Soft Sourdough Hoagie Roll Recipe You Will Love

This sourdough hoagie roll recipe makes the perfect homemade bun — sturdy enough for a loaded sandwich but still soft and flavorful. Fermented with natural yeast for better flavor and digestion, they’re perfect for subs, grinders, meatball sandwiches, and more.

A good sandwich starts with good bread — and this sourdough hoagie roll recipe will seriously up your sandwich game! They are the perfect sandwich bread. Think bakery-style rolls with a soft interior and golden crust — made in your own kitchen and fermented with natural yeasts, with just a touch of sweetness and the perfect chewy bite.

Using your own sourdough starter instead of commercial yeast means a slower rise and deeper flavor. The fermentation makes these sub rolls easier to digest, more nutritious, and totally worth the little bit of extra time. 

Whether you’re building meatball subs a veggie sandwich, or using them as a hot dog bun, these homemade sourdough sandwich rolls are the perfect vessel. They hold up beautifully and stay soft for days. Make a batch, freeze the extras, and you’ll always be ready for sandwich night!

Don’t have a sourdough starter? Learn all about sourdough and how to use a stiff starter (little to no discard!) like I do. If you’re new to sourdough baking, try this King Arthur sourdough variation. Then try out our favorite everyday artisan bread (no Dutch oven needed!), overnight sourdough bagels, sourdough flat bread, sourdough tortillas, or delicious sourdough English muffins.

And when you have extra starter on hand, you can freeze it! That’s right. Freeze any extra active starter and revive it later on when you want to bake.

Why You’ll Love This Sourdough Hoagie Roll Recipe

Bakery-quality texture: This sourdough sandwich roll recipe makes rolls are soft on the inside, golden on the outside, and sturdy enough to hold all your favorite fillings. It’s like a Jimmy Johns sub but without the wait!

Naturally leavened: The sourdough starter gives the dough rise, flavor, and digestibility — no commercial yeast needed. A homemade sourdough hoagie is a great way to mix up your routine and try a new sourdough recipe. Long rise times with sourdough are what help with digestibility, so I ferment overnight and bake the next day.

Freezer-friendly: This simple recipe is great for meal prep. Make a double batch and freeze for quick lunches, dinners, or picnics later on. This is the perfect way to make a quick dinner when you need it.

What Is This Sourdough Hoagie Roll Recipe?

Sourdough hoagie rolls are long, soft sandwich rolls made with naturally fermented dough — meaning they rise from the wild yeast and bacteria in your sourdough starter rather than instant yeast. They’re softer and slightly richer than a classic French baguette but sturdier than a dinner roll, making them ideal for holding your favorite sandwich fillings without falling apart.

Unlike most store-bought versions, these rolls use whole ingredients, no preservatives, and get their lift from a slow fermentation process. That gives them a more complex flavor and softer crumb — perfect for sandwiches, subs, or to dip in soups and sauces.

Sourdough Hoagie Roll Recipe Ingredients

• Active sourdough starter: Make sure your starter is bubbly and recently fed for best results.
• Bread flour: You can sub up to half with whole wheat flour. You can also use all purpose flour, but I find better results with the higher protein. To make bread flour from all purpose, add 1 tablespoon vital wheat gluten per every 1 cup flour. To substitute fresh milled flour, you will need to decrease the amount of flour a bit since fresh milled absorbs more water.
• Milk or water: Milk gives a slightly richer dough; water works for a leaner version.
• Honey or sugar: A touch of sweetness helps balance the sourdough flavor.
• Butter or olive oil: Adds softness and richness to the rolls.
• Salt: Essential for flavor and dough strength.

A full list of ingredients and quantities can be found in the recipe card below.

Tools You May Need

Dough scraper

Baking sheet

How To Make This Sourdough Hoagie Roll Recipe

1. Feed your starter: Make sure your sourdough starter is bubbly and active before starting the dough (fed within the last 4–6 hours).
2. Mix the dough: Combine all the dough ingredients in a large mixing bowl – starter, flour, milk or water, honey, butter, and salt. Mix until all flour is off of the sides of the mixing bowl and a shaggy dough forms.
3. Rest and knead: Let the dough rest for 30 minutes, then knead until smooth and elastic, about 8–10 minutes by hand. (You can also mix dough in the bowl of a stand mixer with a dough hook on low speed.). The dough 
4. Bulk fermentation: Cover with a damp towel and do a first rise (bulk rise) at room temperature for 6-8 hours, or until doubled. (This will depend on the temperature of your house. Let the bread rise in a warm place to speed the rise.) You can also let the dough ferment overnight in the refrigerator and bake the next morning. To do this, cover with plastic wrap tightly in order to maintain elastic dough the next day.
5. Shape the rolls: Turn the dough out onto a lightly floured surface. Divide the dough into 6 equal pieces and shape into a log shape about 6–7 inches long. Release any air bubbles in the dough, then place seam side down on a parchment-lined baking sheet.
6. Final proof: Cover and do a second rise for 1½–2 hours, until puffy but not over-proofed.
7. Score and bake: Preheat oven to 375°F. Score each roll with a razor or sharp knife, if desired. Bake for 20–25 minutes until golden brown.
8. Cool: Let cool at least 15 minutes before slicing.

Baker’s Timeline – Overnight Fermentation (Bake in the Morning)

Perfect if you want fresh rolls with minimal morning effort!

• 9:00 PM – Mix dough
  Combine all ingredients and mix until a shaggy dough forms.
• 9:30 PM – Knead and cover
  Knead until smooth and elastic. Cover bowl with a damp towel or lid.
• 9:30 PM – 7:30 AM – Overnight bulk fermentation in the fridge
  Let dough rise slowly in the refrigerator (8–10 hours).
• 7:30 AM – Shape the rolls
  Remove dough from fridge, divide into 6 equal pieces, and shape into rolls. Place on a parchment-lined baking sheet.
• 8:00 AM – Final proof
  Cover and let rise at room temperature for 1½–2 hours, until puffy.
• 9:30–10:00 AM – Bake
  Preheat oven to 375°F. Score rolls if desired. Bake for 20–25 minutes until golden brown.
• 10:30 AM – Cool and enjoy
  Let cool 15 minutes, then slice and use for breakfast sandwiches, lunch, or to prep ahead.

Same-Day Sourdough Hoagie Rolls (Start at 7 AM, Bake for Dinner)

This timeline assumes your sourdough starter is already active and ready to use at 7:00 AM.

• 7:00 AM – Mix the dough
  In a large bowl, combine active sourdough starter, flour, warm milk or water, honey, butter, and salt. Mix until a shaggy dough forms.
• 7:30 AM – Knead and cover
  Knead by hand or with a stand mixer until smooth and elastic, about 8–10 minutes. Cover with a damp towel or lid.
• 7:30 AM – 3:30 PM – Bulk fermentation (8 hours)
  Let the dough rise at room temperature until doubled in size. Choose a warm spot in your kitchen to encourage a strong rise.
• 3:30 PM – Shape the rolls
  Turn the dough out onto a lightly floured surface. Divide into 6 equal pieces and shape each into a 6–7 inch hoagie roll. Place on a parchment-lined baking sheet.
• 4:00 PM – Final proof
  Cover the shaped rolls and let them rise at room temperature for 1½ to 2 hours, until puffy and airy but not over-proofed.
• 5:30–6:00 PM – Bake
  Preheat oven to 375°F. Score rolls with a sharp knife if desired. Bake for 20–25 minutes until golden brown and baked through.
• 6:15 PM – Cool and serve
  Let the hoagie rolls cool for at least 15 minutes before slicing. Serve with your favorite dinner fillings — warm sandwiches, meatballs, grilled veggies, or roast beef.

Recipe Tips

• Check your starter: Your starter should pass the “float test” (a spoonful floats in water) to ensure it’s active enough to rise the dough.
• Shape tightly: When forming your rolls, create surface tension so they rise evenly and don’t flatten out.
• Steam for a crustier exterior: Add a pan of hot water to your oven for extra oven spring and a thin, chewy crust.
• Egg wash optional: For shinier rolls, brush with egg wash before baking.
• Storage: Store in an airtight container for up to 3 days at room temp or freeze for up to 2 months.

Sourdough Hoagie Roll Recipe Filling Ideas

• Classic Italian Sub: Layer sliced salami, pepperoni, ham, and provolone cheese on your roll. Add shredded lettuce, thinly sliced red onion, tomato, banana peppers, and a drizzle of red wine vinegar and olive oil. Finish with a pinch of salt, oregano, and black pepper.
• Hot Meatball Parmesan: Warm homemade or store-bought meatballs in marinara sauce. Place 3–4 meatballs inside a hoagie roll, spoon extra sauce on top, and cover with sliced mozzarella or provolone. Toast in the oven at 375°F for 5–10 minutes until melty and golden.
• Philly Cheesesteak: Sauté thinly sliced ribeye or sirloin steak with onions and bell peppers. Pile into the roll and top with provolone or white American cheese. Broil for a few minutes to melt the cheese for an authentic touch.
• Turkey, Bacon & Avocado: Layer sliced roast turkey, crispy bacon, mashed avocado or avocado slices, tomato, and leaf lettuce. Add mayo or a smear of Dijon mustard for extra flavor.
• Buffalo Chicken Hoagie: Toss shredded cooked chicken with buffalo sauce. Add to your roll with ranch or blue cheese dressing, shredded lettuce, and a few sliced celery sticks for crunch.
• Chicken Caesar Hoagie: Combine grilled chicken breast slices with chopped romaine, shaved parmesan, and Caesar dressing. Fill the roll and enjoy as a hand-held version of the classic salad.
• Roast Beef & Horseradish: Stack sliced roast beef with sharp cheddar or Swiss cheese. Spread a bit of creamy horseradish sauce on the top bun. Add arugula for a peppery bite and a few pickled onions if you like tang.

Vegetarian options

• Grilled Veggie & Pesto: Roast or grill zucchini, bell peppers, red onion, and eggplant. Spread a generous layer of pesto on the inside of each roll, then fill with the veggies and a few slices of fresh mozzarella. Serve warm or cold.
• Eggplant Parmesan Sandwich: Bread and pan-fry thin slices of eggplant until golden. Layer on the roll with marinara sauce and sliced mozzarella or provolone, then bake until bubbly and melty.

Sourdough Hoagie Roll Recipe Variations

• Whole wheat version: Replace up to 1 cup of all-purpose flour with freshly milled whole wheat flour for extra flavor and nutrition.
• Seeded tops: After shaping, brush with water and sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning.
• Garlic butter rolls: Brush with melted butter and garlic after baking for a soft, flavorful roll.
• Mini rolls: Divide each piece of dough in half to make smaller sandwich or slider buns. (Think Hawaiian rolls, but homemade!).

Recipe FAQs

I hope you love this recipe!

These sourdough hoagie rolls are one of those simple homemade staples that really elevate any meal. Once you taste the flavor and texture of fresh, fermented rolls, you may never go back to store-bought again.

Other Sourdough Recipes You May Enjoy…

• Garlic Cheddar Sourdough Focaccia
• Sourdough Bread Bowls
• Sourdough Calzones
• Same Day Sourdough Pizza Dough
• Rosemary Sourdough Bread
• Sourdough Pumpkin Bread

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