Easy Homemade Sourdough Bread Bowl Recipe

What can make a warm bowl of soup even better? Serve it in a bread bowl of course! This easy homemade sourdough bread bowl recipe is perfect for soups, chilis, dips, and stews!

Why you’ll love these easy homemade sourdough bread bowls

When I think of winter in my kitchen I immediately think of soups and warm bread. A bowl made of bread holding a delicious soup? Honestly, does it get any better? I’ve had many bread bowls from restaurants but nothing compares to homemade bread bowls.

Making your own bread bowls is also much more affordable than purchasing from a store or bakery. I’ve seen loaves priced well over five dollars per loaf making it very expense for a large family. Once you serve these your family will be begging for them again and again. They are also perfect for special gatherings and are wildly impressive. 

When trying this recipe I knew I wanted a crispy outside and a soft but chewy inside. This recipe has both! I also have a larger family, so baking each bowl individually in a dutch oven would be too time consuming. I researched a method of creating steam allowing each round to rise perfectly in a lesser amount of time. 

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Getting Started with Sourdough

Sourdough is a naturally leavened bread which just means there’s no commercial yeast added to make the bread rise. Instead, it’s fermented using a sourdough starter. It’s richer in nutrients and lower in gluten therefor making it easier to digest then breads made with traditional yeast.

Many restaurants claim to serve sourdough breads, but most are not made with the traditional sourdough method. Lots of recipes add traditional yeast in order to get a faster rise. The secret to a true sourdough bread lies in the starter. 

In order to bake sourdough breads using the traditional method, you will need a sourdough starter. A sourdough starter is made by mixing just two ingredients…equal parts flour and water! Yes, it’s that simple.

I have step-by-step instructions for making your own sourdough starter here.

Once you begin mixing flour and water in a jar, wild yeast and bacteria from the environment of your home will begin feeding off the flour causing it to multiply. 

Ingredients For Sourdough Bread Bowls

Very few ingredients are needed to make this easy homemade sourdough bread bowl recipe!

• Active Sourdough Starter- Check to make sure your starter is active, bubbly, and doubled in size. The time it takes to activate your starter will depend on the temperature of your kitchen but it will generally take anywhere from 4-12 hours. 

• Unbleached All-Purpose Flour- It’s very important that you use a good quality flour! One with a protein content of at least 11.7%. King Arthur is a trusted brand as well as the Costco brand organic flour.

• Water

• Salt- I’m a huge fan of Redmond Real Salt!

Equipment Required for the Recipe

• Large Bowl
• 6-8 Small Bowls- This is for shaping of the loaves. You will need one bowl for each loaf. Cereal bowls work great!
• Parchment Paper
• 2 Baking Sheets or cookie sheets 

Sourdough Bread Recipe

My go-to recipe for sourdough bread is my Overnight Sourdough Loaf recipe. The longer overnight ferment of the dough enhances the flavor and texture as well as better digestibility.

FOR THE LEAVEN (the active starter you will use in the bread mix)

• 2 Tablespoons of sourdough starter
• 1 cup of flour
• 1 cup of water

FOR THE BREAD

• 1 cup leaven
• 2 2/3 cups water
• 8 cups of all-purpose flour
• 1 Tablespoon salt

How To Make, Shape, and Bake Bread Bowls

Step 1: After starter has doubled, it’s time to mix the dough. Add starter and water into a large mixing bowl. Stir to disperse. Now add flour and stir until a shaggy dough is formed. Cover and allow dough to sit for about 20 minutes.

Step 2: After 20 minutes, add salt and knead by hand for 2-3 minutes. Wet your hands so that the dough doesn’t stick and the salt will incorporate better. Cover and set to the side in a warm place.

Step 3: 30 minutes later, begin stretch and folds. 6 sets of stretch and folds in total. The first 3 sets are 15 minutes apart, and the last 3 you’ll do every 30 minutes.

Keep in mind this does not have to be exact! Cover in between sets.

Step 4: After stretch and folds are complete, cover bowl and leave on the counter for 2 hours or until the dough looks silky and has risen 30-50%

Step 5: Separate and shape your dough into 8 equal portioned loaves. Allow 20 minutes of rest time for your loaves after shaping.

Step 7: Cover each round with a small bowl and let them rest for 20 minutes.

Step 8: After resting, remove each bowl and line each one with a cloth. Dust the cloth inside the bowl with flour and then place a round inside each bowl. Cover and let them ferment overnight in the refrigerator.

Step 9: The next day, preheat your oven to 500°F. Place a baking sheet on the bottom rack with about 1 cup of water. This will create steam for your loaves to rise. Then line another baking sheet with a piece of parchment paper and place each round on the prepared baking sheet. Score each loaf using a sharp knife or bread lame. 

Step 10: Bake for 15 minutes at 500° and then turn the oven down to 450° and bake for an additional 20 minutes. Cook until golden brown!

Allow your loaves to cool completely on a wire rack! Once cooled, use a serrated knife to cut each individual loaf. Scoop out the insides and pour in your favorite soup! 

Tips for Success:

• I recommend only cutting the tops off of the bowls you plan to use. They will store better uncut. 

• To store baked loaves, wrap loosely in plastic wrap on place inside a paper bag and keep at room temperature. 

• Serve a thicker creamy soup or stew inside your sourdough bread bowls. A thinner soup will cause the bread to quickly get soggy. 

FAQ’S

Do you eat the bread bowl? Absolutely! In fact, the bottom of the bowl is the best part. 

Can I freeze unused bowls? Uncut sourdough bowls can be frozen once they are wrapped tightly in plastic wrap and placed inside a freezer bag. 

Timeline for Homemade Sourdough Bread Bowls

Wake Up: Feed starter

4:00pm: Mix water and flour together to form a shaggy dough. Cover.

4:30pm: Add salt and incorporate. Cover.

4:45pm: Perform stretch and folds. There will be 6 sets. The first 3 are 15 minutes apart and the last 3 are every 30 minutes. This doesn’t need to be exact. Cover in between sets.

7:00pm: Stretch and folds are complete. Leave on the counter covered to bulk ferment.

9:00pm: Divide and shape loaves. Allow them to rest on the counter for 20 minutes.

9:20pm: Shape again and place in proofing baskets. Cover with plastic wrap and place in the fridge overnight.

The next day, preheat oven and bake loaves. 

Helpful Links

Get my Potato Soup Recipe in my Free E-book
Classic King Arthur Sourdough Recipe
Establishing A Sourdough Starter