Filed Under: Bread | Videos

Homemade Bread Bowls

Recipe By Tessa Arias
September 24th, 2014
4.89 from 9 votes
4.89 from 9 votes

Homemade Bread Bowls are crusty on the outside, soft and fluffy inside, and PERFECT for any creamy soup. Follow the video to learn how to make these! Yum.

Yield: 6 bread bowls

Prep Time: 15 minutes

Cook: 30 minutes

How to Make Homemade Bread Bowls

Tessa's Recipe Rundown...

Taste: A perfect accompaniment to any soup! So much better than crackers.
Texture: Crusty on the outside, soft and fluffy inside. When you get a creamy soup inside everything just becomes that much more magical.
Ease: Pretty easy, especially if you follow along with the video!
Appearance: Gawwwwwgeous.
Pros: Make restaurant-quality food at home and have the best soup experience of your life!!
Cons: Carb overload.
Would I make this again? Yes!

Homemade Bread Bowls

If you follow me on Facebook, then you already know that Jared and I just adopted a rescue dog – Alfie! He’s a four-year-old Maltese-Poodle mix and he’s absolutely adorable, soft, fluffy, and sweet. We are so excited about the new member of our family! Now Chewie has a brother, though I don’t think he’s made up his mind about that.

I love dogs so much, they bring so much joy to so many of our lives. I’m so excited that we were able to find a rescue dog to bring home and offer a much better life. It took quite a bit of searching to find a dog suited for our family since Jared is allergic to most dogs and since Chewie is so energetic (any senior dogs tend to despise him) so I’m thrilled. If you have pets, tell me about them below. I’d LOVE to hear about your furry family members!

Homemade Bread Bowls

I always feel so bad that our doggies can’t enjoy 99% of the food I make. Not that they’d really savor and appreciate it. There’s nothing quite as comforting as a bowl of piping hot soup, especially when it’s inside a homemade bread bowl! Seriously, these bread bowls are the best. You’re going to adore them. Check out the video to see step-by-step exactly how these are made with all the tips and tricks! Your family will think your lunch was catered by some fancy cafe – they don’t have to know these are actually quite simple to make! Fill them with my New England Clam Chowder or Light Loaded Potato Soup, you won’t regret it.

Let me know if you have any video requests in the comments below. I’d love to make your requests happen!

How to Make Homemade Bread Bowls

4.89 from 9 votes

How to make
Homemade Bread Bowls

Yield: 6 bread bowls
Prep Time: 15 minutes
Cook Time: 30 minutes
Inactive Time 1 hour 15 minutes
Total Time: 2 hours
Homemade Bread Bowls are crusty on the outside, soft and fluffy inside, and PERFECT for any creamy soup. Follow the video to learn how to make these! Yum.


  • 4 1/2 teaspoons (2 packets) instant yeast
  • 2 1/2 cups warm water (110°F)
  • 2 tablespoons olive oil
  • 1 tablespoon granulated sugar
  • 4 cups (18 ounces or 510 grams) bread flour
  • 3 cups (13.5 ounces or 383 grams) all-purpose flour
  • 2 teaspoons fine salt
  • 1 egg white


  1. In the bowl of an electric stand mixer stir together the yeast, water, olive oil, and sugar. Add the bread flour and stir until combined. Fit the mixer with the dough hook and on low speed, gradually add in the all-purpose flour and then the salt. Turn speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes. You can also knead by hand for 5 to 7 minutes. Transfer the dough to a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes.
  2. Gently deflate the dough and divide into 6 equal portions. Stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape. If the ball is too loose it may deflate while baking, so be sure to make a nice tight shape. Place the balls on a greased baking sheet. Slash the top with a sharp knife to score in an X shape. Cover and let rise again until doubled in size, about 30 minutes.
  3. Meanwhile, preheat the oven to 400°F. Place an empty broiler tray on the top shelf.
  4. In a small bowl, beat the egg white with 1 tablespoon of water. Brush over the dough. Place the baking sheet in the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake for 25 to 30 minutes, or until golden. Cool completely.
  5. Cut a large round from the top of each loaf and scoop out the center. Fill with hot creamy soup and serve immediately.

Recipe Notes

These bread bowls are best served with a creamy soup. Anything too watery will just soak right through.
Course: Main Course
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Rachel Cooks — September 24, 2014 at 4:09 am

    These look awesome Tessa! Loved the video 🙂

    • #
      Tessa — September 26, 2014 at 8:34 am

      Thanks Rachel 🙂

  2. #
    Taylor @ Food Faith Fitness — September 24, 2014 at 4:30 am

    Your videos are the best! And so are bread bowls, so there is a whole lot of awesome going on here! Pinned!

    • #
      Tessa — September 26, 2014 at 8:34 am

      Thank you!!

  3. #
    Susan — September 24, 2014 at 4:52 am

    Alfie is SO CUTE. I’m a sucker for doggies. My dogs sleep on (in, actually – under the covers, sometimes head on the pillow) the bed with my husband and me. They’d never make it in the wild, those spoiled puppies.

    Yum!! I have to say, I’m also a sucker for bread bowl soups, so I’m going to try this for dinner tonight!

    I have a recipe request – do you have a good copy cat recipe for Panera’s broccoli cheddar soup? I’d LOVE to be able to put it in these bowls! 🙂 All of the recipes I’ve seen have been super caloric, while Panera’s is fairly tame in the calorie department.

    Thank you so much for your blog! I look forward to all of your recipes! 🙂

    • #
      Tessa — September 26, 2014 at 8:34 am

      Thank you!! How cute 🙂 🙂 I still can’t believe our dogs have wolves as ancestors haha! Thanks for the recipe request. We just started to get Panera bread in Phoenix so I’m going to have to try the broccoli cheddar again!

  4. #
    Meagan @ A Zesty Bite — September 24, 2014 at 5:59 am

    If you want to make your soup awesome you should always put it in a bread bowl. Love these homemade ones.

  5. #
    Lauren @ Hall Nesting — September 24, 2014 at 6:13 am

    I love the thought of a homemade bread bowl! Thank you for the video too!

  6. #
    ashley – baker by nature — September 24, 2014 at 12:23 pm

    OK. From now on I want to eat ALL meals from a homemade bread bowl. And that’s that.

  7. #
    Gaby — September 24, 2014 at 12:46 pm

    I need to make these now! So delicious!

  8. #
    Natasha — September 26, 2014 at 7:50 am

    These bread bowls look awesome! They would add a touch of fanciness to any dinner. I don’t have a furry pet, but I have an awesome bearded dragon named Ricco!

    • #
      Tessa — September 26, 2014 at 8:29 am

      That’s awesome!!

  9. #
    amy — October 8, 2014 at 9:21 am

    Just wondering if this would change the recipe if I wanted to make the dough in a bread machine. I don’t have a standing mixer with a dough attachment. and really don’t want to mix it all by hand.

    • #
      Tessa — October 8, 2014 at 6:12 pm

      I don’t see why you couldn’t do the kneading and the first rise in a bread machine!

  10. #
    Wendy — October 14, 2014 at 7:24 am

    Tessa, your videos are fantastic, thanks for taking the time to post this one, especially for bread-making-newbies like me. 🙂

  11. #
    Jen — October 25, 2014 at 1:20 pm

    I cannot wait to try these. I have the best soup recipe. My family always says the only way to improve it would be to serve it in a bread bowl. Yum.

    My stomach is growling.

  12. #
    KrIsten — October 28, 2014 at 2:29 pm

    Sadly my towel stuck to the rolls during the final rise. Pulling it off caused the rolls to fall flat. They didn’t work for bowls but they didn’t taste too bad so we used the bread to dip in our soup instead

  13. #
    Nancy — November 2, 2014 at 5:28 pm

    Tessa THANK YOU! This came out perfectly. Filled with chicken and butternut squash chili. Since I know I’ll be making this recipe again can you please tell me what I did wrong though – when I brushed the risen loaves with egg white they fell about 30%?

    • #
      Tessa — November 3, 2014 at 9:33 am

      If that happened, I would suggest brushing the shaped loaves BEFORE they rise then cover and let them rise with the egg white brushed on top.

  14. #
    Gary — November 3, 2014 at 5:24 am

    Tessa… Great recipe and your excellent direction…Came out perfect.. I have 2 questions…1.Can I use part whole wheat flour and does it change the proportions? 2. Can I make these gluten free w/ GF flour? or any other? Thanks again…

    • #
      Tessa — November 3, 2014 at 9:32 am

      I would start by using no more than 50% whole wheat flour, it might make the bread bowls very heavy and dense. As for the GF flour, I have no idea, I have almost no experience baking GF bread.

  15. #
    Raphy — January 4, 2015 at 8:27 pm

    These look amazing! I am definitely going to try these. Can I make them with only AP flour, or do I need the bread flour? Will it make a big difference?

  16. #
    Jessie — January 31, 2015 at 3:59 pm

    Omg there amazing,thankyou! =)

  17. #
    Barrett — February 4, 2015 at 9:04 pm

    Hey Tessa!

    Great video and very much kneaded (little bakery humor for ya, good ole Dad joke and I’m not even a dad) because I wasn’t understanding how to mold it. I made this tonight with chili and it was good but it had a very yeasty, if thats a word, flavor. I was wondering if adding less yeast would help or if there is a trick to mask that taste. I like adding garlic powder to my breads but i didn’t want the bread to over power the chili so I didn’t put to much in.

    Thanks again

    • #
      Tessa — February 20, 2015 at 4:45 pm

      I’m not sure you’ll get enough rise with less yeast unfortunately, though you can definitely try. I’ve never attempted to mask that taste because I actually enjoy it!

  18. #
    Keith — February 20, 2015 at 4:04 pm


    I have no idea what I did wrong but mine came out so very, very wrong.

    I added the water, oil, sugar and yeast to the bowl of my stand mixer. I waited for the yeast to activate and bloom. I added the 4 cups of bread flour and tried mixing it all together with a fork.

    And that’s where things went tragically wrong. Instead of turning into a soupy mixture mine went straight to Play-Dough consistency.

    After switching to a dough hook and adding the rest of the flour the dough became one large solid mass with a bunch of, for lack of a better description, crumbles that never really came together.

    Could I have added a bit more water to help loosen things up? Any thoughts?


    • #
      Tessa — February 20, 2015 at 4:47 pm

      Oh no! I’m sorry to hear that! I’m not quite sure what happened but it sounds like something was very wrongly measured? I’ve never had this happen to me before so sadly I can’t offer much help. My only thought would be that there was somehow too much dry ingredient volume or that the dough needed more kneading time, but I can’t be sure.

  19. #
    Ashley — March 5, 2015 at 12:03 pm

    First off… I’m terribly sorry that guy just killed the bread baking good mood with lunacy. Secondly, I’m mid making these right now and all seems well:) thanks for the recipe, I think the mister is going to be very happy to come home to his favorite beef stew fancied up a bit 🙂

    • #
      Tessa — March 9, 2015 at 3:40 pm

      Hahah 🙂 Hope you and the mister enjoyed!

  20. #
    Jay — April 27, 2015 at 11:07 am

    Can i make these a couple days in advance? Having dinner party would love to serve these but so much to do and doing lots of prepping before.

    • #
      Tessa — April 27, 2015 at 9:24 pm

      That should be fine! I might refresh them in the oven (350°F for about 5 minutes) to make sure they’re not too soft or stale.

  21. #
    Donna — August 13, 2015 at 6:21 pm

    Hi, I have to commend you for this recipe. This iS by far the bEst bread bowl recipe. I’ve already made it and my family and friends loved it. I put cream of broccoli soup in them. Thank you so much for sharing. You have wonderful, successful recipes.

    • #
      Tessa — August 15, 2015 at 8:18 pm

      Wonderful to hear, Donna! So glad you enjoy the recipes 🙂

  22. #
    Roy cogs — January 8, 2016 at 8:00 pm

    Not sure if I just missed it or not but how much flour is used in this recipe?

  23. #
    Alea — January 12, 2016 at 10:55 am

    This sounds great can’t weight to try this. Love the video

  24. #
    Kathy — January 12, 2016 at 3:43 pm

    Can you freeze the bowls that you don’t use? Also if you can should I scoop out the middle first?


  25. #
    Angel — January 29, 2016 at 7:39 am

    I have a question Tessa, could we incorporate garlic in this bread bowl recipe? We are wanting to make Garlic bread bowls and put spaghetti in them. My husband and I have really been into cooking shows and on line videos and recipes. And we both love to eat healthy. Thanks Angel

  26. #
    Christina — February 17, 2016 at 1:36 pm

    I’ve made these twice in barely over a week, once for a Super Bowl party, then again for a birthday party the following week with the same group of friends. Instead of making them as soup bowls, I needed something for a spinach dip, so I made 2 larger loaves instead of the 6 smaller ones. It was such a hit at the Super Bowl party that when I showed up to the birthday party, bread in hand, there were actual cheers. I hollowed out one loaf for the dip, and cut the other loaf up to use as ‘chips’. I guess I won’t have to think about what to bring to parties anymore. I have my ‘thing’.

  27. #
    Jess — February 19, 2016 at 6:42 am

    Loved these bread bowls! You gave some great tips and mine came out perfect! One thing I did wrong I think (but was still able to make great bread bowls) was I let my yeast mixture proof. I realized later that yours was soupy and it does not say anywhere in recipe to proof – it was just a bread making habit (I make a lot of bread). I would highly recommend this recipe to anyone and it was easy!

    Oh I think the deflating issue some were having was possibly not from getting all the wrapping dough in a tight enough ball for the second rising thus leaving too much air in dough? Just a thought.

  28. #
    Dave — February 27, 2016 at 10:19 am

    I made these bowls using your YouTube video for a small dinner party at my house where we served stew. They turned out great! Overfilled each bowl, pouring a bit of the stew to one side as if it was overflowing from the bowl, and placed the trimmed up top of each bowl back in place. Served the centre’s we cut out as separate little balls of dipping bread. Had enough left over that my.partner and I split the last loaf between us and hollowed out either side for lunch the next day.
    Will definitely be making these again very soon. Thanks!

  29. #
    Erin — March 24, 2016 at 8:36 pm

    Hi! I am planning to make these this weekend. One question, did you use instant dry or active dry? I have active dry so I am assuming I would just need to proof it first if I don’t pick up instant dry. This is my first homemade bread attempt so I want to make sure I understand. Thanks these look amazing!

  30. #
    Richard — March 27, 2016 at 7:06 pm

    First off, the recipe really does come out tasting great! As someone else noted, there was deflation after putting on the egg wash, happened immediately. I was actually making two batches at the time, so the second batch did not get any egg wash. Granted the initial batch with egg wash had a nicer color, but wouldn’t make a good bread bowl. The second washless batch were perfect, though not as pretty, granted most of the good color is being cut out anyway.

    Wish I read that comment before cooking and added the wash prior to rising.

    One other note, the recipe seems to imply you can make these on a single baking tray. I could only fit three per tray, these make large bowls!

  31. #
    Erin — April 3, 2016 at 6:17 pm

    These bread bowls turned out pretty well and I think it was really simple to make. I had the time so I let them rise for at least an hour each rise. I couldn’t figure out how to roll them like you did so I just rolled them into a ball as best I could. I was nervous about the egg wash causing deflation based of previous comments so I brushed 3 prior to the second rise but it didn’t cause deflation at all. I made your loaded potato soup to serve in them and unforunately that turned out like mashed potatoes so it was a pretty big let down but oh well. It was my fault for making that soup as I should have made broccoli cheddar. I will be using the leftover bowls to make cheesy garlicky pull apart bread and I think that will be really good!

  32. #
    plasterer bristol — May 6, 2016 at 11:04 pm

    Yummy, what a great recipe. been looking for decent bread making recipe. Thanks for sharing.


  33. #
    Eujeanp — May 12, 2016 at 10:09 am

    Love the recipie and the bread bowls came out beautiful, only thing, they must have cooked a scootch too long because they are stuck on my cookie sheet! I even put down some corn meal on the oil but the bread is cemented on. It looks like to remove them I’m going to have to destroy these beautiful chewy domes. I think parchment paper next time

  34. #
    Tal — May 17, 2016 at 10:49 am

    So excited to make these! Can the recipe be doubled? Thanks!

  35. #
    Rebecca — August 13, 2016 at 12:46 pm

    Hi from Amarillo!! Just found this recipe and had to make it. Problem, I don’t have a stand mixer so I have to do by hand. Question, how by hand do I get dough smooth and shiny? Help 🙂

    • #
      Tessa — August 14, 2016 at 9:39 am

      Lots of upper body strength 😉

    • #
      Cheri — March 10, 2020 at 4:40 am

      if I don’t have a stand mixer yesterday handheld can I make this?

  36. #
    Katrina — August 28, 2016 at 2:27 pm

    Hi Tessa! I made these homemade bread bowls today and they turned out perfect (better than the homemade potato soup I made to fill them!). I’ve never had any luck with breads turning out, and was very excited that these actually worked for me. I think your video was fantastic and I’m pretty sure that’s the reason they turned out so well! This recipe is a keeper and is going in my recipe box!

    Thanks again!

    • #
      Tessa — August 30, 2016 at 4:29 pm

      Wonderful!! So happy to hear that 🙂

  37. #
    Shajahan — December 18, 2016 at 8:30 pm

    Hi, I have to commend you for this recipe. This iS by far the bEst bread bowl recipe I made roasted tomato soup in the bowl

  38. #
    Sharon — January 30, 2017 at 1:51 pm

    I just took these out of the oven.I did by hand as I don’t have a mixer.They look great,although they didn’t rise as high as I wanted but high enough to still be will be serving Chili in them.Thanks !!!

  39. #
    Phil — February 18, 2017 at 8:57 am

    RE: Bread Bowl recipe.

    I prefer to calculate ingredient amounts by weight but I’m a little confused because when I weight 4 cups of, say, bread flour, I come up with 480 grams. Your recipe shows 4 cups at 510 grams. As I am new to baking bread, I am just not sure which to use. My instinct tells me to use your gram calculation. Am I right? Thanks.

  40. #
    Pam Allen — February 1, 2018 at 2:10 pm

    Tessa, I have tried so many recipes for bread for 10 yrs. and was still looking. But now I don’t have to any more!!! YOUR recipe is the BEST EVER that I have tried!! Came out PERFECT the first try and I can’t THANK you enough for the recipe and video!! I used to get so nervous trying bread recipes and none of them ever came out, and I always had to start over and throw away time after time again. Love your website and recipes Thanks so much!

    • #
      Tessa — February 4, 2018 at 2:25 pm

      Yay!! Thanks so much for sharing this, Pam 🙂 🙂

  41. #
    Nancy W — May 5, 2018 at 10:11 am

    When I measured out my AP flour – 3 cups – it weighed a lot more, 15 oz, than your 13.5 oz. Do you sift first? Is it preferable to go by the weight of the flour or the cups? Thanks!

  42. #
    Daniel — June 23, 2018 at 11:42 pm

    Hello! Can I freeze the bread and bake it at another time when I need it?

  43. #
    Sandy Long — October 2, 2018 at 7:00 am

    Anyway you could. Ale these ahead and freeze, maybe after cooking and before cutting? If so how long.

  44. #
    Pamela Ventorini — October 24, 2018 at 10:39 am

    This was a super easy recipe. This was the first time I have made bread bowls. I will make these again without hesitation. If any one finds a dog hair in their bread bowl, its their lucky day. They can do the dishes.

  45. #
    Connie — December 7, 2018 at 2:08 pm

    Tessa, I was so excited to make these bread bowls. I believe my problem may have been not rolling tightly enough, although I have always been told to not overwork yeast breads. After the rising of the “balls” I brushed the egg white on the tops and that seemed to deflate them some. When they baked they spread out on the baking sheet. They aren’t very deep although the look nicely browned and smell wonderful. I would like to try again for the holidays when my family is here, but need some recommendations. Thank you so much!

  46. #
    James — April 28, 2019 at 10:58 am

    I made these today. Living in Japan my oven is significantly smaller (like everything else here), so I froze half the dough and made 4 smaller bowls of the other half of the dough. At the end of the day they turned out well.

    My mixer was not happy with kneading these on the first speed setting which is what KitchenAid recommends for kneading dough, but it was ok on #2 speed, not sure what the deal is there.

  47. #
    Kim — November 1, 2019 at 4:33 pm

    I have made these several times. Always a hit and never had to adjust or had issues. Wife got me a stand mixer because I bake so often now. This recipe has been added to my personal recipe book. Hope to pass it on to my kids when they get older!

  48. #
    Farida Rivera — November 6, 2019 at 3:24 pm

    What is the difference in bread flour and all purpose flour? I have always made bread with all purpose so I’m a bit confused.

  49. #
    Kortnee Heck — November 14, 2019 at 6:07 am

    This was my 1st recipe I made of yours. Yeast and I don’t get along and I was nervous to try making homemade bread. The bread bowls turned out perfect! Thank you for your step by step video and instructions. Can’t wait to try more of your bread recipes.

    • #
      Tessa — November 14, 2019 at 1:45 pm

      Wonderful! I’m so happy to hear that. The more you work with yeast the easier it gets 🙂

  50. #
    Stéphanie Lagrange — November 18, 2019 at 1:41 pm

    Is it possible to freeze those bowl?? If yes should I cook them first ??

  51. #
    Amber — December 10, 2019 at 10:06 pm

    I just made two batches of this tonight, back to back. The first batch I did as the video showed and combined both of the flours, dumping in half to make my initial slurry. I ended up needing to use about a half a cup more flour to get my dough ball to come together in my mixer when it was all said and done. The second batch I followed the WRITTEN instructions of using only the bread flour in the initial slurry; this led to a Play-Doh like consistency, as another commentor had mentioned, and used exactly the 7 cups recommended. Luckily I have baked bread before so I knew to adjust my flour levels accordingly while mixing, paying attention to the consistency rather than volume. I broke into one of the bowls while it was still piping hot, to sample before serving at a dinner party tomorrow, and the bread was DIVINE! Excited to wow my friends with Creamy Chicken and Wild Rice soup in my homemade bread bowls. Thanks!!

  52. #
    Ford — October 18, 2020 at 2:27 pm

    This is my favorite bread bowl recipe. I make them at least 6X’s a year. My family thinks I’m the greatest baker in the world lol. Thank you so much for this great recipe. I haven’t figured out how to post a picture but I’ll post some as soon as I do!

  53. #
    Cortney — February 3, 2021 at 7:16 am

    Would these rolls work well for French dip sandwiches? Maybe if I made them smaller and made 12?

    • #
      Tessa — February 3, 2021 at 2:51 pm

      I think that should work! Enjoy!

  54. #
    Jane — February 5, 2021 at 1:35 pm

    How to store overnight

  55. #
    Jenn Z — February 12, 2021 at 2:07 pm

    I love this recipe. It is so versatile, I have used it to make submarine buns, braided bread, bread loaf for garlic bread.

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