There’s nothing quite like a warm, crusty bread bowl filled with creamy, comforting soup. Whether it’s a cozy New England Clam Chowder (like the one I made - find the recipe here) or another favorite, these homemade sourdough bread bowls will take your soup game to the next level!
Made with real sourdough, these bowls are sturdy enough to hold thick, hearty soups while still being soft and chewy on the inside. Plus, they add an extra layer of flavor to every bite!
Why You’ll Love These Sourdough Bread Bowls
✅ 100% natural fermentation - No commercial yeast, just your happy sourdough starter.
✅ Crispy, golden crust - The perfect balance of chewiness and crunch.
✅ Customizable size - Make them as big or small as you like.
✅ Deliciously edible -Tear off chunks as you eat!
Sourdough Bread Bowl Recipe
Ingredients:
500g (3 ¾ cups) bread flour
100g (½ cup) active sourdough starter
10g (2 tsp) salt
350g (1 ½ cups) water
50g (¼ cup) whole wheat flour (optional, for extra flavor)
Step 1: Feed Your Starter
If your sourdough starter has been in the fridge, feed it 4-6 hours before starting your dough. You want it bubbly and active!
Step 2: Mix the Dough
In a large bowl, mix bread flour, whole wheat flour (if using), sourdough starter, and water until no dry bits remain. Let it rest for 30 minutes (this is called autolyse).
Step 3: Add Salt & Strengthen the Dough
Sprinkle the salt over the dough and knead it in. Perform 3-4 sets of stretch and folds every 30 minutes over the next 2 hours. This helps build strength and structure.
Step 4: Bulk Fermentation
Cover your dough and let it rest at room temperature for 6-8 hours, or until it has doubled in size. If your kitchen is cold, this may take longer!
Step 5: Divide & Shape
Once your dough has risen, divide it into 3-4 equal pieces (depending on how big you want your bread bowls). Shape each into a tight round ball and place them on a floured surface.
Step 6: Proofing
Let the shaped dough proof at room temperature for 1-2 more hours, or until puffy. Alternatively, you can refrigerate them overnight for extra flavor and bake the next day!
Step 7: Bake
1. Preheat your oven to 450°F with a Dutch oven or baking stone inside.
2. Score the tops of your bread bowls with a sharp knife or lame.
3. Bake for 20-25 minutes with the lid on, then another 10-15 minutes uncovered until golden brown.
4. Let cool completely before cutting!
How to Make a Bread Bowl for Soup
1. Use a sharp knife to carefully cut off the top of the bread.
2. Hollow out the center, leaving about ½ inch of bread around the sides.
3. Fill with hot New England Clam Chowder (get my recipe here) and enjoy!
These sourdough bread bowls add so much flavor and texture to any soup—plus, no extra dishes to wash! If you try this recipe, leave a comment below and let me know what soup you filled yours with! Happy baking!
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