These rustic homemade bread bowls elevate any soup or stew into a restaurant-worthy experience. Golden-brown, crusty on the outside, yet wonderfully soft inside, they’re surprisingly simple to create in just 2 hours.
Whether filled with creamy clam chowder or hearty beef stew, these perfectly portioned vessels make every spoonful special. With only 25 minutes of hands-on prep time, you’ll master the art of crafting these impressive edible bowls that are sure to delight family and guests alike.
Ingredients for Perfect Bread Bowls
- Water: 3 cups, warm to activate yeast properly
- Active Dry Yeast: 1½ tablespoons (2 packets), ensures proper rising
- Granulated Sugar: 2 tablespoons + ½ teaspoon, split for yeast activation and flavor
- Salt: 1 tablespoon, enhances bread flavor
- Butter: 4 tablespoons, melted for tender crumb
- All-Purpose Flour: 7-9 cups, adjust as needed for perfect consistency
- Egg Wash: 1 egg white + 1 tablespoon milk for golden crust
Step-by-Step Instructions
- Yeast Activation: Combine warm water, yeast, and ½ teaspoon sugar. Let stand covered until foamy (5 minutes)
- Initial Mixing: In large bowl, combine salt, remaining sugar, butter, yeast mixture, and 3½ cups flour
- Flour Addition: Gradually add remaining flour until dough pulls away from bowl sides
- Kneading Process: Knead 5 minutes, check consistency, then continue 2-3 more minutes until perfect
- First Rise: Place in greased bowl, cover, let rise 30-45 minutes until doubled
- Shaping: Divide into 6-8 pieces, shape into balls, place on parchment-lined baking sheet
- Second Rise: Cover loosely with plastic wrap, let rise 30-40 minutes
- Finishing: Score tops with “X”, brush with egg wash
- Baking: Bake at 400°F for 25-30 minutes until golden brown
- Cooling: Let rest 15 minutes before cutting
Baking Tips for Perfect Bread Bowls
The magic of bread bowls happens in the details! Keep your yeast fresh and water temperature around 110°F (warm but not hot). When kneading, think of it like giving the dough a gentle massage – you’ll know it’s ready when it feels smooth and bouncy, like a baby’s cheek.
If your kitchen is cold, create a cozy spot for rising by placing the dough near (not on) a warm oven or in your microwave with a cup of hot water nearby.
Storage & Make-Ahead Tips
Fresh bread bowls taste amazing on day one, but you can keep them happy for 2-3 days in a plastic bag at room temperature.
Want to freeze them? Let them cool completely, wrap each one in plastic wrap and pop them in a freezer bag – they’ll stay good for up to 3 months! When you’re ready to use them, thaw at room temperature and warm in a 350°F oven for 5-10 minutes to bring back that fresh-baked feeling.
Serving Ideas
These bread bowls love hot, hearty soups like broccoli cheddar or clam chowder. For something different, fill them with chili and top with melted cheese, or turn them into breakfast bowls with scrambled eggs and bacon.
To serve, cut a circle in the top and hollow out some of the inside bread (save those yummy pieces for dipping!). Leave about a 1-inch thickness around the sides and bottom so your bowl stays sturdy.
Simple Variations
Make these bowls your own! Try sprinkling the tops with sesame seeds, poppy seeds, or everything bagel seasoning before baking. For whole wheat bowls, replace up to half the all-purpose flour with whole wheat flour.
You can also add 1 tablespoon of Italian herbs to the dough for extra flavor. Want smaller portions? Shape the dough into 10-12 mini bowls and reduce baking time to 20-25 minutes.
Homemade Bread Bowls
Equipment
- Stand mixer or hands for kneading
- Large mixing bowls
- Baking sheet
- Parchment paper
Ingredients
- 3 cups warm water
- 1 1/2 tablespoons active dry yeast (2 packets)
- 2 tablespoons granulated sugar plus 1/2 teaspoon, divided
- 1 tablespoon salt
- 4 tablespoons butter melted
- 7-9 cups all-purpose flour divided
- 1 tablespoon milk
- 1 egg white
Instructions
- Combine the water, yeast, and ½ teaspoon of the sugar in a small bowl. Stir just until the yeast is dissolved. Cover with a towel and let stand until the mixture is foamy, about 5 minutes.
- In a large bowl, add the salt, remaining sugar, butter, yeast mixture, and 3 ½ cups of the flour, and mix.
- Slowly keep adding more flour (about 1 cup at a time) until the dough starts to pull away from the sides of the bowl.
- Knead the dough (with your stand mixer, or using your hands) for about 5 minutes. Stop and touch the dough with a clean, dry finger. The dough shouldn’t be ‘sticky’, but may barely stick to your finger. Add a little more flour, as needed, until you reach that consistency. Knead for 2-3 more minutes.
- Lightly spray another large bowl with nonstick spray and transfer the dough to that bowl. (Flip the dough over once so both sides are coated with spray). Cover the bowl with a dish towel and let it rise until doubled, about 30-45 minutes.
- Divide the dough into 6 or 8 equal pieces (for large or small bowls). Pick up one section of the dough and pat it down with your hands to remove any air. Use your hands to gently fold the dough into a tight ball. Place the dough ball on a baking sheet lined with parchment paper.
- Make a very small ‘X’ slit on the top of the dough rounds with a serrated knife.
- Beat an egg with 1 tablespoon of milk to make an egg wash. Lightly Brush the tops of each dough ball with a very thin layer of egg wash.
- Cover the rolls really lightly with a piece of plastic wrap and allow to rise until doubled, about 30-40 more minutes.
- Bake at 400 degrees for about 25-30 minutes. Allow to cool for at least 15 minutes before cutting for bread bowls.
