Schlotzsky’s Sourdough Bread Copycat

Schlotzsky's is a chain based sandwich shop which originated in Austin, TX.  This is a copycat recipe of their signature sourdough bun used for their sandwiches.  This recipe is right on the money.

Schlotzsky’s is a chain based sandwich shop which originated in Austin, TX. This is a copycat recipe of their signature sourdough bun used for their sandwiches. This recipe is right on the money.

Schlotzsky’s Sourdough Bread Copycat

6 Servings - Serving Size: 1 Slice

Schlotzsky’s Sourdough Bread Copycat

Schlotzsky's is a chain based sandwich shop which originated in Austin, TX. This is a copycat recipe of their signature sourdough bun used for their sandwiches. This recipe is right on the money.


  • 1/2 cup warm water
  • 1 tablespoon sugar
  • 2+1/4 teaspoons rapid rise dry yeast
  • 6 ounces milk warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda dissolved in 1 tablespoon water
  • 2+1/2 cups all purpose flour


  1. Combine warm water, sugar and yeast in a large bowl.
  2. Let stand for 5 minutes until frothy and bubbly.
  3. Using a dough hook, mix in the milk, baking soda/water, salt and 1 cup of flour until well mixed.
  4. Add the remaining 1 1/2 cups flour until dough is thick and sticky.
  5. Spray the inside of a 11" spring form pan with cooking spray.
  6. Drop the dough in the pan and try to spread dough to edges.
  7. Dough will spread out quite a bit when rising.
  8. Cover pan loosely with plastic wrap sprayed on the inside with cooking spray.
  9. Place pan in a warm place and let dough rise for about 1 hour. *See photo below
  10. Preheat oven to 375F.
  11. Remove plastic wrap and bake for 20 minutes or until golden brown.
  12. Brush the top of the bread lightly with butter.
  13. Cool completely in pan.

Recipe slightly adapted from Dinner Night

Comments: 51

  1. ScottRa May 24, 2016 at 1:24 am Reply

    Try using Perrier in your recipe instead of plain water. A friend of mine, who owned two franchises in Texas, said that’s the secret ingredient. Should add a little mineral flavor and provide the bubbles you want.

  2. CC March 20, 2016 at 6:26 pm Reply

    I ate at Schlotzsky’s all the time growing up. I’m living in the north east now, where there is not a Schlotzsky’s for miles. I’m in my first trimester of pregnancy and this sandwich has been my #1 food craving. I was so happy to find this recipe, and prepared by specially getting a hand mixer with a dough hook, and a spring-form pan.

    This was my first time baking bread, and it came out really well. A little dry on the outside (given all the extra time in the oven when you’re preparing the sandwich), but that didn’t detract from the taste at all.

    This sandwich was excellent, just like I remembered it. Thank you so much for posting it!!

  3. Chef February 1, 2016 at 1:35 pm Reply

    My question is where is the sour dough? I understand you were trying to replicate Schlotzsky’s bread, but theirs was made with sour dough was it not?

    • The Hungry Hoarder May 31, 2016 at 10:06 pm Reply

      It’s a copycat recipe, and the simplicity of it all is that you use fresh yeast and do not have to have a sourdough starter. You could certainly make it with a starter if you wish.

  4. mizjeanne February 1, 2016 at 12:44 pm Reply

    Thanks for the recipe! I enjoyed reading the topics, also. I may try it sometime — but — I have a Schlottsky’s down the street and buy just the bun for 50 cents. Any variety. I make “grilled” toast. Yum. Just love the original bread!

  5. Suzanne January 12, 2016 at 11:08 pm Reply

    We moved to another state and I miss my Jalapeno Cheddar from Schlotzky’s. Can this be adapted to make that?

    • The Hungry Hoarder May 31, 2016 at 10:07 pm Reply

      Absolutely, just add some diced jalapeno’s and some shredded cheddar cheese to dough while mixing it.

  6. Marcia December 30, 2015 at 6:30 pm Reply

    I have made this 3 times now. I miss the sourdough taste so I substituted some liquid with 2 Tablespoons vinegar and 1/2 cup plain yogurt. Formed tinfoil circles (oiled ) the size of large buns. Turned out great. Thanks for the recipe.

  7. Madeline Duffy December 24, 2015 at 5:17 pm Reply

    Have you ever dropped into smaller bun sized bread?

    • The Hungry Hoarder May 31, 2016 at 10:26 pm Reply

      Yes I have used 4″ pans and made individual sandwiches with them.

  8. Diyanechea Dorsey December 8, 2015 at 10:47 pm Reply

    Does this bread not need to rise twice?

  9. Anita Dugan-Moore October 28, 2015 at 10:54 am Reply

    I like the bread but I found it far too crumbly for me…it fell apart while trying to eat the sandwich any suggestions?

    • The Hungry Hoarder May 31, 2016 at 10:46 pm Reply

      Perhaps try to decrease the baking time by just a few minutes. It should have the moistness and the texture of an English muffin.

  10. Kelly VB October 1, 2015 at 7:13 pm Reply

    I will try this, however I don’t understand how you can call it Sourdough, because it is not at all. I will be trying it with my starter and report back. The actual bread from Schlotzsky’s uses a special dry sourdough mix. They only use the commercial yeast to guicken the rise time, BUT, the picture of the bread does in fact look just like Schlotzsky’s

  11. kiley June 29, 2015 at 8:51 am Reply

    What do you think the result woukd be if I baked in an oiled cast iron skillet?

  12. Jamie Wilson June 8, 2015 at 6:05 pm Reply

    Does it have to be made in a spring form pan or can I just use regular loaf pans?

    • The Hungry Hoarder July 21, 2015 at 2:37 pm Reply

      It does not have to be made in the spring form pan. It you preferred a loaf pan, the dough would probably have to bake longer as it would be thicker.

  13. kritterspaw April 6, 2015 at 10:35 am Reply

    That’s for the recipe. I’m going to try it.

  14. […] […]

  15. Carol March 8, 2015 at 8:12 pm Reply

    I made this today – but used the dough for pizzas. It was perfect! Thanks for sharing.

  16. JH March 3, 2015 at 6:05 pm Reply

    Where’s the sourdough in this sourdough?

    • The Hungry Hoarder July 21, 2015 at 3:07 pm Reply

      It’s a copycat recipe, and the simplicity of it all is that you use fresh yeast and do not have to have a sourdough starter.

  17. mountainbee February 22, 2015 at 5:13 am Reply

    Have you tried this using actual sourdough starter?

    • The Hungry Hoarder July 21, 2015 at 3:08 pm Reply

      No I have not, I enjoy the recipe as it is. You certainly could use a starter, and adjust accordingly.

  18. Donna October 14, 2014 at 9:28 am Reply

    Can this recipe be made in a bread machine? Thanks

    • The Hungry Hoarder January 6, 2015 at 9:00 am Reply

      I’m not sure I would attempt it in a bread machine. I guess if you wanted to try it, look at the manual that came with your machine and see if there are specific settings for a sourdough bread and try those. If you do so, please let me know how it turned out. Thank you for stopping by The Hungry Hoarder.

  19. Elise June 17, 2014 at 2:52 pm Reply

    This bread is beautiful but mine isn’t quite Schlotzky’s. As a matter of fact I went and got a Schlotzky’s to compare the two. The dough was gorgeous but mine was much more dense and didn’t have those air bubbles that give Schlotzky’s it’s spongy texture. I may try again with a wetter dough? Thanks for the recipe. It really is nice bread!

    • The Hungry Hoarder June 27, 2014 at 9:59 am Reply

      If you mix the dough a bit longer it should add more air to the dough, thus giving it the texture you desire. Thank you for stopping by.

      • Blake June 29, 2014 at 8:19 pm Reply

        i made a loaf today, and it came out the same as yours. i think where i went wrong was, i warmed the milk in the microwave just before i mixed the dough. i think the milk was too hot and it killed the yeast. i’ll make another loaf tomorrow, and see how it turns out. i’ll let the milk cool for a few minutes before i mix it.

        • The Hungry Hoarder June 30, 2014 at 6:45 am Reply

          Blake the milk should be just warm enough to take the chill out of it. About the same temperature of a baby’s bottle.

          • Blake July 3, 2014 at 10:55 pm

            okay, so i made another loaf today and i let the milk come to room temp setting on the counter.the bread came out perfect. i put the loaf on the counter so family could make their own sandwiches, the way they like them. i came in to make my sandwich and the dog was eating my loaf of delicious bread. anyone want a dog?

          • The Hungry Hoarder October 4, 2014 at 1:48 pm

            I am so pleased that you finally got the bread perfected Blake. Allowing your family members to dress their own sandwiches is a great idea. As for your dog, I too have a counter surfer 😉 Thanks again for stopping by.

    • Virginia April 6, 2015 at 4:33 pm Reply

      I used to work for shloztskys in highschool and the key is to not mix it too much, kind of like cornbread, and use your hand to kind of lap up the dough and squeeze it out of your hand into the pan. I hope this helps yall

  20. Ralph May 24, 2014 at 3:54 pm Reply

    I’ve seen this recipe on various sites. None deviate very much from the other. So, there definitely is a consistency here. My question is. Some of the recipes instruct to ‘pour’ the dough into the forms ( I use smaller 6″ spring forms ). However, each time I make a batch per instructions, the dough is very stiff; basically not pour-able. So I wind up adding more water to thin the dough, but have always had good results, bread wise. I much prefer pouring. What am I missing with the recipe amounts? Should the dough be of a ‘pour’ consistency?

    • The Hungry Hoarder May 28, 2014 at 2:44 pm Reply

      Ralph, I wouldn’t say the dough is of a pour consistency at all when I make it. It is not a very firm dough either and can be quite sticky. I usually just dump it out of the mixing bowl into the spring form pan and the using fingers that are sprayed with cooking spray I try to spread the dough out to the sides of the pan. It is definitely a soft and sticky dough but not soft enough to “pour”. Hope this helps. Thanks for stopping by.

  21. Rhonda Zara May 15, 2014 at 3:57 pm Reply

    I made 3 pans today and every loaf stuck terribly. I oiled the pan liberally and had olive oil on my hands when I formed the bread into the pan. I can figure out what went wrong.

    • The Hungry Hoarder May 18, 2014 at 12:22 pm Reply

      Rhonda, I really can’t tell you went wrong. I use a cooking spray to grease the pan bottom and sides. What type of pan did you use?

  22. blahnik7284 May 5, 2014 at 7:12 am Reply

    Can this recipe be made without a stand mixer? If so, what are the changes? Or does the dough need to be too sticky to easily do without a mixer? Thanks!

    • The Hungry Hoarder May 18, 2014 at 12:17 pm Reply

      I really would not attempt it without some type of mixture. The dough is very sticky and quite soft. A dough hook on a handheld electric mixer would work also.

  23. Marilyn Bauer April 12, 2014 at 9:26 am Reply

    We love this recipe! Have made the bread and pizza crust. I have also added a little cheddar cheese and jalapeño,s to make it like their pizza, yumm!

  24. Blake February 7, 2014 at 6:02 pm Reply

    update! i made the bread again today. this time, i sprinkled garlic salt on top after i brushed with butter, then popped it back in the oven for 5 min. delicious! i made an extra loaf, so i can make Schlotzsky’s style pizza tomorrow. i am so happy to have this recipe! it’s my new favorite thing to make! thanks, again!

    • The Hungry Hoarder February 19, 2014 at 3:40 pm Reply

      Very happy to hear that you are enjoying the recipe Blake. I too made this bread again over the weekend and made the original sandwich out of it. Such an easy sourdough recipe with great results every time. Thank you so very much for stopping by to tell me how you tweaked it. I’ll be the pizza will be delicious with the garlic salt on top of the bread.

  25. Megan February 1, 2014 at 11:13 am Reply

    Can’t wait to try it. I have to eat gluten free so will substitute a gf flour blend…been craving Schlotzky’s bread for years!!!!

    • The Hungry Hoarder February 2, 2014 at 11:25 am Reply

      Megan, please come back and let me and the other readers know how it turned out with the gluten free flour. Thank you for stopping by The Hungry Hoarder.

    • Catherine Anderson August 31, 2014 at 5:34 pm Reply

      I am wondering how Megan’s bread turned out with GF flour. I’m about to try it myself.

    • Chloe B. December 3, 2014 at 4:49 pm Reply

      Any word on how it went with the gluten free flour?

  26. blake January 25, 2014 at 5:25 pm Reply

    i made the bread about two days ago because i was craving Schlotzsky’s. the bread came out great! the sandwiches were awesome! i will say that at first the bread crust was not crispy on the outside so, i made my sandwiches and popped them back into the oven for a few minutes and the crust crisped up nicely! thanks for the recipe!

    • The Hungry Hoarder January 27, 2014 at 6:50 am Reply

      So very happy to have a comment on this recipe. It seems to be the most popular on my site. I am glad you tried it and enjoyed it. I make this sandwich quite frequently. Thank you for stopping by, and again, I’m glad you enjoyed it.

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