There’s something magical about pulling apart a warm, golden bread bowl, its crust crackling softly as steam escapes. This Homemade Bread Bowl Recipe delivers a perfect balance of chewy interior and crisp exterior, ready to cradle your favorite soups or dips. With just 30 minutes of prep and a bit of patience for rising, you’ll create six hearty bowls that are as satisfying to make as they are to eat. The rich, yeasty aroma filling your kitchen is just the beginning of this comforting culinary adventure.
Each bread bowl is a masterpiece of texture and flavor, offering a soft, pillowy bite that contrasts beautifully with its sturdy, golden crust. Packed with 23g of protein and 6g of fiber, these bowls are as nourishing as they are indulgent. Whether you’re hosting a cozy dinner or simply treating yourself, this recipe transforms a humble loaf into a show-stopping centerpiece. In just over two hours, you’ll have a batch of warm, inviting bread bowls that are sure to impress.
Ingredients for Homemade Bread Bowls
- 2 ½ cups warm water (heated to 105-110°F / 40-45°C)
- 5 teaspoons active dry yeast
- 1 teaspoon granulated sugar (for activating the yeast)
- 4 Tablespoons granulated sugar (for the dough)
- 4 Tablespoons unsalted butter, melted
- 7 cups (870 g) bread flour (plus additional as needed)
- 1 Tablespoon salt
- Cornmeal (for sprinkling the baking pan)
- Egg Wash:
- 1 large egg
- 1 teaspoon water
Step-by-Step Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine 2 ½ cups warm water, 5 teaspoons active dry yeast, and 1 teaspoon sugar. Stir and let sit for 5 minutes or until foamy.
- Add 4 Tablespoons melted butter and stir until combined.
- In a separate bowl, mix together 4 Tablespoons sugar, 7 cups bread flour, and 1 Tablespoon salt.
- Turn the mixer to low speed and gradually add the flour mixture until combined. The dough should be soft and slightly tacky. If needed, add additional flour 1 Tablespoon at a time until the desired consistency is reached.
- Knead the dough with the dough hook (or by hand on a clean surface) until it is elastic, smooth, and pulls away from the sides of the bowl.
- Transfer the dough to a lightly oiled large bowl. Roll the dough in the oil, cover with a clean towel, and let it rise in a warm, draft-free place until doubled in size (1-2 hours).
- Gently deflate the dough and divide it into 6 even pieces. Roll each piece into a ball.
- Line a baking sheet with parchment paper and sprinkle liberally with cornmeal.
- Place the dough balls on the baking sheet, spacing them several inches apart. Use a sharp knife to make an “X” on the top center of each dough ball.
- Prepare the egg wash by whisking together 1 large egg and 1 teaspoon water. Brush the bread bowls generously with the egg wash (save the remaining egg wash for later).
- Cover the bread bowls with a clean towel and let them rise while preheating the oven to 425°F (220°C).
- Once the oven is preheated, the bread bowls should have almost doubled in size. Bake them for 15 minutes.
- Remove the bread bowls from the oven and brush them once more with the egg wash. Return to the oven and bake for another 15 minutes or until golden brown and the bowls sound hollow when tapped.
- Allow the bread bowls to cool completely.
- Once cooled, use a serrated knife to slice off the top of each bread bowl. Hollow out the center with a knife or your fingers, then use as desired!
Perfect Pairings: Sauce and Topping Ideas
These homemade bread bowls are incredibly versatile! Fill them with creamy broccoli cheddar soup or a hearty clam chowder for a classic combo. For a twist, try spinach and artichoke dip or a rich cheese fondue. Don’t forget to save the bread you hollow out—it’s perfect for dipping!
Serve It Right: Creative Serving Suggestions
Turn your bread bowls into a centerpiece by serving them on a rustic wooden board with a side of olive oil and balsamic vinegar for dipping. For a fun appetizer, fill smaller bowls with marinara sauce and top with melted mozzarella. They’re also great for parties—just label each bowl with its filling for easy identification!
Keep It Fresh: Storage and Reheating Tips
Store unfilled bread bowls in an airtight container at room temperature for up to 2 days. To freeze, wrap them tightly in plastic wrap and aluminum foil—they’ll last up to 3 months. Reheat in a 350°F (175°C) oven for 10-15 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.
Mix It Up: Recipe Variations
Add your own twist to this recipe! Try mixing in garlic powder or dried herbs like rosemary or thyme for extra flavor. For a cheesy version, fold in 1 cup of shredded cheddar before kneading. You can also make mini bread bowls by dividing the dough into 12 smaller pieces—perfect for individual servings!
Baking Made Easy: Time-Saving Tips
Short on time? Use a bread machine to handle the kneading and first rise. Alternatively, prepare the dough the night before and let it rise slowly in the fridge overnight. When ready to bake, let it come to room temperature for 30 minutes before shaping and baking. This method saves time without sacrificing flavor!
Homemade Bread Bowl Recipe
Ingredients
- 2 ½ cup warm water heated to 105-110F (40-45C)
- 5 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 4 Tablespoons granulated sugar
- 4 Tablespoons unsalted butter melted
- 7 cups bread flour plus additional as needed (870 g)
- 1 Tablespoon salt
- Cornmeal for sprinkling baking pan
EGG WASH
- 1 large egg
- 1 teaspoon water
Instructions
- Combine warm water, yeast and 1 teaspoon of sugar in the bowl of a stand mixer fitted with a dough hook¹. Stir and let sit for 5 minutes or until foamy.
- Add melted butter and stir until combined.
- In a separate bowl, stir together remaining 4 Tablespoons sugar, flour, and salt.
- Turn mixer to low speed and gradually add flour mixture until combined. Dough should be soft and slightly tacky to the touch. If needed, add additional flour one Tablespoon at a time until desired consistency is reached. Continue to knead dough with dough hook (or transfer to a clean surface and knead by hand) until dough is elastic and smooth and pulls away from the sides of the bowl.
- Transfer to a lightly oiled large bowl. Roll the surface of the dough through the oil, cover with a clean towel, and allow to rise in a warm, draft-free place until doubled in size (about 1-2 hours).
- Gently deflate the dough and divide into 6 even pieces and roll each into a ball.
- Line a baking sheet with parchment paper and sprinkle liberally with cornmeal.
- Transfer dough balls to baking sheet, spacing several inches apart. Use a sharp knife to make an “X” on the top center of each dough ball. Prepare your egg wash by whisking together egg and 1 teaspoon water. Brush bread bowls generously with egg wash (don’t discard this, you’ll need it again a bit later on).
- Cover with a clean towel and allow to rise while you preheat your oven to 425F (220C).
- Once oven is preheated, bread bowls should have almost doubled in size.
- Transfer risen bread bowls to 425F (220C) oven and bake for 15 minutes. Remove from oven and brush once more with egg wash. Return to oven and bake another 15 minutes or until golden brown and bread bowls sound hollow when tapped.
- Allow to cool completely.
- Once cooled, use a serrated knife to slice off the top of each bread bowl. Use a knife or just your fingers to hollow out the center of each bread bowl, then use as desired!