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!!
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!