• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & modern Asian favourites
  • About
  • Recipes
  • Pantry
    • Matcha 101: A Beginner's Guide
    • Hojicha 101: A Beginner's Guide
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Breads & Buns

    Homemade Bread Bowls

    Published: Feb 21, 2023 by Michelle · 11 Comments

    Share this recipe!

    • Facebook
    • Email
    • Twitter
    Jump to Recipe - Print Recipe

    This recipe for Homemade Bread Bowls is a fun and whimsical way to serve your favourite soup, stews or chili. The best thing is that you can also eat the bowl afterward!

    A hollowed out bread bowl.

    What is a bread bowl?

    A bread bowl is simply a large crusty bun, with the top cut off and hollowed out so that it can hold soup, stew, or chili.

    Why you'll love this recipe

    This recipe is easy to make and is adapted from my Everyday Pizza Dough.

    The dough is shaped into large balls and baked in the oven.

    The resulting 4" bread bowls are soft, yet sturdy and not too crusty.

    You can make the buns ahead of time and freeze them for later.

    You'll only need a few ingredients.

    Ingredients you'll need

    • 1 batch pizza dough
      • all-purpose flour or bread flour
      • warm water
      • active dry yeast
      • granulated sugar
      • sea salt
      • olive oil
    • egg white: for egg wash

    A baked bread bowl, uncut.

    How to make the bread bowls

    Make the dough according to the recipe:

    • Combine yeast and sugar into a bowl with ½ C (125ml) lukewarm water.
    • Give it a stir and set aside until yeast is bubbly and active.
    • Add flour and salt into the bowl of a stand mixer fitted with a dough hook attachment.
    • While the mixer is running, add the activated yeast mixture, remaining water (you may not need all of it) and olive oil and mix until the dough forms smoothly into a ball.
    • Note: If the dough appears too sticky, add additional flour, and if it's too dry, add a little water, 1 tablespoon at a time. This dough can be quite moist, so add a little at a time.
    • Knead until dough is smooth and shiny, about 7-8 minutes in the mixer.
    • Place the dough into a lightly greased bowl, cover with a towel and place in a warm place to double in size, about 1 hour, depending on how warm your kitchen is.

    Preheat oven to 400F.

    Once dough is risen, deflate the dough and divide into 5 equal dough balls.

    Shape the dough ball into a round, and flatten slightly.

    Place the dough ball onto a large baking sheet lined with parchment paper, leaving ample space in between each bun.

    Repeat with the remainder of the dough.

    Loosely cover with plastic wrap and place in a warm location, until slightly puffy.

    Lightly brush the top of the bread bowls with egg white.

    Bake at 400F for 15-18 minutes, or until lightly golden brown in colour.

    Remove the baking tray from the oven.

    Let the bread cool before cutting into them.

    Once cool, use a sharp knife to cut the top of the bun.

    Remove the top crust of the bun and use a spoon to hollow out the inside of the bread bowl.

    Fill with your favorite soup, stew, chili, or dip.

    Step by step instructions on how to make bread bowls, with number overlay.

    How to serve

    Cut the bread bowls just before serving.

    Use the bread bowls to serve your favorite soups, stews chili, or dips.

    Try:

    • clam chowder
    • fish chowder
    • bean chili
    • beef stew
    • tomato soup
    • wild rice & mushroom soup
    • chicken pie filling
    • kabocha soup

    You can use the pizza dough and turn them into calzones, stromboli, or hamburger buns.

    How to store

    Store the baked Homemade Bread Bowls (uncut) in an airtight freezer bag or container at room temperature for up to 3 days.

    You can also freeze them for up to 1 month, well wrapped in an airtight container or freezer bag.

    Expert tips & FAQs

    Once cut, the bread will start to dry out, which is why it's best to only cut and hollow out before serving.

    Save the insides and place onto a baking tray. Toast the bread up and make homemade breadcrumbs, which can be used for coating fried pork tonkatsu, or Korean hot dogs.

    For larger bowls (bigger than 4"), you can divide the dough into 4 instead of 5.

    For smaller bowls, you can divide the dough into 6 equal balls -- these will be closer in size to large hamburger buns.

    To make more bread bowls, you can double the batch of dough.

    For a crustier bread, you can spray the tops of the buns with water before baking and bake at a higher temperature, similar to making baguettes.

    Can I make the dough ahead of time?

    You can either place the dough into the fridge to slow down its fermentation, or freeze the dough.

    If you've placed the dough into the fridge, take it out 2 hours prior to baking to allow it to warm up at room temperature.

    If you've frozen the dough, you'll need to defrost the dough overnight in the fridge and then bring it to room temperature.

    Do the bread bowls get soggy?

    Over an extended period of time, the bread does eventually absorb some moisture from the liquid.

    For the most part, the bread will sustain its structure.

    To prevent the bread from getting super soggy, you can bake the bread on a pizza stone on the lowest rack, which will give it a harder bottom crust.

    Can I make it with sourdough?

    You can certainly use your favourite sourdough recipe and shape them into little boules for a similar effect.

    Hollowed out bread bowl, with top on marble.

    Other bread recipes you may like

    Be sure to check out these recipes:

    Cheese Breadsticks (Grocery Store Bakery Copycat)

    Sourdough Bread

    Everyday Artisan-Style Crusty Loaf (No-Knead)

    Everyday Pizza Dough

    Homemade Banh Mi Baguette

    Airy Baguette

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

     

    Bread bowl filled with soup, with a spoon.

    Print Recipe
    5 from 6 votes

    Homemade Bread Bowls

    This recipe for Homemade Bread Bowls is a fun and whimsical way to serve your favourite soup, stews or chili. The best thing is that you can also eat the bowl afterward!
    Prep Time20 mins
    Cook Time18 mins
    Resting Time1 hr
    Total Time1 hr 38 mins
    Course: Appetizer, Lunch, Main Course
    Cuisine: American
    Servings: 5
    Calories: 421kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 1 batch pizza dough
    • 1 egg white for egg wash
    Prevent your screen from going dark

    Instructions

    For key visual process steps, refer to the body of the blog post.

      Make the dough:

      • Combine yeast and sugar into a bowl with ½ C (125ml) lukewarm water.
      • Give it a stir and set aside until yeast is bubbly and active.
      • Add flour and salt into the bowl of a stand mixer fitted with a dough hook attachment.
      • While the mixer is running, add the activated yeast mixture, remaining water (you may not need all of it) and olive oil and mix until the dough forms smoothly into a ball.
      • Note: If the dough appears too sticky, add additional flour, and if it's too dry, add a little water, 1 tablespoon at a time. This dough can be quite moist, so add a little at a time.
      • Knead until dough is smooth and shiny, about 7-8 minutes in the mixer.
      • Place the dough into a lightly greased bowl, cover with a towel and place in a warm place to double in size, about 1 hour, depending on how warm your kitchen is.
      • Preheat the oven to 400°F/204°C.
      • Once dough is risen, deflate the dough and divide into 5 equal dough balls.
      • Shape the dough ball into a round, and flatten slightly.
      • Place the dough ball onto a large baking sheet lined with parchment paper, leaving ample space in between each bun.
      • Repeat with the remainder of the dough.
      • Loosely cover with plastic wrap and place in a warm location, until slightly puffy.
      • Lightly brush the top of the bread bowls with egg white.
      • Bake the buns at 400°F/204°C for 15-18 minutes, or until lightly golden brown in colour.
      • Remove the baking tray from the oven.
      • Let the bread completely cool before cutting into them.
      • Once cool, use a sharp knife to cut the top of the bun.
      • Remove the top crust of the bun and use a spoon to hollow out the inside of the bread bowl.
      • Fill with your favorite soup, stew, chili, or dip.

      Notes

      If you've placed the dough into the fridge, take it out 2 hours prior to baking to allow it to warm up at room temperature.
      If you've frozen the dough, you'll need to defrost the dough overnight in the fridge and then bring it to room temperature.

      Nutrition

      Calories: 421kcal | Carbohydrates: 77.8g | Protein: 11g | Fat: 6.7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 239mg | Potassium: 144mg | Fiber: 3.1g | Sugar: 1.1g | Calcium: 18mg | Iron: 5mg

      The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

      Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
      « Easy Blanched Yu Choy Sum
      Dashi Broth (Umami Stock) »

      Reader Interactions

      Comments

      1. Ben | Havocinthekitchen

        February 22, 2023 at 5:24 pm

        5 stars
        Great idea! The bread bowls that you can find in our local grocery stores are super huge - just gigantic, and thus, not convenient at all. And it never occurred to me you can make homemade of whatever size you need. I can imagine serving this with some hot cheesy dip or something like that.

        Reply
        • Michelle

          February 24, 2023 at 11:11 am

          Ah yes, the bread bowls at the grocery store are really large -- I guess it's good for a communal soup bowl, but maybe not for individual servings. Hot cheesy dip would be a fantastic way to use them. Thanks Ben!

      2. David @ Spiced

        February 23, 2023 at 4:37 am

        5 stars
        There is something magical about being able to eat your dishes. 🙂 I do love a good bread bowl - it really takes soup up a notch. I'm definitely hanging on to this recipe for the next time we serve soup to company!

        Reply
        • Michelle

          February 24, 2023 at 11:10 am

          It really adds such a fun element when you can eat your serving dish! 🙂 Thanks David!

      3. Linsey

        February 23, 2023 at 8:22 pm

        5 stars
        It looks so gorgeous and it is amazing that it can hold the soup without leaking. I'll give it a try. Thanks Michelle!

        Reply
        • Michelle

          February 24, 2023 at 11:12 am

          Yes, these soup bowls definitely pass the leak test -- fill them up with your favourite soup! Thanks Linsey 🙂

      4. Healthy World Cuisine

        February 24, 2023 at 4:51 am

        5 stars
        It's difficult to find the right size of bread bowl at the market so thanks so much for this just in time recipe. March weather is damp and cold and perfect weather for soup. Love using the lid as a dipper.

        Reply
        • Michelle

          February 24, 2023 at 11:13 am

          Thanks Bobbi, the lids are great for dunking into the soup! Definitely soup weather around here, stay warm!

      5. Neil

        February 24, 2023 at 11:30 pm

        5 stars
        Love your homemade bread bowls recipe Michelle! These would be excellent for serving my homemade clam chowder in, rather than shop bought bread bowls. I must stop being lazy and buying them and try making my own. Thanks for the inspiration!

        Reply
        • Michelle

          February 25, 2023 at 7:03 am

          Thanks so much, Neil! Clam chowder is my personal favourite in these bread bowls 🙂

      6. Raymund | angsarap.net

        February 26, 2023 at 1:39 pm

        5 stars
        I love the idea of being able to eat the bowl after enjoying my soup or stew. The recipe seems easy to follow, and I appreciate that it's adapted from Everyday Pizza Dough. I think it's great that you can make the buns ahead of time and freeze them for later use. I also like that you only need a few ingredients to make these bread bowls. I can't wait to try making them myself! Thanks for sharing this recipe.

        Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      About Me

      My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

      Follow Me

      • Facebook
      • Instagram
      • Pinterest
      • RSS
      • YouTube

      Popular Recipes

      Matcha Snickerdoodle Cookies

      Matcha con Panna (Matcha with Cream)

      Matcha Latte

      Matcha 101: A Beginner's Guide

      Footer

      ↑ back to top

      About

      About

      Privacy Policy

      Newsletter

      Subscribe for the latest recipes and updates directly to your inbox!

      Contact

      Contact

      Copyright © 2017-2023 Sift & Simmer

      All images and content are copyright protected. Do not use without prior permission.