sandwich, including the garlic mayonnaise. We used my bun recipe and his sandwich construction tips to make the above sandwich. A pinch of Aleppo pepper adds some nice heat and flavor. Mmmm.
I'm currently using this sourdough starter. You'll need about a cup or so of starter before beginning this recipe. Also make sure what pan sizes you have. Metal pans (I just got 10 of these) brown nicer, but I have used Fiesta cereal bowls too.
LAL’s Sourdough Sandwich Buns
One Day Ahead:
Ingredients:
- For the buns:
1 Batch 1.5 Batch
115 g (0.4 cup) sourdough starter, 1:1 173 g (0.6 cup)
130 g (0.55 cup) water 195 g (0.825 cup)
130 g (1.04 cup) all-purpose flour 195 g (1.56 cup)
- For the fridge:
1 Batch 1.5 Batch
~71 g* (0.24* cup) sourdough starter, 1:1 ~107 g (0.36 cup)
80 g (0.34 cup) water 120 g (0.51 cup)
80 g (0.64 cup) all-purpose flour 120 g (0.96 cup)
* Adjust as needed.
Directions:
For the Buns:- Get cold starter from the fridge, and stir. If there’s liquid on top, stir that in too.
- In a large bowl, combine starter with flour and water. Stir until smooth. Cover lightly with plastic wrap and leave out on the counter for a day. This will be used in the recipe.
- Place remaining starter In a separate bowl. If there is too much, throw some out or use for something else. Stir in flour and water until smooth. If not much starter is left, add extra flour & water (even scrapings from the side of the bowl will work).
- Cover lightly, and leave out on the counter overnight. If extra flour & water was added, leave bowl sitting out longer until nicely active. Return this starter to the fridge. I use a quart Mason jar with the lid loose.
Baking Day:
Ingredients:
1 Batch 1.5 Batch
~372 g sourdough starter from yesterday ~558 g
256 g (1.05 cup) whole milk 384 g (1.575 cup)
252 g (2.02 cup) all-purpose flour 378 g (3.03 cup)
17 g (4 tsp) sugar 25 g (6 tsp)
1.5 tsp malt, non-diastatic 2.25 tsp
1.5 tsp yeast, instant/bread 2.25 tsp
0.375 tsp baking soda 0.5 tsp + 1 pinch
0.75 tsp salt 1.125 tsp
sesame seeds to sprinkle on top
Directions:
- Preheat oven to 375°.
- Scald milk, then pour into mixer bowl. Mix on low, cooling until below 120°, or until not too hot to hold a finger in it.
- Continue mixing on “low” and add the sourdough.
- Mix together the flour, sugar, malt powder, yeast, baking soda, and salt. Add half at a time to the starter mixture, mixing on low until combined.
- Increase speed to 50% and knead for 7 min. This is a very wet dough; when pulled by hand, the bowl full should stretch over a foot without tearing, and look reminiscent of taffy being pulled.
- Cover and proof for 20 min.
- Grease pans generously with cooking spray. Divide dough into the pans; it will spread while proofing.
- Spray the top generously with cooking spray, then cover with plastic wrap, or place pans on a half-sheet pan with a lid. Proof until doubled, about 45 min to an hour.
- Uncover, then sprinkle with sesame seeds. Place pans directly on oven rack and bake for about 17-20 min. Cool in pans on a rack for about 10 min, then remove pans and cool directly on a rack.
Pan Qty & Size Choices:
1 Batch 1.5 Batch
# Pans Dough per Pan Pan size # Pans
2 420 g 9” round 3
4 210 g 6.5” round 6
Starter: 50% flour/water by weight: 1 cup (deflated) = 290 g
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