These copycat recipes for Olga bread, snackers will win you over (2024)

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Olga-type Bread Olga Snackers FAQs

Susan Selasky|Detroit Free Press

News of Olga Loizon’s passinghasmany metro Detroiters thinking about their Olga's restaurant favorites. Loizon died Monday at age 92.

There are the sandwiches, snackers with almond cheese, salads with crisp red onion, olives and feta cheese, and soups.

But it’sOlga's pita-style bread that had so many people swooning,including me.Several years ago, we published a version of the bread from our archives. It was from 1985. I retested the recipe on Monday and made a few tweaks.

It turned out very close to what the restaurant serves. Many staffers told me it wasn't as sweet or as thick as the restaurant'sversion.

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What’s important to note in the recipe is thatonce the bread gets a brief skillet fry (minus any oil), you transfer them to a plastic bag. By placing them in the bag, they continue to steam and stay pliable.

I also used some of the bread to make those tasty snackers.The recipe is below. On the menu, they list two seasonings, a garden-herb, and their signature blend. I winged it and guessed on the signature seasoning as I remembered it, and they turned out well. A staffer passed along a post that recommended sprinkling the snackers with Salad Supreme seasoning, which is commonly used in spaghetti salad recipes.

Another favorite with those snackers was the almond cheese spread. There are several versions online and I’ve included one that appears to be the closest.

The creamy and tangy Olga Sauce that topped their sandwiches also isa favorite. Several versions of the sauce describe its favor as akin to tzatziki. Some describe it as a mix of sour cream and yogurt. A friend’s sister worked at an Olga’s mall location many years ago. I asked her about the special sauce on the sandwich. She assured me it was simply plain yogurt. Whatever it is, it’s a good match for the famed Olga bread that had a slightly sweet taste to it.

Here are the recipes. The dough comes together easily. Only the skillet frying of the bread is a bit tedious, but once you get a system down of rolling out the dough and transferring to a skillet, it goes by quickly.

Olga-type Bread

Makes: 16 / Prep time: 30 minutes / Total time: 1 ½ hours (plus rising time)

1 cup whole milk
¼ cup honey
¼ cup margarine, cut into pieces
1 teaspoon salt
1 package fast rise or rapid rise dry yeast (or 2 ¼ teaspoons yeast)
¼ cup warm water (110-115 degrees)
1 teaspoon sugar
4 cups unbleachedall-purpose flour, divided
1 egg at room temperature

In a small saucepan scald the milk and remove to large bowl. Stir in the honey, margarine and salt to milk until margarine hasmelted. Set aside to cool until lukewarm.

In small cup or bowl, combine the yeast, warm water and sugar; stir until sugar is dissolved and set aside until milk mixture is cooled. The mixture will form bubbles.
Add 1 ½ cups of the flour to lukewarm milk mixture and stir well. Beat in the egg and yeast mixture until thoroughly combined. Add remaining 2 ½ cups flour, a little at a time, until a sticky dough is formed. Turn out on a floured surface and knead about two minutes.
The dough still will be sticky, but don't add more flour. Place dough in oiled bowl, turning once to oil whole surface of dough. Cover with plastic wrap and let stand in warm place until doubled in bulk, about 1 hour or more.
Punch down dough and remove to working surface; divide into 16 equal pieces. Roll out each piece to a rough circle about eight to 10 inches in diameter. Don't worry if the circles aren't perfect but they must be no thicker than one-eighth inch.
Heat a large dry skillet over medium-high heat; do not use any oil or grease. Bake each circle 15 seconds, flip and bake about 10 seconds on other side, until mottled brown spots appear. Do not overcook. Bread should be flexible.

Remove with spatula, cool about 1 minute and transfer to a plastic bag. Repeat with remaining dough. Seal bags tightly to retain moisture and use at once, refrigerate or freeze. Bread may be reheated on cookie sheet in hot oven for a few minutes.

Olga Snackers

Cut the bread into triangles and place on a baking sheet. Preheat the oven to 350degrees. Brush bread triangles lightly with olive oil or coat with cooking spray. Sprinkle with dried oregano, paprika, garlic salt and a small about of crushed red pepper flakes for a little heat if you like. Bake about 10minutes or until they get a bit more browned. They should still be somewhat soft.

From the Detroit Free Press recipe archives.

Tested by Susan Selasky for the Free Press Test Kitchen.

Here’s a recipe I found for the Swiss Almond Cheese Spread served with the snackers. Preheat the oven to 350 degrees. In a small bowl, beat 1 package (8 ounces) regular or reduced fat cream cheese until smooth. Stir in 1 ½ cups shredded Swiss cheese, 1/3 cup sliced and toasted almonds, 1/3 cup mayonnaise, 1 sliced green onion, a few pinches of black pepper and nutmeg. Spoon onto a lightly greased small baking dish. Bake about 15 minutes or until heated through. Sprinkle with remaining almonds. Serve warm with the snackers

These copycat recipes for Olga bread, snackers will win you over (2024)


What kind of cheese is in the Olgas Snackers? ›

There are the sandwiches, snackers with almond cheese, salads with crisp red onion, olives and feta cheese, and soups. But it's Olga's pita-style bread that had so many people swooning, including me.

What is Olgasauce? ›

The best Olga sauce recipe can vary depending on personal taste preferences, but here's a basic recipe for Olga sauce, which is often used as a condiment in Olga's Kitchen, a restaurant chain known for its sandwiches and wraps: Ingredients: 1/2 cup mayonnaise. 2 tablespoons ketchup. 1 1/2 teaspoons white vinegar.

Is Olga bread vegan? ›

An iconic wrap featuring the Best Bread On The Planet™, finished with the highest quailty meats and vegetables. Our original recipe Olga Bread is vegan and made from all-natural ingredients. It's not a sandwich.

How many carbs are in Olga's bread? ›

Olga's Kitchen
Nutrition Facts
How many carbs are in Olga Bread? Amount of carbs in Olga Bread: Carbohydrates 53g-
How many net carbs are in Olga Bread? Amount of net carbs in Olga Bread: Net carbs 51g-
How much fiber is in Olga Bread? Amount of fiber in Olga Bread: Fiber 2g8%
15 more rows

What is the Olgas made of? ›

Kata Tjuta - Northern Territory

Formally known as the Olgas, Kata Tjuta is made up of 28 rounded domes with the tallest, Mt. Olga at 545.4 m above the surrounding plain, making it almost 200 metres higher than nearby Uluru. The domes are made of the sedimentary rock conglomerate with iron oxide impurities.

What is in olgas meat? ›

Our signature blend of the highest quality beef and lamb, seasoned with select spices, broiled, thinly carved and finished in vine-ripened tomato, sweet onion, and Olgasauce®.

Is Olga's only in Michigan? ›

Olga's Kitchen is an American chain of Greek-American family restaurants located primarily in the U.S. state of Michigan, founded by Olga Loizon in 1970. The company is based in Livonia, Michigan, and currently has 26 locations: one each in Illinois and Massachusetts, and the rest in Michigan.

How many calories are in Olga's snackers? ›

Olga's Kitchen Olga's Snackers (8 Pc.) (1 serving) contains 38g total carbs, 36g net carbs, 29g fat, 8g protein, and 440 calories.

Does olgas have hummus? ›

Creamy hummus, served with The Best Bread On The Planet™.

Is Olga's healthy? ›

Olgas are a nutritional powerhouse, rich in vitamins A, C, and K. They also contain important minerals like potassium, calcium, and iron. Including olgas in your diet can help boost your immune system and support overall health.

How many calories is Olga bread? ›

1 Serving of olga bread contains 320 Calories, 53 grams of carbs, 7 grams of protein, and 9 grams of fat. This has a relatively high calorie density, with 320 Calories per 100g.

How many calories is a piece of Olga bread? ›

There are 210 calories in 1 serving of Olga's Kitchen Olga Bread. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What bread is usually vegan? ›

A few types of bread that are commonly vegan include pita, ciabatta, and focaccia. Veganism refers to a way of living that attempts to minimize animal exploitation and cruelty. For this reason, vegans aim to exclude all foods containing meat, poultry, fish, eggs, dairy, and honey from their diet ( 1 ).

What type of bread is vegan? ›

Vegans can eat bread that does not contain animal products or byproducts. This includes breads that only use some variation on flour, water, yeast, and salt including ciabatta, baguette, focaccia, sourdough, pita, and ezekiel breads.

What bread is vegan at Cheesecake Factory? ›

The restaurant has sourdough baguette, wheat baguette, and white bread available to vegan guests. Are there vegan menu items for kids at The Cheesecake Factory? The only vegan option on the children's menu is the kids' pasta, which is bowtie pasta mixed with marinara sauce (be sure to ask for no cheese).

What Panera bread is vegan? ›

Vegan options include the classic, rustic, and whole grain sourdough breads, black pepper and sea salt focaccia breads, ciabatta, french baguette, and some of their bagels. Which bagels at Panera are vegan? The plain, everything, sesame, and blueberry bagels at Panera are vegan!

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