Wednesday, July 3, 2019

Copycat Schlotzky Sourdough Buns

What do you do when you're craving a Schlotzky sandwich and the nearest Schlotzky's is over 100 miles away? (Schlotzky's are a chain which started in Texas, and they seem to have franchises all over the place, but none close to me.  You can read about them here.)

I was just told that the nearest Schlotzky's is actually over 200 miles away.  The closest ones are now closed, due to Hurricane Michael.  Which means this recipe is really timely.

You make your own, and call it a copycat.  Which isn't a bad thing.
Imitation is the sincerest form of flattery, right? 

Schlotzky Style Sourdough Buns

True confessions here, I was actually searching for sourdough recipes for a recent blog event when I ran across how to make Schlotzky's signature buns.  I hurriedly bookmarked the pages and then continued my search for a Sourdough Focaccia. 

I do have to say that while I followed the instructions, almost exactly I did put my own twists to it.
Here are the sites I looked at, first this one.  And I may try their recipe in the future, but it seemed to be a touch more complicated than I wanted for my first try.  But it did have sourdough starter in it.
Then I looked at this one and then this one but they were basically identical.   So I merged the two and made my buns.

Fair warning here, you may be tempted to add more flour, don't.  This isn't so much a dough as a pour-able dough or batter if you like.   Letting it rise just once, gives it the big bubbles that are characteristic of sourdough.  I believe that the addition of the baking soda also helps the bubbles to form. 

I didn't have any plain cornmeal but did have some semolina so I used that to dust the pans.   One other note, I used the bread proofing setting on my oven for the dough to rise and they rose in just about 40 minutes, but I let them go an additional 5 minutes and it was almost too long as the buns started to collapse a little.  I would have let them rise on the counter but when you have air conditioning, it's not bread friendly.
Schlotzky Style Sourdough Buns
After letting them rise, and baking them off.
Schlotzky Style Sourdough Buns
Split them and get ready to play.
Schlotzky Style Sourdough Buns
 Had to do a close up, the crumb looked so good
Schlotzky Style Sourdough Buns
And then I got carried away and forgot to take step by step pictures until this one,  and it's a bit blurry.
Schlotzky Style Sourdough Buns
After topping it
Schlotzky Style Sourdough Buns
 And the obligatory side view. 
Schlotzky Style Sourdough Buns
I cut it into wedges and we ate.   Look at the gorgeous layered sandwich.
A true thing of beauty and it tasted so good. 
Schlotzky Style Sourdough Buns

NOTE:  You really do need to keep an eye on these as they proof.  One minute they're fine and the next they've overproofed.  
Just wanted to share some more pictures, I make these on a regular basis. 
Schlotzky Style Sandwiches

Schlotzky Style Sandwiches

Schlotzly style Sourdough Batter Buns
Schlotzky Style Sourdough Buns

Yield: 3 - 6 inch buns
Author: Sid's Sea Palm Cooking adapted from several recipes
prep time: 1 hourcook time: 20 Mtotal time: 1 H & 20 M
These buns are patterned after the Schlotzky Sourdough Buns, and can make a great 'Original' Schlotzky Sandwich. They're also good toasted under the broiler and topped with sharp cheddar cheese and jam.


  • 1/2 cup lukewarm water (about 110 degrees)
  • 1 package instant rise dry yeast ( 1/4 ounce if weighing out)
  • 2 teaspoons sugar
  • 3/4 cup lukewarm milk (110 degrees)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 1/2 cups flour
  • 1-2 teaspoons semolina or cornmeal for dusting the pans
  • 1 tablespoon +1 teaspoon melted butter
Sandwich Filling per sandwich
  • 6-8 thin slices  Genoa Salami 
  • 6-8 thin slices Cotto Salami
  • 6-8 thin slices Ham
  • Thinly sliced red onion
  • Thinly sliced tomato
  • Shredded lettuce
  • 4 oz. can chopped black olives ( you may not need all of it)
  • 2 oz Shredded Cheddar cheese
  • 2 oz Shredded Mozzarella cheese
  • 1 oz Grated Parmesan cheese
  • Garlic Sauce or Garlic Caesar Dressing
  • Mustard
Garlic Sauce
  • 4-6 tablespoons Mayonnaise
  • 1/2 teaspoon garlic powder (add more to taste if desired)
  • 1/2 teaspoon dry ranch dressing


How to cook Schlotzly style Sourdough Batter Buns

  1. Stir the sugar into the warm water, then add the yeast and stir again.   Let sit for a couple of minutes, then whisk in the warm milk.   Mix the salt and baking soda into the flour, then add 1 cup of flour, whisk together, until smooth.    A Danish dough whisk works great here.   Add the remaining flour and whisk again until it is all incorporated.   Spray three 6 inch pans with non stick cooking spray and sprinkle one teaspoon semolina or cornmeal in each pan, as evenly as possible.   Divide the dough and pour into the pans. Spread it out a little but don't worry the dough will rise and cover the bottom just fine.    Cover with plastic wrap which has been sprayed with some non-stick spray and set aside to rise in a warm, draft free place for up to one hour.  I let mine rise in my oven with the bread proofing setting enabled and the buns rose in 30 minutes.   The dough will rise up to the plastic wrap, which is why you sprayed them with some non-stick spray.  But, you can remove the plastic wrap just before the dough reaches it, otherwise it will stick to the wrap.
  2. When well risen, heat the oven to 375 degrees.  Remove the plastic wrap and bake the buns for about 20 minutes, or until nicely browned on top.  Remove from oven, and brush the tops with the melted butter. If the tops are not nicely browned, simply place them back into the oven on broil after basting them with the butter. This also makes a lovely crust. 
Assembly of Sandwiches
  1. Split each bun horizontally. Spread a thin layer of garlic sauce on the cut side of the bottom half.  Sprinkle a layer of each cheese on top, evenly.  Place under broiler in the oven until the cheese is just melted, about 1 minute.  Layer the meats evenly over each bun and then top with the onion, tomatoes, lettuce and black olives.   Spread a little more garlic sauce and some mustard on the cut side of the top half of the bun.  Place the top half of the bun on the sandwich with the sauce side down.    Cut into wedges to serve.  


NOTE: I have 3 pans which are 6 inch size.  You can also make these into either one 6 inch pan and one 8 inch pan or two 8 inch pans.  The larger pans will yield a thinner bun, but are a good option if you're taking them to a potluck, as they can be easily cut into wedges for serving. Any leftover buns can be wrapped and frozen for later use.  They do dry out however. 

NOTE:  If you don't use a lot of sandwich meat, you can double wrap the leftover sandwich meat and freeze it for later use.  I do it all the time, as we don't eat a great of it, and I hate to throw it away. 

Created using The Recipes Generator
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. I have been searching for this recipe for years! I've tried to morph one of my recipes into Schlotzky buns with not a great success. Even though my batter was pourable, too, I never achieved those nice air pockets. Thanks a bunch! Can't wait to try it!

    1. I've now made this three times, nothing like excess, and have some in the freezer for quick meals. You do need to watch the rise on these, but my DH told me that they were more than acceptable and he's picky. Try it out and let me know.

  2. I've never heard of Schlotzky's but I'm definitely trying these buns!

    1. Schlotzky's is a small fast food chain, and it used to be one of our favorites when we lived in UT. Now, if we see one, we stop, well, we used to stop in but from now on, I'll be making these for us. These buns are fun, easy (which is a good thing for the yeast challenged, like me), and great as the base for a sandwich. I think they're right up your alley. We just had them last night again.


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