1. 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.

2. To a mixing bowl add the instant yeast, sugar, water, and sourdough discard. Whisk until mostly mixed.
3. Then add the flour, salt, and oil and mix until a shaggy dough is formed.
4. Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.

Knead the dough

1. 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.
2. 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

1. Once the dough has doubled in size, line a large baking sheet with parchment paper.
2. 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.
3. After the dough has rested, roll each ball into a rough rectangle (about 5x7 inches) and roll into a log.
4. Tighten the seams by pinching them together and ensure each log is around 6 inches long.
5. 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

1. Once the dough has finished its second rise, preheat the oven to 375 degrees F.
2. 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.
3. 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).
4. 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.
5. 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

1. Any leftover sourdough hoagie rolls can be stored in a ziplock bag or bread bag for 3-4 days on the counter.
2. 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!