Sourdough Bread Bowls - Sourdough Recipes (2024)

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.

I love making Sourdough Bread Bowls to serve with my favorite creamy soup recipes. They are so delicious and pretty with their seed toppings. Just slice the top, remove some of the bread filling, and spoon soup into them to enjoy. One word says it all. Yum!

(Post modified with new photos on 10/26/23.)

The bread bowls have a delightful crispy crust, but when sliced, they yield a delicious tanginess only sourdough can offer, which pairs well with creamy soups. Remove some of the inside and use those pieces to dip into the soup, or store it away for later to make croutons or even a sourdough dressing for the holidays.

To make these simple bowls, I adjusted my Tangy Sourdough Bread recipe to make 8 small loaves of bread. After they’ve baked and cooled, you can use them, store them in a bread box, or freeze for later.

Creamy Soups to Enjoy with Bread Bowls

• Easy Baked Potato Soup
• Country Potato Soup
• Shrimp Chowder with Bacon
• Creamy Cabbage and Bratwurst Soup

Ingredients for Sourdough Bread Bowls

(See the full recipe at the bottom of this post.)

• sourdough starter that has been “fed”
• warm water
• all-purpose flour
• granulated sugar
• kosher salt
• instant yeast, optional
• small egg + water (for egg wash)
• sesame seeds or Everything Bagel Seasoning

Instructions for Making This Recipe

To begin, gather all the ingredients and have them close by on the counter or table, ready to use.

Prepare the Dough

In a large mixing bowl, combine the active sourdough starter, (See my Recipe for Sourdough Starter Here) water, and 3 cups of flour. Beat vigorously with wooden spoon for 1 minute. Cover with plastic wrap and let rest at room temperature for 2-3 hours. Refrigerate overnight.

The next day, remove the dough from the refrigerator and allow it to come to room temperature for about an hour.

In a large mixing bowl, using a kneading hook attachment, combine the starter mixture with the remaining 2 cups all-purpose flour, granulated sugar, kosher salt, and optional instant yeast.

Using instant yeast will ensure a faster rise, if time is a factor for your baking routine.

Begin mixing at a low speed, adding up to 1/4 cup of water as needed to make a smooth dough. Adding water may, or may not be necessary.

Continue kneading for 5-7 minutes. Transfer dough to a large greased bowl and cover with plastic wrap. Allow the dough to rise until it has doubled. (This may take 2-3 hours).

If you have opted not to use the instant yeast, you may remove the dough at each hour interval to stretch and fold, envelope-style to work the gluten in the dough. The dough will most likely be sticky. Use a stainless bench scraper to lift the dough from the work space more easily.

Form the Bowls

Preheat oven to 425 degrees, along with a baking stone. Spray two sheets of parchment paper with baking spray and set out on a workspace.

If you don’t have a baking stone, you may use two baking sheets lined with parchment paper or a silicone baking mat.

See Also

The Best Gluten Free Pie Crust Recipe {Tried and True!} - Fearless Dining15 Minute Vegan Meals | 3 Delicious & Filling RecipesGluten Free Chocolate Crinkle Cookies | Great gluten free cookie recipesEasy Pithivier Recipe (Galette de Rois or King Cake) - Barbara Bakes™

Once the dough has doubled, stretch and fold the dough, envelope-style, again using the bench scraper as needed. Allow the dough to rest for 10 minutes.

Divide the dough into 8 equal pieces, forming each into a ball. Place four balls on each sheet of parchment paper and cover with greased plastic wrap or a clean cotton tea towel. Make sure to allow space for the dough to rise without the balls touching each other. Allow the dough to rise for 40-60 minutes until puffy.

Prepare Bowls for Baking

In a small bowl, prepare the egg wash by whisking together a small egg with 2 tablespoons water.

Uncover the dough. Using a pastry brush, brush each ball with egg wash. Then sprinkle each with sesame seeds or Everything Bagel Topping.

To make the transfer easier, use kitchen shears to cut the parchment paper into squares for each of the dough balls. With a pizza peel, transfer each square to the baking stone to cook. Bake four bowls at a time until the rolls are nicely browned on top, approximately 20-24 minutes.

Transfer bread bowls to wire racks to cool completely. This recipe will make 8 bread loaves.

To use the bowls, when ready to serve, cut tops off and remove inside bread filling. You may use this on top of your bowls, or for later as Homemade Croutons.

I like to put Country Potato Soup or Shrimp Chowder with Bacon inside the bread bowls. Really any creamy soup would work well. This recipe works well for an intimate dinner for two, or a simple holiday dinner for the entire family. The choice is yours.

See more Sourdough Recipes Here. Browse Ideas for Soup Here.