Easy homemade bread bowls made with just 6 simple ingredients! Golden brown on the outside and soft and fluffy on the inside. Tastes amazing served with warm soup inside.
These bread bowls are to die for. Not only do they taste delicious served with all types of soup, but they also make a great vessel for serving dips like spinach and artichoke dip or buffalo chicken dip. Either way, they’re sure to be a hit.
There’s nothing more comforting on a cold day than a warm soup in a bread bowl. My family and I love making soups and my kids always get so excited when they see I’m serving the soup with bread bowls or dinner rolls. I’ve been known to pick them up from Panera, but I also love to make them homemade when I’m in the mood. Homemade bread bowls are actually a lot easier to make than you may think. Plus they are SO delicious!
I adapted this recipe from my famous french bread recipe and the bread bowls have the same great flavor. Soft and fluffy on the inside and golden and crispy on the outside. And they only need to rise for an hour, too!
- Yeast: I used active dry yeast in this recipe. If using instant yeast, simply mix it in with the dry ingredients and skip proofing it in water first.
- Water: This gets mixed with the yeast in the proofing process. Make sure it’s warm water, about 110°F. Anything hotter will kill the yeast.
- Sugar: This is also used to help proof the yeast. A Tablespoon of sugar is mixed in with the water and yeast to help it grow.
- Flour: I used all-purpose flour and it worked great. Bread flour would work too.
- Salt: A couple of teaspoons of salt are added for extra flavor.
- Oil: Olive oil is used for more flavor, as well as to coat the dough while it rises.
How to make a bread bowl
Proof the yeast. These homemade bread bowls do start with yeast, but don’t be nervous! Make sure you have warm water (bath tub temperature around 110°F) and fresh yeast. Then add the yeast to the water with the sugar and give it a good stir. Cover the bowl with saran wrap and then wait about 5 minutes until it starts to pouf up. Once it’s foamy, you’ll know it’s ready.
Knead the dough. Then combine 4 cups flour, salt, 1 teaspoon olive oil and the yeast mixture in a large mixing bowl. Use a dough hook if you have one and mix on medium speed. Add in 1/2 cup flour at a time until the dough becomes smooth, not sticky. Then knead with a dough hook for an additional 3 minutes or by hand for 5-6 minutes.
Let rise. Coat the ball of dough with the remaining teaspoon of oil and cover with saran wrap or a towel. Let rise until it doubles in size. If in a cooler climate, you can place it in the oven to help it rise quicker. Turn the oven to 150°F and then turn off. Place the bowl inside of the oven (leaving a slight crack) and let rise (about 20-30 minutes). Another trick is to place the bowl on a heating pad. That will help it rise as well.
Shape the dough. Form each piece into a ball and pinch the bottom to round it. Then place seam down on pan. Cut an X on the top of the dough ball with a sharp knife and allow to rise for 30 minutes, or until doubles in size.
Bake in oven. Then bake at 400°F for 25 to 30 minutes, or until golden brown. To serve, cut out a big round piece of the bread bowl top and hallow out the center.
- Make sure your water is bath tub temperature! You want it around 110°F.
- To knead, feel free to use a dough hook (this will quicken the process).
- To help your dough rise quicker, turn oven to 150°F and then turn off. Place bowl inside of oven (leave a small crack) and let rise about 20-30 minutes.
- You can also place the bowl on a heating pad to help it rise quicker too.
Best soups for bread bowls
There are ALL types of soups that taste delicious in bread bowls! We tend to serve ours with a soup that has a creamier consistency. Below are a few of our favorites.
- Broccoli cheddar soup
- Crockpot potato soup
- Chicken pot pie soup
- White chicken chili
- Ham and potato soup
- Corn chowder
- Tomato basil soup
More homemade bread recipes:
Bread Bowl Recipe
- 1 1/2 Tablespoons active dry yeast
- 2 cups warm water (110°)
- 1 Tablespoon sugar
- 5-6 cups flour (I used all-purpose)
- 2 teaspoons salt
- 2 teaspoons olive oil
- Line two pans with parchment paper or a baking mat and set aside.
- Dissolve the yeast and sugar in a small bowl with warm water. Cover with saran wrap until it poufs.
- In a large bowl, combine 4 cups flour, salt, 1 teaspoon olive oil and the yeast mixture. Beat on medium speed (using a dough hook if you have one).
- Add 1/2 cup flour at a time until the dough becomes smooth, not sticky. Knead 3 minutes with a dough hook or 5-6 minutes by hand.
- Cover the dough ball with 1 teaspoon oil and place in a large bowl. Cover with saran wrap or a towel and allow to rise until doubles in size.
- Punch down the dough and then divide into six balls. Form each piece into a ball and pinch the bottom to round it. Then place seam down on pan. Cut an X on the top and allow to rise for 30 minutes, or until doubles in size.
- Preheat the oven to 400°F while bread bowls are rising. Bake for 25-30 minutes, or until golden brown.
- For serving, cut a large round piece out of the top of the bread bowl and then hallow out the center.