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wooden board and a shell pattern white plate holding a large crunchy round bread soup bowl with chunky cream souping the center and a silver spoon to the left

Bread Bowls

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 2 hours 15 minutes
  • Yield: 8 bread bowls 1x


This easy bread bowl recipe makes bread bowls that are thick and chewy on the outside and light and fluffy on the inside, perfect for holding your favorite soup!


  • 3 cups warm water
  • 1 tablespoon + 1 teaspoon instant yeast (or 2 packages)
  • 2 tablespoons granulated sugar
  • 3 tablespoon olive oil
  • 1 tablespoons kosher salt
  • 7 to 8 cups all purpose or bread flour
  • 1 tablespoon milk
  • 1 egg white


  1. In a large mixing bowl add the water, yeast, and sugar. Let the mixture rest for 5 minutes.
  2. Add the olive oil, salt, and 4 cups of flour to the bowl and stir to combine. Using your stand mixer or a wooden spoon, mix the dough for 5 minutes.
  3. After you've mixed the dough for 5 minute, gradually add more flour, 1/3 cup at a time until the dough starts to come clean from the sides of the bowl. The dough will be just a little bit sticky at this point. Knead for another 3 minutes.
  4. Remove the dough from the bowl and place it on a lightly floured surface and knead by hand until the dough is just barely tacky, adding just a little flour at a time as needed. If you are using bread flour you'll probably use 7 to 7 1/2 cups of flour and if you are using all-purpose you'll probably use 7 1/2 to 8 cups of flour.
  5. Form the dough into a smooth ball and return it to the bowl. 
  6. Cover the bowl with a damp dish towel, a beeswax wrap, or a piece of plastic wrap and allow the dough to rest for 30-45 minutes.
  7. Add a baking mat or parchment paper to two large baking sheets.
  8. Remove the dough from the bowl and divide into 8 even pieces.
  9. Shape each piece into a smooth ball and place on the baking sheet, 4 ball doughs per sheet, so that they aren't touching each other and are spaced out evenly.
  10. Cover the dough balls with a clean dishtowel and allow to rise an additional 30 to 45 minutes.
  11. Preheat the oven to 400 degrees F.
  12. In a small bowl add the 1 tablespoon of milk and the egg white and use a fork to combine well. 
  13. Cut a small X in the top of each bread ball with a razor blade, lame, or sharp serrated knife.
  14. Brush each dough ball with the milk mixture, being sure to cover all of the dough (not just the top).
  15. Bake the bread bowls on two separate racks for 30 minutes, rotating the pans from the upper rack to the lower rack half way through baking.
  16. Allow the bread bowls to cool for 15 minutes before cutting open to serve.


  • You can use any light oil you like such as avocado oil or canola oil for this recipe.
  • I tested this recipe with both bread flour and all purpose flour and they both worked great so use what you like or have on hand.
  • Prep Time: 1 hour 45 min
  • Cook Time: 30 min
  • Category: side
  • Method: bake
  • Cuisine: American

Keywords: bread bowls, bread bowl recipe, how to make bread bowls, bread bowls for soup, easy bread bowl recipe