Today’s Bread Bowl recipe happens to be a favorite the kids request on repeat each fall when we officially start soup season.
These individual bread bowls bake up golden on the outside with a soft center that is perfect for scooping out and filling with hot soup. The best part is you only need a handful of simple ingredients to make these from scratch.
The dough is easy to work with, rises beautifully, and bakes into sturdy little bowls that hold creamy soups, chili, and hearty stews without falling apart too quickly.
Try filling your bowls with some of our favorites like Broccoli Cheddar Soup, Cheesy Potato Soup, or Creamy Tomato Basil Soup.
Why you’ll love it + Why it works:
- Great for Hosting: Individual bread bowls make soup night easy to serve when family or friends are gathered around the table.
- Fun Dinner Idea: Serving soup inside homemade bread bowls makes an everyday dinner feel extra special.
- Rapid Rise Yeast: Rapid rise yeast helps the dough rise efficiently so you can enjoy fresh bread bowls without an especially long wait.
- Family Favorite: Everyone gets their own edible bowl filled with their favorite hot soup, chili, or stew.
Bread Bowl Recipe Ingredients
- Warm Water (1½ cups, 110-115°F): Activates the yeast and provides the moisture needed to bring the dough together. Keeping the water in the recommended temperature range helps the yeast work properly.
- Oil (2 tablespoons): Adds moisture and tenderness to the bread while helping create a soft interior.
- Sugar (2 tablespoons): Feeds the yeast while adding a touch of sweetness and helping the crust brown.
- Salt (1 teaspoon): Enhances the flavor of the bread and helps control yeast activity.
- Rapid Rise Yeast (¾ tablespoon): Helps the dough rise and gives the bread its light, airy texture. Instant yeast can be used as a substitute.
- Bread Flour (4 cups, plus more as needed): Provides the structure needed for sturdy bread bowls while still creating a soft, chewy center. Add only as much extra flour as needed because the dough should remain slightly tacky. In a pinch, use all-purpose flour or make bread flour by adding 1½ teaspoons vital wheat gluten to a 1-cup measuring cup, scooping in all-purpose flour until the cup is heaping, and then leveling it off. Sift the contents of the cup and use it as a 1:1 substitute.
How to Make Bread Bowls
DOUGH. In a large bowl or the bowl of a stand mixer, mix 1½ cups warm water, ¾ tablespoon rapid-rise yeast, 2 tablespoons sugar, 2 tablespoons oil, 1 teaspoon salt, and 2 cups of flour.
Mix in the remaining flour to the yeast mixture, ½ cup at a time, until the dough pulls away from the sides of the bowl and is smooth, but still slightly tacky.
Knead the dough until smooth and elastic. Place in a greased bowl, cover, and light rise until doubled (about one hour).
FORM. Gently punch down the dough and divide it into six equal pieces. Roll each piece of dough into a ball and place on a greased baking sheet or line with parchment paper.
Use a sharp knife to cut an X on the top of each dough ball. Cover lightly with a kitchen towel and let rise until doubled about 30-45 minutes.
BAKE. During the last 15 minutes of rise time, preheat the oven to 400°F. Bake for 15 minutes or until golden brown and cooked through. Remove to a cooling rack to cool completely.
SERVE. Use a serrated knife to cut a circle out of the top of the homemade bread bowls. Use the knife to cut along the inside of the bowl leaving the sides about ½ inch thick.
Carefully remove the bread in the center and be mindful not to tear the bottom of the bowl. Ladle hot soup into the bowl and serve immediately.
Speed Up the Rise Time
The dough rises faster when in a warmer environment like a proofing drawer, near a warm sunny window, near a crock pot, on top of a warm oven, or in a metal bowl suspended above a steamy bowl of water.
Kristyn’s Recipe Tips
- Start with the listed amount and add extra flour gradually so the dough stays soft and slightly tacky instead of becoming dry.
- Don’t forget to score the dough with an X on top so it will rise evenly and expand upwards.
- Divide the dough into six equal pieces so the bread bowls bake at the same rate and hold similar amounts of soup.
- Let the bread bowls cool before cutting into them so the structure has time to set.
- Bread bowls are best served with creamier, chunkier soups rather than broth-based soups.
- Use the centers to make Homemade Croutons, or use for dipping in the soup.
Bread Bowl Recipe
Equipment
Video
Ingredients
- 1½ cups warm water, (110-115°F)
- 2 tablespoons oil
- 2 tablespoons sugar
- 1 teaspoon salt
- ¾ tablespoon rapid rise yeast
- 4 cups bread flour, plus more as needed
Instructions
- In a large bowl or the bowl of a stand mixer, mix warm water, oil, sugar, salt, yeast, and 2 cups of flour. Add remaining flour ½ cup at a time until the dough pulls away from the sides of the bowl and is smooth, but still slightly tacky.
- Knead the dough until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Gently punch down the dough and divide it into six equal pieces. Roll each piece of dough into a ball and place them on a greased or parchment-lined baking sheet.
- With a sharp knife, cut an x in the top of each dough ball. Cover lightly with a kitchen towel and let rise in a warm place until doubled in size, 30–45 minutes.
- During the last 15 minutes of rise time, preheat the oven to 400°F.
- Bake for 15 minutes or until golden brown and cooked through. Remove to a cooling rack to cool completely.
- To serve, cut a circle out of the top of each bread bowl, then scoop out the inside of the bread to make a bowl. Ladle hot soup into the bowl and serve immediately.
Notes
- Start with the listed amount and add extra flour gradually so the dough stays soft and slightly tacky instead of becoming dry.
- Don’t forget to score the dough with an X on top so it will rise evenly and expand upwards.
- Let the dough rise somewhere warm and draft-free for the best results.
- Divide the dough into six equal pieces so the bread bowls bake at the same rate and hold similar amounts of soup.
- Let the bread bowls cool before cutting into them so the structure has time to set.
- Bread bowls are best served with creamier, chunkier soups rather than broth-based soups.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
You can use the centers to make Homemade Croutons or make breadcrumbs by allowing the bread to grow stale and then pulsing it in a food processor until you reach a crumb texture.
Store cooled bread bowls in bread bags 2-3 days before using or place them in the fridge to extend their shelf life a few more days. To freeze, wrap with plastic wrap and again with foil before putting them in the freezer for up to 3 months. Thaw before cutting to serve.
After the dough has risen for the first time, punch it down and divide it into 6 balls. Place on a baking sheet and freeze. Once solid, wrap each one with plastic and store it in a freezer ziploc.
To use, cover with a tea towel and thaw for several hours at room temperature until doubled in size. Bake as written.
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This recipe was first shared August, 2020.
Lil Luna is one of those people whose recipes can ALWAYS be trusted!! These bread bowls are amazing, they always come out so beautifully and are a huge hit with the fam!
Thank you so much! I am thrilled you love the bread bowls and that they are such a hit with your family!
Can I make a bread bowl if don’t own a stand-up mixer?
Yes you can! Just mix and knead the dough by hand until it’s smooth and elastic, then shape and bake as directed. It takes a little elbow grease, but the bread bowls will still turn out amazing!
I made the bread bows and they were delicious. We have friends that are gluten free. Do you have a recipe for gluten free bread bowls?
I’m so glad you liked them! I don’t have a gluten free version, but you can usually substitute the flour with a 1:1 gluten free baking flour. If you try it, I’d love to hear how it turns out!
Love it
Last time I tried a bread bowl recipe they were more like bread plates. So excited that these turned out.
This was wonderful ! Used broccoli cheese soup A Keeper!!
I am wondering since I have men eating this can I just make the bills bigger. This said 6 bowls. Someone said they are the size if hamburger buns. I am guessing I will need to double the recipe for 5 bowls. Also do you think this would work for Chilli. I thought about spreading butter all over and sprinkle with garlic salt. Do you think this would work?
Yes, you could certainly make them bigger. You might want to double the recipe in that case. And yes, they would work for chili too! That sounds delicious!
Easy peasy. Couldn’t believe how tasty. Made with chili first time. Today I’m doing with spaghetti. Yummy. We made them a little bigger and sliced the left over and made garlic bread. 😍
After separating into the individual balls, can I leave them outside overnight or must they be refrigerated?
Hi, how can I use active dry yeast instead of rapid rise yeast?
Thank you
Made these today going to have soup in them tonight. I definitely will be doubling the recipe next time to make bigger bowls. They are a lot smaller then I was thinking they’d be.
How fun! Hope you enjoyed the bread bowls!
Hi how can I use active dry yeast instead of rapid rise yeast?
Haven’t made yet but looking forward to. Never made bread before, do u have to use
bread flour or would all-purpose flour work?
You can use either. The bread flour has a higher protein content, so it makes a slightly more chewy texture, but you can use all-purpose if you don’t have bread flour.
I made this dough in my bread machine….worked perfectly!…made two loaves as I wanted one for a dip for the Super Bowl, so that left an extra one. Anyway, who can resist fresh from the oven bread…certainly we can’t, so we tore into the second loaf and ate nearly half of it while it was hot…perfect for spreading with butter! Wow…super delicious, and now I can’t wait to make it again, making individual ones to fill with some hot and creamy soup…maybe the cream of broccoli. I can think of several that would be wonderful! So glad I found your recipe. Thanks! `
Oh you’re welcome! That makes me so happy to hear! I’m so glad the bread turned out and was a hit with your family.
Hello Vicki,
I realize your post was over a year old, but hope you will remember the bread bowl recipe.
I am interested in making this dough in my bread machine. Can you describe the recipe you used and the procedure you followed. Thank you.
This is to Jackie….I made this recipe here that I’m commenting on (Lil’ Luna’s)….I just put the liquid in first, then all other ingredients except the flour and yeast. Then, put in the flour, make a little indentation and add the yeast. When the machine is done, proceed per the recipe. Hope this helps!
Forgot to add…be sure to use the dough cycle. 🙂 Came here to make this recipe and noticed my omission!
I make this monthly and the family requests it more! I use it a Rolls too.
I made the recipe two times today, both times the dough didn’t rise much. I’m in Florida so maybe that has something to do with it, but then it should be noted. I am a novice when it comes to making any bread from scratch. Not sure what was wrong as I followed the recipe. To divide the dough into six sections it’s basically a hamburger bun size. Second time I only divided into four but still small. If anyone ever had a Perkins bread bowl salad, that’s what I was hoping for. They are more like a bread to go with a salad.
Valerie–Possible reasons for dough not rising: The water temperature and the freshness of your yeast are big factors in getting a proper rise of bread dough. Water temperature should be between 105 and 115 degrees fahrenheit. I use a meat thermometer to make sure the temperature is right before adding ingredients to it. This recipe doesn’t call for “proofing” the yeast, but it may be a good idea to do it so you can be sure the yeast is activated before moving on. To proof your yeast, mix the water, yeast, and sugar together first and let it sit for 5-10 minutes before adding the other ingredients and continuing on with the recipe. If the yeast is activated, the mixture will get foamy, then you’re good to go with the rest of the ingredients. Hope this helps. 🙂
I don’t have a comment as I have not made this recipe yet but I wanted to know what is the size of this bread bowl?
I haven’t ever measured the size.. but it makes about 6 bowls per the recipe. So one bowl fills about 1/6 of a sheet pan. Again, not exactly sure the measurement of that, but hopefully that gives a little more of an idea of the size.
These were really good and super easy. I made four bread bowls and they were around 6″ in diameter. Will definitely make these again!
Easy to make and taste great. Vegan as well
I came across your site accidentally . I am acually so HAPPY I did..
I love some of these recipes.. I ca’t thank you enough..
That makes me so happy to hear! Welcome to Lil’ Luna! I hope you enjoy all of the recipes! 🙂
I have made these bread bowls several times and they always turn out. You can’t go wrong with this recipe. Very easy.
So so happy to hear that!
Hi, can I use half whole wheat flour and half bread flour?
quick and easy bread bowl.. Made a great addition to my soup
I have made this recipe to a T twice and bread never rose. What am I doing wrong?
So sorry to hear you are having trouble with the bread rising. It’s hard to know exactly why the bread isn’t rising since there are many reasons that could factor in…. old yeast, water being too warm, kitchen temperature being too cold so it doesn’t proof, etc. Perhaps one of those might be a cause for it not rising!
This recipe is foolproof! I was able to make amazing bread bowls for my husband, who is CRAZY about getting bread bowls from different restaurants. I could never find anything that worked in the grocery store bakery aisles, and I’m so glad I stumbled upon this. He is so excited for this fall & winter to take a thermos of soup and a bread bowl to work. Thank you!
Oh I’m so happy to hear that you both are happy and excited about the bread bowls! They are a favorite around here too.
This was such an easy recipe. I’m not very good at baking, but this was so easy to follow and they came out perfect. Not pretty, but tasted great. My fiancé even loves them without soup in them. I hleven made a broccoli Cheddar soup with them. Love love love. Thank you for this awesome recipe.
You are so welcome!! I am so glad you tried them. Thank you!
quick and super easy… Loved the taste of the bread
Loved them as bread bowls and as leftover bread later !
I didn’t realize how much space they needed around them when rising. I doubled the recipe and put 12 on a pan. Didn’t work as bread bowls, just big soft rolls instead. My goal is to someday make successful bread bowls. They taste good though.
Glad you liked the taste! Don’t give up 🙂
Love this. Love creamy broccoli soup. My daughter loves making bread bowls.
Me too!! Thank you!
What a fun recipe! I love soups in bread bowls, but never really knew how to make them.
Amazing soup recipe ! We all can’t stop raving about how good it was. Thank you for sharing!
Making bread intimidates me but this recipe was easy and a success. I can’t wait to try another one.
Bread bowls are the best way to eat soup! Thanks for sharing this recipe! Looks easy enough!
I made 3 large bowls instead of 6 smaller ones and they turned out perfectly. I served hot seafood dip in one for a dinner party and it was a HUGE hit. BTW, we spelled my daughter’s name the same–Kristyn–very unusual spelling and to see someone else spell hers the same way warms my heart. I lost my Kristyn at Christmastime several years ago in a car accident.
Oh our hearts go out to you. We’re so sorry to hear of the loss of your dear Kristyn. It is a unique and beautiful way to spell the name! We’ll definitely pass the sentiment onto our Kristyn. I’m so happy to hear that the bread bowls turned out great too! Thanks so much for sharing. 🙂
Yum! I am a HUGE fan of soup and breadbowls! I absolutely adore a perfectly creamy soup paired with a delicious bread bowl. Great, easy recipe!
You might think these are hard to make but actually no DifferenT than making bread. Such a yummy edible bowl to serve your soup from.
Made these today! ❤️ So good!! The dough is very similar to french bread recipe we really like. The dough was really easy to work with. I doubled the recipe and made 6 large bowls. We made your cheese ham and potato soup to go inside.
Great! Thank you for sharing that!!
love that these are from scratch, and good walk through, baking is where I’m weakest so I appreciate it!