Simple Sourdough Bread Bowls Recipe
This post is all about my simple sourdough bread bowls recipe.
There are only a few things that are as comforting as a warm bowl of soup on a chilly day, unless that bowl is made of freshly baked sourdough bread!
There’s something so exciting about tearing into the crusty edges of a bread bowl as you enjoy every bite of your meal.
Making sourdough bread bowls at home may sound intimidating, but with the right recipe and a bit of patience, you’ll have sturdy, flavorful bowls that hold your favorite soups, stews, or chilis.
Let me walk you through the process!
Why Sourdough Bread Bowls?
Sourdough bread bowls aren’t just delicious—they’re functional, too!
The naturally fermented dough gives them a tangy flavor and a chewy, sturdy texture, making them ideal for holding warm liquids.
Plus, no dishes to wash afterward? Yes, please!
Ingredients
For 4 medium bread bowls, you’ll need:
- 150g active sourdough starter (bubbly and ready to go)
- 500g bread flour
- 10g sea salt
- 300g warm water
- Optional: 1 tbsp olive oil (for extra pliability in shaping)
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter dissolves. Add the bread flour and sea salt, and mix until you have a shaggy dough. Let it rest for 30 minutes to hydrate the flour (this is called autolyse).
Step 2: Knead and Bulk Ferment
Knead the dough for 8-10 minutes until smooth and elastic, or use a series of stretch-and-folds every 30 minutes for about 2 hours. Cover the bowl and let the dough rise at room temperature for 4-6 hours, or until it has doubled in size.
Step 3: Shape the Bowls
Divide the dough into 4 equal portions (about 200g each). Shape each portion into a tight round ball by tucking the edges under and creating surface tension. Place the dough balls on a parchment-lined baking sheet, leaving space between them.
Step 4: Second Rise
Cover the dough balls with a clean kitchen towel and let them proof for 1-2 hours, or until they puff up slightly.
Step 5: Bake the Bread Bowls
Preheat your oven to 450°F (230°C). If you have a baking stone or steel, place it in the oven for even heat distribution.
Before baking, slash the tops of the dough balls with a sharp knife to help them expand. Bake for 20-25 minutes, or until the bread bowls are golden brown and sound hollow when tapped on the bottom. Let them cool completely before cutting.
Step 6: Hollow Out the Bowls
Once the bread has cooled, use a sharp knife to cut a circle out of the top of each loaf. Scoop out the inside (save it for croutons!) to create space for your soup. Be careful not to cut through the bottom or sides.
Tips for the Perfect Bread Bowls
- Choose thick soups. Cream-based soups, stews, or chili work best, as they’re less likely to soak through the bread.
- Bake the bowls a day ahead. Slightly older bread is sturdier and less prone to sogginess.
- Use the scooped-out bread. Toast it into croutons or dip it into the soup for no waste!
Serving Ideas
These sourdough bread bowls are the perfect vessel for:
- Creamy broccoli cheddar soup
- Hearty beef stew
- Classic clam chowder
- Spicy chili
Making sourdough bread bowls is not only fun, but it also elevates your soup game to the next level.
Whether it’s for a cozy dinner at home or a special occasion, these edible bowls are sure to impress.
Let me know what soup you try with your bread bowls—I’d love to hear about it!
