If you love my sourdough French bread recipe, you are going to adore these soft sourdough discard hoagie rolls. Made with sourdough discard and a touch of yeast for faster, more reliable results, these homemade rolls bake up perfectly soft and fluffy while still being sturdy enough to hold all your favorite sandwich fillings and toppings. They’re easy enough for everyday baking and make the most delicious subs, grinders, sandwiches, and more!
If you want to try a hearty 100% sourdough hoagie you’ll love my Sourdough Hoagie Rolls [Sourdough Sandwich Rolls]!
Why I Love This Recipe
- Soft, fluffy texture: Sliceable, tender, and perfect for sandwiches, subs, or dipping into soups!
- Uses sourdough discard: You get that subtle sourdough flavor and depth without a long fermentation.
- Quick to make: A little instant yeast helps it come together fast, so you get homemade bread with sourdough character in a fraction of the time.
- Beginner-friendly & reliable: Simple ingredients, clear steps, and consistent results—great for new sourdough bakers or anyone with extra discard.
FAQ
Can I make these hoagie rolls without commercial yeast?
This recipe was developed with a little yeast for faster and more reliable results. If you want a fully naturally leavened version, I recommend using my Sourdough Hoagie Rolls [Sourdough Sandwich Rolls].
What kind of sourdough discard should I use?
You can use active or unfed sourdough discard in this recipe. Discard straight from the refrigerator works great.
Can I make the dough ahead of time?
Yes! After kneading, cover the dough and refrigerate overnight. Let it come closer to room temperature before shaping and baking.
How should I store the rolls?
Store the rolls in an airtight container or bag at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months.
Can I freeze the baked hoagie rolls?
Absolutely. Let the rolls cool completely, then place them in a freezer-safe bag or container. Thaw at room temperature and warm slightly before serving if desired.
What can I use these hoagie rolls for?
These rolls are perfect for deli sandwiches, meatball subs, cheesesteaks, pulled chicken, grilled vegetables, and so much more.
Why are my rolls dense?
Dense rolls are usually caused by under-proofing or adding too much flour. The dough should feel soft and slightly tacky, and the rolls should look puffy before baking.
Can I make smaller or larger rolls?
Yes! You can divide the dough into smaller portions for slider buns or larger portions for oversized sandwich rolls. Just adjust the baking time as needed.
3 Ways to Use Sourdough Discard Hoagie Rolls
Classic Italian Subs
Pile the rolls high with layers of deli meats, provolone cheese, shredded lettuce, tomatoes, onions, and a drizzle of Italian dressing for the ultimate homemade sub sandwich.
Meatball Parmesan Sandwiches
Fill the rolls with warm meatballs, marinara sauce, and plenty of melted mozzarella cheese for a cozy, restaurant-style dinner everyone will love.
Philly Cheesesteaks
Load the rolls with thinly sliced steak, sautéed onions and peppers, and melted provolone or white American cheese for an easy and satisfying cheesesteak night at home.
How to make sourdough discard hoagie rolls: step-by-step
Baker’s schedule: Mix the dough and let it rise for about 2 hours in a warm spot. Shape the hoagies,let rise for 45 min-1 hour, then bake.
Ingredients
- 7 grams (2 & 1/4 teaspoons) instant yeast (or active dry, but instant is faster)
- 30 grams sugar
- 285 grams water
- 100 grams of sourdough discard (room temp & no more than a week old)
- 500 grams bread flour
- 10 grams salt
- 28 grams olive oil
- 1 egg and a splash of water (for the egg-wash)
Equipment
- Mixing bowl
- Food scale
- Bench scraper or dough scraper
- Large baking sheet
- Parchment paper
- Rolling pin
Instructions
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
This recipe can be mixed by hand or with a stand mixer.
- To a mixing bowl add the instant yeast, sugar, water, and sourdough discard. Whisk until mostly mixed.
- Then add the flour, salt, and oil and mix until a shaggy dough is formed.
- Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
- After the dough has rested, knead it into a smooth ball, about 3–6 minutes. You shouldn’t need much extra flour. If using a stand mixer, knead for the same amount of time.
- Once kneaded, place the dough in a buttered or oiled bowl, cover, and let rise until doubled and puffy (about 2 hours).
Shape the sourdough discard hoagies
- Once the dough has doubled in size, line a large baking sheet with parchment paper.
- Turn the dough out onto a lightly floured surface and divide it into 6 equal portions (I use a food scale for accuracy). Shape each piece into a round ball and let them rest for 10-15 minutes.
- After the dough has rested, roll each ball into a rough rectangle (about 5×7 inches) and roll into a log.
Find my favorite hand roller here!
- Tighten the seams by pinching them together and ensure each log is around 6 inches long.
- Place each shaped hoagie on the large baking sheet and cover the pan with a damp tea towel, oiled plastic wrap, or a large proofing bag and let the dough rise until doubled (45-60 minutes).
Brush and Bake the sourdough hoagies
- Once the dough has finished its second rise, preheat the oven to 375 degrees F.
- Place the dough in the freezer for 10-15 minutes to make scoring easier. While the dough is resting, whisk together 1 egg and a splash of water.
- Remove the hoagies from the freezer and brush with the egg wash. Score 3 diagonal lines down each hoagie using a bread lame or sharp razor (or just 1 line down the middle).
- Bake the sourdough discard hoagies for 18-25 minutes or until golden brown. *Sourdough discard hoagies are fully baked when they reach an internal temperature of around 190°F to 210°F.
- Upon removing the hoagies from the oven brush them with butter for a softer crust. Allow them to cool completely before slicing and enjoying!
Storing Sourdough Discard Hoagie Rolls
- Any leftover sourdough hoagie rolls can be stored in a ziplock bag or bread bag for 3-4 days on the counter.
- How to freeze: sourdough hoagie rolls freeze well. Allow the full hoagie to cool completely before wrapping it tightly in plastic wrap. Place the wrapped roll in a large ziplock bag and place in the freezer for up to 2 months!
More sourdough recipes like this
- Sourdough Discard French Bread (so soft!)
- Sourdough Discard Hamburger Buns (2 hour recipe!)
- Easy Sourdough Discard Sandwich Bread (super soft!)
- Same Day Sourdough Hot Dog Buns (soft & fluffy)
Easy Sourdough Discard Hoagie Rolls (so soft!)
Soft and fluffy sourdough discard hoagie rolls made with simple ingredients and perfect for sandwiches and subs.
Equipment
- Mixing bowl
- Food scale
- Bench scraper/dough scraper
- Large baking sheet
- Parchment paper
- Rolling Pin
Ingredients
- 7 grams (2 & 1/4 teaspoons) instant yeast (or active dry, but instant is faster)
- 30 grams sugar
- 285 grams water
- 100 grams sourdough discard (room temp)
- 500 grams bread flour
- 10 grams salt
- 28 grams olive oil
Eggwash
- 1 egg and a splash of water
Instructions
-
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
This recipe can be mixed by hand or with a stand mixer.
-
To a mixing bowl add the instant yeast, sugar, water, and sourdough discard. Whisk until mostly mixed.
-
Then add the flour, salt, and oil and mix until a shaggy dough is formed.
-
Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
-
After the dough has rested, knead it into a smooth ball, about 3–6 minutes. You shouldn’t need much extra flour. If using a stand mixer, knead for the same amount of time.
-
Once kneaded, place the dough in a buttered or oiled bowl, cover, and let rise until doubled and puffy (about 2 hours).
Shape the sourdough discard hoagies
-
Once the dough has doubled in size, line a large baking sheet with parchment paper.
-
Turn the dough out onto a lightly floured surface and divide it into 6 equal portions (I use a food scale for accuracy). Shape each piece into a round ball and let them rest for 10-15 minutes.
-
After the dough has rested, roll each ball into a rough rectangle (about 5x7 inches) and roll into a log.
-
Tighten the seams by pinching them together and ensure each log is around 6 inches long.
-
Place each shaped hoagie on the large baking sheet and cover the pan with a damp tea towel, oiled plastic wrap, or a large proofing bag and let the dough rise until doubled (45-60 minutes).
Brush and Bake the sourdough hoagies
-
Once the dough has finished its second rise, preheat the oven to 375 degrees F.
-
Place the dough in the freezer for 10-15 minutes to make scoring easier. While the dough is resting, whisk together 1 egg and a splash of water.
-
Remove the hoagies from the freezer and brush with the egg wash. Score 3 diagonal lines down each hoagie using a bread lame or sharp razor (or just 1 line down the middle).
-
Bake the sourdough discard hoagies for 18-25 minutes or until golden brown. *Sourdough discard hoagies are fully baked when they reach an internal temperature of around 190°F to 210°F.
-
Upon removing the hoagies from the oven brush them with butter for a softer crust. Allow them to cool completely before slicing and enjoying!
Storing Sourdough Discard Hoagie Rolls
-
Any leftover sourdough hoagie rolls can be stored in a ziplock bag or bread bag for 3-4 days on the counter.
-
How to freeze: sourdough hoagie rolls freeze well. Allow the full hoagie to cool completely before wrapping it tightly in plastic wrap. Place the wrapped roll in a large ziplock bag and place in the freezer for up to 2 months!
Notes
Baker’s schedule: Mix the dough and let it rise for about 2 hours in a warm spot. Shape the hoagies,let rise for 45 min-1 hour, then bake.
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