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Easy Homemade Bread Bowls: The Best Recipe for Soup and Chili

A single, perfectly round, golden-brown bread bowl with a hollowed-out center, ready for filling.
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Make bakery-style bread bowls at home that rival commercial options. This simple, no-fail yeast recipe creates soft, crusty edible bowls perfect for filling with your favorite soups, stews, or dips.

Ingredients

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  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 1 teaspoon granulated sugar
  • 1 cup warm water (105°F to 115°F)
  • 3 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons salt
  • 1 tablespoon vegetable oil
  • 1 egg, beaten (for egg wash)
  • 1 teaspoon water (for egg wash)

Instructions

  1. Activate the yeast: In a small bowl, mix the warm water, yeast, and sugar. Let this stand for 5 to 10 minutes until foamy.
  2. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
  3. Mix the dough: Pour the yeast mixture and the vegetable oil into the flour mixture. Mix with a wooden spoon until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Shape the bowls: Gently punch down the risen dough. Divide the dough into 4 equal pieces. Shape each piece into a tight round ball.
  7. Second rise: Place the dough balls on a baking sheet lined with parchment paper, leaving space between them. Cover loosely and let them rise for another 30 to 45 minutes.
  8. Preheat and prepare: Preheat your oven to 400°F (200°C). Mix the beaten egg with 1 teaspoon of water to create an egg wash.
  9. Bake: Brush the tops of the dough balls lightly with the egg wash. Bake for 20 to 25 minutes, or until the bread bowls are deep golden brown.
  10. Cool and hollow: Let the bread bowls cool on a wire rack for at least 15 minutes before hollowing them out. Use a serrated knife to cut a circle in the top, then gently scoop out the soft interior bread, leaving a sturdy wall for your soup or chili.

Notes

  • Save the scooped-out bread pieces to toast for dipping into your filling or for making croutons.
  • For a crustier exterior, lightly spritz the loaves with water before placing them in the oven.
  • These edible soup bowls are perfect for serving thick chowder, chili, or spinach and artichoke dip.

Nutrition

Find it online: https://devourdish.com/easy-homemade-bread-bowls-recipe/