Breads & Rolls

Homemade Bread Bowls

This homemade bread bowl recipe has a chewy crust with the softest interior. With just a few simple ingredients and steps, you will have fresh, bakery style bread bowls to be the home for your favorite soup.

homemade bread bowls angled

How to make homemade bread bowls

Making homemade bread bowls are easy and will make your kitchen table feel like you are eating at the finest bakery. They are also easy to make ahead and freeze great, so you can make ahead or double the batch and save some in the freezer for an easy, impressive ready-to-go dinner. 

How to make homemade bread bowls:

1. Make the dough 
This is a lean, simple dough with ingredients you likely already have at home. I like using bread flour over all purpose flour as the extra protein content found in bread flour gives a wonderful structure and soft chewy texture to the bread. 

2. First rise
I’ve found amazing results by giving this dough 2 rises – an initial rise, shaping, then final rise before baking. BUT, if you are tight on time, they still turn out great with just ONE rise. I would make the dough, go straight to forming, then let them do one rise before baking. 

3. Shape
This recipe makes 6 bread bowls. Divide the dough into 6 even sections and round off into a ball.

4. Rise & egg wash
Give it one more short rise, then brush with an egg wash (just egg and water whisked together) for that glossy, golden brown appearance.  

5. Bake and enjoy!
Bake for about 25-30 minutes until the bowls reach a nice golden brown color. Let them sit for at least 15 minutes (they’ll be easier to cut when they aren’t piping hot!) Serve with your favorite soup! 

unbaked bread bowls
homemade bread bowls

What is a lean dough?

This dough is what is referred to as a lean dough, meaning the ingredients in it are simple and lower in fat content, as opposed to a rich dough such as brioche that has heavier ingredients that make it fluffy – milk, eggs, butter. Brioche dough examples include my brioche buns, babka bread, or cinnamon rolls

You can use this lean dough recipe for many other things! You can use it to make 

  – Hamburger or hot dog buns
  – 2 loaves of french bread
  – Dinner rolls (though I’d swap the bread flour for all purpose flour for dinner rolls)
  – 2 pizza crusts

 It’s also a similar lean dough to my tried and true sandwich bread recipe

What soup to serve in bread bowls

It is hard to go wrong with choosing a soup! Anything that you’d put bread with is a winner!

Tomato, broccoli cheddar, creamy chicken noodle…you could even serve cheese dips in bread bowls! 

homemade bread bowls overhead

More bread recipes you'll love...

If you make this recipe, make sure you tag @loskitchenco on Instagram and leave a comment below! You can also save for later by clicking the ‘Pin Recipe’ button on the recipe card. Happy baking! 

homemade bread bowls angled

Homemade Bread Bowls

Lori Vaughn
This homemade bread bowl recipe has a chewy crust with the softest interior. With just a few simple ingredients and steps, you will have fresh, bakery style bread bowls to be the home for your favorite soup.
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 6 bowls



  • 2 1/4 cups warm water (~110° F)
  • 1 ½ tbsp instant yeast
  • 1 tbsp honey (or granulated sugar)
  • 2 tsp salt
  • 2 tbsp olive oil (or unsalted butter)
  • 5 1/2-6 cups bread flour

Egg wash

  • 1 large egg
  • 1 tbsp water


  • In the bowl of an electric mixer (or a large bowl if doing by hand), combine warm water (should feel like gentle baby bath water), yeast, and honey. If you're using active dry yeast, let it sit for about 8 minutes for it to activate and get foamy. If you're using instant yeast, proceed to the next step.
  • Add 3 cups of the flour, salt, and oil/butter. Mix together on low until combined.
  • Slowly add remaining flour. You will know when you've added enough flour when the dough is smooth and tacky. If it feels very wet and sticky, add a bit more flour at a time. If it feels real dense and tough, you may have added too much. If you do, you can add a splash of warm water to help moisten the dough again. You're looking for that sweet spot in the middle!
  • Knead on low for 8 minutes with a mixer (or 10-12 minutes by hand).
  • Cover the dough and let it rise for 30-60 minutes until the dough is doubled in size.
  • Once risen, gently flour a work surface and divide the dough into 6 even pieces. You can do this by just pinching off with your hands or using a bench scraper.
  • Form each section into a round ball. You can do this by pulling in the the outside of the dough into the center, pinching it together. This should be pulling in all potential seams. Flip it over so it's seam side down and you should have a nice smooth top.
  • Create tension in each ball of dough by moving it in a circular motion with your hands. Place each ball of dough on a baking sheet lined with parchment paper.
  • Set aside and let them rise for about 30 minutes. While rising, preheat the oven to 350°F.
  • Prepare an egg wash by whisking together one egg with one tbsp of water. Use a pastry brush to gently brush the egg wash onto each ball. Immediately stick in the oven after applying egg wash.
  • Bake for about 25-30 minutes until golden brown. Let the bowls cool, then you can gently take a serrated knife and cut the top off of each one. Scoop out remaining bread left behind. Pour in some fresh soup and enjoy!


Make ahead: These bowls can easily be made ahead of time! Make up to one day in advance for best freshness, or freeze for up to 3 months, then thaw at room temperature. 
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