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Easy Homemade Bread Bowls: Bakery Style From Scratch

A stack of four rustic, crusty sourdough bread bowls, one cut open showing an open crumb structure.
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Learn how to make sturdy, soft, and crusty homemade bread bowls that rival bakery quality. These edible soup bowls are perfect for filling with your favorite chili, soup, or dip.

Ingredients

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  • 1 1/2 cups warm water (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 3 3/4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 2 tablespoons melted butter, plus more for brushing

Instructions

  1. Combine the warm water, yeast, and sugar in a large bowl. Let it sit for 5 to 10 minutes until foamy. This shows the yeast is active.
  2. Add the flour and salt to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  5. Gently punch down the risen dough. Divide it into 4 equal pieces. Shape each piece into a tight, round ball. These will be your sturdy bread bowls.
  6. Place the dough balls on a baking sheet lined with parchment paper, leaving space between them. Cover loosely and let them rest for 30 minutes.
  7. Preheat your oven to 400°F (200°C). Place a shallow pan on the bottom rack for steam.
  8. Brush the tops of the dough balls lightly with melted butter. Score a shallow ‘X’ or circle pattern on the top of each loaf if desired.
  9. Place the baking sheet in the oven. Pour 1 cup of hot water into the shallow pan on the bottom rack to create steam, which helps create a crusty outside.
  10. Bake for 25 to 30 minutes, or until the bread bowls are deep golden brown and sound hollow when tapped on the bottom.
  11. Remove the bread bowls from the oven and let them cool on a wire rack for at least 15 minutes before hollowing them out.
  12. To serve, carefully slice off the top quarter of each loaf. Scoop out the soft interior bread, leaving a sturdy wall about 1 inch thick to hold your filling.

Notes

  • For a softer crust, skip the steam pan and brush the tops with milk before baking.
  • If you are making these for chili or soup night, ensure the walls are thick enough to prevent leaks.
  • Save the scooped-out bread pieces to dip into your soup or use for croutons.

Nutrition

Find it online: https://tastethisplate.com/homemade-bread-bowls-recipe-sturdy-soup-bowls/