This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Learn How to Make this Bread Bowl Recipe to use for soups, dips, and more. The crispy texture and soft center makes this homemade bread bowl recipe so delicious.

Bread Bowls with broccoli cheese soup
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Baked bread bowls is the perfect addition to all your favorite soup and dip recipes. My family loves when I serve our Broccoli Cheese Soup Recipe in a bread bowl.

The way the creamy soups melts into the bread makes it the ultimate comfort food.

Why This Recipe Works

This bread bowl recipe has become a family favorite. It is made with simple pantry ingredients making it the perfect addition to any recipe for added flavor and texture.

Take you dips and soups to the next level and make this bread bowl recipe.

Ingredients

Ingredients needed for bread bowls - active dry yeast, flour, water, butter, sugar, salt, egg, milk
  • Active Dry Yeast (2 packages) 
  • All Purpose Flour 
  • Warmed Water (105-110 Fahrenheit) 
  • Unsalted Butter (melted) 
  • Granulated Sugar (and 1 teaspoon Granulated Sugar) 
  • Salt 
  • Large Egg 
  • Milk 

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Step by Step Instructions 

Mixing yeast, water and sugar in a bowl then adding in the melted butter

Step 1 – Place the water, yeast and 1 teaspoon of sugar in a large bowl of a stand mixer fitted with a dough hook.  Let the mixture sit for 5 minutes until the yeast mixture is foamy and activated. Then stir in the melted butter.

Combining the dry ingredients in a bowl

Step 2 – In a separate large mixing bowl, whisk together the flour, 2 tablespoons granulated sugar and salt. 

Adding in the dry ingredients to the yeast mixture with a stand mixer hook

Step 3 – Reduce the speed on the mixer medium speed to low.  Slowly add the flour mixture (1 cup at a time) until the dough starts to pull away from the sides of the bowl.  

Kneading dough in a bowl

Step 4 – Knead the dough for about 5 minutes (with your hands or your mixer).  The dough should be tacky but not sticky.  If the dough is too sticky, gradually add remaining flour (1 tablespoon) at a time until it reaches that consistency. 

Allowing the dough to double in size in a bowl

Step 5 – Place the dough in an greased bowl with olive oil.  Roll the dough around in the bowl to cover the dough in the oil.  Cover the bowl with a tea towel and let it rise until it has doubled in size (1 ½ -2 hours).  

Cutting the dough into 6 parts

Step 6 – Divide the dough into 6 equal portions and roll each piece into a ball.  

Placing dough balls on a baking sheet and topping with egg mixture

Step 7 – Line a baking sheet with parchment paper and place the dough balls on the baking sheet. Use a sharp knife to make a small “X” on the top of each dough ball. Stir together the egg wash ingredients and brush this mixture on top of the rolls.  

Covered dough balls on a baking sheet

Step 8 – Cover the rolls with plastic wrap and allow them to rise again until they have doubled in size (30-40 more minutes). 

  • Step 9 – Preheat the oven to 400 degrees Fahrenheit while the rolls are rising. 
  • Step 10 – Bake for 25-30 minutes or until the rolls are golden brown.  
  • Step 11 – Cool for 15-20 minutes until the bread can easily be handled.  
  • Step 12 – When serving, cut a large round out of the top of each bread bowl with a serrated knife and gently scoop out the center of the rolls. Then the bread bowls are ready to fill with soup and enjoy! 

Recipe Tips

  • Active Yeast – Before mixing in the melted butter, make sure the yeast has starting foaming. You want to make sure to use fresh yeast. If you yeast has expired the dough may not rise.
  • Dough Consistency – Make sure the dough has the right consistency. Slowly add in more flour if the dough seems to be to tacky or wet.
  • Rising Dough – Allow the dough to rise covered with a tea towel. This process usually takes about an hour.
  • Cooking Time – Cooking time may vary when baking the bread. Watch the bread closely as it should be golden brown when finished baking.
  • Lightly brush the Tops – We brush the tops with a egg mixture for a crispy texture. You can add in seasoning for added flavor.
Close up image of bread bowls

Serving Suggestions

Making these bread bowls makes our soup recipes even better. We love to prepare clam chowders, crock pot potatoes soup, and Texas Roadhouse chili then serve in this bread bowl recipe.

We even like to serve spinach artichoke dip when we have game day parties.

Frequently Asked Questions

How to Store Leftovers

You can store any leftovers in an airtight container at room temperature for up to 2-3 days.  But we love serving them fresh and warm right after they are baked.

Can I Use Dough for Other Bread Recipes?

Yes, this is a basic dough recipe. Feel free to shape the dough and make dinner rolls, loaves of bread, or even pizza dough. You can even add in seasoning to add flavor. The options are endless on the many ways this bread recipe can be used.

Can I Freeze Bread?

Yes, you can freeze bread bowls by placing in a freezer container or ziplock bag. They will stay fresh for up to 3 months. When ready to serve, allow to thaw overnight in the refrigerator and then bring to room temperature before serving.

Close up image of bread bowls with a serving of broccoli cheese soup in a spoon

More Easy Bread Recipes

We love hearing from you. If you make this Bread Bowl Recipe, please leave us a comment or a star review.

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Bread Bowl Recipe

5 from 1 vote
Learn How to Make this Bread Bowl Recipe to use for soups, dips, and more. The crispy texture and soft center makes this homemade bread bowl recipe so delicious.
Prep Time 2 hours 45 minutes
Cook Time 30 minutes
Cool 15 minutes
Total Time 3 hours 30 minutes
Servings 6
Cuisine American
Course Main Course
Calories 628

Ingredients

For the Bread Bowls:

  • 1 1/2 Tablespoons Dry Active Yeast 2 packages
  • 7 cups All Purpose Flour
  • 2 1/2 cups Warmed Water 105-110 Fahrenheit
  • 4 Tablespoons Unsalted Butter melted
  • 2 Tablespoon Granulated Sugar and 1 teaspoon Granulated Sugar
  • 2 teaspoons Salt

For the Egg Wash:

Instructions

  • Place the water, yeast and 1 teaspoon of sugar in a large bowl of a stand up mixer fitted with a dough hook.  Let the mixture sit for 5 minutes until the yeast is foamy and activated.
  • Then stir in the melted butter.
  • In a separate bowl, whisk together the flour, 2 tablespoons granulated sugar and salt.
  • Reduce the speed on the mixer to low.  Slowly add the flour mixture (1 cup at a time) until the dough starts to pull away from the sides of the bowl.
  • Knead the dough for about 5 minutes (with your hands or your mixer).  The dough should be tacky but not sticky.  If the dough is too sticky, gradually add more flour (1 tablespoon) at a time until it reaches that consistency.
  • Place the dough in an oil bowl.  Roll the dough around in the bowl to cover the dough in the oil.  Cover the bowl with a towel and let it rise until it has doubled in size (1 ½ -2 hours).
  • Divide the dough into 6 even pieces and roll each piece into a ball.
  • Line a baking sheet with parchment paper and place the dough balls on the baking sheet.
  • Use a sharp knife to make a small “X” on the top of each ball.
  • Stir together the egg wash ingredients and brush this mixture on top of the rolls.
  • Cover the rolls with plastic wrap and allow them to rise again until they have doubled in size (30-40 more minutes).
  • Preheat the oven to 400 degrees Fahrenheit while the rolls are rising.
  • Bake for 25-30 minutes or until the rolls are golden brown.
  • Cool for 15-20 minutes until the bread can easily be handled.
  • When serving, cut a large round out of the top of each bread bowl with a serrated knife and gently scoop out the center of the rolls. Then the bread bowls are ready to fill with soup and enjoy!

Recipe Notes

You can store any leftovers in an airtight container at room temperature for up to 2-3 days.  But we love serving them fresh and warm right after they are baked! 

Nutrition Facts

Calories 628kcal, Carbohydrates 116g, Protein 17g, Fat 10g, Saturated Fat 5g, Polyunsaturated Fat 1g, Monounsaturated Fat 2g, Trans Fat 0.3g, Cholesterol 48mg, Sodium 791mg, Potassium 182mg, Fiber 4g, Sugar 5g, Vitamin A 277IU, Vitamin C 0.003mg, Calcium 32mg, Iron 7mg

Pin This Now to Remember It Later

Pin Recipe

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating