Homemade Bread Bowl Recipe: Perfect for Soup

Our bakery-style bread bowl recipe is surprisingly simple to make at home and will make any ordinary soup feel like a special restaurant meal. Nothing says cozy comfort food like eating your favorite soup straight from a warm, crusty homemade bread bowl! Whether you’re serving a favorite soup or using them as edible serving bowls for dips, these golden, crusty bread bowls are guaranteed to impress your family and friends.

I got the idea for this recipe from my lunch dates with my daughter. Whenever we go out together, she always orders soup served in a bread bowl. Watching her enjoy every last bite (including eating the bowl itself) made me realize I could recreate that special restaurant experience at home.

But here’s the best part – these bread bowls aren’t just for soup! They make amazing edible serving bowls for hot spinach artichoke dip, creamy cheese dips, or even cold dips like crab dip with bacon at your next party. And if you don’t use them all as bowls, they’re the perfect size to slice up for sandwiches. For small families like ours, one bread bowl makes just enough sandwich bread for a couple of meals, so nothing goes to waste.

Key Ingredient Notes

Active Dry Yeast: Make sure your yeast is fresh and not expired. The water temperature is super important – too hot and you’ll kill the yeast, too cold and it won’t activate properly. Aim for water that feels like a warm bath.

All-Purpose Flour: Unbleached works best for this recipe. Don’t pack the flour when measuring – just scoop and level for the most accurate results.

Olive Oil: This adds flavor and helps create that perfect crusty-outside, soft-inside texture. You can substitute with vegetable oil if needed.

Salt: Don’t skip this! Salt strengthens the gluten and adds essential flavor to your bread.

Quick Overview – How to Make Bread Bowls

Here’s the simple process to get you started: Please note that his recipe is best using an electric stand mixer for kneading.

Mix and Rise: Combine warm water, yeast, and sugar, then add oil and flour. Let the dough rise for approximately 45 minutes or until doubled. This could be 45 minutes to 1 hour depending on the conditions.

Shape and Rise Again: Divide into 6 balls, shape them, and let rise a second time for 30 minutes.

Score and Bake: Cut an “X” on top, brush with egg wash, and bake at 425°F for about 20 minutes.

Cool and Hollow: Let them cool completely, then cut out the top and scoop out the inside to create your bowls.

That’s it! In under 2 hours, you’ll have fresh, homemade bread bowls ready for whatever delicious soup or dip you want to serve.

Pro Tips for Perfect Bread Bowls

Use a Stand Mixer: Hand kneading just won’t develop the gluten enough for sturdy bowls. The dough hook is your best friend here.

The Window Pane Test: When your dough is ready, you should be able to stretch a small piece thin enough to see light through it without tearing. This means the gluten is perfectly developed.

Don’t Rush the Rises: Good bread takes time. Let the dough fully double during both rises for the best texture and flavor.

Score Before Baking: That “X” cut on top isn’t just for looks – it helps the bread expand properly and prevents cracking.

Cool Completely: Wait until the bread is totally cool before hollowing out, or the inside might be gummy.

Delicious Variations to Try

Herbed Bread Bowls: Mix in 2 teaspoons of Italian seasoning, dried basil, or oregano with the flour for extra flavor.

Garlic Parmesan Bowls: Add 3 cloves of minced roasted garlic and ½ cup grated Parmesan cheese to the dough.

Whole Wheat Version: Replace up to 2 cups of the all-purpose flour with whole wheat flour for a nuttier flavor.

Dinner Roll Size: Divide the dough into 12 pieces instead of 6 to make perfect dinner rolls.

Pretzel-Style: Brush with melted butter and sprinkle with coarse salt before baking for a pretzel twist.

Perfect Soup Pairings

These bread bowls pair beautifully with so many different soups! We love eating our Easy Clam Chowder (pictured here), or our Beer Cheese Soup is a classic favorite that never gets old, while Loaded Baked Potato Soup creates a rich, hearty combination that’s perfect for cold days. For something a bit lighter, Tomato Basil Soup really lets the bread flavor shine through. If you want to make dinner feel extra special, try filling them with Lamb Vegetable soup for a complete meal, or go with chili – whether it’s Classic Beef Chili or Pork Green Chili – for that ultimate cozy comfort food experience.

Ready to Make Magic in Your Kitchen?

Don’t let another soup season go by without trying this amazing homemade bread bowl recipe! It’s easier than you think and will make you feel like a real baker. I double or triple the recipe so we can both keep some in our freezer.

Have you made our bread bowl recipe yet? I’d love to hear how they turned out! Drop a comment below and let me know what soup you served in them. And if you loved this recipe as much as I do, please give it a 5-star rating – it really helps other home bakers find these delicious recipes too!

Homemade Bread Bowl Recipe

Author: Julie Menghini

Create the perfect bread bowl recipe at home. Ideal for serving soups, dips, and more in a warm, crusty bowl.

4.50 from 2 votes

Print Recipe Save thisSaved! Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

1st rise time 45 minutes. 2nd rise time 30 minutes 1 hour hr 15 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Bread

Cuisine American

Keyword: Bread Bowl, Yeast Bread

Servings: 6

Cook ModePrevent your screen from going dark

Equipment

• Mixing Bowls
• Baking Sheets (half sheet pan)
• Electric Stand Mixer
• Parchment Paper

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 cups warm water the water should be between 85 to 95 degrees F
• 4 ½ tsp active dry yeast (2 envelopes)
• 1 ½ tbsp granulated sugar
• ¼ cup olive oil
• 8 ½ cups unbleached all-purpose flour
• 3 tsp salt

Egg Wash

• 1 egg
• Pinch salt

Instructions

 

• In the bowl of a stand-up mixer, add the water, yeast, and granulated sugar. Let it sit for 5 minutes to allow the yeast to bloom.
• Add the olive oil and a third of the flour.
• Mix on medium speed until the flour is almost all incorporated.
• Add another ⅓ of flour with salt. Mix well.
• Change the stand-up mixer to a dough hook and add the remaining flour.
• Mix on medium speed until the flour is all incorporated, and you don’t see anymore dry flour.
• If the dough feels sticky, which means it will leave some dough on your finger after you poke it. Add ¼ cup flour. Mix for 2-3 minutes. If it is still sticky, add another ¼ cup of flour; if not, proceed to step 8.
• Keep mixing on medium/high speed for 10-12 minutes. This step is really important as it will develop the gluten and the structure of the bowl. The dough will be elastic. When stretching it between your fingers, you see the light through it without tearing it (window pane testing).
• Transfer the dough to a large oiled mixing bowl. Cover and let it rest in a warm, draft-free place to rise until doubled (45-60 minutes).
• Once the dough has doubled, punch the dough down and divide it into 6 balls.
• For each ball, flatten it into a disc. Pull on the side (9 o’clock) to the middle, repeat for 12-3, and 6 o’clock.
• Roll into a ball and set aside for a second rise (30-45 minutes)
• Cover the dough with a dry kitchen towel.
• Preheat the oven to 425 degrees F.
• Line a cookie sheet with parchment paper.
• Place the risen dough, 3 per cookie sheet. Score an “x” on top of each. Set the other 3 aside until ready to cook them.
• Brush with egg wash.
• Bake in the preheated oven for 20-23 minutes or until the internal temperature is 190 degrees F.
• Cool the bread completely.
• Make a hole on top of the bread bowl.
• Add your favorite soup.

Notes

INGREDIENTS SUBSTITUTION
o Egg wash: In a small bowl, scramble an egg and add a pinch of salt. You can also add 1 tablespoon of milk or water. I found out the color is richer if I only add a pinch of salt.
o I tried making this bread by hand and wasn’t able to knead it enough to build a strong dough base.
o It is important to score the top of the bread before cooking. Otherwise, they will crack.
o I used parchment paper instead of a silicone mat and also made sure my cookie sheet was not cold but more room temperature.

– SKILLS

o This dough will also make perfect dinner rolls, just divide the dough into 12 pieces instead of 6.
o Use leftovers: If you don’t want to use them all as a bread bowl for soup, slice the bread and use it for toasts or sandwiches.
o Storage: Store in an airtight bag at room temperature for 3-4 days. I also froze one
o We also rewarm in the oven at 300 degrees F for 5 minutes the next day. Sliced it and dipped it into balsamic vinegar and olive oil for a charcuterie board.
o Have fun with the recipe:
▪ Add some herb spices: Italian seasoning, basil, and oregano to the dough.
▪ Add some cheese or roasted garlic.

Nutrition

Calories: 754kcalCarbohydrates: 139gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 27mgSodium: 1184mgPotassium: 222mgFiber: 5gSugar: 3gVitamin A: 43IUVitamin C: 0.01mgCalcium: 36mgIron: 8mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

Related Recipes You’ll Love

• Easy No-Knead Artisan Bread – Another simple bread recipe for beginners.
• Easy Flat Bread – Perfect for your next family dinner.
• Sourdough Pizza Dough – Uses similar techniques and ingredients.
• Cuban Sandwich Bread – Another yeast bread that’s beginner-friendly.
• Classic Italian Bread – Step up your bread game with this classic.

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