Homemade Bread Bowls

Published September 18, 2013. Updated March 11, 2020

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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.

Homemade Bread Bowls | Cooking Classy

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) really hot baths (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.

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 :).

Homemade Bread Bowls | Cooking Classy

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.

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!

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Homemade Bread Bowls

These homemade bread bowls are way better than store-bought. The ultimate way to enjoy a bowl of warm soup!
Servings: 5
Prep25 minutes
Cook25 minutes
Rise2 hours 15 minutes
Ready in: 50 minutes



  • 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 parchment paper 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.
Nutrition Facts
Homemade Bread Bowls
Amount Per Serving
Calories 441 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 965mg42%
Potassium 181mg5%
Carbohydrates 77g26%
Fiber 2g8%
Sugar 4g4%
Protein 14g28%
Vitamin A 93IU2%
Calcium 74mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Kristin

    Over the past 2 days, I’ve been experimenting trying a couple different bread bowl recipes. I tried these and a honey wheat one. I have to say that my family and I loved these MUCH more than the honey wheat ones–even those honey wheat bowls sound healthier and fancier. I really liked the light texture of these compared to the others. I find eating soup in a bread bowl to be very filling, but I think the lighter texture of these didn’t make me feel quite so full tonight (which is a good thing). I made 5 bowls, and I think those are the perfect size. This is a keeper, and now I know which bread bowl recipe to make for our guests next week. Thanks for another great recipe, Jaclyn!

  • Sandra Roberts

    I have half a dozen bread bowl recipes but thought I would try yours they came out beautifully, After hallowing I always brush the insides with Garlic butter, cover the outside with foil and bake about 15min to crisp the inside a bit, it helps them stay firm longer (my husband can take an hour to eat a bowl of soup) it also gives it a nice texture

  • Terry

    I make slot of bread and always looking for good recipes. I’m not physically able to knead the dough so I use my bread machine on the dough setting and move forward after taking it out of the machine. Any feedback would be great.

  • 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!

    • Jaclyn

      Jaclyn Bell

      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.

    • 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.

  • 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.

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear you liked the recipe Jenn! Thanks so much for leaving a comment!

  • 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.

    • Jaclyn

      Jaclyn Bell

      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!