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

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.

Also read:

Olga Loizon, restaurateur and founder of Olga's Kitchen

Olga Loizon recounts the first Olga's Kitchen

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.

These copycat recipes for Olga bread, snackers will win you over (1)

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

These copycat recipes for Olga bread, snackers will win you over (2)

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.

These copycat recipes for Olga bread, snackers will win you over (3)

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 are the ingredients in Olga's snacker seasoning? ›

Olga Snackers

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 10 minutes or until they get a bit more browned.

What are Olga snackers made of? ›

Olga's Snackers are triangular pieces of warm pita bread with orange spices on top that you then smear in a white, cheesy (but not gooey) dip. That is how I remembered and described them to my partner, a Minnesota native. This was something I didn't realize until I left Michigan: pita bread was everywhere.

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 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.

What is an Olgas snacker? ›

Olga's Snackers® Basket. Swiss Almond Cheese, traditional seasoned Snackers. 6.79. Loaded Hummus. Topped with a relish of red onion, chickpeas, craisins, beets, feta cheese, tomato, and olives served with salt & pepper snacker wedges.

How do you reheat olgas snackers? ›

STEP 1: Remove bread from packaging and open up flat. STEP 2: Place 4 pieces evenly on a microwave-safe plate and heat for 45 seconds.

Is Olga's broccoli soup vegetarian? ›

Olga's Kitchen's post

then found soup is not vegetarian. green. and gooey like other broccoli soups.

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 carbs are in Olga bread? ›

Olga's Kitchen Olga Bread (side) (1 serving) contains 53g total carbs, 51g net carbs, 22g fat, 7g protein, and 440 calories.

What is the nutrition of Olga bread? ›

Olga Bread, Full
  • Total Fat 11g 14%
  • Saturated Fat 2g 10%
  • Cholesterol 0mg 0%
  • Sodium 310mg 13%
  • Total Carbohydrates 53g 19%
  • Dietary Fiber 2g 7%
  • Sugars 11g.
  • Protein 7g.
Nov 30, 2018

How many calories are in original Olga? ›

There are 650 calories in 1 sandwich of Olga's Kitchen Original Olga Sandwich.

How many carbs are in an original Olga? ›

1 Serving of original olga contains 600 Calories, 58 grams of carbs, 31 grams of protein, and 28 grams of fat. This is a good source of proteins (55% of your Daily Value).

How many calories are in Olga bread? ›

1 Serving of olga bread (Olga's Kitchen) contains 320 Calories. The macronutrient breakdown is 66% carbs, 25% fat, and 9% protein. This has a relatively high calorie density, with 320 Calories per 100g.

How many calories in a grilled chicken Olga sandwich? ›

There are 725 calories in 1 sandwich of Olga's Kitchen Grilled Chiken Olga Sandwich.

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