Sourdough Bread Bowl Recipe (makes 2)
Sourdough bread bowls are the best way to serve soup, especially during the fall and winter seasons. There’s no cozier way to enjoy a meal! They’re the perfect soup bowl size!
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These bread bowls are made with my artisan loaf bread, which is one of the easiest sourdough bread recipes here on the blog! You’re going to love how simple this recipe is compared to the others you’ll find online.
Why You’ll Love Sourdough Bread Bowls
- Easier to make than you think: This recipe makes bread bowls super easy to make even if you’re just starting your sourdough journey.
- A delicious way to eat your soup: Instead of serving garlic bread or another side, you’ve got an entire meal in one dish.
- Cozy way to eat soup this fall: I don’t think there’s a cozier way to enjoy a bowl of soup than in a bread bowl.
Sample Sourdough Bread Bowl Baking Schedule
You can bake this recipe on any schedule but here’s a sample schedule just to get you started.
- Make Dough: 12 pm
- Bulk Ferment: 12:05 pm – 10 ish pm
- Place dough in fridge before bed to hold off the process until morning.
- When you wake up and get around resume
- Shape Bread Bowls: 7 am (next day)
- 2nd Rise (proofing): 7:05 am – 10:30 am
- Bake Bowls: 10:30 am
- Then store at room temperature after cooled to serve that night for supper or place in an airtight container for the next day or through the week.
Ingredients
- fed sourdough starter (feed starter a 2:1 ratio of unbleached flour and filtered water, 4-12 hours before using)
- water
- salt
- all-purpose flour
Kitchen Tools You May Need
- large baking sheet (or dutch oven, bread cloche, baking stone)
- unbleached parchment paper
- mixing bowl
- bread whisk
- bench scraper (for dividing dough)
How to Make Sourdough Bread Bowls
Mix Sourdough Bread Bowl Dough
n a big bowl, stir together sourdough starter, water, and salt until well combined.
Add in flour and mix until it forms a dough ball. Use your hands to combine any excess flour into the dough. The dough may be a little sticky once the ingredients are fully combined. This is normal.
Cover the dough with a kitchen towel or plastic wrap and let it sit for 30 minutes on the counter.
First Rise (Bulk Ferment)
After 30 minutes, stretch and fold the dough by pulling a section upward, folding it into the center, and pressing it down.
Repeat this around the dough for 1-2 complete circles.
Cover the dough and let it sit for another 30 minutes.
Then repeat the stretching and folding process.
Cover the dough and let it sit on the counter for 12 hours until it doubles in size.
Shape and Proof Sourdough Bread Bowls
Turn dough out on the counter (no flour needed) and divide into 2 equal-sized pieces.
For each piece, pick the dough up in the center, letting the dough ends fold underneath.
Then, use your hands to sweep the dough in circular motions while tucking underneath to create tension.
Let them rest for 5 minutes.
Repeat the circular motions again to create more tension, then place each shaped dough on a parchment-lined sheet pan right side up about 2-3 inches apart.
Cover with a second sheet pan, parchment, a kitchen towel, or plastic wrap.
Let the shaped dough proof/rise at room temperature (on the counter) for 3-4 hours.
Prepare the Oven
Preheat the oven to 375 degrees.
Bake Sourdough Bread Bowls
Once it’s preheated, bake the bread bowls for 40-45 minutes until they’re golden brown.
Dutch Oven Method: Place a Dutch oven or bread cloche inside the oven during preheating. Then bake the dough for 30 minutes covered, and 10-15 minutes uncovered.
Serving Sourdough Bread Bowls
Let bowls cool for 10-15 minutes, then use a knife to cut a hole in the top of each bread. You’ll want to go about 1 inch inward from the edge.
Dig out the inside with your fingers pulling the bread out of the middle (careful not to go too far so soup doesn’t spill out the bottom or sides).
Pour your soup of choice inside and enjoy!
Use bread scooped out of the bowls to dip into your soup if desired or dry in the oven to make bread crumbs so they don’t go to waste.
Our Favorites Soups for Bread Bowls
You can put any soup you desire in these bread bowls but here are a few of our favorite recipes from here on the blog:
Substitutions
- Use bread flour instead of all-purpose flour for a better rise.
- Choose whole wheat flour instead of all-purpose for a more wholesome option.
How to Store Leftovers
Store leftover bread bowls in an airtight container at room temperature for up to 5 days or in the fridge for 7.
How to Heat Bread Bowls
If you made these bread bowls ahead of time, heat them in the oven at 375 degrees for 5-10 minutes until warm.
If you like this recipe, you’ll also like…
- Sourdough Hot Dog Buns
- Sourdough Hamburger Buns
- Sourdough Sandwich Rolls (AKA Hoagie Rolls & Sub Rolls)
- Easy Sourdough Sandwich Bread
Recipe FAQs
Yes, this is what my recipe instructions say.
For sure! Use the same instructions as my recipe.
Yes you can! Bake them 30 minutes covered, 15-20 minutes uncovered.
These bowls hold the same amount of soup as a regular soup bowl.
This can happen if your dough is underproofed or it didn’t get to rise enough. Next time, ensure your dough rises for the 1st and 2nd rise in a warm, draft-free space like a turned-off oven. If your home is cold, less than 72 degrees, place the dough in a turned-off oven with the light on, and the oven door cracked.
If you try this recipe and love it, come back, give it 5 stars, and let us know what you think!
Sourdough Bread Bowls
Ingredients
- 1/4 cup fed sourdough starter (feed starter 4-12 hours before using)
- 3/4 cup water
- 1 tsp salt
- 1 3/4 cups all-purpose flour
Instructions
- Mix Ingredients: In a big bowl, stir together sourdough starter, water, and salt until well combined.
- Add in flour and mix until it forms a dough ball. Use your hands to combine any excess flour into the dough. The dough may be a little sticky once the ingredients are fully combined. This is normal.
- Rest the Dough: Cover the dough with a kitchen towel or plastic wrap and let it sit for 30 minutes on the counter.
- Stretch and Fold: After 30 minutes, stretch and fold the dough by pulling a section upward, folding it into the center, and pressing it down.
- Repeat this around the dough for 1-2 complete circles.
- Rest Again: Cover the dough and let it sit for another 30 minutes.
- Then repeat the stretching and folding process.
- Bulk Ferment: Cover the dough and let it sit on the counter for 12 hours until it doubles in size.
- Shape Dough: Turn dough out on the counter (no flour needed) and divide into 2 equal-sized pieces.
- For each piece, pick the dough up in the center, letting the dough ends fold underneath.
- Then, use your hands to sweep the dough in circular motions while tucking underneath to create tension.
- Create More Tension: Let them rest for 5 minutes.
- Repeat the circular motions again to create more tension, then place each shaped dough on a parchment-lined sheet pan right side up about 2-3 inches apart.
- Cover with a second sheet pan, parchment, a kitchen towel, or plastic wrap.
- 2nd Rise: Let the shaped dough proof/rise at room temperature (on the counter) for 3-4 hours.
- Preheat & Bake: Preheat the oven to 375 degrees.
- Once it's preheated, bake the bread bowls for 40-45 minutes until they're golden brown.
- Prep Bowls for Serving: Let bowls cool for 10-15 minutes, then use a knife to cut a hole in the top of each bread. You'll want to go about 1 inch inward from the edge.
- Dig out the inside with your fingers pulling the bread out of the middle (careful not to go too far so soup doesn't spill out the bottom or sides).
- Pour your soup of choice inside and enjoy!
- Use bread scooped out of the bowls to dip into your soup if desired or dry in the oven to make bread crumbs so they don’t go to waste.
Notes
Sourdough Recipe Disclaimer
I feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter. If you feed your starter differently, results for this recipe may vary.