There is something so cozy about serving soup in homemade sourdough bread bowls. These crusty little loaves have a chewy interior, a sturdy shell, and that classic sourdough flavor that pairs so well with creamy soups, chowders, and hearty stews. I love making them for chilly days because they turn a simple bowl of soup into something that feels special and old-fashioned.
If you have ever wanted to make homemade sourdough bread bowls for soup, this recipe is simple and worth the extra time. The dough is made with just a few basic ingredients, and the long fermentation gives the bread wonderful flavor and texture. I especially love serving these with bacon cheeseburger soup or homemade creamy tortilla soup. If you already enjoy baking artisan-style loaves like high hydration sourdough bread, this is another delicious way to use your starter.
One of my favorite places to eat when I was growing up was Carrows Restaurant. They had the most amazing bread bowls served with thick soups like cream of broccoli and cream of potato. Cream of broccoli was always my favorite until I had a food aversion during my first pregnancy and could not stomach it for years. By the time I could enjoy it again, they had closed down. Every time I had a creamy soup after that, I thought about those delicious bread bowls.
It never occurred to me to try making them myself, even though I had been baking homemade bread for most of my adult life. Then my mom pointed it out one day, and I realized she was right. So I finally made my own version, and now these homemade sourdough bread bowls are one of my favorite ways to serve soup at home.
Table of Contents
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Quick Look at This Recipe
Prep time: 30 minutes active time
Bake time: 30 to 40 minutes
Total time: About 8 to 12 hours
Servings: 4 bread bowls
Texture: Crusty outside with a soft, chewy center
Best served: With thick soups, chowders, and hearty stews
Why You Will Love This Recipe
These homemade sourdough bread bowls are a fun way to make soup night feel a little extra special without needing any fancy ingredients.
They make a beautiful meal for family dinners or guests
They have a sturdy crust that holds soup well
The sourdough flavor pairs beautifully with creamy soups and stews
You do not need a Dutch oven to bake them
They can be proofed in simple bowls if you do not have bannetons
Equipment for Homemade Sourdough Bread Bowls
Large mixing bowl
4 small bowls or proofing baskets
Plastic wrap, tea towels, or homemade bowl covers
Serrated knife
Kitchen scale
Wooden spoon or Dutch dough whisk
Cookie sheet or pizza stone
Dough scraper
Parchment paper
Wire rack
dough scraper
parchment paper
Ingredients for Homemade Bread Bowls
- 500 g all-purpose flour or bread flour (about 3 ½ cups)
- 350 g room temperature water (about 1 ½ cups)
- 100 g active sourdough starter (about ½ cup)
- 10 g salt (about 1 ½ teaspoons fine sea salt)
- 1 egg for egg wash
Ingredient Notes
All-purpose flour or bread flour: Either works well in this recipe. Bread flour gives a slightly chewier texture, while all-purpose flour still makes sturdy, flavorful bread bowls.
Water: This is a high hydration dough, which helps create a chewy crumb and good oven spring.
Active sourdough starter: Your starter should be bubbly and active before mixing the dough so the bowls rise well.
Egg wash: Brushing the tops with egg wash helps give the bread bowls a beautiful golden finish.
What to Serve in a Bread Bowl
Homemade sourdough bread bowls are best with thicker soups that will not soak through too quickly. Some of my favorite choices are:
- broccoli cheese soup
- creamy potato soup
- clam chowder
- chili
- hearty vegetable soup
- creamy chicken soup
The crusty sourdough shell holds up best when the filling is rich and thick rather than thin and brothy.
What Can I Use Instead of a Banneton Proofing Basket?
If you do not want to buy several bannetons for this recipe, you can still make beautiful bread bowls with simple things from your kitchen.
Cereal bowls: These work well if they are deep enough. I line them with tea towels and dust them generously with flour.
Mixing bowls: Small mixing bowls are another easy option. A cloth liner helps keep the dough from sticking.
Plastic containers: Round containers can also work. Just make sure they are lined or well floured so the dough releases easily.
How to Make Homemade Sourdough Bread Bowls
Feed your sourdough starter before bed so it is active and ready to use the next morning. In a large mixing bowl, stir together the water and active sourdough starter until mostly combined. Add the flour and salt, then mix until a shaggy dough forms. It does not need to be perfectly smooth at this stage.
Cover the bowl with a damp towel, plastic wrap, or a bowl cover and let the dough rest for 15 minutes. This gives the flour time to hydrate and helps gluten development begin.
Using wet hands or a dough scraper, stretch one side of the dough up and fold it over itself. Turn the bowl and repeat around the dough. Cover and let it rest for 20 minutes
Repeat this process for a total of 3 sets of stretch and folds, resting 20 minutes between each set.
After the final stretch and fold, cover the bowl and let the dough bulk ferment in a warm spot until doubled in size. This usually takes about 4 to 6 hours, depending on the warmth of your kitchen and the strength of your starter.
Once the dough has doubled, gently turn it out onto a lightly floured surface. Divide it into 4 equal pieces, about 250 grams each.
Shape each piece into a loose round and let them rest for 20 to 30 minutes under a cloth.
Shape each round again by tucking the edges underneath to create a smooth, tight top. Place each dough ball into a floured proofing basket or lined bowl. Cover the bowls and place them in the refrigerator for at least 3 hours. For a deeper sourdough flavor, you can let them proof overnight for up to 12 hours.
How to Bake Sourdough Bread Bowls Without a Dutch Oven
Place a baking sheet on the bottom rack of your oven and a pizza stone or cookie sheet on the middle rack. Preheat the oven to 450°F. About 10 minutes before baking, carefully pour water into the baking sheet on the bottom rack to create steam. Fill it about halfway, then close the oven door. Turn each loaf onto parchment paper and score the tops with a sharp knife or bread lame. Brush the tops lightly with egg wash.
Carefully place the loaves, along with the parchment paper, onto the hot pizza stone or cookie sheet. Bake for 30 to 40 minutes, or until the bread bowls are golden brown and the internal temperature reaches about 200°F.
How to Hollow Out Bread Bowls
Let the bread bowls cool completely on a wire rack for at least 1 hour. Once cooled, use a serrated knife to slice the top off each loaf.
Gently pull out some of the inside bread to form a bowl shape, leaving enough bread around the sides and bottom so the loaf stays sturdy. Save the removed bread for dipping, breadcrumbs, or homemade croutons.
Tips for the Best Sourdough Bread Bowls
- Use an active starter so the dough rises well
- Flour your proofing bowls generously to prevent sticking
- Shape the dough tightly so the bowls hold their structure
- Bake until deeply golden for a sturdier crust
- Let the loaves cool fully before hollowing them out
- Fill them just before serving so they do not soften too quickly
How to Store Bread Bowls
Store cooled bread bowls at room temperature in a paper bag, bread bag, or loosely covered container for up to 2 days.
For longer storage, freeze the fully cooled loaves whole. Thaw at room temperature and warm slightly before serving.
Frequently Asked Questions About Homemade Sourdough Bread Bowls
What soup is best for sourdough bread bowls?
Thick soups work best, such as broccoli cheese soup, potato soup, chili, chowder, or creamy vegetable soup.
Can I make sourdough bread bowls ahead of time?
Yes. I like to bake them the day before, then hollow them out right before serving.
Do I need bannetons to make bread bowls?
No. Small bowls lined with tea towels work very well for proofing.
Can I freeze sourdough bread bowls?
Yes. Freeze them once fully cooled, then thaw and warm before serving.
Why is my dough sticky?
This is a high hydration dough, so it will feel softer and stickier than some other bread doughs. Wet hands and a dough scraper make it much easier to handle.
Can I use all-purpose flour instead of bread flour?
Yes. Either one works well in this recipe.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Homemade Sourdough Bread Bowls Perfect for Soup
Equipment
- Large mixing bowl
- 4 small bowls or proofing baskets
- Plastic wrap, tea towels, or homemade bowl covers
- Serrated knife
- Kitchen scale
- Wooden spoon or dutch dough whisk
- Cookie sheet or pizza stone
- Dough scraper
- Parchment paper
- Wire rack
Ingredients
- 500 g all-purpose flour or bread flour about 3 ½ cups
- 350 g room temperature water about 1 ½ cups
- 100 g active sourdough starter about ½ cup
- 10 g salt about 1 ½ teaspoons fine sea salt
- 1 egg for egg wash
Instructions
Feed the starter the night before
- Feed your sourdough starter before bed so it is active and ready to use the next morning.
Mix the dough
- In a large mixing bowl, stir together the water and active sourdough starter until mostly combined. Add the flour and salt, then mix until a shaggy dough forms. It does not need to be perfectly smooth at this stage.
Rest the dough
- Cover the bowl with a damp towel, plastic wrap, or a bowl cover and let the dough rest for 15 minutes. This gives the flour time to hydrate and helps gluten development begin.
Stretch and fold the dough
- Using wet hands or a dough scraper, stretch one side of the dough up and fold it over itself. Turn the bowl and repeat around the dough. Cover and let it rest for 20 minutes.
- Repeat this process for a total of 3 sets of stretch and folds, resting 20 minutes between each set.
Let the dough rise
- After the final stretch and fold, cover the bowl and let the dough bulk ferment in a warm spot until doubled in size. This usually takes about 4 to 6 hours, depending on the warmth of your kitchen and the strength of your starter.
Divide and pre-shape
- Once the dough has doubled, gently turn it out onto a lightly floured surface. Divide it into 4 equal pieces, about 250 grams each.
- Shape each piece into a loose round and let them rest for 20 to 30 minutes under a cloth.
Shape the bread bowls
- Shape each round again by tucking the edges underneath to create a smooth, tight top. Place each dough ball into a floured proofing basket or lined bowl.
Cold proof
- Cover the bowls and place them in the refrigerator for at least 3 hours. For a deeper sourdough flavor, you can let them proof overnight for up to 12 hours.
How to Bake Sourdough Bread Bowls Without a Dutch Oven
- Place a baking sheet on the bottom rack of your oven and a pizza stone or cookie sheet on the middle rack. Preheat the oven to 450°F.
- About 10 minutes before baking, carefully pour water into the baking sheet on the bottom rack to create steam. Fill it about halfway, then close the oven door.
- Turn each loaf onto parchment paper and score the tops with a sharp knife or bread lame. Brush the tops lightly with egg wash.
- Carefully place the loaves, along with the parchment paper, onto the hot pizza stone or cookie sheet.
- Bake for 30 to 40 minutes, or until the bread bowls are golden brown and the internal temperature reaches about 200°F.
How to Hollow Out Bread Bowls
- Let the bread bowls cool completely on a wire rack for at least 1 hour. Once cooled, use a serrated knife to slice the top off each loaf.
- Gently pull out some of the inside bread to form a bowl shape, leaving enough bread around the sides and bottom so the loaf stays sturdy. Save the removed bread for dipping, breadcrumbs, or homemade croutons.
Notes
Ingredient Notes
All-purpose flour or bread flour: Either works well in this recipe. Bread flour gives a slightly chewier texture, while all-purpose flour still makes sturdy, flavorful bread bowls. Water: This is a high hydration dough, which helps create a chewy crumb and good oven spring. Active sourdough starter: Your starter should be bubbly and active before mixing the dough so the bowls rise well. Egg wash: Brushing the tops with egg wash helps give the bread bowls a beautiful golden finish.What Can I Use Instead of a Banneton Proofing Basket?
If you do not want to buy several bannetons for this recipe, you can still make beautiful bread bowls with simple things from your kitchen. Cereal bowls: These work well if they are deep enough. I line them with tea towels and dust them generously with flour. Mixing bowls: Small mixing bowls are another easy option. A cloth liner helps keep the dough from sticking. Plastic containers: Round containers can also work. Just make sure they are lined or well floured so the dough releases easily.Tips for the Best Sourdough Bread Bowls
- Use an active starter so the dough rises well
- Flour your proofing bowls generously to prevent sticking
- Shape the dough tightly so the bowls hold their structure
- Bake until deeply golden for a sturdier crust
- Let the loaves cool fully before hollowing them out
- Fill them just before serving so they do not soften too quickly
Welcome!
Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
