Homemade sourdough Italian herb

Prep Time: 30 minutes

Bulk Fermentation: 4–5 hours

Cold Proof: 8–12 hours (overnight)

Bake Time: 20–25 minutes

Total Time: 13–18 hours

Difficulty: Intermediate

Makes: 6 large sub buns

Introduction

Upgrade your sandwich game with these Homemade Sourdough Italian Herb and Cheese Sub Buns. These bakery-style buns are soft yet structured, flavored with Italian herbs, and topped with melty cheese for the ultimate artisan sub roll. They’re naturally leavened with sourdough starter, giving them a tender crumb, subtle tang, and excellent shelf life.

Perfect for meatball subs, chicken parm sandwiches, or veggie delights, these buns bring real flavor and texture to every bite. Once you make your own, you’ll never want store-bought again!

Ingredients

Dough:

• 500g bread flour (high protein, 12%+)
• 320g water (room temperature)
• 100g active sourdough starter (fed and bubbly)
• 10g salt
• 20g olive oil
• 1 tbsp Italian herb blend (dried oregano, basil, thyme, etc.)
• 1 tsp garlic powder (optional)

Topping:

• 1 tbsp olive oil or melted butter (for brushing)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried parsley or Italian seasoning

Tools You’ll Need

• Mixing bowls
• Dough scraper or silicone spatula
• Kitchen scale (strongly recommended)
• Baking sheet + parchment paper or silicone mat
• Lame or sharp blade for scoring
• Clean towel or plastic wrap
• Stand mixer with dough hook (optional, but helpful)

Instructions

Step 1: Autolyse the Dough

In a large bowl, mix 500g flour and 320g water until no dry bits remain. Cover and let rest for 30–45 minutes. This hydrates the flour and improves dough structure.

Step 2: Add Sourdough Starter, Salt, Oil, and Herbs

Add 100g active sourdough starter, 10g salt, 20g olive oil, 1 tbsp Italian herbs, and garlic powder (if using). Mix by hand or in a stand mixer until fully incorporated.

Knead the dough until smooth and elastic — about 8–10 minutes by hand or 5–6 minutes in a stand mixer on medium-low speed.

Step 3: Bulk Fermentation (4–5 hours)

Cover the dough with a towel or plastic wrap and let it rise at room temperature. Perform 3 sets of stretch and folds during the first 90 minutes (every 30 minutes). This helps build strength.

After the final fold, let the dough rest undisturbed until puffy and expanded by about 50%.

Step 4: Shape the Sub Buns

Turn the dough out onto a lightly floured surface and divide it into 6 equal portions (about 150g each).

Shape each piece into a short log or sub roll — about 6–7 inches long. Place them on a parchment-lined baking sheet with space between each bun.

Cover and let rest for 15–20 minutes before refrigerating.

Step 5: Cold Proof (8–12 hours)

Place the covered tray in the refrigerator overnight. This long, cold fermentation improves flavor and gives you better oven spring.

Step 6: Preheat and Top

The next day, preheat your oven to 425°F (220°C). Take the dough out of the fridge while the oven preheats.

Brush the tops of the buns with olive oil or melted butter. Sprinkle generously with shredded mozzarella and Parmesan cheese, then dust with parsley or more Italian seasoning.

Optional: Score the tops with a shallow slash to control expansion.

Step 7: Bake

Bake for 20–25 minutes, or until golden brown and cheese is bubbly. Rotate the tray halfway through baking for even color.

Cool on a wire rack for at least 20 minutes before slicing.

Tasting Notes

• Texture: Soft and airy on the inside, chewy crust with crispy cheese topping.
• Flavor: Subtle sourdough tang balanced by savory herbs and salty Parmesan.
• Versatility: Use for meatball subs, chicken cutlet sandwiches, veggie paninis, or enjoy solo with garlic butter.

Tips for Success

• Use a strong bread flour for structure — sub buns should hold fillings without falling apart.
• If your kitchen is cold, proof the dough in a turned-off oven with the light on.
• For cheesier flavor, fold in shredded cheese to the dough during shaping.
• Make it spicy: add crushed red pepper flakes to the dough or topping.

Storage & Reheating

• Room Temp: Store in a sealed bag for up to 3 days.
• Freeze: Wrap tightly and freeze for up to 1 month. Thaw at room temp or in a warm oven.
• Reheat: Wrap in foil and warm at 300°F (150°C) for 10 minutes, or slice and toast.

Nutrition Information (Per Bun – Approximate)

Values will vary depending on the type and amount of cheese used.

Serving Suggestions

• Italian Meatball Sub: Load with marinara, meatballs, and mozzarella.
• Grilled Veggie Delight: Fill with roasted peppers, eggplant, and pesto.
• Chicken Parm Hero: Breaded chicken, marinara, and melted cheese.
• Breakfast Sandwich: Eggs, sausage, and provolone for a morning twist.

Conclusion

These Sourdough Italian Herb and Cheese Sub Buns are the kind of bread that turn a good sandwich into a spectacular one. With artisan texture, rich flavor, and a cheesy crust, they’re sure to become a household staple. Make a batch on the weekend and enjoy bakery-level quality all week long — naturally leavened and deeply satisfying.