Homemade Sourdough Discard Hoagie Rolls

Sourdough discard doesn’t have to go to waste—one of the most satisfying ways to use it is by baking fresh hoagie rolls at home. These rolls are soft on the inside, slightly chewy on the outside, and perfect for stuffing with meats, cheeses, or grilled veggies. The discard adds a subtle tang and depth of flavor, making them far more flavorful than store-bought sandwich rolls.

Ingredients

1 cup (240g) sourdough discard, unfed
3 ½ cups (420g) all-purpose flour (plus extra for kneading)
2 teaspoons salt
2 tablespoons sugar or honey
2 ¼ teaspoons instant yeast (1 packet)
1 cup (240ml) warm water (about 100°F/38°C)
2 tablespoons olive oil or melted butter
1 egg (for egg wash, optional)
Sesame or poppy seeds for topping (optional)

Instructions

Step 1: Activate the Dough

In a large mixing bowl, whisk together the warm water, sugar (or honey), and yeast. Let it sit for about 5 minutes until foamy. Stir in the sourdough discard and olive oil, mixing until smooth.

Step 2: Add Dry Ingredients

Gradually add the flour and salt, mixing until a rough dough forms. Transfer to a lightly floured surface and knead for 8–10 minutes, or until the dough is soft, smooth, and elastic. If you prefer, this can also be done with a stand mixer fitted with a dough hook.

Step 3: First Rise

Place the dough in a greased bowl, cover loosely with a damp towel or plastic wrap, and let it rise in a warm spot for about 1 ½ to 2 hours, or until doubled in size. The sourdough discard helps enrich the dough, while the yeast ensures a quicker rise.

Step 4: Shape the Hoagie Rolls

Punch down the dough and divide it into 6–8 equal pieces, depending on how large you want your rolls. Roll each portion into a log shape about 6–8 inches long. Place them on a parchment-lined baking sheet, leaving space between each roll for expansion.

Step 5: Second Rise

Cover the rolls loosely and let them rise for another 30–45 minutes, until puffy. Meanwhile, preheat your oven to 375°F (190°C).

Step 6: Bake

For a golden finish, brush the tops with a beaten egg and sprinkle with sesame or poppy seeds. Bake for 18–22 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.

Step 7: Cool and Serve

Allow the rolls to cool on a wire rack for at least 15 minutes before slicing. This helps set the crumb and makes them easier to cut without squishing.

Serving Ideas

These sourdough discard hoagie rolls are perfect for Philly cheesesteaks, Italian subs, meatball sandwiches, or even simple ham and cheese. They’re also excellent for dipping into soups and stews.

Storage

Store in an airtight container at room temperature for up to 3 days, or freeze individually wrapped rolls for up to 2 months. To refresh, warm them in the oven for a few minutes before serving.