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Schlotzsky’s bread – No Knead Soft & Chewy Sourdough bread

We recently had lunch at Schlotzsky’s. Schlotzsky’s is a Texas based chain of restaurants famous for its sandwiches, soups and salads. The most unique feature in Schlotzsky’s is their sourdough bread. I absolutely fell in love with the bread, its unlike any other bread I’ve eaten anywhere. Its extremely soft, has a wonderful, almost springy texture and the taste, is to die for! I was so impressed with the bread that I started looking for a recipe as soon as I came back home after lunch! And I did end up trying a recipe too, THIS is the recipe I tried. It was good, really good. It had the texture, was soft and tasty. The only thing missing was the sourdough flavor. I tried to improvise on that by using some yogurt, instead of milk.

But one important thing here is to use really sour yogurt. Leave the yogurt out overnight if you think it is not sour enough. The best part about this bread that it is a no-knead bread. Do I see a lot of faces lighting up???!!! Yes, The author in the original recipe says the dough is almost batter like, a thick batter. But the disadvantage is that you cannot shape it as buns or rolls. You can drop the batter in a loaf pan or use a pie pan. I wanted to be able to shape my dough into sandwich buns, so I used up about 2 1/4 cups of flour. If you plan to bake this bread in a pie pan, use 2 to 2 1/4 cup of flour.  I wanted to make individual buns, like we get in Schlotzsky’s. So I used 2 1/4 cups of flour.

Verdict: The bread is not quite Schlotzsky’s. But it is very close and I would make this bread again and again and again. We LOVE it. Especially the soft and chewy texture. Wish I could show you that texture in the photos!! This bread is perfect for sandwiches as it will not fall apart. It holds its shape very well. To make your sandwich taste like Schlotzsky’s, split the buns and sprinkle them with some cheddar cheese and chopped black olives. Place under the broiler for 30 seconds to a minute, until the cheese is melted. Then assemble your sandwich!

And before getting to the recipe, here are a couple of shots of Milo, the first one doing his tricks and asking me for a roll. This particular trick is called “ulta”. This is his latest trick, so he does this for everything now!!

And in the second one he is patiently waiting for me to finish shooting and give him a treat!!

9 buns

All purpose flour/Bread flour (unbleached) – 2 1/4 to 2 1/2 cup
Active Dry Yeast – 2 1/4 tsp (1 packet)
Sugar – 1 Tbsp
Warm Water – 1/2 cup
Sour Yogurt (plain) – 1/2 cup
Milk – 1/4 cup
Baking Soda – 1/4 tsp
Warm water – 1 1/2 tsp
Salt – 3/4 tsp
Cornmeal/Semolina – 2 Tbsp


  • In a small bowl, stir together the yeast, 1/2 cup warm water and sugar, and stir to dissolve and let the mixture foam up.
  • In a large mixing bowl, mix the baking soda and 1 1/2 tsp warm water together and add in the yogurt, milk, salt and 1 cup of flour and mix well using a wooden spoon or the paddle attachment of your stand mixer.
  • Add in the yeast mixture and the remaining flour. Mix until everything comes together. The dough will be very very sticky.

Note: The author in the original recipe says the dough is almost batter like. I wanted to be able to shape my dough into sandwich buns, so I used up about 2 1/4 cups of flour. If you plan to bake this bread in a pie pan, use 2 to 2 1/4 cup of flour.

  • Apply some oil in your hands and gather the dough to form a ball, a very very soft dough ball. Place this in a greased vessel  in a warm place and let rise until doubled, about 45 minutes to 1 hour.

Note: The original recipe calls for only one rise. Shaping the bread immediately after mixing also gives good results. But I experimented with one batch and let the dough rise first. Then make the buns and let rise gain. This method yielded incredibly soft and chewy bread. You can follow either method.

  • Once the dough has doubled, punch down the dough with oiled hands. Divide the dough into 9 portions and shape each portion into a ball. Oil your hands in between, as and when required. Line a baking sheet with aluminum foil or parchment paper and sprinkle with cornmeal or semolina. Place the dough balls on the baking sheet, at least 4-5 inches apart. Lightly flatten the dough balls and spray with non-stick spray (or apply some oil with a brush or your hands).

  • Cover loosely with plastic wrap and set aside to rise, until doubled in size, about 1 hour.

  • Preheat your oven to 375 F. Place a rack in the middle of the oven, or the top of the bread will get too brown.
  • Spray the top of the buns with non-stick spray again, or lightly apply some olive oil on the top surface. Bake the bread in a preheated oven for 20 minutes. The top will be browned and the bottom will also start browning lightly.

Tip: If you are not sure if your bread is cooked underneath, remove the tray from the oven and turn the buns upside down. Return to the oven and bake for another 5 minutes. I have to do all this as the oven in my current apartment sucks! A regular oven will work just fine I guess.

Don’t these buns look like they are from fancy bakery!!

See the texture and the airholes? That’s what makes this bread so yummy! Try this and you will be addicted to it! I’ve already made two batches this week!

You might also like:

Naan With an Easy Sourdough Starter (Without Yeast)

Whole Wheat Oats Potato Bread

Garlic Pull Apart Bread

Knackebrot (German Crispy Bread)

30 Responses to Schlotzsky’s bread – No Knead Soft & Chewy Sourdough bread

  • Latha says:

    Oh my….the bread looks amazing! I love Schlotzsky’s. We used to go there often when we lived in Chicago. I miss that place. Milo looks absolutely cute!!!!

  • aarthi says:

    awesome buns

  • Oh, I love Schlotzsky’s! I don’t live near one anymore, but they had the best vegetarian pizzas. I just pinned this recipe–it sounds so good!

  • my husband was a big fan of schlotzsky… he was almost a regular there! i liked their sourdough too though i preffered which-which to schlotzsky, have u tried that place? its really good :) the bread looks lovely & browned

  • I love homemade bread and yours is swoon worthy! Lovely blog and thank you for visiting mine! :)

  • Jessica says:

    I do not eat gelatin, therefor I do not consume regular yogurt and haven’t been able to find any plain sour soy yogurt in my area. Would something else work fine for a substitute? Maybe sour cream?

    • deborah says:

      if you get plain organic and live cultures in yogurt, many don’t contain gelatin, the ingredients should tell this, however avoid soy, it is definely not a healthy choice, hope this helps

  • Rachael says:

    Hi bread lovers,

    I’ve recently started working with Sourdoughs International and I’m learning the difference between using authentic wild yeast and commercial yeast (bakers yeast) the taste and appearance is so different it is absolutely amazing! I totally recommend that you check it out at, EnJoY!!

  • Veronica says:

    OHHHH!!! I love that bread. I wish there was a Schlotzky’s in Utah! I miss their sandwiches. Thank you for posting this recipe!!

  • Sue Bailey says:

    Thank you , Thank you for the Schlotzky’s bread recipe.

    I really enjoy your website and all the wonderful recipes. It is always a surprise to see what you will come up with next. Keep up the good work.


  • Sally Haynes says:

    Your bread looks delish! Can’t wait to try it. Thanks for sharing.

  • adel says:

    wow so great so delicious.. thanks ,, go-ahead more recipe

  • Leslie Jones says:

    I have sourdough starter in my fridge. Do you think I could substitute the yogurt for that? I have a hard time wrapping my mind around letting yogurt sit out.

  • dianne mcnutt says:

    Made the bread in my bread machine on dough cycle. Used 2 1/4 c
    bread flour, 1c wheat flour. Left my Greek yogurt on cabinet all night. Recipe worked perfectly! Bought a wheat Schlotsky sandwich and compared it with the homemade. They were identical. Going to tweak it for pumpernickel next. Thanks so much!!!

  • Laquita Neu says:

    I would like to have the recipe, but since it is rather long, I don’t want to have to write it all out longhand.
    Thank you

  • anita says:

    try making the bread without sugar or salt. The sugar and salt are part of why it didnt taste like schlotzkys bread.

    • Ambika says:

      Will try Anita, thanks!!

    • Dave says:

      How do you get the yeast to work without sugar?

      • Ambika says:

        Hi Dave,

        Yes, that was a reader’s suggestion. But I haven’t been able to try that yet. I was also not sure how the yeast will rise without sugar, but it turns out that it can!! I just googled it and it seems that the starch in the flour itself is a form of sugar and the yeast can feed on that. And some users do claim that the bread turns out tastier without sugar. I will definitely try omitting sugar the next time I bake this bread and let you know how it turns out.


  • Jake says:

    too many steps. ive worked for schlotzskys for a year and this is not how you make it.

  • diana says:

    could you replace the yogurt with sourdough starter? Seems there MUST be a way………..i love the sourdough taste but love the idea of the bread you made…….if only i could combine them! i’m new at making homemade bread so not too knowledgeable about what i can and can’t do yet? lol

    • Ambika says:

      Hey Diana,

      A lot of people asked me that question and a few readers also tried it with sourdough starter. It works!! And it gives an amazing texture to the bread. I was not used to making sourdough starters when I wrote this recipe, so I used the easy way out. So go ahead and try the recipe using your starter. Good luck and let me know how it turned out!!!

  • aly says:

    Hi: I have another idea for you, try making a poolish, take the 1/2 c. water and 1/4 tea yeast and 1 c. of the flour and mix together the night before and let sit at room temp. overnight. Then make the dough the next day adding in the poolish. This is a traditional way for making a ciabatta bread and adds a lot of flavor. Also slow down the time for your dough to rise by putting it in a cooler place. This also builds flavor. We used to have a schlotskys in NC but all those local to me have closed. I used to love the BBQ chicken pizza I still make them using pocketless pita or Naan bread.

  • Cristine says:

    I used to work in the bakery at schlotzskys and this looks close. It is a very wet dough. We would mix it and let it rise in a proofer, beat it down once and let it rise again, then it was hand squeezed into the right size pan, working with slightly wet hands, it was weighed but I cannot remember the weight for each size. We then let it rise again until it filled the pan it was in, sprinkled with seaseme seeds and baked it, then it cooled completely and was bagged up overnight before being used. Since we had a sourdough mix that came in all we added at the store was yeast and water. The rye bread had its own mix but the pizza dough was the same sourdough but in a shallower pan and spread gently into shape the sprinkled with a special seasoning mix before baking.

  • Ann Sherman says:

    I use honey to wake up yeast.

  • Titan Tyler says:

    To me this is so it. We just had Schlotzsky’s last night, so i was possessed. Tried this recipe first. It is so it, or dang close. Now it says 9 buns, I did mine in 6″ Fiesta bowls because they are oven safe, and I only got 3(well 2 good ones and 1 smaller flat one) but still tasted AMAZING and I prefer less bread, so for me and my twins, it was great(except they wanted more) I did it on the dough cycle (2 hours 20 minutes) on my bread machine (it is a loaf and a half machine)in the order given. I used 2 1/4 cups of flour. It wasnt like batter, but I just greased my hands and put it in the bowls to let rise. I did 1 hour and 20 minutes. BEAUTIFUL.

  • Sarah Sosa says:

    I have always ate their Pumpernickle Ruban sandwich. The BEST In Toledo,Ohio!!!!!!!!! We still have one in south Toledo/Maumee area. Let me tell you I wish I had the recipe for the Pumpernickle Buns. They are also the BEST. If anyone has the recipe please put it over the net.

  • Sarah Sosa says:

    I forgot to say to get Schlotzsky’s permission of course for the recipe. Rueban sandwich is what I ment. I don’t eat there often enough, could go once a week!!!!! LOL!!!!!

  • Cindy says:

    Do you have a link to the original recipe? I have small pans I can use and am also interested in the single rise. Thanks!

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