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Sourdough Hoagie Rolls [Sourdough Sandwich Rolls]


sourdough hoagies

Whole wheat sourdough hoagie rolls are a healthy and delicious spin on traditional sandwich rolls. Made with whole wheat flour and sourdough starter, these rolls are packed with flavor and health benefits.

The sourdough fermentation process creates a mild tang and chewy texture that is perfect for holding your favorite sandwich fillings. Plus, the use of whole wheat flour provides an extra boost of fiber and nutrients. Whether you’re looking for a healthy lunchtime option or simply love the taste of fresh-baked bread, whole wheat sourdough hoagie rolls are sure to satisfy!

sourdough hoagie sandwich

Three ways to enjoy your whole wheat sourdough hoagie rolls

  • Classic Italian Sandwich: Layer sliced deli meats, provolone cheese, lettuce, tomato, onion, and a drizzle of olive oil and vinegar on your sourdough hoagie roll. Add a sprinkle of salt and pepper, and you’ve got a classic Italian sandwich that’s bursting with flavor.
  • Veggie and Hummus: For a healthy and satisfying lunch, spread your sourdough hoagie roll with your favorite flavor of hummus, and top with sliced cucumber, roasted red peppers, spinach, and avocado. The tangy flavor of the sourdough pairs perfectly with the creamy hummus and fresh veggies.
  • Grilled Cheese: Upgrade your grilled cheese sandwich by using a sourdough hoagie roll. Layer slices of cheddar cheese between two slices of your sourdough hoagie roll, and grill in a skillet with butter until the cheese is melted and the bread is crispy!
crumb view of hoagie rolls

Why you’ll love this sourdough hoagie rolls (aka sourdough sandwich rolls) recipe

  • An active bubbly starter makes for a vigorous rise.
  • Not much hands-on time is required and only a few simple tools are needed.
  • The flavor of these hoagie rolls is next level with the nutty wheat flour, honey, and olive oil addition.
  • With this recipe being 62% hydration, the sandwich rolls are so soft making the texture incredibly satisfying!
hoagie sandwich

How to make whole wheat sourdough hoagie rolls: step-by-step

*Make sure your starter has been fed within 12 hours and is at its peak*

Baker’s schedule: Mix the dough mid-morning, and place it in the refrigerator overnight to bake for the following morning.

Note: This is a 2-bulk rise recipe. The first rise is 6-8 hours at room temperature (68 degrees F). This can take more or less time depending on the temperature in your home. The dough will be refrigerated overnight. After shaping, the dough will need 2-4 additional hours to rise. Again, this can take more or less time depending on the temperature.

Ingredients
  • 400 grams of bread flour
  • 100 grams of whole wheat flour
  • 310 grams of filtered water
  • 100 grams of active sourdough starter
  • 10 grams of salt
  • 2 tablespoons of honey or sugar
  • 1 tablespoon of olive oil
Equipment
  • mixing bowl
  • food scale
  • baking sheet
  • parchment paper
  • dough scraper or bench scraper

Mix the dough

  • To your mixing bowl add the water and dissolve the sourdough starter and honey (or sugar). Mix using a fork.
  • Next, add the bread and whole wheat flour, salt, and olive oil and mix until the flour has absorbed all the water.
  • Cover the Sourdough Hoagie Rolls mixture with plastic wrap and allow it to rest for 30 minutes.
hoagie dough

Knead the dough

  • After the dough has rested, knead the dough on a lightly floured surface for 5-8 minutes or until it comes together. Note: it will be sticky, use very small amounts of flour to help with this.
  • Once the dough is kneaded, place it in a greased bowl (oil or butter) and cover it for 30 minutes.
kneaded hoagie dough
Kneaded whole wheat sourdough hoagie dough

Stretch & folds

  • After the Sourdough Hoagie Rolls dough has rested, perform your first stretch and fold.
  • Gather a portion of the dough, lift it a few inches, and stretch it over to the opposite side. Rotate the bowl and do this to all 4 quadrants of the dough.
  • Once complete, cover the dough and let it rest for 30 minutes.
  • Perform 2 more stretch and folds in 30-minute increments totaling 3 stretch and folds.
  • Once complete, allow the dough to rest for the remaining bulk rise (6ish hours depending on the temperature in your home).
hoagie roll stretch and folded

Refrigerate the sourdough hoagie rolls dough

  • Once the dough has fermented for 6-8 hours, keep it covered and place it in the refrigerator overnight (12-48 hours).
  • You can technically shape and bake the rolls on the same day, but the extra time in the refrigerator provides a deeper flavor.
fermented whole wheat sourdough hoagie dough

Shape the sourdough hoagie rolls

  • The following morning line a baking sheet with parchment paper and spray it with nonstick oil.
  • I suggest weighing your dough using a food scale to ensure you divide it into 6 equal pieces. My dough weighed 1046 grams so I cut it into 6 pieces weighing about 174 grams.
  • Shape each piece into a ball and allow them to rest for 10 minutes.
Shape the 6 equal dough pieces into balls
  • Next, roll out each ball into an approximate 7×6 rectangle.
  • Starting from the bottom of the dough, roll it into a log shape and pinch the seams closed.
  • Place each shaped sourdough hoagie roll on the baking sheet and cover with a damp towel or oiled plastic wrap for 2-4 hours or until they double in size.
Sourdough Sandwich Rolls - Roll each dough ball into a rectangle
Roll each dough ball into a rectangle
sourdough hoagie rolls
Allow the dough to rest for 2-4 hours or until doubled in size

Score & Bake the sourdough hoagie rolls

  • 30 minutes before you are ready to bake the hoagie rolls, preheat your oven to 450 degrees F.
  • Once the hoagie rolls have doubled in size, score a single line down the middle of the dough. You can use a sharp knife or a scoring tool for this. Tip: refrigerate the dough for 15 minutes before scoring as this will make it easier.
  • Optional: to achieve a golden crust, brush the hoagie rolls with some melted butter before baking.
  • Turn your oven down to 375 degrees F and bake the sourdough hoagie rolls for 20 minutes. You can turn your oven up to 425 degrees F for an additional 5 minutes to get a browner crust.
  • Upon removing the hoagies from the oven brush with butter for an even softer crust. Allow the hoagie rolls to cool before cutting into them and enjoying them!
baked sourdough hoagies
  • Any leftover sourdough hoagie rolls can be stored in an airtight container or bread bag for 4 days on the counter.
Sourdough Hoagie Rolls, aka Sourdough Sandwich Rolls

How to freeze sourdough hoagies:

  • Once the baked sourdough hoagie rolls have completely cooled, wrap them tightly in plastic wrap and place them in a freezer ziplock bag. They can be frozen for up to 3 months.
  • To reheat a sourdough hoagie roll it is best to thaw it out overnight in the fridge and then place it in the oven on a baking sheet for 10-15 minutes at 350 degrees F.

More sourdough recipes

sourdough hoagies
Print Recipe
5 from 3 votes

Whole Wheat Sourdough Hoagie Rolls

These whole wheat sourdough hoagie rolls are so hearty and flavorful! Perfect for any sandwich!
Prep Time30 minutes
Cook Time25 minutes
Fermentation time1 day
Course: Main Course
Cuisine: American
Keyword: whole wheat sourdough hoagie rolls
Servings: 6 rolls
Calories: 367kcal

Equipment

  • Mixing bowl
  • Food scale
  • Baking sheet
  • Parchment paper
  • Dough scraper or bench scraper

Ingredients

  • 400 grams bread flour
  • 100 grams whole wheat flour
  • 310 grams filtered water
  • 100 grams active sourdough starter
  • 10 grams salt
  • 2 tablespoons honey or sugar
  • 1 tablespoon olive oil

Instructions

Mix the dough

  • To your mixing bowl add the water and dissolve the sourdough starter and honey (or sugar). Mix using a fork.
  • Next, add the bread and whole wheat flour, salt, and olive oil and mix until the flour has absorbed all the water.
  • Cover the mixture with plastic wrap and allow it to rest for 30 minutes.

Knead the dough

  • After the dough has rested, knead the dough on a lightly floured surface for 5-8 minutes or until it comes together. Note: it will be sticky, use very small amounts of flour to help with this.
  • Once the dough is kneaded, place it in a greased bowl (oil or butter) and cover it for 30 minutes.

Stretch & Folds

  • After the dough has rested, perform your first stretch and fold.
  • Gather a portion of the dough, lift it a few inches, and stretch it over to the opposite side. Rotate the bowl and do this to all 4 quadrants of the dough.
  • Once complete, cover the dough and let it rest for 30 minutes.
  • Perform 2 more stretch and folds in 30-minute increments totaling 3 stretch and folds.
  • Once complete, allow the dough to rest for the remaining bulk rise (6ish hours depending on the temperature in your home).

Refrigerate overnight

  • Once the dough has fermented for 6-8 hours, keep it covered and place it in the refrigerator overnight (12-48 hours).
  • You can technically shape and bake the rolls on the same day. However, the extra time in the refrigerator provides deeper flavor.

Shape the sourdough hoagie rolls

  • The following morning line a baking sheet with parchment paper and spray it with nonstick oil.
  • I suggest weighing your dough using a food scale to ensure you divide it into 6 equal pieces. My dough weighed 1046 grams so I cut it into 6 pieces weighing about 174 grams.
  • Shape each piece into a ball and allow them to rest for 10 minutes.
  • Next, roll out each ball into an approximate 7×6 rectangle.
  • Starting from the bottom of the dough, roll it into a log shape and pinch the seams closed.
  • Place each shaped sourdough hoagie roll on the baking sheet and cover with a damp towel or oiled plastic wrap for 2-4 hours or until they double in size.

Score & Bake

  • 30 minutes before you are ready to bake the hoagie rolls, preheat your oven to 450 degrees F.
  • Once the hoagie rolls have doubled in size, score a single line down the middle of the dough. You can use a sharp knife or a scoring tool for this. Tip: refrigerate the dough for 15 minutes before scoring as this will make it easier.
  • Optional: to achieve a golden crust, brush the hoagie rolls with melted butter before placing them into the oven.
  • Turn your oven down to 375 degrees F and bake the sourdough hoagie rolls for 20 minutes. You can turn your oven up to 425 degrees F for an additional 5 minutes to get a browner crust.
  • Upon removing the hoagies from the oven brush with butter for an even softer crust. Allow the hoagie rolls to cool before cutting into them and enjoying!
  • Any leftover sourdough hoagie rolls can be stored in an airtight container or bread bag for 4 days on the counter.

How to freeze sourdough hoagie rolls

  • Once the baked sourdough hoagie rolls have completely cooled, wrap them tightly in plastic wrap and place them in a freezer ziplock bag. They can be frozen for up to 3 months.
  • To reheat a sourdough hoagie roll it is best to thaw it out overnight in the fridge and then place it in the oven on a baking sheet for 10-15 minutes at 350 degrees F.

Notes

Baker’s schedule: Mix the dough mid-morning, and place it in the refrigerator overnight to bake for the following morning.
Note: This is a 2-bulk rise recipe. The first rise is 6-8 hours at room temperature (68 degrees F). This can take more or less time depending on the temperature in your home. The dough will be refrigerated overnight.
After shaping, the dough will need 2-4 additional hours to rise. Again, this can take more or less time depending on the temperature.
*Make sure your starter has been fed within 12 hours & is at its peak before using”

Nutrition

Serving: 1roll | Calories: 367kcal | Carbohydrates: 53g | Protein: 11g | Fat: 1.8g | Sodium: 360mg

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Comments

  1. Best ever hoagie rolls and sourdough with whole grain to boot! These turned out lovely on the first try.5 stars

    1. Thank you for your kind feedback, Marcy! Was so nice to see how your beautiful hoagies came out!