Schlotzsky’s-Style Bread

Chris and I both really like the Schlotzsky’s sourdough bread. We decided today to try to come up with a recipe for it. Although it took a couple of tries, we ended up with a bread that really is remarkably like the sourdough loaf at Schlotzsky’s. The original recipe came from here. We tweaked the recipe some.

3/4 cup water
1/2 cup milk
2 1/2 tsp yeast
1 tbsp sugar
2 1/2 cup bread flour
1/2 tsp salt
1/4 tsp baking soda
1/4 cup water

Preheat oven to 375 degrees. Mix the water and milk, and heat to lukewarm. Add the sugar and yeast, and let proof. In the bowl of a mixer, put the flour, salt and baking soda. Mix, slowly adding the milk and yeast mixture. When this is incorporated, let mix for a few minutes. Add the remaining 1/4 cup water. The dough will be very loose and sticky. Prepare a pan (I used a 9″ spring-form cake pan) by greasing, then dusting with cornmeal. Pour the dough into the pan and let rise for 1 hour. Preheat oven to 375 degrees. Before baking, spray the top of the dough with cooking spray. Bake for 20 minutes. Remove from pan and let cool for about an hour. This resulted in a loose, chambered structure that does taste remarkably like the Schlotzsky’s bread. In the future, I’ll probably divide the dough into two portions and bake in some 7″ or 8″ round pans.

5 comments on “Schlotzsky’s-Style Bread

  1. Dwight Gordon says:

    I tried the “Schlotsky’s bread” recipe you came up with and was sadly dissapointed. The only similarity was the shape. First of all, Schlotsky’s bread is a sourdough bread. Second, the texture is much lighter and the crust is much more crispy. I really like their bread, this is poor substitute.

    • caffeinatedkatie says:

      I’m sorry you were that disappointed by the recipe. If you want a more sourdough-like bread, you’ll need to ferment it at least overnight (throw it in the fridge for at least 12 hours, probably 24-48 would be better). This was intended to be a quicker recipe for use the same day. Additionally, for the texture you really need to really beat the dough to get the gluten development that Schlotzsky’s has. Maybe adding some additional gluten would help. If you do find a better recipe for it, please let me know. Most of the recipes out there are not quite the same.

  2. Dan Sloan says:

    Is the bread recipe the same as the buns used for their sandwiches?


    • caffeinatedkatie says:

      Well, sort of. This bread recipe is a quest in progress-we actually just tried an english muffin bread that’s closer than this, so I may post a modified recipe here in the next week or so. Most of the recipes I’ve tried don’t have that great chewy, loose texture that characterizes schloztsky’s bread. If you do find one that produces good results, I’d love to see it.


  3. Richard says:

    I made this recipe yesterday. WOW! Awesome. Very close. Exactly what I was looking for. Thanks so much for sharing. Oh, and make sure to follow the recipe exactly. The last 1/4 cup of water I was hesitant to add because the dough was so wet. But, I decided for the first effort it was only fair to do exactly what you said. Amazing. Nooks and crannies galore, spongy. I took your suggestion and made two 8 inch rounds. The height came out perfect for sandwiches. You rock!

    Boquete, Panama

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