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Homemade Bread Bowls

A spoon taking a scoop of creamy soup from a hollowed-out bread bowl.
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There’s nothing better than serving soup in a warm, crusty bread bowl you made yourself. This simple recipe walks you through creating sturdy, golden-brown bowls with a soft, fluffy inside. They are perfect for turning any soup night into a special occasion.

Ingredients

Scale
  • 141​ cups very warm water (about 110°F or 43°C)
  • 1 packet (241​ tsp) active dry yeast
  • 1 Tbsp sugar
  • 3 cups bread flour (all-purpose works too)
  • 121​ tsp salt
  • 2 Tbsp olive oil

For the Shiny Crust:

  • 1 egg white
  • 1 Tbsp water

Instructions

  1. Activate the Yeast: In a large bowl, gently stir the warm water, yeast, and sugar. Let it sit for 10 minutes. It should become foamy—if not, your yeast may be old.
  2. Form the Dough: Add the flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes (or with a stand mixer for 5-7 minutes) until the dough is smooth and elastic.
  3. First Rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 hour, or until it has doubled in size.
  4. Shape and Second Rise: Gently deflate the dough and divide it into 3 equal pieces. Roll each piece into a ball, tucking the seams underneath to create a tight surface. Place them on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
  5. Bake the Bowls: Preheat your oven to 400°F (200°C). In a small bowl, whisk the egg white and water together. Brush this egg wash over the tops of the dough balls. Bake for 25 minutes, until they are deep golden brown and sound hollow when tapped.
  6. Carve: Let the bread cool on a wire rack for at least 20 minutes. Use a serrated knife to cut a circular “lid” from the top of each. Scoop out the soft bread from the inside, leaving about a 21​-inch thick wall.

Notes

  • Serving Suggestion: These bowls are perfect for thick, creamy soups like broccoli cheddar, clam chowder, or a hearty chili. Fill them right before serving to keep the bowls from getting soggy.
  • Tip for Success: Using bread flour will give you a chewier, sturdier bowl that holds up better to soup. Also, don’t throw away the soft bread you scoop out—toss it with olive oil and herbs to make amazing croutons!
  • Storage and Reheating: Store baked, unfilled bowls in a paper bag at room temperature for up to 2 days. To freeze, wrap cooled bowls tightly in plastic wrap and store them in a freezer bag for up to 3 months. Reheat in a 350°F (175°C) oven for 10-15 minutes until warm and crusty.

Find it online: https://recipesh.com/bread-bowls/