Sourdough Hoagie Roll Recipe

I’ve been baking sourdough bread for a while, and making my hoagie rolls has been a game-changer. Something incredibly satisfying about biting into a homemade sandwich roll that’s fresh, soft, and just the right amount of chewy.

After testing various methods, I’ve perfected this sourdough hoagie roll recipe to create rolls that hold up to hearty fillings without being too dense. Let’s get baking!

Ingredients

• 500g (4 cups) bread flour

• 100g (1/2 cup) active sourdough starter

• 300g (1 1/4 cups) lukewarm water

• 10g (2 tsp) salt

• 20g (1 1/2 tbsp) sugar or honey (for slight sweetness and browning)

• 30g (2 tbsp) olive oil or melted butter

Kitchen Equipment Needed

• Mixing bowls

• Kitchen scale (highly recommended for accuracy)

• Bench scraper

• Dough whisk or wooden spoon

• Stand mixer (optional but helpful)

• Baking sheet

• Parchment paper

• Spray bottle (for steam)

• Cooling rack

How to Make Sourdough Hoagie Roll?

1. Mix the Dough

In a large mixing bowl, combine the sourdough starter, water, sugar (or honey), and olive oil. Stir until the starter dissolves. Add the bread flour and salt, then mix until a shaggy dough forms. If using a stand mixer, mix with a dough hook on low speed for about 5-7 minutes until smooth and slightly tacky.

2. Bulk Fermentation

Cover the bowl with a damp towel and let the dough rise at room temperature (70-75°F) for about 4 hours. Perform 2-3 sets of stretch and folds every 30-45 minutes to strengthen the gluten.

3. Shaping the Hoagie Rolls

After bulk fermentation, turn the dough onto a lightly floured surface. Divide it into 6 equal portions (~150g each). Flatten each piece slightly, then roll it into a tight log, pinching the seam closed. Place them on a parchment-lined baking sheet with space in between.

4. Final Proofing

Cover the shaped rolls with a towel and let them proof for 1.5-2 hours at room temperature, or until they puff up slightly. If your kitchen is cool, proofing may take a bit longer.

5. Baking

Preheat your oven to 400°F (200°C). Place a shallow pan of hot water on the bottom rack to create steam (this helps with a soft crust). Lightly mist the hoagie rolls with water before baking. Bake for 20-22 minutes, or until golden brown and hollow-sounding when tapped.

6. Cooling

Transfer the hoagie rolls to a cooling rack and let them cool completely before slicing. This allows the structure to be set properly.

How to Store Leftover?

• Room Temperature: Store in an airtight bag for up to 2 days.

• Refrigerator: Wrap tightly in plastic wrap or foil and refrigerate for up to 5 days.

• Freezer: Freeze individually wrapped rolls for up to 2 months. Thaw at room temperature and refresh in a warm oven for 5-10 minutes.

FAQs

Can I make these hoagie rolls without a stand mixer?

Yes! Mixing by hand works perfectly fine. Just knead for about 10 minutes until smooth.

Why are my hoagie rolls too dense?

This can happen if the dough is under-proofed. Make sure to give it enough time to ferment and rise properly.

Can I use all-purpose flour instead of bread flour?

You can, but bread flour gives a better structure and chewiness. If using all-purpose flour, reduce the water slightly.

Conclusion

These sourdough hoagie rolls are a staple in my kitchen, perfect for making sandwiches that taste incredible. Whether you’re filling them with deli meats, grilled veggies, or classic meatball subs, they hold up beautifully. Give this recipe a try, and let me know how it turns out!