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Ultimate Homemade Soft Bread Bowls: The Perfect Recipe for Soups and Dips

Four freshly baked, golden brown bread bowls with cracked tops resting on a white cutting board near a window.
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Learn how to make bakery-style, soft bread bowls from scratch. This recipe provides clear steps to create sturdy, edible soup bowls perfect for holding your favorite chili, stew, or creamy dip.

Ingredients

Scale
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon granulated sugar
  • 1 cup warm water (105°F to 115°F)
  • 3 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons salt
  • 2 tablespoons unsalted butter, melted
  • 1 egg white, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix dry ingredients: In a large bowl, whisk together the flour and salt. Create a well in the center.
  3. Combine wet and dry: Pour the yeast mixture and melted butter into the well. Mix with a wooden spoon until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  6. Shape the bowls: Gently punch down the risen dough. Divide it into 4 equal pieces. Shape each piece into a tight, round ball. Place the balls on a baking sheet lined with parchment paper, leaving space between them.
  7. Second rise: Cover the dough balls loosely and let them rest for 30 minutes.
  8. Preheat oven: Preheat your oven to 375°F (190°C).
  9. Apply egg wash: Brush the tops of the dough balls evenly with the egg white wash. This helps achieve a golden crust.
  10. Bake: Bake for 20 to 25 minutes, or until the bread bowls are deep golden brown and sound hollow when tapped on the bottom.
  11. Cool: Transfer the bread bowls to a wire rack to cool completely before hollowing them out.
  12. Hollow the bowls: Once cool, use a serrated knife to carefully cut a circle in the top of each loaf, leaving about a 1-inch border. Gently scoop out the soft interior bread, leaving a sturdy wall for your filling. Save the scooped bread for dipping.

Notes

  • For sturdier edible soup bowls, bake the hollowed-out shells for an additional 5 minutes after removing the tops to dry out the interior slightly.
  • If you are making these ahead of time, wrap cooled, uncut loaves tightly in plastic wrap and store them at room temperature for up to 2 days.
  • The scooped-out bread makes excellent dippers for your soup or cheese dip.

Nutrition

Find it online: https://mistyplate.com/best-homemade-bread-bowls-recipe/