There’s an undeniable charm to slicing into a warm, fragrant sourdough bread bowl, revealing its tender interior, and filling it with your favorite creamy hot soup or a rich, award-winning clam chowder recipe. This culinary delight, often enjoyed in cozy restaurants, might seem like a complex endeavor best left to professional bakers. However, we’re here to unveil the secret: you can easily recreate this comforting experience right in your own kitchen! With our straightforward and reliable sourdough bread bowl recipe, you’ll consistently achieve perfectly crusty, yet wonderfully tender bowls that are ready to cradle your beloved soups. These homemade bread bowls aren’t just an impressive presentation; they’re an edible upgrade that transforms any meal into a special occasion.
If the thought of making a homemade sourdough bread bowl recipe has ever felt daunting, consider this your invitation to dive in. Our method simplifies the process, making it incredibly beginner-friendly. Using just a few simple ingredients and your active sourdough starter, you’ll be able to create four beautifully round loaves that bake up with an ideal balance of a firm crust and a soft, airy interior. This robust structure is precisely what allows them to hold up perfectly to thick, hearty soups, rich stews, and luscious chowders without becoming soggy, ensuring every spoonful is as delightful as the last.
The true magic of this sourdough bread bowl recipe lies in its reliance on natural fermentation. This ancient process not only imparts a deep, complex flavor profile but also creates a uniquely strong and chewy texture. This sturdy texture is absolutely ideal for confidently holding hot liquids, preventing any unfortunate leaks that can spoil your meal. Once baked to a perfect golden-brown, each individual bread bowl can be easily cut, expertly hollowed out, and served with a side salad, a delightful appetizer, or as the star of a casual soup and sandwich spread. For those looking to expand their repertoire of sourdough bread recipes, this creation is not just a favorite – it’s a revelation that brings gourmet comfort food directly to your dinner table.
Why We Love This Recipe for Sourdough Bread Bowls
There are countless reasons to fall in love with making your own sourdough bread bowls, transforming everyday meals into something truly extraordinary. Here are some of our favorites:
- Unbelievably Impressive Presentations: Picture the delighted faces of your guests as you present them with their own individual, edible bowls of piping hot soup. This level of presentation isn’t just a meal; it’s an experience. They’ll be raving about your culinary skills and, undoubtedly, asking for your secret easy sourdough recipe. It adds a touch of rustic elegance to any dinner party or family gathering, making even simple soups feel incredibly special.
- Versatility Beyond Soup: While these bread bowls are famously known for holding soups, their utility extends far beyond! Think creatively: they make fantastic, delicious vessels for serving party dips, creating a memorable appetizer spread. Imagine a warm, gooey pretzel cheese dip recipe, a vibrant roasted red pepper and feta dip, or a hearty smoked Rotel dip with chorizo, all nestled within a fresh sourdough shell. Even a rich creamy crack chicken noodle soup becomes an instant showstopper when served this way. Their sturdy nature means they can handle thick, creamy textures just as well as thin broths.
- Exceptional Structural Integrity for Hearty Meals: One of the key benefits of sourdough is its robust structure, developed through natural fermentation. This means the inner walls of these bread bowls are incredibly sturdy and resilient, capable of holding up to even the heaviest and most substantial fall soups and stews without collapsing or becoming prematurely soggy. Whether it’s a slow-cooked Crock Pot 15 bean soup, a comforting Instant Pot tortellini soup with sausage, or a chunky beef stew, these bowls will maintain their integrity. And the best part? You can gradually break off pieces of the flavorful crust as you enjoy your meal, making it a fun and interactive alternative to a simple side of bread.
Ingredient Notes and Substitutions
Crafting the perfect sourdough bread bowl starts with understanding the role of each ingredient. Quality ingredients, used correctly, ensure a successful and delicious outcome.
- Active Sourdough Starter: This is the heart of your sourdough bread bowls. For optimal results, your starter should be well-fed and active, showing vigorous bubbly activity. We recommend feeding it approximately 12-24 hours before you plan to start the recipe. What does “active” mean? It’s a mature starter, ideally at least a week old, that consistently doubles in size within 4-6 hours of being fed. While you don’t necessarily need to use it at its absolute peak activity, consistent doubling is key to its leavening power. If you’re new to sourdough, learn how to cultivate your own robust starter with our comprehensive best sourdough starter recipe.
- Warm Water: The temperature of your water is more crucial than you might think. It needs to be just right—ideally between 95ºF to 100ºF (35ºC to 38ºC)—to properly activate the yeast in your sourdough starter without killing it. Water that’s too cold will inhibit activity, while water that’s too hot can damage the delicate yeast cultures. Using filtered water is often recommended to avoid any chlorine that might negatively impact the starter.
- Granulated Sugar: We specify granulated cane sugar for this recipe. Sugar plays a vital role in feeding the yeast and contributing to the bread’s tender crumb and golden crust. Granulated sugar substitutes often behave differently in baking, affecting fermentation and texture. For consistent and reliable results, we strongly advise against making substitutions for the sweetener in this recipe.
- Bread Flour: The type of flour you choose significantly impacts the final texture of your bread bowls. Bread flour has a higher protein content (and thus higher gluten content) compared to all-purpose flour. This extra protein is essential for developing the strong gluten network needed to give the dough its elasticity, structure, and ability to hold its shape—both during rising and when filled with heavy soups. Using regular all-purpose flour or other lower-protein substitutes will result in a weaker dough that may not hold its form as well, leading to less sturdy bread bowls that could become soggy faster.
- Extra-Virgin Olive Oil: A touch of olive oil adds richness, tenderness, and a lovely subtle flavor to the dough. It also helps with the extensibility of the dough, making it easier to work with.
- Sea Salt: Essential for flavor, salt also plays a role in controlling the fermentation speed and strengthening the gluten structure.
Recipe Variations for Your Sourdough Bread Bowls
Once you’ve mastered the basic recipe, feel free to get creative and customize your sourdough bread bowls with these delicious variations:
- Whole Wheat Flour Twist: For a deeper, nuttier flavor and a heartier, more rustic texture, replace up to half of the bread flour with good quality whole wheat flour. This adds a lovely complexity and increased fiber content.
- Cheddar Crust Delight: Who doesn’t love cheese? Before baking, generously sprinkle some shredded sharp cheddar cheese on top of each dough ball. As it bakes, the cheese will melt, crisp up, and form a delicious, savory crust. Other cheeses like Parmesan or Gruyère also work wonderfully.
- Mini Bread Bowls for Appetizers: Perfect for parties or individual servings of dip, create adorable mini bread bowls by dividing the dough into 6 (or even 8) smaller portions instead of 4. Adjust baking time accordingly, as smaller bowls will bake faster. These are fantastic for serving individual portions of spinach dip, queso, or even a mini chili.
- Artisan Seeded Topping: For a bakery-style finish and an extra crunch, brush the shaped dough balls with a simple egg wash (one egg beaten with a tablespoon of water) before baking. Then, sprinkle generously with your favorite seeds like sesame seeds, poppy seeds, or a mix of everything bagel seasoning.
- Dutch Oven Crust Boost: Achieve an exceptionally crispy, professional-grade crust by baking your dough balls in a Dutch oven. Preheat your Dutch oven along with your oven. Place one dough ball inside, put the lid on, and bake for 20 minutes. Then, remove the lid and bake for another 10-15 minutes, or until deeply golden brown. The enclosed steam from the lidded Dutch oven creates an incredible crust, while baking uncovered finishes it off beautifully. (Note: you’ll need to bake one bread bowl at a time using this method).
Equipment Used in This Recipe
Having the right tools can make the sourdough baking process even more enjoyable and efficient. Here’s what you’ll need for these homemade sourdough bread bowls:
- Baking Sheet (Rimmed): Essential for baking your bread bowls evenly and containing any drips.
- Large Mixing Bowl: You’ll need ample space for mixing your dough and allowing it to rise.
- Dough Whisk: A specialized whisk designed to combine dough ingredients efficiently without overworking them. It’s excellent for initial mixing.
- Wooden Spoon: A sturdy spoon is helpful for initial mixing, especially if you don’t have a dough whisk.
- Kitchen Towel (Damp): Used to cover the dough during resting and rising, preventing it from drying out.
- Bench Scraper: Invaluable for dividing sticky dough cleanly and for helping to shape the loaves on your work surface.
- Non-Stick Cooking Spray: To prepare your baking sheets, or for light greasing of your hands.
- Parchment Paper: Ensures your bread bowls don’t stick to the baking sheet and makes for easy cleanup.
- Oven Rack: To place your baking sheets in the oven.
- Serrated Knife: Crucial for safely and effectively cutting and hollowing out your baked bread bowls.
- Optional: Banneton Basket: If you desire a traditional, beautifully floured crust pattern and extra support during the final proof, a banneton basket (or proofing basket) is a great tool for shaping the dough balls.
How to Make Sourdough Bread Bowl Recipe
Follow these detailed steps to create impressive, delicious sourdough bread bowls from scratch. Patience is key in sourdough baking, but the results are truly rewarding!
- Ensure Your Starter is Active and Ready: The success of your homemade sourdough bread bowls hinges on an active and robust sourdough starter. It’s crucial that your starter has been recently fed and shows plenty of energetic, bubbly activity. This means feeding it no more than 12 to 24 hours beforehand. An active starter provides the necessary lift and fermentation for perfectly airy bread.
- Combine Wet Ingredients: In a large mixing bowl, combine your active sourdough starter, warm filtered water (ideally 95º-100ºF / 35º-38ºC), and granulated sugar. Stir these ingredients thoroughly with a dough whisk or a sturdy wooden spoon until they are well combined. This initial mix creates the liquid base for your dough.
- Form the Shaggy Dough: Next, add the bread flour, sea salt, and extra-virgin olive oil to the wet mixture. Stir initially with your dough whisk or wooden spoon until a thick, shaggy dough begins to form. At this stage, it will look rough and somewhat lumpy – this is perfectly normal and desired! Finish mixing the dough by hand: lightly flour your hands and gently work the dough until all the flour is fully absorbed and there are no dry spots remaining. The dough should feel cohesive but still a bit messy.
Pro Tip for Mixing: To prevent overmixing, which can lead to tough bread, finish incorporating the ingredients by hand. While it might get a little sticky, this tactile approach ensures you don’t develop too much gluten too early, resulting in perfectly tender bread bowls.
- First Rest (Autolyse) and Bulk Fermentation: Cover the bowl with a clean, damp kitchen towel and let the dough rest for 30–45 minutes. This initial resting period, often called autolyse, is crucial as it allows the flour to fully hydrate and the gluten proteins to begin relaxing naturally. Skipping or rushing this step can lead to a firmer, less pliable dough and potentially a denser crust. Following this, turn the dough onto a lightly floured work surface for the stretch and fold method.
- Develop Gluten with Stretch and Fold: Gently turn the sticky dough out of the bowl onto a lightly floured work surface. Don’t be alarmed if the dough is quite sticky – this is normal for high-hydration sourdough! Keep your hands and the work surface lightly floured to manage the stickiness. Instead of traditional kneading, you will use the stretch-and-fold method. To do this, stretch a portion of the dough forward about 4-6 inches, then fold it back over itself into the center. Rotate the dough a quarter turn (clockwise) and repeat the stretch-and-fold motion. Continue this process until you have completed a full circle, usually 4-8 stretches and folds. This method gently develops the gluten network, creating strength and elasticity without overworking the dough, which is vital for the structure of your sourdough bread bowls.
- Long Fermentation (Bulk Rise): Return the dough to the mixing bowl, cover it again with the damp kitchen towel, and let it rise at room temperature. This crucial bulk fermentation phase should last at least 8 hours, though allowing it to rise overnight (10-12 hours) often yields the best flavor development and texture. The dough should at least double in size, becoming visibly airy and expanded. The exact timing will depend on your room temperature; warmer environments will mean shorter rise times, and cooler temperatures will extend them.
- Divide and Degas: Once the dough has doubled in size, gently turn it out onto a lightly floured work surface. Use your fingers to gently dimple the dough, releasing some of the accumulated air without deflating it completely. This step helps create a more even crumb structure in your finished bread bowls.
- Shape the Bread Bowls: Use a bench scraper or a sharp knife to divide the dough into 4 equal pieces. Once divided, allow the pieces to rest for 10 minutes, covered, to relax the gluten. Then, one by one, gently shape each piece into a tight, round ball. To do this, pull the edges of the dough towards the bottom, pinching them together to create a smooth, taut surface on top. Place 2 shaped dough balls on each baking sheet, which has been lined with parchment paper or sprayed with non-stick cooking spray, ensuring ample space between them for expansion.
- Final Proofing: Cover the shaped dough balls loosely with a clean kitchen towel and let them rise in a warm area for another 1–2 hours, or until they have visibly doubled in size. This crucial step is known as the final proof or “proofing,” and it gives the bread its final lift before baking. To gauge readiness, gently poke the dough with a floured fingertip: if the indentation slowly springs back, it’s ready; if it springs back quickly, it needs more time; if it collapses, it’s over-proofed. Learn more about achieving this perfect texture with our helpful tips on proofing sourdough.
- Preheat Oven: Approximately 30 minutes before baking, preheat your oven to 350ºF (175ºC) and ensure your oven rack is positioned in the center. For an extra crispy crust, consider placing a small oven-safe dish of water on the lower oven rack during preheating; the steam generated helps create a beautiful exterior.
- Bake to Golden Perfection: Place both baking sheets with the proofed dough balls into the preheated oven. Bake for approximately 25 minutes, or until the bread bowls are beautifully golden brown and sound hollow when tapped on the bottom. The internal temperature should be around 200-210°F (93-99°C).
- Cool Completely: This step is vital! Allow the baked bread bowls to cool completely on a wire rack for at least 1 hour before attempting to cut into them. Cutting too early can cause the internal structure to deflate and create a gummy texture. Patience here ensures the perfect crust and crumb.
How To Cut Bread Bowls
Cutting and hollowing out your baked sourdough bread bowls is simple when you know the right technique. You’ll need a good quality serrated knife with a sharp tip for a clean cut and minimal tearing.
- Create the Top Opening: Hold your serrated knife with the tip facing downwards at approximately a 45º angle. Carefully cut a circular shape around the widest part of the top of your perfectly baked sourdough bread bowls. Aim to create a sturdy rim while ensuring a wide enough opening for your desired filling.
- Remove the Lid: Once you’ve cut around the circumference, gently lift off the circular top piece of bread. This ‘lid’ is not only aesthetically pleasing but also makes a fantastic dipper for your soup!
- Hollow Out the Interior: To make more room for your delicious soup or dip, use your fingers (or a small spoon) to gently flatten the soft bread down and against the insides of the bowl. Be careful not to press too hard or break through the bottom and sides, maintaining a good, thick wall to prevent leaks. You can save the scooped-out bread pieces for croutons, breadcrumbs, or simply as extra dippers.
🎯 Pro Tip for a Superior Crust
For the ultimate structure and a wonderfully crisp crust on your sourdough bread bowls, try this simple trick: place a small oven-safe dish filled with about half a cup of water on the lower oven rack while your bread is baking. The steam created by the evaporating water helps gelatinize the starches on the crust, resulting in a beautifully golden and crunchy exterior, while simultaneously keeping the interior incredibly soft and moist—perfect for holding thick soups or stews without any risk of leaking!
Serving Suggestions for Your Sourdough Bread Bowls
These magnificent homemade sourdough bread bowls are an invitation to culinary creativity! While they are perfectly designed to hold your favorite soup, chowder, or stew, there are endless ways to make your meal memorable. We especially love filling them with a rich and creamy broccoli cheddar soup, a robust chili con carne, or a classic New England clam chowder. Consider these delightful pairings and garnishes:
- Classic Soup Fillings: Creamy tomato soup, French onion soup (with extra cheese on top!), hearty beef stew, chicken noodle soup, or even a spicy lentil soup.
- Savory Dips: Transform them into edible serving dishes for warm spinach artichoke dip, bubbling queso, or a savory buffalo chicken dip.
- Perfect Pairings: Serve your bread bowls alongside a crisp green salad with a tangy vinaigrette, adding a refreshing contrast to the rich soup.
- Flavorful Garnishes: Drizzle a high-quality extra virgin olive oil over the soup, sprinkle with fresh herbs like chives or parsley, or add a dollop of sour cream or a sprinkle of shredded cheese.
- Utilize Every Crumb: Don’t let anything go to waste! The scooped-out bread from the interior makes fantastic homemade croutons (simply cube, toss with olive oil and seasonings, and bake until crisp) or can be enjoyed as extra dippers for your soup. The ‘lids’ also serve as excellent dippers.
- Beverage Complements: Enhance the cozy experience by pairing your meal with a glass of crisp white wine (like a Chardonnay or Sauvignon Blanc), a warm seasonal cider, or even a robust dark beer.
- Occasions: These are ideal for family dinners, cozy date nights, casual gatherings with friends, or any time you want to add a touch of impressive comfort to your table.
Recipe FAQs for Sourdough Bread Bowls
Here are some frequently asked questions about making and enjoying your homemade sourdough bread bowls:
Absolutely, yes! Many people mistakenly think bread bowls are purely for presentation, but they are entirely edible and delicious. The trick is to savor the contents of your bowl first. We’ve all seen eager dinner guests tear into the bread too soon or take too large a chunk, leading to messy spills! Enjoy your soup, stew, or chili, and then delight in tearing off pieces of the flavorful, soup-soaked bread. It’s a wonderful way to finish your meal.
The most common and enjoyable way is to use it as an edible vessel for your favorite soup or dip. Once you’ve spooned out and savored every last drop of the delicious filling, the most convenient and fun way to consume the bowl itself is simply by hand! The thick, crusty exterior and fluffy, slightly soup-moistened interior are a joy to eat. Don’t worry about getting a little messy; that’s part of the rustic charm and experience!
Yes, absolutely! Sourdough bread bowls freeze and defrost wonderfully, maintaining their original flavor, delightful chewiness, and pillowy texture. They can be frozen for up to 3 months. For best results and to save freezer space, allow the baked and cooled bread bowls to freeze individually for an hour, then place them in a gallon-sized freezer-safe Ziploc bag or airtight container. To thaw, simply place them on your countertop at room temperature for a few hours, or warm them gently in a low oven (around 300°F/150°C) for 10-15 minutes to refresh the crust.
For optimal freshness and to prevent them from going stale too quickly, baked sourdough bread bowls are best kept at room temperature. Refrigeration can actually accelerate staling in most breads. We recommend storing your cooled sourdough bread bowls in an airtight bag (such as a large Ziploc bag or a bread bag) on your countertop for up to 5 days. Ensure the bag is kept out of direct sunlight to prevent any condensation from forming inside, which can make the crust soggy. For more detailed tips on preserving your sourdough’s freshness, check out our guide on How to Store Sourdough Bread.
Sourdough’s unique fermentation process contributes to its robust structure and slightly tangy flavor, both of which are perfect for bread bowls. The strong gluten network developed in sourdough bread creates a dense yet chewy crumb and a sturdy crust that can effectively contain liquids without easily turning soggy. The natural acids produced during fermentation also help preserve the bread, contributing to its longer shelf life compared to commercially yeasted breads.
Absolutely! Sourdough baking is often about long, slow fermentation, which can be adapted for convenience. You can complete the bulk fermentation (the first long rise) overnight in the refrigerator if you need to pause the process. Just be aware that cold fermentation will significantly slow down the rise, so you might need to allow the dough to come to room temperature for an hour or two before dividing and shaping, and the final proof might take longer. Our recipe is designed for a room temperature overnight rise for the best results, so strictly follow the instructions unless you’re experienced with cold-proofing sourdough.
More Easy Baked Recipes To Love…
- Recipe for Blueberry Pound Cake
- Baked Chicken Parmesan Cutlets
- Sourdough Hamburger Bun Recipe
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Sourdough Bread Bowls
By Renae Gerhardstein
Pin Recipe
Equipment
- rimmed baking sheet
- large mixing bowl
- dough whisk
- wooden spoon
- kitchen towel
- bench scraper
- non-stick cooking spray
- parchment paper
- oven rack
- serrated knife
Ingredients
- ⅔ cup (130 grams) sourdough starter discard or fed 12-24 hours prior (see notes below)
- 2 ⅔ cups (600 grams) filtered water 95º to 100º F.
- ½ cup (113 grams) granulated cane sugar (granulated sugar substitutes don’t always work.)
- 8 ⅓ cups (1000 grams) bread flour (see Notes)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon sea salt
Instructions
- Place sourdough starter in a large mixing bowl. Add warm water and sugar, and stir well with a dough whisk to combine.Add bread flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Flour your hands, then finish mixing dough by hand until all the flour has been absorbed. Cover with a clean, damp kitchen towel and let the dough rest for 30 to 45 minutes.
- Turn the dough out from the bowl onto your work surface. Use your fingers to help coax it out.Knead by stretching the dough out 4 inches, then pushing it back down to the middle. Turn dough clockwise 1/4 turn and repeat kneading motion. Repeat two more times, until you have turned the dough in a full circle. Return the dough to the bowl, cover with a damp towel, and let it rise at room temperature at least 8 hours (we prefer to let it rise overnight) until it’s doubled in size.
- When dough is doubled in size, lightly flour your work surface. Remove the dough from the bowl, then use your fingers to make dimples in the dough to release the air. Use a bench scraper or sharp knife to cut dough into 4 equal pieces. Cover with a clean kitchen towel and let the dough rest 10 minutes. Meanwhile, spray two baking sheets with non-stick cooking spray, or line each with parchment paper or a silicone baking mat.
- One at a time, tighten the sourdough balls by gently pulling the dough towards you 5 to 8 inches along the countertop.Arrange two dough balls on each prepared baking sheet, leaving plenty of space between them. Cover with a clean kitchen towel and move pan to a warm area to rise for 1-2 hours, until the dough has doubled in size. After rising time, use the tip of your finger to make a 1/2-inch deep indentation in the corner edge of the dough. If the indentation remains, it is ready to bake. Otherwise, allow it to rise longer.
- Place an oven rack in the center position of your oven and preheat oven to 350ºF. Arrange both pans on the center rack; Bake bread for 25 minutes, or until golden in color. Wait at least 1 hour before cutting (to prevent the bread bowl from deflating).
- To cut bread bowls, use a serrated knife with a sharp point. Hold the tip facing down at a 45º angle and cut a circle around the widest part of the bread bowl. Using your fingers, lift the top off. To make room inside the bowl, run your fingers along the inside, flattening excess bread.
Notes
- For the best structure and crust, place a small oven-safe dish of water on the lower oven rack while baking your sourdough bread bowls. The steam helps create a beautifully crisp exterior while keeping the inside soft—perfect for holding thick soups or stews without leaking!
Ingredient Notes:
- Flour: All purpose flour is not recommended. It has less protein (gluten) than bread flour, so it doesn’t provide enough structure for bread bowls.
Overnight rising guidelines:
- Rising times will vary according to your room temperature and humidity:
- 80ºF about 4-5 hours
- 75ºF about 6-7 hours
- 70ºF about 8-9 hours
- For temperatures under 70ºF it can take up to 12 hours or more
- Learn the essentials of proofing sourdough with our helpful tips to get that ideal texture and rise.
Recipe Variations:
- Whole wheat flour twist: Replace up to half the bread flour with whole wheat flour for a nuttier flavor and heartier texture.
- Cheddar crust: Before baking, sprinkle shredded cheddar cheese on top for a cheesy finish.
- Mini bread bowls: Divide the dough into 6 portions instead of 4 to make smaller servings—perfect for appetizers or dips.
- Seeded topping: Brush with egg wash and top with sesame or poppy seeds before baking for a bakery-style finish.
Storing Instructions:
- Breads are best kept at room temperature to prevent them from going stale too soon in the fridge.
- We’d recommend storing your sourdough bread bowl in a bag on your countertop for up to 5 days. Keep the bag out of direct sunlight so no condensation forms. Learn more about storage here: How to Store Sourdough Bread