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Easy Homemade Bread Bowls: Bakery Style Edible Soup Bowls

Close-up of a freshly baked bread bowl with a deep golden, crusty exterior and soft, airy interior.
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Learn how to make soft, crusty homemade bread bowls from scratch. These bakery-style edible soup bowls rival restaurant quality and are perfect for filling with your favorite chili, stew, or dip.

Ingredients

Scale
  • 1 teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • 1 cup warm water (about 105-115°F)
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 egg white, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, yeast, and sugar. Let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together the flour and salt. Pour in the yeast mixture and the olive oil. Mix 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.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let it 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 it into 4 equal pieces. Shape each piece into a tight, smooth ball.
  6. Second rise: Place the dough balls on a baking sheet lined with parchment paper, leaving space between them. Cover loosely and let them rise for another 30 to 45 minutes until puffy.
  7. Preheat and prepare: Preheat your oven to 400°F (200°C). Brush the tops of the dough balls lightly with the egg wash mixture.
  8. Bake: Bake for 20 to 25 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. To serve, use a sharp knife to cut a circle around the top of each loaf, leaving a sturdy rim. Gently pull out the soft interior bread, creating an edible bowl.

Notes

  • For a crustier exterior, place a shallow pan of water on the bottom rack of the oven while preheating to create steam.
  • If you plan to fill the bowls with very wet soups like clam chowder, lightly brush the inside of the hollowed-out bowl with melted butter or an egg white and bake for 5 minutes to create a moisture barrier.
  • Save the removed soft bread centers to dip into your soup or to make croutons later.

Nutrition

Find it online: https://eatableempress.com/homemade-bread-bowls-recipe/