Sourdough Bread Bowls

Sourdough Bread Bowls

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This past spring I made these soup bowls for the first time. They turned out so delicious, I have big plans to make them a lot this fall to serve my family. Click to Tweet

This past spring I made Sourdough Bread Bowls for the first time. They turned out so delicious, I have big plans to make them a lot this fall to serve with soup.

Sourdough Bread Bowls

To make them, I adjusted my Tangy Sourdough Bread recipe to make 8 soup bowls. After they’ve baked and cooled, you can use them, store them in a bread box, or freeze for later.

Ingredients Needed to Make Sourdough Bread Bowls

  • sourdough starter that has been “fed”
  • warm water
  • all-purpose flour
  • sugar
  • kosher salt
  • instant yeast, optional
  • sesame seeds or Everything Bagel Topping

Instructions for Making This Recipe

Making the Dough

Sourdough Starter

To begin, gather all the ingredients and have them close by on the counter or table, ready to use. In a large mixing bowl, combine the active sourdough starter, (See my Recipe for Sourdough Starter Here) water, and 3 cups of flour. Beat vigorously with wooden spoon for 1 minute. Cover with plastic wrap and let rest at room temperature for 2-3 hours. Refrigerate overnight.

The next day, remove the dough from the refrigerator and allow it to come to room temperature, about an hour.

Using instant yeast will ensure a faster rise, if time is a factor for your baking routine.

In a large mixing bowl using a kneading hook attachment, combine the starter mixture with the remaining 2 cups flour, sugar, salt, and optional instant yeast. Begin mixing at a low speed, adding up to 1/4 cup of water as needed to make a smooth dough. Adding water may, or may not be necessary.

Continue kneading for 5-7 minutes. Transfer dough to a large greased bowl and cover with plastic wrap. Allow the dough to rise until it has doubled. (This may take 2-3 hours).

If you have opted not to use the instant yeast, you may remove the dough at each hour interval to stretch and fold, envelope-style to work the gluten in the dough. The dough will most likely be sticky. Use a stainless bench scraper to lift the dough from the work space more easily.

Preparing the Dough for Baking

Preheat oven to 425 degrees, along with a baking stone. Spray two sheets of parchment paper with baking spray and set out on a workspace. (If you don’t have a baking stone, you may use two baking sheets lined with parchment paper or a silicone baking mat.)

Once the dough has doubled, stretch and fold the dough, envelope-style, again using the bench scraper as needed.

Divide the dough into 8 equal pieces, forming each into a ball. Place four balls on each sheet of parchment paper and cover with greased plastic wrap or a clean cotton tea towel. Make sure to allow space for the dough to rise without the balls touching each other. Allow the dough to rise for 40-60 minutes until puffy.

In a small bowl, prepare your egg wash by whisking together the egg white with 2 tablespoons water. 

Uncover the dough. Using a pastry brush, brush each ball with egg wash. Then sprinkle each with sesame seeds or Everything Bagel Topping.

To make the transfer easier, use kitchen shears to cut the parchment paper into squares for each of the dough balls. With a pizza peel, transfer each square to the baking stone to cook. Bake four bowls at a time until rolls are nicely browned on top, approximately 20-24 minutes.

Sourdough Bread Bowls with Soup

Transfer bread bowls to wire racks to cool completely. This recipe will make 8 bread loaves.

To use the bowls, when ready to serve, cut tops off and remove inside bread filling. You may use this on top of your bowls, or for later as Homemade Croutons. I like to put Country Potato Soup or Shrimp Chowder with Bacon inside the bread bowls. Really any creamy soup would work well.

See more Sourdough Recipes Here. See Ideas for Soup Here.

Recipe for Sourdough Bread Bowls

Sourdough Bread Bowls

This past spring I made Sourdough Bread Bowls for the first time. They turned out so delicious, I have big plans to make them a lot this fall to serve with soup.
4.86 from 7 votes
Print Rate
Course: Breads
Cuisine: American
Keyword: Comfort Food, Country Potato Soup, Everything Bagel Topping, Potluck, Soup Bowls, Tangy sourdough Bread
Prep Time: 20 minutes
Cook Time: 48 minutes
Resting/Rising Time: 18 hours
Total Time: 19 hours
Servings: 8 Bowls

Equipment

Polish Pottery Bowl
Dough Whisk
Pizza Peel
Baking Stone

Ingredients

  • 1 cup sourdough starter that has been "fed"
  • 1 1/2 cups warm water
  • 5 cups all-purpose flour divided
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon instant yeast optional
  • 1/4 cup warm water optional, as needed
  • sesame seeds or Everything Bagel Topping

Instructions

Preparing the Starter

  • To begin, gather all the ingredients and have them close by on the counter or table, ready to use. In a large mixing bowl, combine the active sourdough starter, water, and 3 cups of flour. Beat vigorously with dough whisk for 1 minute. Cover with plastic wrap and let rest at room temperature for 2-3 hours. Refrigerate overnight.

Making the Dough (Second Day)

  • The next day, remove the dough from the refrigerator and allow it to come to room temperature, about an hour.
  • In a large mixing bowl using a kneading hook attachment, combine the starter mixture with the remaining 2 cups flour, sugar, salt, and optional instant yeast. Begin mixing at a low speed, adding up to 1/4 cup of water as needed to make a smooth dough. Adding water may, or may not be necessary. Continue kneading for 5-7 minutes.
  • Transfer dough to a large greased bowl and cover with plastic wrap. Allow the dough to rise until it has doubled. (This may take 2-3 hours).
  • If you have opted not to use the instant yeast, you may remove the dough at each hour interval to stretch and fold, envelope-style to work the gluten in the dough. The dough will most likely be sticky. Use a stainless bench scraper to lift the dough from the work space more easily.

Forming the Dough into Bowls

  • Preheat oven to 425 degrees along with a baking stone. Place 2 sheets of parchment paper on a work surface and spray with baking spray. If you do not have a baking stone, you may use two baking sheets lined with parchment paper or a silicone baking mat.
  • Once the dough has doubled, stretch and fold the dough, envelope-style, again using the bench scraper as needed.
  • Divide the dough into 8 equal pieces, forming each into a ball. Place four balls on each sheet of parchment paper and cover with greased plastic wrap or a clean cotton tea towel. Allow the dough to rise for 40-60 minutes until puffy.

Preparing the Dough for Baking

  • In a small bowl, prepare your egg wash by whisking together the egg white with 2 tablespoons water.
  • Uncover the dough. Using a pastry brush, brush each ball with egg wash. Then sprinkle each with sesame seeds or Everything Bagel Topping.
  • Using kitchen shears, cut parchment paper into squares for each of the dough balls. With a pizza peel, transfer each square to the baking stone, four at a time. Bake until golden brown on top, approximately 20-24 minutes. Repeat baking procedure with the remaining bowls.
  • Transfer bread bowls to wire racks to cool completely. This recipe will make 8 bread loaves.
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8 thoughts on “Sourdough Bread Bowls”

  • 5 stars
    Mmm, this brings back fond memories of my years in San Francisco and the sourdough bread bowls there. How wonderful that you’ve shown how I could make my own. Looks like a great distracti-baking project!

  • 5 stars
    I am looking forward to finishing this recipe tomorrow, we can’t wait. My question is, I don’t have any instant yeast (but love the flavor it gives) can I use regular yeast of the same amount instead? I’ll let you know the results tomorrow night after dinner. Thank you in advance.

    • Hi Lynn. Great question. Yes, you may use an active dry yeast instead of the instant. Just be sure to follow the instructions for activating it. If your sourdough has been fed and is very active, you may make this without the added yeast, which is often how I will make this bread, unless I’m on a tight time schedule and need to be sure of a faster rise. I hope your bread bowls turn out for you. Please let me know how it goes!

      • 5 stars
        Delicious flavor and texture! The only thing I would do different is make them a little bit larger. Thanks for the yummy recipe!

        • Awesome! I’m so glad you enjoyed the bread bowls! We really like having them, especially with potato soup.

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