Sourdough Italian Herb & Cheese Sub Buns (Subway Copycat Recipe)

Artisan Sourdough Sub Buns for Sandwich Lovers 

This easy copycat recipe creates light, airy sourdough sandwich rolls that taste just like homemade Subway Italian Herb & Cheese bread — perfect for subs, garlic bread, or toasted sandwiches. Skip the takeout and bake your own soft, fluffy sourdough Italian Herb & Cheese sub buns right at home. Topped with parmesan, garlic, and herbs, these artisan-style buns are the ultimate bread for sandwiches.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Difficulty: Intermediate
Tips: This recipe requires an in the fridge overnight cold proof and is baked the seconds day.

INGREDIENTS:
530g Bread Flour
390g Water
20g Olive Oil
8g Honey
12g Sea Salt
140g Active Sourdough Starter

TOPPING:
1 tablespoon fresh parmesan cheese, finely grated
1 tablespoon parsley, chopped
1 tablespoon oregano
1 tablespoon garlic powder
Shredded cheddar cheese (for finishing)

DAY 1

1. Add all the ingredients into your bowl and mix with your stand mixer 6 to 8 minutes with the dough hook.  Your dough will be a soupy, thin consistency.
2. Allow the dough to rest 30 minutes to absorb some of the water. This dough naturally is very gooey and wet due to the high hydration.
3. After it rests, perform stretch and folds (or coil folds) every 30 minutes for 2 hours to add air and build crumb.
4. Bulk Ferment on your counter for approx. 4-5 hours. This timing could be more/less depending on weather. Look for an approx. 25% (which can be hard to see!) increase in your dough and bubbles forming on the top and around the edges.
5. Once your dough is looking puffy put in the fridge overnight covered with a reusable bowl cover  to finish the fermentation process.

DAY 2

1. On a wet counter sprayed with water, stretch your dough into a large rectangle.
2. Sprinkle the topping onto the dough and lightly dimple the topping into the dough.
3. Use an oiled dough cutter to slice your dough into 4 equal rectangles.
4. Transfer your dough rectangles into a sub bun form and allow to proof at room temperature for 2 to 3 hours.  I proof covered with our reusable proofing covers that are perfect for cookie sheet pans.  TIP:  Spritz lightly with water or cooking spray to prevent sticking with high hydration doughs such as this one.
5. Once your dough is done proofing, preheat your oven to 425F and sprinkle the top of the buns with cheddar cheese for color
6. Bake at 425F for 20 to 25 minutes or until they are golden brown and puffy.
   
7. Allow the dough to cool at least 30 minutes before slicing.   Good luck!

Notes & Tips

• These buns are a high-hydration dough, so don’t panic if it feels loose and sticky — that’s what gives them their light, airy crumb.

• For the most authentic Subway-style look, bake in sub bun molds to get that perfect long shape.

• Store cooled buns in a reusable bread bag to keep them fresh longer.