If you’re craving a fun, rustic way to enjoy your favorite soups or stews, this Sourdough Bread Bowls Recipe is exactly what you need. These crusty, golden-brown bread bowls have a perfectly chewy interior, thanks to the rich tang of sourdough starter, making each bite a delightful experience. Whether you’re serving a creamy chowder or a hearty tomato bisque, these bread bowls add a homemade charm that transforms any meal into a cozy celebration.
Ingredients You’ll Need
Creating these sourdough bread bowls starts with a handful of simple, yet essential ingredients that work harmoniously to deliver perfect texture and flavor. Each component plays a role in developing the dough’s rise, crust, and that irresistible tangy bite.
- Active sourdough starter (1/2 cup): The heart of the dough that provides natural fermentation and signature tang.
- Filtered water (2 cups): Ensures purity and optimal hydration for the dough’s consistency.
- Granulated sugar (2 tablespoons): A touch of sweetness to balance the sourdough’s tang and help yeast activity.
- Olive oil (1/4 cup): Adds moisture and a tender crumb to the final bread bowls.
- Bread flour (7 cups): The high protein content develops gluten, giving strength and chewiness to the dough.
- Salt (1 teaspoon): Enhances flavor and controls fermentation speed for a balanced dough.
- Egg (1 large) & filtered water (1 tablespoon): Combined for an egg wash that creates a glossy, appetizing crust.
How to Make Sourdough Bread Bowls Recipe
Step 1: Make the Dough
Begin by whisking the active sourdough starter into the filtered water until it dissolves completely, setting a lively base for fermentation. Then, add sugar and olive oil, whisking everything together to blend the flavors seamlessly. Next, sift your bread flour and salt into the bowl to prevent lumps and ensure even distribution. Mix the ingredients either by hand or with a stand mixer until fully combined, resulting in a shaggy yet promising dough.
Step 2: Strengthen the Dough
After mixing, cover the dough with a damp cloth and let it rest for about 15 minutes. This pause hydrates the flour, allowing gluten to start forming naturally. Then, knead the dough with a dough hook at medium speed for roughly 6 minutes, or knead it by hand if you prefer. You’re aiming for a smooth, elastic dough that pulls away from the bowl’s sides—this texture ensures your Sourdough Bread Bowls Recipe will hold shape and bake beautifully.
Step 3: Bulk Fermentation
Place the dough back under a damp cloth and let it ferment at a cozy 71°F (21°C) for 8 to 10 hours, or overnight. This slow rise doubles the dough’s size as the sourdough starter works its magic, developing deep flavor complexity. Patience here really pays off for the fantastic tang and texture we love in sourdough breads.
Step 4: Shape The Bowls
Once risen, gently punch down the dough to release excess gas and transfer it to a floured surface. Divide the dough into six equal portions, pinching edges to form rough balls. Let them rest briefly, then work each piece by pushing and pulling on your work surface to create tension on the surface. This tension helps the bread maintain a tight, attractive shape during baking.
Step 5: Second Rise
Arrange your dough balls on a parchment-lined baking sheet, making sure to leave about 3 inches between each to allow for expansion. Let them rise again at 71°F (21°C) for about two hours until visibly puffed and soft like clouds before the oven welcomes them.
Step 6: Bake The Bowls
Heat your oven to a steamy 450°F (230°C) by placing a roasting pan on the bottom rack. Brush each dough ball with an egg wash made from the beaten egg and water, creating that irresistible golden sheen, or lightly dust with flour if you prefer a rustic look. Score the tops with two-inch slashes arranged in a cross—this not only looks stunning but helps expansion during baking. Pour two cups of room-temperature water into the hot roasting pan and quickly slide in the baking sheet above it. The steam will create a crispy crust while keeping the inside soft. Bake for 30 to 35 minutes until beautifully browned and crusty.
Step 7: Cool The Bowls
Patience is rewarded as you allow these bread bowls to cool for at least two hours, during which the interiors finish cooking and firm up perfectly. This cooling phase is crucial to ensure your bread bowls can be cored and filled without collapsing, ready to cradle your favorite soups with pride.
How to Serve Sourdough Bread Bowls Recipe
Garnishes
Adding a few garnishes to your filled sourdough bread bowls instantly elevates the dining experience. Consider a sprinkle of fresh herbs like parsley, chives, or thyme on top of creamy soups. A dollop of sour cream, shredded cheese, or a crack of fresh black pepper can add contrast and extra flavor that plays off the bread’s tanginess superbly.
Side Dishes
To round out your meal, pair these sourdough bread bowls with simple, fresh side dishes. A crisp green salad with vinaigrette provides a refreshing bite alongside rich soups. Roasted vegetables or a charcuterie board with olives and cured meats create a delightful mix of textures and flavors.
Creative Ways to Present
Get creative by serving your soups in these sourdough bread bowls right on a wooden board or rustic platter, garnished with microgreens or edible flowers for a touch of elegance. For a fun twist, hollow out mini sourdough rolls for individual portions, making your presentation perfect for casual gatherings or kids’ meals.
Make Ahead and Storage
Storing Leftovers
Leftover bread bowls can be stored at room temperature wrapped in a paper bag to preserve their crust for up to two days. Avoid plastic wrap as it traps moisture, making the crust soft. If you’ve already filled the bread bowls with soup, refrigerate any leftovers in an airtight container separately to maintain optimal freshness.
Freezing
You can freeze baked but unfilled sourdough bread bowls by wrapping them tightly in plastic wrap and placing them in a freezer bag. They will keep for up to three months and can be thawed at room temperature before reheating. This convenience means you’re always ready to serve up comfort food on a moment’s notice.
Reheating
To bring frozen or day-old bread bowls back to life, bake them in a preheated 350°F (175°C) oven for about 10 minutes. This refreshes the crust’s crispiness while warming the interior. When reheating filled bread bowls, use the stovetop or microwave for the soup and fill the bread just before serving to avoid sogginess.
FAQs
Can I use all-purpose flour instead of bread flour in the Sourdough Bread Bowls Recipe?
While you can substitute all-purpose flour, bread flour is recommended because its higher protein content develops more gluten, creating the chewy and sturdy texture necessary for holding soup in bread bowls.
How active does my sourdough starter need to be to make this recipe?
Your starter should be bubbly and recently fed, at peak activity. This ensures strong fermentation and a good rise, essential for creating the light, airy crumb inside the bread bowls.
What soups pair best with sourdough bread bowls?
Heartier soups with creamy or broth bases shine in sourdough bread bowls. Think clam chowder, tomato bisque, French onion soup, or loaded potato soup—they complement the bread’s tangy flavor perfectly.
Can I make smaller or larger bread bowls with this recipe?
Absolutely! You can divide the dough into smaller or larger portions depending on your needs. Just adjust baking time accordingly—smaller bowls will bake faster, while larger ones need a little more time to cook through.
Is there a way to make these bread bowls without an oven?
Since baking requires a steam environment and consistent high heat, the traditional oven method is best. However, an outdoor grill or pizza oven can work if you can create similar baking conditions, including steam and a stable temperature.
Final Thoughts
There is something wonderfully comforting about a meal served inside a freshly baked bread bowl, especially when it’s made with love using this Sourdough Bread Bowls Recipe. The crunchy crust paired with the tangy, chewy interior creates a delightful edible bowl perfect for warming up cold evenings or impressing guests at your next dinner. Give it a try—you might just discover your new favorite way to enjoy soup.
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Sourdough Bread Bowls Recipe
- Total Time: 10 hours 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
These sourdough bread bowls are crusty on the outside with a soft, chewy interior, perfect for serving hearty soups or stews. Made with an active sourdough starter, bread flour, and baked with steam for an artisan crust, these bowls boast a deep flavor developed through slow fermentation and offer a delightful homemade touch to your meal.
Ingredients
Dough Ingredients
- 1/2 cup active and bubbly sourdough starter (100g)
- 2 cups filtered water (480g)
- 2 tablespoons granulated sugar (30g)
- 1/4 cup olive oil (55g)
- 7 cups bread flour (840g)
- 1 teaspoon salt (8g)
Egg Wash
- 1 large egg
- 1 tablespoon filtered water
Instructions
- Make the Dough: In a large bowl, whisk together the active sourdough starter and filtered water until fully dissolved. Then mix in the granulated sugar and olive oil until well combined.
- Add Dry Ingredients: Sift the bread flour and salt into the liquid mixture, stirring by hand or with a stand mixer until all ingredients are fully incorporated into a rough dough.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for 15 minutes to allow the flour to hydrate fully and begin gluten development.
- Knead the Dough: Uncover and knead using a stand mixer with a dough hook attachment on medium speed for about 6 minutes, or knead by hand for the same duration, until the dough is smooth, elastic, and pulls away from the bowl sides.
- Bulk Fermentation: Cover the dough with a damp cloth and let it ferment at 71°F (21°C) for 8 to 10 hours or overnight, until it doubles in size. Adjust time depending on ambient temperature.
- Shape the Bowls: Punch down the dough and turn it onto a lightly floured surface. Divide into six equal portions and pinch each into rough balls.
- Form Tight Rounds: Let the dough relax briefly, then shape each portion into tight round balls by pushing and pulling with your hands or a bench scraper to create surface tension.
- Second Rise: Place the shaped dough balls on a parchment-lined baking sheet with 3 inches of space between each. Let them rise at 71°F (21°C) for approximately 2 hours until visibly puffed and increased in size.
- Prepare Oven: Place a roasting pan on the lowest rack of the oven and preheat the oven to 450°F (230°C) with the pan inside to heat.
- Egg Wash and Scoring: Whisk the egg and water together to make an egg wash. Brush each dough ball with the wash or dust with flour, then score 2-inch crosses on top using a bread lame or sharp knife.
- Steam and Bake: Once preheated, carefully pour 2 cups of room temperature water into the hot roasting pan at the bottom of the oven to create steam, then immediately place the baking sheet with bread bowls on the rack above. Bake for 30 to 35 minutes until the crusts are deeply golden brown.
- Cool the Bowls: Remove the bread bowls from the oven and allow them to cool completely for at least two hours. This resting period finishes the interior cooking and sets the crumb.
- Core and Serve: After cooling, cut the tops off each bread bowl and hollow out the inside to create a cavity for soups or stews. Serve immediately or store as desired.
Notes
- Make sure your sourdough starter is active and bubbly before starting for the best rise and flavor.
- Resting and kneading times help develop gluten for a better structure and chew.
- Fermentation times can vary depending on room temperature; warmer rooms accelerate rising and cooler rooms slow it down.
- Using steam in the oven helps create a crisp crust with a beautiful sheen.
- Allowing the bread bowls to cool fully ensures the inside finishes cooking and prevents sogginess when filled.
- These bowls can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
