Homemade Bread Bowls


Homemade Bread Bowls | Cooking Classy

If you are looking for a way to fancify any soup for things such as serving guests, or your grandma and want to impress then look no further because these bread bowls will have you covered. Who doesn’t love good, hearty carbs in giant roll form :)? I love bread bowls but it’s one of those things I don’t think to buy when I’m doing my grocery shopping, I do however keep all of the ingredients on hand to make a basic bread dough, which is basically all that these are but in soft, individual bowl style form. When Fall and Winter come around I make soups like no other because I’m always cold. It seems the only way for me to get warm are: (1) a burning hot bath that turns my skin all red; (2) crank the heater up to full blast then sit right next to one of the heat vents wrapped in a heating blanket; (3) drink hot cocoa and get cat tongue or lastly have a warm bowl of hearty soup. Okay some of those are being a little excessively dramatic, but it’s what I imagine doing all winter long because I get so cold. It’s funny that I love winter so much because I don’t love being cold. I’m certain I get it from my mom. I’m always making fun of her in the winter as she will show up to my house in what’s got to be at least 10 layers, and she will often bring up how bitter cold it is where I live (even though we only live an hour apart). When you are wearing tights, thermals, wool socks, two pair of pants, a shirt, a sweater, a down coat, gloves, a hat and a scarf how in the world could you be cold? Haha see what I mean it’s kind of funny. Love ya Mom :). Gotta love that moment on a Christmas Story (where the kid can’t move in his snow suit), that’s my kids every winter dressed up in their snow gear. They are wearing so many layers that there’s no possible way they could actually play in the snow, but they can roll in it and sort of make snow angels so that’s entertaining enough :).

Prepare yourself ¬†for the cold by making bread bowls to serve along with that warm pot of soup. Just try not to eat them before the soup is finished. Just do what I did and eat the tops while your waiting for the soup to finish. These can be made into 4 or 5 bowls, I made 4 and they are quite large. Also, I wanted to mention, bread bowls are best paired with a creamy soup – not any of that watery stuff. The thin soups would just make them soggy really fast and no one wants super soggy bread. Some soups that I’d recommend are Cheesy Bacon Ranch Potato Soup, Creamy Potato Soup, Broccoli Cheese Soup, Enchilada Soup or the one I will be posting hopefully tomorrow – Roasted Cauliflower White Cheddar Soup (it is unbelievably good and perfect for these). Enjoy!

Homemade Bread Bowls | Cooking Classy

Homemade Bread Bowls | Cooking Classy

Homemade Bread Bowls

Yield: 5 bread bowls

Homemade Bread Bowls


  • 1/2 cup + 2 Tbsp warm water, 110 degrees
  • 1 (.25 oz) pkg active dry yeast
  • 2 tsp granulated sugar
  • 1 cup milk, warmed to 110 degrees
  • 2 Tbsp extra virgin olive oil
  • 2 tsp salt
  • 4 - 4 1/2 cups bread flour
  • 1 egg white
  • 2 tsp water


  • In the bowl of an electric stand mixer, whisk together 1/2 cup + 2 Tbsp warm water with yeast and sugar until yeast has dissolved, allow to rest 5 - 10 minutes. Stir in milk, olive oil and salt, then add 2 cups of the flour and set the stand mixer with whisk attachment and blend mixture on low until well combined. Switch to the hook attachment and add in 2 cups flour, knead mixture until smooth and elastic, about 5 minutes, adding in additional flour (up to 1/2 cup) as needed to make a soft, smooth dough (it should pull away from the sides of the bowl). Transfer dough to a lightly oiled bowl, cover with a damp towel and place in a warm place to double in size, about 1 1/2 hours.
  • Punch dough down and divide into 4 or 5 equal pieces. Shape each piece into a ball on a lightly floured work surface, while tucking edges under several times (I first would flatten slightly, then roll a piece as if rolling up cinnamon rolls, then tuck edges under to make a smooth ball, this just helps it hold it's structure). Transfer rolls to a Silpat lined baking sheet, cover with lightly oiled plastic wrap (or dust tops of rolls lightly with flour then cover with ungreased plastic wrap), let rest 40 - 45 minutes until nearly doubled. Preheat oven to 425 degrees during the last 10 minutes of rising.
  • In a small mixing bowl, whisk together egg white and water until foamy and gently brush egg wash over tops of rolls. Bake in preheated oven 19 - 24 minutes until hollow, laying foil over rolls near end as needed to prevent excessive browning. Remove from oven and cool on a wire rack. Cut top centers from rolls and store in an airtight container.
  • Recipe Source: Cooking Classy


  • Chung-Ah | Damn Delicious: Homemade bread bowls are the best! It’s really the ONLY way to have soup! September 18, 2013 at 11:13pm Reply

  • Stephanie: These look perfect for football season! Have u ever tried to freeze them before? September 19, 2013 at 6:56am Reply

    • Jaclyn: I haven’t tried freezing them before, I prefer them fresh but they’d probably freeze okay. September 19, 2013 at 8:21am Reply

    • Jeff: If you want to freeze, you should freeze after the first rising, punch down and shape. When ready to use, let thaw, then place in a warmer place with some moisture (try a 110 degree oven with a pan of Hot Water below the bread. let rise for about 60 mins, remove from oven (water, too) and heat oven to 425 and then bake according to recipe on bottom rack. December 24, 2013 at 12:13am Reply

  • Laura @ Lauras Baking Talent: These look so fluffy and amazing. Makes me want to go to Panera and get a bread bowl :) September 19, 2013 at 7:29am Reply

  • marilyn: In a perfect world I could order this from you. This looks like a delightful autumn dish. Yum:) September 21, 2013 at 1:46pm Reply

  • Karyn: Thank you Love soup in bread bowls but can never find the right size in our area. Can not wait to try this. Just love your site. September 25, 2013 at 5:46pm Reply

    • Jaclyn: Thanks Karyn – I’m so glad you love it! I hop you love the bread bowls! September 27, 2013 at 7:14am Reply

  • Jess: I’ve been using kaiser rolls as bread bowls. This looks a little better! Thanks. October 2, 2013 at 8:43am Reply

  • Rena: These are in my oven right now! I have always wanted to make bread bowls! Putting chicken pot pie soup in them for dinner tonight! Thanks so much, nice easy to follow recipe! October 14, 2013 at 1:55pm Reply

    • Jaclyn: I hope you loved them! October 16, 2013 at 7:45pm Reply

  • Elizabeth: They look delicious! About how many bread bowls does this recipe make? October 21, 2013 at 11:07am Reply

    • Jaclyn: Sorry, I’ve added it above. About 5. October 21, 2013 at 2:24pm Reply

  • Jennifer Alexander: What if i forgot the egg white? What happens? October 24, 2013 at 8:56am Reply

    • Jaclyn: Not much, they just won’t have the same pretty golden crust but they won’t taste much different at all. You could use melted butter or milk instead and still get a nicely colored crust, or if they are already baking nothing at all is fine too. October 24, 2013 at 9:07am Reply

  • Pat Brown: Can I make this bread bowl without using a mixer? January 28, 2014 at 10:01pm Reply

    • Jaclyn: Yeah they should work fine the good old fashioned with with a bowl and spoon then kneading by hand. I hope you love them if you do make them! January 29, 2014 at 9:48am Reply

  • Roger: Can the bowls be made without the use of a stand mixer? If so I would love to have the instructions to make them without the use of a stand mixer. Thanks for your time. February 3, 2014 at 4:14pm Reply

    • Jaclyn: Yes, please see the comment above, thanks! February 11, 2014 at 10:25am Reply

  • Jenn Waddinton: Oh my! Just finished making these. They not only look but taste fantastic! (I ate the top of one to try) I didn`t have a mixer so I just did it by hand, no problem. Can`t wait until later to fill with soup for dinner. Thank you so much for this recipe. Definiatley a keeper. September 6, 2014 at 1:19pm Reply

    • Jaclyn: I’m so happy to hear you liked the recipe Jenn! Thanks so much for leaving a comment! September 6, 2014 at 11:17pm Reply

  • Reilley: Is there a good substitute for the milk in this? My husband is allergic to dairy, but really wants chili in a bread bowl! September 25, 2014 at 9:52pm Reply

    • Jaclyn: I would sub with almond milk or other non-dairy milk. You may just need a little more flour as the non-dairy milks seem a little thinner. September 26, 2014 at 9:11am Reply

    • Jeff: The way I make “bread bowls” is to use a bread recipe for cibatta bread, or herbed pizza dough (my recipe: 1 1/4 cup water, 2TBS oil (I use EVOO), 3 1/4 flour (better for bread flour), 2 tsp sugar, 1 tsp salt, Seasonings and herbs as desired 1/4 to 1/2 tsp (I use granulated garlic and onion, a little celery salt (adds the zing to make you want to eat more), white pepper, and herbs ( Italian seasoning/herbs) 1/4 cup parmesean Cheese, 2 tsp bread machine yeast) I use my bread machine for “dough” cycle (I have yet to use the machines bake cycle). I then grease or oil the outsides of bowls or ramekins. place bowl upside down on baking sheet, form dough over the bowl or ramekin. cover, let rise. Before baking brush with EVOO, (but you can do a milk or egg wash) bake in 425 degree oven till browned on outside. Let cool a few minutes before inverting and removing bowl or ramekin. Serve with your favorite soup, stew, chili, etc. September 26, 2014 at 11:31pm Reply

  • allie: Can u give me some ideas of what soup to make for the bread bowl? December 21, 2014 at 3:31pm Reply

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