If you’re looking to impress with something both comforting and fun, then you’re going to love this Homemade Bread Bowls Recipe. I absolutely adore these crusty-on-the-outside, soft-on-the-inside bread bowls—they’re perfect for scooping up soup, chili, or even a hearty dip. Trust me, once you make these at home, you’ll never want to buy bread bowls from the store again!
Why You’ll Love This Recipe
- Simple Ingredients: You only need pantry basics like yeast, flour, and olive oil to make these delicious bread bowls.
- Perfect Texture: Crispy crust with a tender inside that holds up beautifully without getting soggy fast.
- Versatile & Fun: Great for soups, stews, dips, or even chili—plus, kids go crazy for eating out of their own little bread bowl!
- Make-Ahead Friendly: You can bake them ahead, freeze, and reheat without losing that fresh-baked feel.
Ingredients You’ll Need
Each ingredient in this Homemade Bread Bowls Recipe works together to create that classic bakery-style bread bowl texture and flavor. I recommend using bread flour over all-purpose for better gluten development, which gives you that lovely chewy bite.
- Active dry yeast: Make sure it’s fresh so your dough rises well; I love Red Star, but any good brand works.
- Warm water: Between 110°F–115°F is ideal to activate the yeast without killing it—too hot and you risk flat bread.
- Granulated sugar: Just a bit to feed the yeast and help your dough develop flavor and color.
- Salt: Don’t skip it! It balances the sweetness and enhances the bread’s taste.
- Olive oil: Adds moisture and a subtle richness that makes the crust and crumb tender.
- Bread flour: Using bread flour gives you that stretchy dough and chewy texture that’s so satisfying.
- Egg wash: Brushing the tops with beaten egg and water makes for that gorgeous golden shine.
Variations
I’ve always found that tinkering with this Homemade Bread Bowls Recipe can be a lot of fun. Sometimes I add herbs to the dough or swap out olive oil for melted butter for a richer taste. Don’t hesitate to make it your own!
- Herb Infused: Adding dried rosemary or thyme into the dough gives an aromatic twist that pairs beautifully with soups like tomato basil.
- Gluten-Free Version: You can experiment with gluten-free blends designed for bread, but expect a different texture—try adding xanthan gum for structure.
- No-Egg Wash Option: For a vegan-friendly crust, brush with olive oil or plant-based milk instead of egg wash for a softer sheen.
- Mini Bread Bowls: Scale down the dough into smaller portions to create cute individual bread bowls perfect for appetizers or parties.
How to Make Homemade Bread Bowls Recipe
Step 1: Activate the yeast and mix
Start by pouring warm water over your yeast in your mixer bowl or a large bowl if mixing by hand. Whisk gently and let it sit covered for about 5 minutes. You’re looking for a frothy, bubbly surface — that’s your yeast waking up and ready to work its magic. I remember the first time I skipped this step and ended up with dense bread — lesson learned!
Step 2: Combine ingredients and knead the dough
Once bubbly, add sugar, salt, olive oil, and part of the bread flour. Start mixing on low speed with your dough hook for 1 minute, then add the rest of the flour. Knead for about 5-6 minutes. If you’re kneading by hand, sprinkle small amounts of flour as needed to avoid sticking, but be careful not to dry out your dough. The dough should feel soft and slightly tacky — not sticky or dry. Try the “windowpane test” if you want to be sure—it’s a game changer!
Step 3: First rise in a warm spot
Form the dough into a ball and place it in a greased bowl, turning once to coat the top. Cover tightly with plastic wrap and let it rise in a warm spot for about 90 minutes, until doubled in size. When it’s chilly, I pop the dough in my warmed-off oven with the door slightly open—creates the perfect cozy bubble.
Step 4: Shape the bread bowls and rest
After the dough has doubled, punch it down gently to release air bubbles. Turn it onto a floured surface, cut into six equal pieces, and shape each into a tight ball. Place three on each parchment-lined baking sheet. Cover lightly and rest for 20 minutes as your oven heats to 400°F. I like to use this time for a quick clean-up or prepping my soup.
Step 5: Egg wash and score
Brush each dough ball with your egg wash—this is the final touch that gives the bread bowls that irresistible golden crust. Using a sharp knife, score an X on top of each ball. This not only looks pretty but helps the crust expand nicely in the oven.
Step 6: Bake and cool
Bake for about 30 minutes or until the bread bowls are a deep golden color and an instant-read thermometer hits 195°F in the center. Don’t rush the cooling—once out of the oven, let them rest until they’re cool enough to handle; it makes scooping out the centers much easier. And don’t toss those bread middles—they’re perfect for dunking!
Pro Tips for Making Homemade Bread Bowls Recipe
- Perfect Dough Consistency: I learned that a slightly tacky dough yields the best texture—too dry, and the bread can be tough.
- Use an Instant-Read Thermometer: It’s the best way to know for sure your bread bowls are thoroughly baked without guesswork.
- Don’t Skip the Egg Wash: That golden sheen not only looks beautiful but helps the crust stay crisp longer.
- Cool Completely Before Scooping: It avoids tearing and makes hollowing out the center a breeze.
How to Serve Homemade Bread Bowls Recipe
Garnishes
I love topping my filled bread bowls with a sprinkle of fresh herbs like parsley or chives—it adds a fresh pop of color and flavor. A little cracked black pepper or a drizzle of olive oil can also work wonders, especially on creamy soups.
Side Dishes
These bread bowls pair beautifully with a simple green salad or roasted veggies to complete the meal without competing for attention. And for extra indulgence, a slice of garlic butter toast alongside works perfectly!
Creative Ways to Present
For a fun dinner party, try serving mini bread bowls filled with chili and top them with shredded cheese and a dollop of sour cream. I once made an autumn-themed spread by filling the bowls with creamy pumpkin soup and garnishing with toasted pepitas—everyone loved it!
Make Ahead and Storage
Storing Leftovers
Leftover bread bowls keep well at room temperature for a day or two when covered loosely with foil or a clean tea towel. To extend their life, I store them in the fridge for up to a week, but I do find the crust softens a bit—just re-crisp in the oven before serving.
Freezing
I’ve frozen these bread bowls many times with great success. After baking and cooling completely, wrap each tightly in plastic wrap and then foil before freezing. They last up to 3 months this way and thaw overnight in the fridge without losing their texture.
Reheating
To bring back that fresh-baked goodness, I pop the thawed bread bowls into a 350°F oven for 10-15 minutes. This crisps the crust and warms the inside without drying out the bread. Be sure to avoid microwaving if you want to keep the texture intact.
FAQs
-
Can I use all-purpose flour instead of bread flour for this Homemade Bread Bowls Recipe?
Yes, you can substitute all-purpose flour, but keep in mind the texture will be slightly softer and less chewy. Bread flour has more protein, which gives bread its structure, so if you use all-purpose, try adding a tablespoon of vital wheat gluten to improve elasticity.
-
How do I make sure my bread bowls don’t get soggy when filled with soup?
The secret is letting the bread bowls cool completely before scooping and filling, and avoiding overly watery soups. Also, you can toast the hollowed-out bread bowls lightly in the oven before filling to create a firmer barrier.
-
Can I prepare the dough ahead of time and refrigerate it?
Absolutely! After the first rise, you can punch down the dough, wrap it tightly, and refrigerate for up to 24 hours. When ready, let it come to room temperature, shape the bread bowls, and proceed with the final rise and baking.
-
What soups go best with these Homemade Bread Bowls?
Classic creamy soups like broccoli cheddar, clam chowder, or creamy tomato soup are incredible in these bread bowls. Chili or beef stew also works beautifully for a heartier meal.
Final Thoughts
I’ve been making this Homemade Bread Bowls Recipe for years now, and honestly, it never gets old. There’s something so satisfying about pulling these golden beauties fresh from the oven and filling them with your favorite soup. Whether it’s a cozy weeknight dinner or a crowd-pleasing gathering, these bread bowls bring warmth and a little bit of magic to the table. Give them a try—you’ll wonder how you ever lived without homemade bread bowls!
Print
Homemade Bread Bowls Recipe
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 large bread bowls
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This recipe for Homemade Bread Bowls yields crusty yet soft individual bread bowls perfect for serving soups, stews, or dips. Using active dry yeast and bread flour, the dough is kneaded until smooth and elastic, allowed to rise until doubled, then shaped into six large balls and baked until golden brown. Each bread bowl is hollowed out after baking, making a charming and edible container that pairs wonderfully with warm, hearty fillings.
Ingredients
Yeast Mixture
- 2 packets Red Star® Active Dry Yeast (4 and 1/2 teaspoons)
- 2 and 1/4 cups (540ml) warm water (110°F–115°F)
Main Dough
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 2 Tablespoons (30ml) olive oil
- 6 cups (780g) bread flour (spooned & leveled), plus more for hands and surface
Egg Wash
- 1 large egg beaten with 1 Tablespoon water or milk
Instructions
- Activate Yeast: Pour the warm water over yeast in the bowl of a stand mixer fitted with a dough hook attachment, or into a large mixing bowl. Whisk together and allow to sit for 5 minutes, covered with a towel, until the mixture is frothy and foamy.
- Combine Ingredients: With the stand mixer running on low speed, add sugar, salt, olive oil, 4 cups of bread flour, and any optional seasonings. Beat on low speed for 1 minute, then add the remaining 2 cups of flour.
- Knead the Dough: Continue kneading the dough with the mixer for 5 to 6 minutes, or knead by hand on a lightly floured surface for 5 to 6 minutes, until the dough is soft and slightly tacky, passing the windowpane test.
- First Rise: Shape the dough into a ball and place it in a large greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm environment until doubled in size, about 90 minutes. Use your oven (heated to 150°F then turned off) as a warm rising spot if needed.
- Deflate Dough: Punch down the dough to release air bubbles, remove from the bowl, and punch down again on a floured surface if necessary.
- Divide and Shape: Cut dough into 6 even pieces using a sharp knife or dough scraper. Form each piece into a large ball.
- Second Rest: Arrange dough balls on parchment-lined baking sheets (3 per sheet), cover lightly, and let rest for 20 minutes as the oven preheats to 400°F (204°C).
- Prepare for Baking: Brush each dough ball with egg wash and score an X on the top with a sharp knife.
- Bake: Bake in the preheated oven for 30 minutes or until golden brown, or until an instant-read thermometer inserted in the center reads 195°F (90°C).
- Cool and Serve: Let bread bowls cool thoroughly for easier cutting. Cut a round out of the top and scoop out the center to create bowls. Fill with soups or stews as desired. Store leftovers at room temperature for a few days, refrigerate for up to one week, or freeze for up to three months.
Notes
- These bread bowls offer a perfect balance of crusty exterior and soft interior, ideal for dipping or holding hearty soups.
- Use the saved bread center as croutons or to dip into your soup for extra enjoyment.
- Maintain the dough slightly tacky but not dry by adding flour sparingly during kneading to ensure soft bread bowls.
- Ensure the dough rises in a warm, draft-free environment to achieve proper dough development.
- Egg wash helps achieve a beautiful golden crust and appealing finish.
Nutrition
- Serving Size: 1 bread bowl (approx. 150g)
- Calories: 320
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 40 mg
