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My quick homemade bread bowls are simple to make, even for a novice. Just 4 basic ingredients, a 45-minute rise, and gentle steam are all you need for an airy, soft center and a sturdy crust every time. These bowls will hold your favorite soups without getting soggy! Pair with my easy lasagna soup recipe for a cozy fall dinner, or my creamy broccoli soup to bring Panera's iconic taste straight to your kitchen.
Quick Look: Quick Homemade Bread Bowls
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Rise Time: 45 Minutes
- Total Time: 1 Hour 20 Minutes
- Yield: 3 Bowls
- Difficulty: Beginner
- Method: Knead, rise, score, and bake!
- Optional Add-ins: Garlic powder, chilli flakes, dried Italian herbs, onion powder, sun-dried tomatoes, paprika, cayenne, jalapeños, cheddar
- Why This Works: 4 ingredients, no complicated steps, and only a 45-minute rise time. You'll get a crusty, fluffy bread bowl that's a perfect winter warmer when paired with soup or stew.
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Why We Like This
- It's actually quick to make: So many bread bowl recipes claim that they're quick to make, with just a few minutes of prep… And then you get to the fine print where they require an overnight rise time. There's no catch with my bread. It's ready to bake in under an hour, rise time included.
- Enjoy restaurant-level bread without the complexity: Breadmaking shouldn't fill your kitchen with stress, aches, and regret. My recipe just needs a few minutes of kneading, a quick rise, and a simple water bath. The dough turns out perfectly fluffy and crusty even without fancy equipment, but you can tell your guests it was a full day's labour: your secret is safe with me!
- The bread bowl won't get soggy: The first time I tried a soup bread bowl, it was a total disaster. The bread did NOT hold that soup, and it turned what should have been a warming, cozy meal into an inedible mess of sogginess and mush. I knew I could do it better, and you deserve better too. My bread bowls stay sturdy and ACTUALLY hold their shape until the very last spoonful of soup. And that's whether it's a light vegetable broth or something creamy and thick like my homemade cheese broccoli soup.
- The perfect winter warmer: A bread bowl is my go-to in the winter months. It's so comforting, cozy, and warm, especially if you pair it with an equally cozy stew or my one-pot lasagna soup. I've found it really brings the family together (and it's ESPECIALLY fun for kids).
- Bread bowls are just the start, not the limit: While you're using the ingredients to make bread bowls here, these same ingredients can be used to make my other easy yeast bread recipes, like my homemade panini sandwich or my no knead rolls recipe, with just a few tweaks.
Ingredients
Open your pantry's door BEFORE you leave your front door. The perfect homemade bread bowl starts with four basic ingredients, and you likely already have them in your kitchen.
- Instant Yeast: Instant yeast is yeast that's already been bloomed or activated. This saves you a lot of time and means there's less room to "mess up," so it's what I always recommend for beginners. If you can't find instant yeast, you can use active dry yeast. However, just make sure to bloom it first in warm water.
- All-Purpose Flour: I use all-purpose flour since it's readily available and I always have it in my pantry. However, if you want something a little more rustic and hearty (perfect with my easy homemade butter), substitute 1 cup of all-purpose flour with whole wheat flour. Just make sure to add 2 to 3 tablespoon of water to help your dough stay moist as it bakes, since whole wheat flour absorbs more liquid.
How to Make Quick Homemade Bread Bowls
- Step 1: Combine 3½ cups all-purpose flour, 1 tablespoon instant yeast, 1 tablespoon sugar, and 1 teaspoon salt in a large bowl. Pour in 1 ½ cups of warm water and mix together until a shaggy dough forms. The dough should look lumpy and have a sticky texture. I know it may look like you've messed something up, but trust me here. It's normal and the key to getting that perfect texture later on!
- Step 2: Pour the bread dough onto a lightly floured surface and knead for 3 to 5 minutes, or until you have a smooth dough ball. It will feel sticky, but if you're struggling to knead it, add a little more flour, 1 tablespoon at a time. You can also oil or wet your hands.
- Step 3: Place your dough in a lightly oiled bowl. Cover with a kitchen towel and allow it to rise for 30 minutes, or until doubled in size. Keep it in a warm, dry area of your home to help aid that rising process.
Minoo's Pro Tip: Cold kitchen stopping your bread from rising? Turn your oven light on and place your dough inside instead of leaving it to rise on the counter. This creates the perfect conditions for rising!
- Step 4: Punch down your dough and divide into 3 equal portions. Roll each portion into a smooth dough ball and place them onto a parchment-lined baking sheet. Make sure you put enough space between the breads (around 1.5 inches). They will rise more than you think in the oven!
- Step 5: Cover the baking sheet and allow the dough balls to rise for another 15 minutes. Don't skip this step. I know 15 minutes may seem like it won't make a difference, but that extra rise time is so important to getting that airy, fluffy texture.
- Step 6: Using a sharp knife, score an X into the top of each dough ball. Then, prepare a water bath. Add a baking tray to the bottom rack of an oven. Fill with boiling water, using a measuring cup to pour the water to stop it from splashing and spilling. Set the oven to 425℉ and bake the dough balls with the water bath for 10 minutes. Remove the water bath and move the bread to the oven's bottom rack. Allow to bake for another 10 minutes or until golden. The bread should also sound hollow when tapped on the bottom.
Minoo's Pro Tip: Add seasoning on top of the breads before baking them for an extra flavor kick. Keep it classic with Italian herb seasoning, add cheddar and jalapeño for a hint of spice, or use oven sun-dried tomatoes to give an almost focaccia-like vibe.
- Step 7: Remove the bread from the oven and allow it to cool completely. When you're ready to serve, cut the tops off, spoon out the inside to create a bowl, and then fill with soup, my 3-ingredient mac and cheese, or your preferred filling, and enjoy!
Minoo's Pro Tip: Don't throw away the leftover bread. Use the pieces to dunk into your soup, cook them and turn them into breadcrumbs, or save them to make a bread pudding. You can even toast them, drizzle on some oil, and add tomato and my mozzarella cheese recipe to make the most AMAZING crostinis. Nothing needs to go to waste here.
Expert Tips
- Don't overdo it when hollowing out the bread bowls: My recipe makes sturdy bread that can hold soup and cream cheese well, but you need to work with it. Do not empty the walls of the bread too much when you're putting the soup in, or it will get soggy and break. Aim for around ½ inch thick. If you make it too thin, don't panic! Slice it up and slather on my spreadable cream cheese instead for an equally cozy meal.
- Don't forget to score the bread: Scoring bread dough isn't simply for decoration; it helps your bread to rise consistently while it bakes. Apply gentle pressure while scoring. You want to cut through the dough's skin, but not to the point where you compromise the bread's structure.
- Double-check the water's temperature: It's SO important to get the water temperature right. I overlooked this the first time, and my dough paid the price. Too hot, it'll kill the yeast, but if it's too cold, it won't rise. The water should read 110℉ on a thermometer. Warm but not uncomfortably hot, a bit like a warm bath!
- Use the right technique to get the perfect round shape: There's nothing wrong with a rustic (aka "imperfect") look, but for a perfectly round, restaurant-level shape? Pull the edges toward the bottom and rotate the dough in your hands instead of just rolling. This motion will help your bread bowls retain their round shape while they bake. A round bread bowl also looks stunning when used as the base for a cheese fondue, especially if you serve it alongside meats and eye-catching breads for dipping, like my crusty baguette.
Quick Homemade Bread Bowls FAQs
My homemade bread bowls will stay fresh for a few days if you store them on the counter in a paper or plastic bag. Don't remove the bread bowl's center until you're ready to serve. This will reduce the amount of time it's exposed to the air and help your bread stay fresh for as long as possible.
You can also freeze my bread bowls if you need to preserve them for longer. Just place them in a bag for up to 3 months. When you're ready to thaw and serve, I recommend splashing water on them first, and then reheating them in the oven for 5 to 10 minutes at 375℉. This will help get them tasting as fresh as the day you made them (trust me: not a single guest of mine could EVER tell they were frozen!).
Yes, it scales up nicely! You can double the measurements without a problem. Just make sure everything is evenly mixed and give yourself plenty of space for shaping or baking. You may also need an extra baking sheet, depending on how many bread bowls you plan to make in one batch.
You can also make mini bread bowls and use them as appetizers! Use the same measurements above, but just divide into 6 portions instead of 3. You will also need to bake them for less time (around 12 to 15 minutes), so keep a close eye on the oven to ensure they don't end up burned. I find these mini bread bowls are perfect at parties, especially if you serve them on a platter alongside my mini pizza bites.
I've found that the usual culprit is overproofing. This happens when you let your bread rise for too long (yes, there can be TOO much of a good thing!).
So many factors can affect how long you should allow your bread to rise, so when in doubt, it's best to treat my timings as a rough guide rather than a strict rule. For the first rise, your dough is ready once it's doubled in size. For the second rise, the dough should spring back slowly when pressed.
If you press your dough at any stage and it leaves a dent rather than springing back, that's a clear sign your dough is overproofed. If you haven't baked it yet, you can salvage it! Press down firmly on the dough, shape it again, and return it to the bowl and let it rise again.
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Quick Homemade Bread Bowls
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Ingredients
- 1 tablespoon Instant Yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 3 ½ Cups All Purpose Flour
- 1 ½ Cups Warm Water
- Oil for the bowl
Instructions
- Add flour, yeast, sugar, and salt into a bowl. Add in warm water and mix until a shaggy dough forms.
- Transfer to a floured flat surface and knead for 3-5 minutes, or until a smooth dough ball.
- Place in a lightly oiled bowl, cover, and allow to rise for 30 minutes.
- After 30 minutes, punch down your dough and divide into 3 equal portions. Roll each portion into a smooth dough ball. Place onto a parchment-lined baking sheet.
- Cover and allow to rise for another 15 minutes.
- Score an X into the top of each dough ball. Bake at 425℉ with a water bath for 10 minutes. Then, remove the water bath and move the bread to the oven's bottom rack. Allow to bake for 10 minutes or until golden.
- Remove from the oven and allow to cool. To serve, cut the tops off, empty the inside, and fill with soup or your preferred filling.
Notes
- Add flour if it's too sticky: It should be slightly sticky, but if it's too sticky to knead, add 1 tablespoon flour at a time until you get the right consistency.
- Don't forget the water bath: Fill a baking sheet with boiling water and place it on the bottom rack of your oven.
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Very easy and delicious!
So happy to hear that Michelle!! Enjoy (:
Can I double this recipe? Thank You.
Nana, yes, you can double it without a problem. Just make sure everything is evenly mixed and give yourself plenty of space for shaping or baking. It scales up nicely!
The bread bowls are the best I've ever had, my family all loved them.
Your recipes are very easy to follow and minimal ingredients.
5 stars for sure.....
I'll be making these on a regular basis winter is coming and we eat a lot of soup. Thank you for sharing
wooooo I'm so glad to hear this Wendy!! Your family is lucky to have you (:
All of your bread recipes are five stars. They are very easy to follow and easy to make with simple ingredients. I have made them all and my family loves them. Thank you for the recipes and sharing.
This makes me smile ear to ear Wendy!! Thank you so much for the kind comment, I appreciate you more than you know. I'll keep the bread recipes coming (:
Made these bread bowls for the first time, along with the cheddar and broccoli soup. Absolutely delicious. I am recently retired. I have always cooked but never really baked, especially not a lot of breads. So far I have made your pita bread, bagels and now these bread bowls. So easy and so tasty. You know what you are doing, and thank you for sharing your recipes. 🙂
These bread bowls are the best and it's so great to hear you're taking up baking as a hobby Kathy!! It's so rewarding and it comes with the side affect of people you know randomly showing up at your door asking for bread hahaha.
Very good! I made these for supper tonight. Quick and easy. I used the kneading hook on my mixer. Tasty, chewy bread that holds the soup in well.
That's what I love to hear Elizabeth!! What soup did you have with it?