How do I hollow out sourdough bread bowls without tearing them?

Let the bread cool completely before cutting! Use a small, serrated knife to gently carve out the center, leaving about an inch of bread around the sides and bottom for sturdiness.

How do I know when my sourdough bread bowls are fully baked?

They should be deeply golden brown and sound hollow when tapped on the bottom. You can also use a thermometer — the internal temperature should be around 200–205°F.

Can you freeze sourdough bread bowls?

Yes. Once completely cooled, wrap each bowl tightly in plastic wrap and place in an airtight, freezer-safe bag for up to 3 months. Thaw at room temperature, then reheat in the oven to crisp them back up.

Can I make these bread bowls ahead of time?

Definitely! Bake them a day or two ahead and store in an airtight container at room temperature. To refresh, warm in the oven at 350°F for about 10 minutes to bring back that crusty texture.

Easy Sourdough Bread Bowls Recipe (Perfect for Soup!)

Description

This easy recipe for sourdough bread bowls yields a ton of flavor, with a crispy exterior that is signature to soup bowls! Each one is perfectly golden and sturdy enough to hold your favorite creamy soups, chowders, or chili, while the inside stays soft and chewy with that irresistible sourdough tang.

Ingredients

Units Scale

200 grams active sourdough starter
1/3 cup honey
600 grams filtered water
3 tsp salt
1000 grams flour ((about 8 cups))

Egg Wash

1 egg + 1 tbsp water

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Instructions

Prepare the dough: In a large mixing bowl, combine the sourdough starter, water, salt, and honey, whisking together to combine. Slowly add in the flour, mixing together with your hands until just combined. Allow to rest for 20-30 minutes. This process is known as autolyse, which helps the dough to fully absorb the liquid and become much more hydrated.
Stretch and Folds: Once the dough has had a chance to rest, begin completing your first stretch and fold. To do this, grab one edge of the dough and pull up, gently stretching it out as you pull upwards. Place this dough back into the center, and then give the bowl a quarter turn. Then grab another edge of dough, and complete another stretch and fold. Repeat two more times. This is considered one set of stretch and folds. You will do two more rounds of stretch and folds, waiting about 20 minutes in between each set.
Bulk fermentation: Once you have completed the stretch and fold process, add the dough to a lightly greased bowl or banneton basket. Cover with plastic wrap or a damp kitchen towel and allow it to bulk ferment overnight, about 8-12 hours.
Divide & Shape: The next morning, gently take the risen dough out of the bowl and divide into 8 equal sections (about 220 grams each). Shape each dough ball by folding the sides of the dough onto itself, and roll up. Shape into a tight smooth ball by gently spinning it toward you. This helps to create a nice oven spring, which is essential for bread bowls. You don't want them to be flat!
Place the individually shaped dough balls onto sheets of parchment paper (I do 4 bowls per sheet and bake one baking sheet at a time). Cover with plastic wrap and allow them to rise one final time for 1-2 hours.
Once ready to bake, preheat oven to 450 degrees F. While the oven is preheating, place a baking dish with boiling water (about 4 cups) onto the bottom rack and a baking sheet onto the top rack. This will help create crusty exteriors for the bread bowls.
Carefully remove the preheated baking sheet out of the oven and place the parchment paper with the bread bowls on top. Add the egg wash (optional but highly recommended!) right before popping into the oven.
Baking the Bowls: Bake for 15 minutes at 450 degrees, then turn the oven down to 425 and continue baking for an additional 15 minutes, or until nicely golden brown and a food thermometer inserted into the center reads 200-205 degrees F.
Allow the bowls to cool before cutting a circle into the top and scooping out the interior. Ladle in your favorite soup and enjoy!

Notes

Serves: This recipe yields 8 bread bowls. It can easily be cut in half to create only 4.
Storage: Baked bowls will store well in an airtight container on the counter for up to 3 days.
Freezing Instructions: Once the bowls have cooled completely, store in an airtight, freezer-safe Ziploc bag for up to 3 months. Allow to thaw and then reheat in the oven.

Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Category: Bread Recipes