Why You’ll Love This Homemade Bread Bowls
Homemade Bread Bowls are warm, soft, and crusty on the outside. They hold soup, stew, or chili and make every bowlful feel special. You will love how they steam the soup inside and give you tasty bread to dunk. They look great on the table and make a plain meal feel like a treat. These bowls are also sturdy enough to hold thick soups and smooth enough for creamy ones. Making bread bowls at home is a simple way to lift weeknight dinners or to impress guests without fuss.
Why Make This Recipe
This recipe uses common ingredients and clear steps. It gives a soft crumb inside and a golden crust outside. You do not need fancy tools—just a stand mixer or a bowl and some elbow grease. The dough rises once, then you shape and bake. The directions are forgiving, so new bakers can follow along and get good results. You can bake a batch and use leftovers for sandwiches or to dunk with soup. Making bread bowls at home saves money versus store-bought or restaurant options and tastes fresher.
What You Need for Homemade Bread Bowls
You need a few basic tools and a warm space for the dough to rise. Get a stand mixer fitted with a dough hook if you have one; it makes kneading easy. If not, a large mixing bowl and a flat surface will work fine. You also need measuring cups and spoons, a sharp knife or dough scraper, baking sheets, parchment paper, and a clean towel or plastic wrap. An instant-read thermometer helps check the bake, but you can judge by a deep golden color if you do not have one. For a warm rise, your oven can act as a proof box if you turn it on briefly then off. Keep these tools handy and your work surface lightly floured.
introduction
This introduction gives a short view of the recipe and what to expect. You will learn why these bread bowls work well and how easy they are to make. If you like rich, warm bread and want a vessel for soup that you can also eat, this is for you. For a different bread project that pairs well with these bowls, try a sweet loaf like Homemade cinnamon swirl bread in another session. That recipe uses similar steps and will build your confidence with dough.
How to Make Homemade Bread Bowls
This section gives a plain, step-by-step view of the process. First you proof the yeast in warm water until it foams. Then you mix in sugar, salt, oil, and most of the flour. Knead until the dough is smooth and a bit soft, not dry. Let the dough rise in a greased bowl until it doubles. Punch it down, divide into six pieces, shape into balls, rest, score, and bake until golden and the center reaches 195°F (90°C). Let them cool before cutting tops and scooping the centers out. Save the scooped bread for dipping. The full ingredients and exact directions are below so you can follow them step by step.
Ingredients:
2 packets Red Star® Active Dry Yeast (4 and 1/2 teaspoons), 2 and 1/4 cups (540ml) warm water (110°F – 115°F), 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
Directions:
Pour the warm water over yeast in the bowl of a stand mixer fitted with a dough hook attachment. Or, if you don’t have a stand mixer, a regular large mixing bowl. Whisk together and allow to sit for 5 minutes. Cover the bowl with a towel. The mixture should be frothy and foamy after 5 minutes.
With the stand mixer running on low speed, add the sugar, salt, olive oil, 4 cups of bread flour, and seasonings (if using, see recipe note). Beat on low speed for 1 minute, then add remaining 2 cups of flour.
Knead the dough: Keep the dough in the mixer and beat for an additional 5-6 full minutes, or knead by hand on a lightly floured surface for 5-6 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
Turn it out onto a lightly floured surface and form into a ball. Then place into a large greased bowl, turning once to grease the top. (I just use the same mixing bowl—remove the dough, grease it with nonstick spray or olive oil, put the dough back in.) Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes. Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.
Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed.
Using a sharp knife or dough scraper, cut into 6 even pieces. Form each into a large ball.
Line 2 large baking sheets with parchment paper or silicone baking mats. Place 3 dough balls onto each. Cover lightly and set aside to rest for 20 minutes as the oven preheats.
Preheat oven to 400°F (204°C). Brush each dough ball with egg wash and, using a sharp knife, score an X into the tops of each.
Bake for 30 minutes or until golden brown. For a more accurate test for doneness, the bread bowls are done when an instant-read thermometer reads the center as 195°F (90°C).
Cool until ready to handle. The longer you cool, the easier they are to cut open. For serving, cut a large round out of the top of each bread bowl. Scoop out the center (save the center to dunk into soup!) and fill with soup.
Cover and store leftover bread bowls at room temperature for a couple days or in the refrigerator for 1 week. You can also freeze the baked bread bowls for up to 3 months, then thaw overnight in the refrigerator. Bring to room temperature before serving.
Best Ways to Serve Homemade Bread Bowls
Bread bowls work with many soups. Thick chowders, tomato soup, broccoli cheddar, and beef stew all fit well. Fill a warm bread bowl with hot soup and serve with a small plate of the cut-out bread for dipping. For a simple meal, add a side salad and some pickles. For a fancier meal, serve with roasted vegetables or a cheese plate. You can also use bread bowls for dips at a party: fill one with spinach-artichoke dip or a hot cheese dip. They make a full meal if you pair them with a simple side and a drink.
How to Store Homemade Bread Bowls
Store bread bowls at room temperature in a sealed bag or container for up to two days. For longer storage, place them in the fridge for up to one week. To freeze, wrap each bowl tightly in plastic wrap and then foil, or use a freezer bag, and freeze for up to three months. Thaw in the refrigerator overnight. Bring to room temperature before filling. To reheat, warm the bowl in a 350°F oven for 5–10 minutes, then fill with heated soup.
Easy Tips to Make Homemade Bread Bowls
- Measure flour by spooning and leveling to avoid a dry dough.
- Use warm water at 110°F–115°F to wake the yeast without killing it.
- If you do not have a mixer, the hand-kneading method works fine—knead until the dough is smooth and elastic.
- Keep the dough slightly tacky; adding too much flour makes the bread dense.
- Let the bread cool before cutting the top so it does not tear or collapse.
- Save the scooped bread pieces for dipping or croutons.
Try These Variations of Homemade Bread Bowls
You can make small changes to the dough to create new flavors. Add garlic powder and herbs into the dough for a garlic-herb bowl. Mix in shredded cheese for a cheesy crust. For a darker crust, brush with a bit of melted butter after baking. Try whole-wheat flour for part of the flour to add a nutty taste, but keep most as bread flour for structure. You can also make smaller bowls for individual appetizers or larger ones for family-style serving.
Common Questions About Homemade Bread Bowls
Q: Can I use all-purpose flour instead of bread flour?
A: You can, but bread flour makes a chewier, stronger crumb. If you use all-purpose flour, expect a slightly softer, less chewy bowl.
Q: How do I know when the dough has risen enough?
A: The dough should double in size. Press a finger in gently; if the dent slowly springs back, it is ready. If it springs back fast, it needs more time.
Q: Can I make the dough ahead of time?
A: Yes. After the first rise, you can punch it down, cover well, and refrigerate for up to 24 hours. Bring to room temperature, shape, and bake as directed.
Q: How do I keep the bread bowls from getting soggy with soup?
A: Thicker soups help, as do warming the bowl before filling. Let the soup sit briefly and eat within an hour for best texture. You can also place a thin layer of cheese or a spread inside to create a barrier.
Q: Do I have to score the tops?
A: Scoring helps the bread oven spring and gives a nice look. It is not required, but it improves the final shape.
Final Thoughts
Homemade Bread Bowls are a warm, tasty addition to many meals. They are simple to make with common ingredients and basic tools. A little practice will help you shape and bake reliably. Once you try them, you will likely want to make them again for soups and dips.
Ready to Give It a Try?
Gather your tools and ingredients, follow the steps, and enjoy the smell of fresh bread in your home. These bowls turn a simple soup into a meal everyone will enjoy.
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Homemade Bread Bowls
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Warm, soft, and crusty bread bowls perfect for holding soup, stew, or chili.
Ingredients
- 2 packets Red Star® Active Dry Yeast (4 and 1/2 teaspoons)
- 2 and 1/4 cups (540ml) warm water (110°F – 115°F)
- 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
- 1 large egg, beaten with 1 Tablespoon water or milk (for egg wash)
Instructions
- Pour warm water over yeast in the bowl of a stand mixer. Allow to sit for 5 minutes until frothy.
- With the mixer running on low, add sugar, salt, olive oil, and 4 cups of bread flour, beat for 1 minute, then add remaining flour.
- Knead the dough for 5-6 minutes until smooth and slightly tacky.
- Form the dough into a ball, place in a greased bowl, cover, and let rise in a warm environment until doubled (about 90 minutes).
- Punch down the dough and cut into 6 even pieces, shaping each into a ball.
- Place dough balls on baking sheets lined with parchment paper and cover lightly; let rest for 20 minutes.
- Preheat oven to 400°F (204°C); brush dough balls with egg wash and score an X on top.
- Bake for 30 minutes until golden brown and hollow-sounding when tapped.
- Let cool before cutting tops off and scooping out centers.
Notes
To avoid dough becoming too sticky during kneading, sprinkle flour as needed. Save the scooped bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl
- Calories: 250
- Sugar: 1g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg