Sourdough Bread Bowl Recipe Perfect for Soup: Learn to bake sourdough bread bowls, a fun and easy way to serve soup in a bread bowl

Serving soups in bread bowls is a wintertime classic at Czech restaurants. However, as the colder months approached, I realized that I had never tried making sourdough bread bowls at home and that my kids might really enjoy it!

This sourdough bread bowl recipe is extremely simple once you get the hang of baking your own sourdough bread. And while you’re at it, look around and see what other sourdough recipe you might like.

It’s quick, the kids can help, and its so much more fun to eat hot soup out of a bowl made of bread.

Pro tip: this is also a great way to use stale sourdough bread.

Why You’ll Love This Recipe

Homemade sourdough bread bowls make soup way more fun

If you’ve ever had soup in a bread bowl, you know how awesome it is. But when that bread bowl is homemade sourdough, it’s next level. The crispy, golden-brown crust on the outside and the soft, chewy inside pair perfectly with whatever soup you’ve got. It’s got that tangy sourdough flavor, and it makes your favorite soups like clam chowder or a simple tomato soup even better. Plus, there’s something about biting into a piece of bread that’s holding soup; it just feels right.

A fun, hands-on experience

Making these bread bowls is actually pretty fun. It’s the kind of recipe that gets the whole family involved. Kids love shaping the dough and hollowing out the loaves once they’re baked. It’s an easy project, and you get to eat the results. There’s something so special about making food together, especially when you can sit down to enjoy a bowl of homemade sourdough bread bowls you all helped create.

The texture is spot on

You get the perfect balance between a crispy, crusty exterior and a soft, chewy inside. The bread holds up really well, even with heavier soups. Using a Dutch oven to bake the dough helps it rise just right, giving it that perfect texture. The crust isn’t too hard, but it’s still got that satisfying crunch. It’s the kind of bread bowl that makes you want to finish every last bite, soup and all.

The perfect companion for any soup

These sourdough bread bowl recipe are exactly what your soup needs. Whether you’re serving up a thick, creamy clam chowder, a classic tomato soup, or something lighter, this bread holds its own. The best part? It won’t get soggy, no matter how hot or hearty your soup is. You can load it up with your favorite recipe and not worry about the bread falling apart halfway through. Plus, if you’re serving a steaming bowl of soup, the top of the bread bowl can act as a lid to keep that warmth in. It’s like a cozy little package for your soup, and honestly, it just makes the whole thing more fun.

What You’ll Need

Loaf of sourdough bread

(If you need to bake your bread first, you can find instructions on how to do that in THIS POST

Instructions

Cut the top crust off of your loaf.
Carefully, using your fingers or a spoon, start hollowing out your loaf.
Make sure you leave a thicker layer of bread on the bottom, so that the soup doesn’t drain through.
Once your loaf is the shape of a bowl, fill with your favorite soup and serve! You can use the top crust as a lid if you wish.

FAQ

Getting the right texture is all about time and temperature. Make sure you’re letting your dough rise in a warm place for a good 2-3 hours. You want the dough to develop flavor and structure, so don’t rush it. Bread flour is the best bet for a chewy inside that can hold up to whatever soup you’re serving. When baking, let the bread get a golden brown crust. That’s how you’ll get the crispiness you’re after.

Make sure your sourdough starter is active and strong. A dough hook can really help with kneading, giving you that smooth dough. Keep the dough in a large bowl while it rises, and make sure it has room to expand. Patience is important. Let the dough rest and rise at its own pace.

When you shape your dough into dough balls, make sure they’re roughly the same size, as this helps them bake evenly. Once they’ve risen and you’re ready to bake, don’t forget to give them a quarter turn on the baking sheet. This helps them hold their shape, and you’ll get even cooking on all sides.

Adding things like vital wheat gluten or even a little olive oil can improve the texture and give the dough a nice, rich flavor. Just keep the dough on a lightly floured surface when shaping to avoid sticking, and if you want a nice finish, brush the top with an egg wash before baking.

If you’re out of bread flour, all-purpose flour can still get the job done, but don’t expect the same chewy texture. Bread flour has more gluten, which gives the bread that perfect rise and chewiness. All-purpose flour is a little lighter, so the bread might not hold up as well, especially if you’re filling it with a thick, hearty soup. It’ll still be good, but not quite as sturdy. If you really want to mimic that bread flour texture, try tossing in a bit of vital wheat gluten, as it’ll help get that chewy, rustic vibe you’re looking for.

Tips

1. Don’t rush the rise time.

Okay, here’s the deal: you’ve gotta let your dough rise. I know it’s tempting to rush through it, but trust me, letting the dough rise properly gives it that perfect mix of crispy outside and soft, chewy inside. The first rise, or bulk fermentation, is super important for developing flavor and texture. Just pop your dough in a warm spot and let it do its thing. The longer it rises, the better the bread will turn out. That extra time? It’s totally worth it in the end.

2. Use the right flour for best results:

If you want your bread bowls to hold up when you pour in that hot, hearty soup, go for bread flour. It’s got more gluten, which helps your dough rise and gives you that chewy inside we all love. You can use all-purpose flour in a pinch, but you won’t get that sturdy crust that holds its shape with something like clam chowder or tomato soup. So, bread flour is the way to go for those solid, perfect sourdough bowls.

3. Use a serrated knife for cutting:

When cutting the top off your loaf, you want to use a serrated knife. It’s the best tool to slice through the crust without smashing the bread. Then, hollow out the inside with a spoon or hands, but leave a decent layer at the bottom. You don’t want your soup leaking out all over the place, right? A thick enough base will keep everything nice and contained.

4: Make sure the crust is golden brown:

Now, about that crispy crust…you don’t want to under bake your bread. Make sure the bread turns golden brown, especially around the edges. If you’re not sure, tap the bottoms of the bowls. If they sound hollow, you know you’re good. Using a baking stone or pizza peel will help with even baking and give you that extra crispness. And if you’re baking a bunch, it’s kind of fun to see those little bowls turn into perfectly crispy, edible containers.

Storage

While it’s not usually recommended to store homemade bread bowls in the fridge, you can do so if you plan to use them within a day or two. Simply wrap them in a tea towel or place them in a paper bag to keep them from drying out.

Make sure your bread dough has fully cooled down before storing, or you risk moisture getting trapped, leading to sogginess. Just note, the insides of the bread bowls will lose some of that lovely crunch, so refrigerating them is more of a short-term solution if you’re in a pinch.

Freezing is your best bet if you need to store these bread bowls for longer periods. Wrap each sourdough bread bowl tightly in plastic wrap or place it in a resealable plastic bag. Be sure to press out any excess air before sealing. You may also use a piece of parchment paper between bowls to prevent them from sticking together.

Thawing sourdough bread bowls is simple. Just let them sit at room temperature for a few hours, or if you’re in a hurry, pop them in a preheated 350°F oven for 10-15 minutes. This brings back that crispy crust and soft inside. If you want to keep them extra moist, wrap them in foil during the first part of baking, then uncover to crisp them up. It’s perfect for a hearty soup, like Maryland crab soup or any creamy one you love.

How to Make Sourdough Bread Bowls Perfect for Soup

How to Make Sourdough Bread Bowls Perfect for Soup: Learn to bake your own sourdough bread bowls, a fun and easy way to serve soup in a bread bowl

Ingredients

Loaf of sourdough bread

Instructions

Cut the top crust off of your loaf.
Carefully, using your fingers or a spoon, start hollowing out your loaf.
Make sure you leave a thicker layer of bread on the bottom, so that the soup doesn’t drain through.
Once your loaf is the shape of a bowl, fill with your favorite soup and serve! You can use the top crust as a lid if you wish.

Notes

Tips

1. Don’t rush the rise time. Okay, here’s the deal: you’ve gotta let your dough rise. I know it’s tempting to rush through it, but trust me, letting the dough rise properly gives it that perfect mix of crispy outside and soft, chewy inside. The first rise, or bulk fermentation, is super important for developing flavor and texture. Just pop your dough in a warm spot and let it do its thing. The longer it rises, the better the bread will turn out. That extra time? It's totally worth it in the end.

2: Use the right flour for best results: If you want your bread bowls to hold up when you pour in that hot, hearty soup, go for bread flour. It’s got more gluten, which helps your dough rise and gives you that chewy inside we all love. You can use all-purpose flour in a pinch, but you won’t get that sturdy crust that holds its shape with something like clam chowder or tomato soup. So, bread flour is the way to go for those solid, perfect sourdough bowls.

3: Use a serrated knife for cutting: When cutting the top off your loaf, you want to use a serrated knife. It’s the best tool to slice through the crust without smashing the bread. Then, hollow out the inside with a spoon or hands, but leave a decent layer at the bottom. You don’t want your soup leaking out all over the place, right? A thick enough base will keep everything nice and contained.

4: Make sure the crust is golden brown: Now, about that crispy crust...you don’t want to under bake your bread. Make sure the bread turns golden brown, especially around the edges. If you’re not sure, tap the bottoms of the bowls. If they sound hollow, you know you’re good. Using a baking stone or pizza peel will help with even baking and give you that extra crispness. And if you’re baking a bunch, it’s kind of fun to see those little bowls turn into perfectly crispy, edible containers.

Storage

Refrigeration: While it’s not usually recommended to store homemade bread bowls in the fridge, you can do so if you plan to use them within a day or two. Simply wrap them in a tea towel or place them in a paper bag to keep them from drying out.

Make sure your bread dough has fully cooled down before storing, or you risk moisture getting trapped, leading to sogginess. Just note, the insides of the bread bowls will lose some of that lovely crunch, so refrigerating them is more of a short-term solution if you’re in a pinch.

Freezing: Freezing is your best bet if you need to store these bread bowls for longer periods. Wrap each sourdough bread bowl tightly in plastic wrap or place it in a resealable plastic bag. Be sure to press out any excess air before sealing. You may also use a piece of parchment paper between bowls to prevent them from sticking together.

Thawing: Thawing sourdough bread bowls is simple. Just let them sit at room temperature for a few hours, or if you’re in a hurry, pop them in a preheated 350°F oven for 10-15 minutes. This brings back that crispy crust and soft inside. If you want to keep them extra moist, wrap them in foil during the first part of baking, then uncover to crisp them up. It’s perfect for a hearty soup, like Maryland crab soup or any creamy one you love.