This Subway Bread Recipe is so easy to make and tastes even better than the popular restaurant! Soft and chewy, the perfect start to your favorite sandwich!
Subway Bread
A perfect sandwich begins and ends with the bread! This Subway Bread recipe uses real, actual, bread-making ingredients and tastes even better than what you can get at the restaurant. It’s soft, slightly chewy, with fresh, homemade flavor. You’re probably thinking, why go through all the trouble of making Subway bread at home when you can’t beat a $5 foot long? I’m with you there! But hear me out. This recipe is so fun to make at home. It’s ideal for parties, baby showers, picnics, whenever you want to serve delicious homemade sandwiches. My kids love to help shape the dough, watch it bake, then play “Subway” as they assemble all the sandwiches. Try this recipe and see how much fun it can be to create your favorite sub in your own kitchen!
Suggestions for Subway Bread
- I’m not going to lie, it took a few tries (four to be exact) until I got this Subway Bread just right. There is a little secret ingredient you need for it to be just right and that is Vital Wheat Gluten. I know that sounds intimidating, but it isn’t. It’s what you need to make the bread chewy and soft like real Subway bread and you can find it at your regular grocery store! I got mine at Winco in their bulk bins for about two dollars a pound. If you don’t have a Winco nearby, you can get it in a “Bob’s Red Mill” brand package at most grocery stores but it is a bit pricey. But this is the ticket to soft and chewy Subway bread.
- If you REALLY want to make it like Subway, you can use special “sub” bread mold pans. They will help the bread rise in the right direction and you will get that nice “Subway-ish” shape. If you don’t have special pans, you can just shape them as best you can with your hands. The more cylinder-shaped you can get them, the better.
- Use whole wheat flour to create a whole wheat bread, or add sesame seeds or shredded Parmesan cheese to the top of your loaves before baking.
More Bread Recipes
As long as you have a few bread recipes in your back pocket, you will always have something nourishing and comforting to feed your family. Try a few of our favorites:
- How to Make French Bread Pizza
- Honey Whole Wheat Bread
- Mom’s Zucchini Bread
- Irish Soda Bread
- Hot Cheese Bread
- Rosemary Parmesan Focaccia Bread
How to Make Subway Bread at Home
Ingredients
- 2 tablespoons active dry yeast
- 1/2 cup warm water
- 2 tablespoons sugar
- 3 cups flour
- 2 tablespoons Vital Wheat Gluten see above notes
- 1 1/4 cups warm water
- 3 tablespoons butter cold
- 1 tablespoon salt
Instructions
- In a stand mixer mixing bowl, combine yeast, 1/2 c. warm water, and sugar. Stir until well combined and let stand for about 10 minutes until nice and foamy.
- In a separate mixing bowl, combine flour and vital wheat gluten. Add 1 c. warm water to the yeast mixture (in the stand mixer bowl) and add flour/wheat gluten mixture until combined.
- Attach the bowl to the stand mixer and with the bread hook attachment, mix dough for about 3-4 minutes, adding a little flour if necessary- keeping it a little sticky.
- You want the dough to be sticky enough that it sticks to the bottom of the bowl a little bit, but not the sides.
- After 3-4 minutes, cut up 3 Tbsp. of cold butter into little cubes and add to the mixing bowl and add 1 Tbsp. salt. Mix an additional 5-6 minutes until butter is mixed in to the dough, pull the bread down off the hook if needed throughout the mixing process. Again, you want the dough to be slightly sticky and stretchy.
- Place dough in a large greased bowl and roll around a little to get it greased all around. Cover and allow to rise in a warm place for about an hour.
- Punch dough down and divide into 3 equal pieces (flour your hands if the dough is too sticky for easier handling). Roll out each piece into a 12" long loaf.. The dough should be the same thickness all the way across. Place on a non-stick baking sheet (I used a silicon baking mat) or a bread form pan. Cover and allow to rise 40-60 minutes, until dough doubles in size.
- Preheat oven to 350 degrees.
- Bake in oven for 12-25 minutes (check at 12 minutes) until bread is golden brown. Remove from oven and lightly run a little cold butter over the top(this will soften it up nicely).
- Allow loaves to cool completely, then serve with all your favorite sub sandwich toppings!
Riya Shah says
How can I store the baked breads?
Echo Blickenstaff says
Store it in an airtight container or plastic wrap at room temperature. Thank you for asking!
Laura says
Very good flavor and texture! The outside was light brown and slightly crispy, while the inside was moist and airy. I made the loaves on a sheet pan and they didn’t hold their shape, but were still delicious. Like others commented, I also had to add more flour. I am going to get a sub pan and will definitely make this again!
Lynette says
Great texture but too salty! I’d try 1 1/2 teaspoons next time.
Charlie says
So good ! Only change is I put 1/2 tbsp of salt instead of 1 and I knead it by hand. It was perfect and very delicious !
Echo Blickenstaff says
So glad you liked it! Thank you for your comment and suggestions.
Britni says
This was so good, just like my favorite bread at Subway and perfect for making at home when I can’t go out!
Meagen says
This was such an easy recipe. I expected it to be so much more difficult! My husband is a fan so we will definitely be making more! Yum!
Linda Dougty says
When listing ingredients water is list as a total of 1 3/4 cups. In the directions it says a total of
1 1/2 cups.Which is it?
Favorite Family Recipes says
Thanks for catching that! Its 1 1/2 cups.
dominic muia says
wheat gluten…any substitute for this, not found here..
Favorite Family Recipes says
We haven’t tested out any other substitutes for this recipe yet, sorry!
Grumpy Old Man says
This recipe is so bad, I rate it ZERO stars! Tried making this twice thinking I must have made a terrible mistake the first time for it to turn out flatter than pancakes. But when the second attempt turned out just as bad, I decided it’s the recipe! Don’t waste your flour!
Erica says
I am so sorry this didn’t turn out well for you! We will try to re-visit this recipe and see what could have gone wrong. :/
Penni Allen says
Horrible! Been making bread for years..Not enough flour and way too much salt! Had to throw it all out!
Favorite Family Recipes says
Hi Penni- so sorry to hear that it didn’t turn out well for you. We haven’t had any complaints about it being too salty before, I will have to investigate this further and adjust the recipe if necessary
Vickie Thieme says
Does Subway make their own pretzels? If so, can you please share the recipe.
Favorite Family Recipes says
Hmm that is a good question. I have never had their pretzels and don’t know if they make their own. :/ Sorry! Not much help here!
Jen says
I have now made this bread several times and it’s a huge hit. So much that I ordered a subway bread form off of amazon which helped the spreading issue. I think the amount of flour depends on if you dip a measuring cup in or if you sift than spoon. If you dip it is more packed and creates more flour. I used KA bread flour but as a previous user suggested I added “some” gluten. My form pan makes five loafs, and is not recommended cooking without all filled… I stretched the original recipe to all five and they were a little small so I altered the recipe to make five… IMO it made them way to big. Next time I’ll adjust to four loafs! But still an amazing recipe and makes my kitchen smell like subway!
Erica says
Hi Jen– so glad that this bread was a hit for you! I am going to have to find an actual “Subway” bread form– I just use a french bread one. It still tastes the same but I bet the Subway form would make it puffier!
Lisa Evans says
So all together instead 1 and 3/4 th cups of water.there is 1/2 c in with.yeast and sugar and then you add 1 cup if water right before you add the flor gluten mixture. Bc/I think thr directions direct you to add differ amts of water than the ingredients say.
Mike says
Worked out perfect I used bread flour but did use about 3/4 cup more then recipe needed but excellent recipe just before sticking them in the oven I put Italian seasoning and parmasion cheese on top to tastes just like subways bread !!!!!
Echo says
Sounds delicious! Thanks Mike!
Tammy says
I’ve been waiting for Subway to offer a gluten free bread forever. Any idea on what differences I’d need to make to this to make it not taste like a sponge?
Echo says
I’ve really enjoyed the Namaste Gluten Free Organic Flour Blend that you can purchase at Costco. I like it because it a cup for cup substitution. It tends to make the bread a little more dense and you have to cook it a little longer, but it’s overall a good substitute. Thanks for asking.
Kip says
I tried baking this recipe but at 25m @ 350F, my 3 buns are not even close to nice golden brown shell. I’m thinking 35-45m to fully bake inside and out.
Echo says
This bread recipe was created being baked at 2,605 ft (794 m). Bread bakes differently at varying elevations and ovens also vary. I think your on the right track with watching the top of the bread to determine how long it should stay in the oven.
Emily Thoreson says
This recipe is amazing. Even when I messed it up, it was still good! I followed it to the T and it was perfect. If you are trying this for the first time and looking at the comments for advice… Follow the recipe exactly and don’t make any changes the first time. Even if it doesn’t look right in the mixer at first, it will! Don’t be like me and add extra flour/water to try and fix what *looks* wrong (it isn’t!! It’s just the process!). I would love to see pictures step by step, I think that would help many of us novice bread makers. I will say thank you again though because this recipe is easy and you were very descriptive which I appreciate! This bread is amazing!
Erica says
Thanks for the suggestion– I will try to do some step-by-step next time I make the recipe 🙂 So glad you liked it!!
Lorena says
Hi! I was wondering if you ever came up with a recipe for the honey whole wheat bread? I searched and didn’t find it, but I was hoping I just missed it.
Thanks!
Erica says
We don’t have the Subway version, but we do have our own version: /honey-whole-wheat-bread.html
Lorena says
Thank you!
Lorena says
Any tips for making it rise upward and not outward? I made the cylindrical shape as you said, but mine ended up very flat and wide. Not at all like it should have. I would really like to try again!
Nora says
I gave it a try,and it was fab.it taste really like the subway bread,soft and fluffy.I just did some adjustment.I add 1/2 cup more of flour,reduce the salt to 1tsp. I tried to split the flour into,1.5 cups of all purpose and 1.5 cups of unbleached whole wheat flour to make it healthy. Do you have a recipe for the flatbread?Thanks for the recipe.
Erica says
No recipe for the flatbread yet but hopefully soon! Glad you liked the recipe and thank you for your comment!
Laura says
No one else has complained; but, is the amount of yeast (2-1/2 tablespoons) correct? It seems like a lot.
Erica says
Yep- that is the correct amount 🙂
bob says
was thinking the same… my bread had a yeasty bland taste… i tried another recipe and it only called for 2 tsp of yeast. came out more flavorful…
Daniel says
I was eating a Subway sandwich yesterday when I thought: “I can make this myself” and which led me here. I whipped it up yesterday and it turned out great!
I made just a few changes to make it whole wheat bread. I replaced 1 cup of the regular flour with 1 cup of the whole wheat flour and mixed the 1 cup of whole wheat flour, yeast, sugar and all the water together at one time and let it sit for about 30 min. During the kneading stage I mixed it for about 4 minutes in the mixer and 4 minutes by hand both kneadings. To soften them up, as suggested after baking I brushed them with butter and also draped a damp towel with all the water wrung out over the baking sheet for about 15 minutes.
Blessing oyi says
i tried it and it was OK just that the top of the beard is not golden brawn.pls what do i do
Erica says
The top of the bread was not golden brown? Did it need to bake longer?
Daniel says
The same thing happens to me. Try baking it half the time at 350 then turn it up to 375. Also brush the stop with butter. I’m pretty sure most bread will look sort of “pale” unless it has some type of wash (egg, butter, honey,etc.).
Nan says
You can brush it with egg wash before baking that should do it
Sybil Norling-Ely says
I am so gonna make this subway bread. I make ciabatta bread all the time as my husband gobbles it up so fast. Will see how this goes down. Thanks so much
Emily says
Let us know how you like it!
Jeanette says
I made this recipe for the first time today, as I was taking it out of my mixer the texture was silky smooth! I fell in love 🙂 so much so I immediately started a second batch. Thanks for sharing!
Jen says
I only have active dry yeast in the little pkgs…how many packages would I use to equal whatever yeast you are using? Thanks!
Erica says
Usually if I have the small packages I pour them into the measuring spoons to measure for a recipe. I’m not exactly sure off the top of my head the measurements of the packages as they can vary… maybe Google?
Nan says
Not quite a tablespoon
Kindra says
Typically a pouch measures 2 1/4 teaspoons. It should be listed on the packaging.
Matt says
Hi Jen!
Professional baker here. Each packet of yeast is 2.25 tsp of yeast. If this recipe is calling for 2 tablespoons of yeast you would need 2 packets + 1/2 tsp more. That being said, yeast packets are poop. They give a way different result than red star or other awesome brands of “bulk” dry yeast. If you want to use your yeast packets most effectively, put them in your trash can and then…no, thats it. Trash can. The end. You will be so much happier with your baked goods when you use quality ingredients. Packets seemed like a good enough idea but they fall short in a big way.
Robbi Misura says
That is really amazing
google.com
nosmoe says
I make this recipe 2-3 times a week. Basically live on this bread with sandwiches. On the salt issue, after coating the finished, still warm, bread, with the butter, I sprinkle salt on top. Perfect.! Salt sticks to the butter and you can control to your own tastes.
Echo says
Thank you for your recommendation!
Yo says
I love it
Chris says
I have been looking for a good bread recipe for a while! Every time I make bread it it super dense. I tried this recipe and got a nice fluffy, soft bread! There is way too much salt for my taste and a few other people who tried it but I’m sure that’s just personal preference. Thanks for a great recipe!
Echo says
Thank you – I’m so glad you liked it!
Amy P says
I’m going to have to try this. Subway sandwiches are for some reason my pregnancy craving, and sometimes the only food I’m okay to eat during the first trimester! I’m already at 11 weeks but this is still worth trying – I can’t get out to subway after the kids are in bed!!
Echo says
Congratulations on your pregnancy! You do have to give in to those cravings. 🙂
I think you’ll like this recipe. Good luck!
Luka says
Ok, I just tried this recipe. The changes I had to make in order to make this recipe to work. Salt went down from 1 tbsp to 2 tsp., yeast from 2 tbsp to 3 tsp, flour from 3 c to 4,5 cups… I added 4 tbsp of gluten to make the buns more stretchy as 2 tbsp are not enough… Buns turned out really good, We ate them hot right away.
The original recipe made liquidy salted batter with pancakes batter consistency….
Michelle says
I just took these out of the oven, and LOVE the texture. I doubled the recipe and used my Bosch mixer. I think I will decrease the salt for us, as well, but no other changes for this family! Thanks for sharing the recipe!
Syazwani says
Agree with Luka. I tried this recipe in my BM yesterday by halving all the ingredients. However after 10min of kneading i noticed it was more of a batter than a dough. Added almost 1 more cup of flour yet the dough is still very hard to work with.
To mask the mess I had on my baking tray, I sprinkled some oregano & parmesan before baking and the whole house smelled like Subway! Lovely ~~
Help! I really want this recipe to work…
Leslie says
Loving Subway sandwiches as I do, I decided to give this recipe a try. In the process of mixing, I discovered that 1 Tablespoon of salt is entirely way too much! I added more sugar to counteract the saltiness, which helped a bit, but the finished product is still too salty, in my opinion. Also, I added at least 1-1 1/2 cups more flour and the texture of the baked rolls is soft and slightly chewy as a hoagie roll should be. I also baked the rolls on a lightly greased baking sheet. I advise anyone making this recipe to cut the salt to 1 teaspoon, as that would be sufficient.
Erica says
Thank you so much for your comment! So glad that it was the right texture but sorry that you found it too salty. Very good recommendation– I will re-visit the recipe and change if necessary. Thanks again!
Rachel says
I agree on the salt. I found it too salty. I had too increase flour. I put it in bread machine and it started out with a soupy mixture had to add about a cup and half of flour.
Luka says
Is it just me… Why would there be 2tbsp of yeast? 2tsp would be more than enough for this amount of dough…
Erica says
You are welcome to try it with 2 tsp– let us know how it turns out!
Luka says
I’ll try, just though somebody could explain what kind of difference it makes 🙂
becky says
What if you don’t have a stand mixer? I only have a standard type mixer. Will this still work?
becky says
I mean a standard type mixer
Erica says
It is possible, but when it gets too thick to keep mixing you will have to knead it by hand (which might make it not quite as soft and fluffy) :/
becky says
What if you don’t have a stand mixer? I only have a stand mixer. Will this still work?
Janet says
I adore their Italian herb and cheese bread … is it the same recipe with oregano and Romano or pares an on top?
Kasie says
I’m really looking forward to trying this. My family and I love subway. Would you happen to have the recipe for Subway Sourdough?? That’s my favorite and I can’t find it here in Ohio. My husband loves the Italian Herb and Cheese.
Emily says
Keep watching, we may be adding some more versions down the road. 🙂
Evelyn Finney says
I don’t see how much flour to use? Would love to try this as I enjoy baking bread.
Erica says
It is 3 c. (it is in the ingredients, just kind of hiding there 😉 )
Nancy says
Hi – When I worked at the bank, one of my commercial customers was the owner of a Subway store. She said the “secret” to Subway is the bread, so that’s why I am so excited to have found this! Thanks!
Mirlandra @ Mirlandra's Kitchen says
This was super yummy! I really want some of those bread pans now!
Sheila says
I only like the Subway flatbread. Any idea how to recreate that at home?
Erica says
I haven’t tried the flatbread before– I will have to give it a try and see if I can re-create it!
Emma says
Do you happen to have to recipe for the herb and cheese?! I would love to try that.
Erica says
We don’t yet, I will do some research and update the post when I figure out how to do it!
Mara says
I would also like the recipe for the herbs and cheese bread. I’m guessing it starts out the same and herbs (?) and cheese are added on top before baking or during baking. Also, do you think you could get the recipe for Jersey Mike’s bread? That always seems so fresh!
Thank you!
amanda says
You can lightly press the prpofed bread on an asiago cheddar blend with herbs right before baking. Thats how the bagel place i managed did it
Virginia Purdom says
All it is: parmesan cheese, Italian herbs, and Monterey cheddar cheese. Before bread is proofed and in the homemade forms or whatever using spray the bread with water roll the bread in the parmesan and Italian mix proof to where needed. Before baking evenly top the cheddar cheese not over doing it it can cause the bread to sink. Because the cheese is more heavier then the bread once proofed.
Erica says
Thank you for posting this! Thanks Virginia!
Tania says
Oh nice! Thanks for that! 🙂 I love that bread at Subway..so gonna try Erica’s original recipe here and then add the herbs/cheese. 🙂
Tracy says
What do you cover the dough with before baking. Foil?
Erica says
You can cover it with a clean, lightly damp kitchen towel, or plastic wrap that is lightly sprayed with oil (so it doesn’t stick if it rises and touches it)
Peg says
How would this be made in a bread machine if a person doesn’t have a stand mixer with a dough hook?
Erica says
You would just have to knead it by hand… or if your bread machine does kneading, you can just use your bread machine 🙂 does that make sense?
Bobo says
I’m going to try it.
Charlotte Shaw says
Thank you so much. Look forward to trying. Your 4 year old sounds like my 3 year old. He is obsessed with Subway and no matter how much I try to recreate it at home it gets shot down. Funny how he will finish a whole kids sub but sandwiches I make only eats a bit. Hope this is my saving grace 🙂
Erica says
haha arrrrggh kids!!! They are so picky (mine, I swear, being the pickiest)! lol Hopefully this recipe will be the trick for him too! Good luck!
Giselle Scull-Monroe says
You could make a free form ‘pan’ to shape and bake the bread in by using foil or parchment paper.
Trisha says
I am soo glad you posted this! I have wanted to make this bread for years!!! Ps will you make the honey whole wheat kind too? My kids love that one too!
Echo says
I’m so glad you liked the recipe! I would like to get the honey whole wheat recipe up on our site too….stay tuned!
Robert Brown says
I also would like the Whole Wheat recipe
Catherine says
There really is nothing like homemade bread!!
Echo says
Agreed!
Nicolas bundoc says
If i dont have the vital wheat gluten.
Alan says
You don’t say what type of flour. Is it AP, bread flour, or Self raising?
Erica says
It is all purpose. You can use bread flour, and if you do you won’t need to add any vital wheat gluten
Gayle LoFrano says
Sounds great. Can’t wait to make this.
Carolyn says
I was wondering if the flour was bread flour or all purpose.
Erica says
The flour is all purpose… If you use bread flour you won’t need to add any vital wheat gluten
Tania says
You can actually still add about 1 1/2 tsp of gluten to the 3 cups of bread flour and it’ll make your bread nice and chewy like their bread rolls. 🙂
I have been making bread for over 20 years and when I make my own rolls that is about the ratio I use to add gluten to my bread flour for that extra chewy texture.
Goran says
I don’t know how to make my own comment, so sorry for replying to yours. Anyway – I made this and…WINNER! THANK YOU SO MUCH!
Favorite Family Recipes says
So glad you liked it! Thank you for the nice review!
Nicolas bundoc says
What is that vital wheat gluten.
Erica says
It’s the natural protein that is found in wheat. It give the bread a better texture and more elasticity. You can buy it online or in most stores. Bob’s Red Mill has a Vital Wheat Gluten that works great. Hope this helps!
Katie says
Do you know how to do the flatbread too? That is the one I usually get bc it’s less ‘bread’, but I can’t find any to buy in the store that do the same thing. They are all round and fluffy and stuff.
Thanks!
Erica says
I haven’t actually tried their flatbread before. I will have to try it!
Susan says
I have been making bread for years and I have to say this is the worst recipe I’ve ever used.It needed a lot more flour than three cups.Kneeding also was longer.Very stickie! Does it really call for 1and 3/4 cups of water?And after adding the butter it needed more Flour
Susan says
However this bread was terrific .
Minerva Moser says
First you hate it then you love it? About the “stickiness:” I read that unless the dough is more batter-like than what you’re used to, it’s likely to bake up to be very dense and hard to chew.
write2lms@gmail.com says
No. It calls for 1 and 1/4 cups water. The first thing I’d always suspect is not following the recipe correctly.
Jamie says
The ingredients actually do call for 1 3/4 c water. The instructions only say 1 1/2 c water. Water is listed twice in the ingredients and also twice in the directions. Either way it is too much water for the amount of flour.
Katy says
I found it as well that it was too much liquid for the amount of flour. I added probably another 3/4 cup of flour when usually I have to add water because I lived in an arid environment. Bread is now in the rising stage but I’m very worried about it. Water is listed twice. I’m hoping it will turn out all right.