Soft, chewy, easy to make sourdough bread bowls that are sure to impress. Level up soup night with these bread bowls leavened naturally by sourdough starter.

Why make your bread bowls with sourdough?
While any sturdy bread can be used for bread bowls, sourdough offers several distinct advantages. Sourdough’s naturally tangy flavor and slow fermentation adds a subtle complex flavor to the dough and it is much easier for our bodies to digest. Several friends who are sensitive to normal bread can eat anything leavened with sourdough perfectly fine. Sourdough starter carries a natural bacteria called lactobacillus that eases digestion, increases immune response, and helps curb glucose levels. It’s a very powerful natural probiotic!
If you’re new to sourdough and want to dive more into that world, I highly recommend checking out my book Classic Sourdough. Or those whole learn really well through a visual experience, my Mastering Sourdough Course has helped countless people break down concept of sourdough, making it easy to follow and bring into your current busy lifestyle.
Between the delicious flavor, natural probiotic benefits, and being a beautiful way to level up soup night, it makes these sourdough bread bowls an easy choice.
If sourdough isn’t your thing yet, I have an equally delicious recipe for traditional homemade bread bowls without sourdough.
How to make homemade sourdough bread bowls
Making homemade sourdough bread bowls are easy and will make give your table the feel of a fresh 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 these homemade sourdough 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, but this recipe will work with all purpose flour too!
2. First rise
I’ve found this recipe works best by giving it two rises. Give the dough an initial bulk rise for about 4 hours after kneading.
3. Shape
This recipe makes 4-6 bread bowls, depending on how big you like them. You can also shape them into 2 loaves of french bread as well!
4. Rise & egg wash
Give it one more rise for 1-2 hours, 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!
What soup to serve in bread bowls
It is hard to go wrong with choosing a soup for a bread bowl! Anything that you’d put bread with is a winner!
Hearty soups like French onion, creamy tomato bisque, classic broccoli and cheddar, and even a hearty chili all shine when served in a crusty sourdough bowl. The slightly tangy sourdough adds a delightful complexity to the soup, elevating the overall experience. Don’t forget to savor the bowl itself once you’ve finished your soup! Simply tear off pieces and enjoy the delicious, soft and chewy bread.
Troubleshooting & FAQ’s
How do I get a sourdough starter for this recipe?
If you’re new to sourdough, welcome! You will love it! Three ways you can get a sourdough starter: grab some from a friend (it’s very easy to share!), make your own, or easily rehydrate some of my dried sourdough starter.
I need help with my starter!
If you think you killed it (you probably haven’t), or if something isn’t going right, check out my starter troubleshooting page.
My bread bowls are dense or gummy. Why?
One of the most common errors that happens with bread is being dense. It’s typically either a starter issue (starter isn’t strong) or a proofing issue, usually under proofed. I recommend using the troubleshooting page above. Starters love to be fed, so if it’s been a while since you’ve fed your starter, it may mean you need to feed it a few more times before using it for baking to get it active again. I also recommend proofing longer if the starter doesn’t seem to be the issue!
Can I make ahead or freeze these?
Two options to make ahead: you can refrigerate the dough overnight during the first rise to spread out the steps, or you can freeze the baked bowls. To defrost, leave in a bag on the countertop for them to slowly get back to room temp. If you want them warm, you can place in a 350F oven for about 10 minutes, or until warm.
Sourdough Bread Bowls
Ingredients
- 240 grams (2 cups) water, lukewarm
- 150 grams sourdough starer, fed
- 15 grams (2.5 tsp) salt
- 25 grams (2 tbsp) olive oil
- 718 grams (5 3/4 cups) bread flour (or sub with AP flour)
Instructions
- About 8 hours before you want to mix up the dough, feed your sourdough starter to achieve a raised, fed leaven. I would feed mine about 50 grams sourdough starter, 125 grams bread flour, 125 grams lukewarm filtered water. (That will ensure you still have some starter left behind for next time!)
- When your starter has doubled in size about 6-10 hours later, you are ready to mix together the dough. (for starter troubleshooting tips, see recipe post details above or notes below)
- In a stand mixer using the dough hook, or large bowl by hand, mix together the water, starter, and about half of the total amount of flour, just until loosely combined.
- Add the salt and olive oil. Then slowly add the remaining flour. You may need to add slightly less or slightly more to achieve a slightly sticky but cohesive dough. *Flour brands and elevation can have an impact on how much flour you should add. You are looking for a cohesive dough that comes together, but is still soft and just slightly sticky.
- Shape it into a ball, place in a lightly oiled bowl, and cover. Let it rise for about 4 hours. It should raise about 25-50% and feel puffy.
- After it's first rise, divide into 4 even balls (or you can do 6 smaller ones). Shape them into tight round balls by pinching the seams underneath and rounding off in a circular motion on your countertop to create tight tension on top of the balls. Place on a baking sheet either sprayed or lined with parchment paper.
- Lightly cover and let them rise a second time for about 1-1.5 hours. You want the dough to have puffed up just about 25%. Meanwhile, preheat your oven to 350℉.
- Just before baking, brush the tops with an egg wash (one egg whisked together with one tbsp of water). Place in oven and bake for about 25-30 minutes until golden brown, or interior reaches about 190℉.
- Let them cool before cutting into. When cool, gently cut open a hole in the top without piercing the bottom of the bowl. Scoop out the bread on the inside of the bowl. Pour in soup just before serving.
- These bowls freeze well, making them easy to make ahead, or you can also slice for those who don't want a soup bowl out of it. This recipe will also shape into french loaves well!