Jimmy John’s Bread Recipe

This homemade version of Jimmy John’s bread brings that same soft center and crisp edge with just a few pantry basics.

I use bread flour instead of all-purpose because it gives the rolls a better chew and more structure.

Brushing the shaped dough with water before baking gives it that thin crust without needing an egg wash.

One thing I like about this recipe is how well it pairs with just about any sandwich filling—it holds up but never overpowers.

I bake mine on a preheated baking sheet so the bottoms come out with a little extra crunch. So good!

How to Make Jimmy Johns Bread Recipe

Ingredients

• 2 cups Bread Flour
• 1 1/2 cups All-Purpose Flour
• 1 tbsp Sugar
• 2 tsp Yeast (active dry)
• 1 1/4 cups Warm Water
• 1 1/2 tsp Salt
• 2 tbsp Olive Oil

Step-by-Step Instructions

Step 1:

Pour warm water, sugar, and yeast into a big mixing bowl.

Let it sit for five minutes to let the yeast bubble and get going.

Step 2:

Add the bread flour, all-purpose flour, salt, and olive oil.

Mix everything together with a sturdy spoon or your hands until you get a sticky dough.

Step 3:

Knead the dough on a lightly floured surface for about ten minutes.

Stop when the dough feels smooth, stretchy, and just a bit tacky.

Step 4:

Move the dough to a greased bowl.

Cover it with a towel and let it rise somewhere warm for about an hour, or until it doubles.

Step 5:

Punch the dough down to get rid of extra air.

Split it in half and shape each piece into a long, thin loaf.

Set the loaves on a parchment-lined baking sheet.

Step 6:

Preheat your oven to 400°F.

Let the loaves rise for 15 to 20 minutes while the oven heats up.

Step 7:

Bake for 18 to 20 minutes, until the tops are light golden and sound hollow when you tap them.

Let them cool a bit, then slice and use for sandwiches.

Tips and Tricks for Making This Recipe

Use Bread Flour for Texture

Bread flour gives you that chewy bite and a bit more structure—honestly, it’s worth using if you can.

All-purpose flour will work, but expect a softer, lighter crumb in the finished bread.

Check Water Temperature for Yeast

Keep your water warm—around 105°F to 110°F works best to wake up the yeast without killing it.

If the water feels hot on your wrist, let it cool a minute before adding it to the yeast and sugar.

Shape Loaves Evenly

Roll and tuck the dough tightly to get that classic sandwich shape. I’ve found lightly floured hands help, and don’t squash the dough flat or you’ll end up with dense bread.

Add Steam for a Thin Crust

Try putting a small pan of hot water on the bottom oven rack when you bake. It’s a simple trick that gives your bread a thin, crisp crust while keeping the inside soft.

Cool Before Slicing

Wait at least ten or fifteen minutes before slicing. It keeps the crumb from getting gummy or sticking to your knife.

What to Serve with Jimmy Johns Bread Recipe

Classic Soups

Few things beat dipping fresh Jimmy Johns-style bread into soup. French onion is a personal favorite—the bread holds up perfectly as a crouton on top.

Tomato basil soup is another go-to. The bread’s soft center and crisp crust make it just right for dunking.

Fresh Salads

If you want something lighter, a big garden or Caesar salad works great. The bread’s texture soaks up creamy dressing or olive oil without falling apart.

I’ll sometimes make open-faced turkey and lettuce sandwiches on this bread and pair them with a spinach salad. It’s a solid combo.

Shakshuka

For breakfast or brunch, try shakshuka. The savory tomato and egg mix just begs for bread to scoop everything up.

Chicken Parm Sandwiches

This bread makes killer mini chicken parmesan sandwiches. Stack breaded chicken, marinara, and melty mozzarella between slices—the texture holds up perfectly.

Roasted Red Pepper Dip

I like slicing the bread into strips and serving it with roasted red pepper dip. It disappears fast every time.

The chewy crumb is spot-on for creamy, tangy dips you want to spread or scoop.

Variations and Substitutions

Easy Flour Changes

You can use bread flour or all-purpose flour if that’s what you have. All-purpose gives a more tender crumb, bread flour is chewier.

Want to go healthier? Swap in up to half whole wheat flour, but add a bit more water to balance it out.

Yeast and Flavor Boosters

Active dry yeast is fine instead of instant—just activate it in warm water first.

I like adding a pinch of sugar or honey to help the yeast move faster and give a hint of flavor.

Sometimes I’ll sprinkle sesame seeds or dried herbs on top before baking for a little extra crunch and aroma.

Shape and Size Adjustments

You can shape the dough into rolls or mini loaves for smaller sandwiches.

Shorter loaves come out a bit softer, so if you like a pillowy bite, give that a shot!

How to Store Leftover Jimmy Johns Bread Recipe

Storing at Room Temperature

Keep your bread fresh at room temp by wrapping it in a paper bag. That keeps the crust crisp and avoids sogginess.

I usually leave my loaf on the counter in a cool spot for up to two days. Any longer, and it starts to go stale.

Skip the plastic bags—they make the crust soft and chewy in a not-so-great way.

Storing in the Refrigerator

Refrigerating bread might seem smart if you’re worried about spoilage, but it dries out the loaf and messes with the texture.

If you live somewhere hot or humid, though, the fridge is better than letting bread mold. Just eat it within a few days.

If you go this route, put the bread in a paper or cloth bag first, then into a resealable bag for extra protection.

Freezing for Later

I freeze leftover bread all the time. It keeps for up to three months if you wrap it in plastic and then foil.

Slice the loaf before freezing so you can grab what you need without thawing the whole thing.

Don’t forget to label it with the date so you know how long it’s been in there!

Common Mistakes to Avoid

Too Much or Too Little Water

Add too much water and you’ll have a sticky, unworkable dough. Too little, and the bread comes out dry and tough—not the soft, crisp combo you want.

Measure your water carefully, and if the dough feels off, adjust a teaspoon at a time.

Nailing the hydration makes a big difference for that classic Jimmy John’s texture.

Ignoring Dough Rest Time

Skip the rising time and you’ll get dense bread that’s missing the right texture. Give the dough time to proof!

Letting it rest and rise means a lighter, airier loaf. I know it’s tempting to hurry, but patience really does pay off here.

Poor Scoring and Baking

Don’t forget to score the top of your loaf so steam can escape—otherwise, your bread might burst or bake up unevenly.

When I started making sub rolls like these, I found out pretty fast that using a sharp blade to cut shallow lines before baking made a big difference.

Also, keep an eye on your baking temperature, because overbaking dries out the bread, and underbaking leaves the center a bit too doughy.