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Easy Homemade Soft Bread Bowls: The Perfect Sturdy Edible Bowl

Close-up of two freshly baked, hollowed-out bread bowls with a deep golden, crusty exterior.
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Learn how to make bakery-style bread bowls at home. This recipe delivers soft interiors and a sturdy crust, making them perfect for holding your favorite soups, chili, or dips.

Ingredients

Scale
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 1 teaspoon granulated sugar
  • 1 cup warm water (105°F to 115°F)
  • 3 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons salt
  • 2 tablespoons unsalted butter, melted
  • 1 egg white, lightly beaten (for egg wash)
  • 1 teaspoon water (mixed with egg white)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it stand for 5 to 10 minutes until foamy. This confirms your yeast is active.
  2. Mix the dough: Add the melted butter, salt, and 2 cups of the flour to the yeast mixture. Mix until just combined. Gradually add the remaining flour until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic. You can also use a stand mixer with a dough hook for about 5 minutes.
  4. First rise: 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 1.5 hours, or until doubled in size.
  5. Shape the bowls: Gently punch down the risen dough. Divide the dough into 4 equal pieces. Shape each piece into a tight, round ball. Place the balls on a baking sheet lined with parchment paper, leaving space between them.
  6. Second rise (Proofing): Cover the shaped dough loosely and let them rest for 30 minutes. They should look slightly puffy.
  7. Preheat and prepare: Preheat your oven to 375°F (190°C). Prepare the egg wash by whisking the egg white and 1 teaspoon of water together.
  8. Bake: Brush the tops of the dough balls generously with the egg wash. This helps create a golden, slightly crisp crust. Bake for 25 to 30 minutes, or until the bread bowls are deep golden brown and sound hollow when tapped on the bottom.
  9. Cool and hollow: Let the bread bowls cool on a wire rack for at least 15 minutes before serving. To serve, use a sharp knife to cut a circle around the top of each loaf, leaving about a 1-inch border. Gently pull out the soft interior bread, creating an edible soup bowl. Save the removed bread for dipping.

Notes

  • For a crispier crust, lightly spritz the loaves with water halfway through the baking time.
  • If you want sturdier bread bowls for very liquid fillings like clam chowder, bake the hollowed-out shells for an extra 5 to 7 minutes after removing the interior bread to dry them out slightly.
  • Use the soft bread removed from the center to dip into your soup or make croutons.

Nutrition

Find it online: https://kitchenican.com/easy-homemade-soft-bread-bowls-for-soup/