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Easy Homemade Sourdough Bread Bowls: The Perfect Edible Vessel for Any Soup or Dip

A close-up of a freshly baked, round bread bowl with a dark, crusty exterior and the soft white interior visible.
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Make crusty, bakery-style sourdough bread bowls from scratch. These edible soup bowls have a soft interior and a sturdy crust, making them ideal for holding your favorite creamy soups or dips.

Ingredients

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  • 1 cup warm water (about 105-115°F)
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 3 cups all-purpose flour, plus more for dusting
  • 1 cup active sourdough starter (fed and bubbly)
  • 1 1/2 teaspoons salt
  • 1 egg white, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5 minutes until foamy.
  2. Mix the dough: Add the flour, sourdough starter, and salt to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 8 to 10 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 and 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 dough. Divide it into 4 equal pieces. Shape each piece into a tight round 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 rest for 30 minutes.
  7. Preheat and prepare: Preheat your oven to 400°F (200°C). Place a shallow pan on the bottom rack to create steam later.
  8. Bake: Brush the tops of the dough balls lightly with the egg wash. Bake for 20 to 25 minutes, or until the bread bowls are deep golden brown and sound hollow when tapped.
  9. Cool and hollow: Let the bread bowls cool on a wire rack for at least 15 minutes. Once cool enough to handle, use a sharp knife to cut a circle in the top of each loaf. Gently scoop out the soft interior bread, leaving a sturdy wall about 3/4 inch thick to create your edible soup bowls.

Notes

  • Save the scooped-out bread for dipping or making croutons.
  • For a crispier crust, place a few ice cubes in the shallow pan on the bottom rack just as you place the bread in the oven to generate steam.
  • These bread bowls are perfect for serving creamy clam chowder or loaded baked potato soup.

Nutrition

Find it online: https://mayaplate.com/easy-homemade-sourdough-bread-bowls/