Bread Bowls are soft on the inside with a crisp, golden crust—ideal for holding soups, dips, salads, or simply enjoyed on their own. They’re comforting, attractive, and surprisingly simple to make at home.
These homemade bread bowls are perfect when recreating favorites from cafes at home. Use them to serve creamy tomato soup, broccoli cheddar soup, or baked potato soup for an impressive, cozy meal.
Homemade Bread Bowls
Bread bowls look fancy, but they’re very approachable. Each has a removable cap for dipping, a soft interior you can tear into while eating, and a flavorful base that holds hearty fillings. They make a full, satisfying meal and are great for entertaining.
Making bread bowls at home is economical and quick. You can bake several bowls for much less than a restaurant serving, control the ingredients for freshness, and experiment with flavors. They’re an easy way to impress guests or elevate a weeknight soup.
What are bread bowls?
Bread bowls are round breads baked from lean dough, then hollowed out and filled with soups, dips, or salads. The dough is similar to that used for crusty loaves or pizza crusts: a chewy, airy interior with a sturdy crust to contain fillings.
Ingredients you need:
- Warm water (about 105–110°F) to activate the yeast without killing it.
- Active dry yeast—ensure it’s fresh so the dough will rise.
- Sugar (divided) to feed the yeast and add a touch of flavor.
- Unsalted butter, melted, for richness.
- Bread flour for higher protein content that yields a sturdy crust and soft interior.
- Salt for flavor.
- Corn flour (cornmeal) to dust the baking sheet and prevent sticking.
- Egg + water for an egg wash that gives a shiny, golden crust.
How to make bread bowls from scratch
- Prepare ingredients. Measure everything and combine the dry ingredients (flour, sugar, salt) in a bowl.
- Bloom the yeast. In the mixer bowl, stir the yeast and a portion of the sugar into warm water. Let sit 5–10 minutes until foamy, then add the melted butter.
- Make the dough. With the mixer on low, add the flour mixture gradually. Knead with a dough hook until the dough is soft, smooth, and elastic.
- First rise. Transfer to a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–2 hours.
- Shape and second rise. Deflate the dough, divide into six even pieces, and shape into balls. Place on a cornmeal-dusted baking sheet, score an “X” on top of each, brush with egg wash, and let rise 20–30 minutes while you preheat the oven to 425°F.
- Bake. Bake 15 minutes, brush again with egg wash, then bake another 15 minutes or until golden and hollow-sounding when tapped.
- Cool and hollow. Cool completely, slice off the top, and hollow out the center to create the bowl. Fill and serve.
Recipe variations
- Flavor the dough: Add Italian herbs, garlic powder, or grated cheese to the dough for extra flavor.
- Different shapes: Use the same dough to make crusty loaves, rolls, or pizza crusts.
- Mini bread bowls: Divide the dough into smaller portions to make individual-sized bowls for appetizers.
- Cheesy tops: Add shredded cheddar or Parmesan during the last minutes of baking for a cheesy crust.
What bread is best for bread bowls?
A crusty loaf made from lean dough works best. It creates a sturdy shell that holds thick fillings while staying soft and tender inside.
What to serve in bread bowls
Bread bowls are ideal for thick, creamy soups—thin broths can make the bowl soggy. Try ham and potato soup, cheeseburger soup, or cream of mushroom. They also work well for dips, hearty salads, or pasta dishes.
Are you supposed to eat the bread bowl?
Yes. As you eat the filling, tear and enjoy pieces of the bowl starting from the edge. The cap makes a tasty dipping piece.
How to store leftovers
Store bread bowls in an airtight container at room temperature or in the refrigerator for up to three days. For longer storage, freeze completely cooled bowls for up to two months; thaw and reheat before serving.
Similar recipes you might love
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- Cranberry Orange Muffins
- Breakfast Butter Rolls with Whipped Blueberry Butter
- 30 Minute Dinner Rolls
Recipe tips
- Brush with egg wash twice—before and partway through baking—to help develop a glossy, crisp crust.
- Adjust salt to taste if you prefer a milder or more pronounced savory flavor.
Bread Bowls Recipe
Ingredients
- 2 1/2 cup warm water not boiling – but very warm
- 6 teaspoons active dry yeast
- 3 teaspoons white granulated sugar
- 3 tablespoons white granulated sugar
- 6 tablespoons unsalted butter melted
- 7 cups bread flour plus more as needed 870g
- 1 tablespoon salt
- 2 tablespoons cornflour for sprinkling baking pan
Egg wash:
- 1 large egg
- 1 teaspoon water
Instructions
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Combine warm water, yeast, and 3 teaspoons sugar in the bowl of a stand mixer. Stir and let sit 5–10 minutes until foamy.
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Add melted butter and stir to combine.
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In a separate bowl, mix the remaining sugar, flour, and salt.
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With the mixer on low, add the flour mixture gradually. If too sticky, add flour one tablespoon at a time. Knead until the dough is soft, elastic, and pulls away from the bowl.
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Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–2 hours.
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Gently deflate and divide into 6 even pieces. Roll each into a ball.
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Line a baking sheet with parchment and sprinkle with cornmeal. Place the dough balls several inches apart.
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Make an “X” on top of each ball with a sharp knife.
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Whisk the egg with 1 teaspoon water and brush the dough balls generously with egg wash.
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Cover and let rise about 20–30 minutes until nearly doubled. Preheat oven to 425°F.
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Bake 15 minutes, brush again with egg wash, then bake another 15 minutes or until golden and hollow-sounding when tapped. Cool completely.
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Slice off the top and hollow out the center to create a bowl. Fill and serve.
Video
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