In a large mixing bowl, combine your active sourdough starter, warm water, and sugar. Stir until the starter is dissolved and bubbly.

Gradually add the bread flour and salt, mixing with a wooden spoon or your hands until the dough begins to come together.

Add the olive oil and knead until fully incorporated. The dough should be slightly sticky but manageable.

Transfer the dough to a lightly floured surface and knead for 8–10 minutes, or until it becomes smooth and elastic. If the dough feels too sticky, sprinkle in a little extra flour, but avoid adding too much to keep the rolls light and airy.

Place the dough in a lightly greased bowl and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 4–6 hours, or until it doubles in size. This slower fermentation process develops the signature tangy flavor of sourdough.

Once the dough has risen, gently punch it down to release excess air. Divide the dough into 6 equal pieces.

Roll each piece into an oblong shape, about 6 inches long, for traditional hoagie rolls. Place the shaped rolls on a parchment-lined baking sheet, leaving space between them for spreading.

Cover the rolls loosely with a towel and let them rise for another 1–2 hours, or until they’ve puffed up nicely.

Preheat your oven to 400°F (200°C). If using, sprinkle the tops of the rolls with sesame seeds or poppy seeds for added flavor and texture.

To create steam for a crusty exterior, place a pan of hot water on the lower rack of the oven.

Bake the rolls for 20–25 minutes, or until they’re golden brown and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through for even browning.

Transfer the rolls to a wire rack and let them cool completely before slicing. Cooling allows the interior to set properly and prevents them from becoming gummy.