Warm, homemade bread bowls are soft inside and crusty outside — perfect for soups, chilis, and dips. Below you will find a clear, simple guide to make Homemade Soft and Crusty Bread Bowls that work well for family meals, meal prep, and cozy dinners.
INTRODUCTION
Homemade Soft and Crusty Bread Bowls are a cozy, satisfying way to serve soup and dips. The outside gets a golden, crunchy crust while the inside stays soft and pillowy. You can make six medium bowls from one batch, which makes them great for meal prep and easy weeknight dinners.
If you want a hearty pairing, try a rich soup in the bowl — for a classic match see this recipe for chicken Alfredo garlic bread bowls for ideas on creamy fillings and serving ideas. Making your own bread gives you control over ingredients. Use whole wheat or half whole wheat flour to add fiber and make a healthier version of a favorite comfort food. With portion control and sensible toppings, this can be a lighter option that fits into a balanced plan and even be a good choice for people watching calories.
WHY YOU WILL LOVE THIS RECIPE
- Easy to make with basic pantry ingredients.
- Perfect for meal prep: bake a batch and freeze extra bowls. They reheat well and hold soup without getting soggy right away.
- Lighter option: use whole wheat or reduce bowl size for a lower-calorie serving.
- Flexible for diets: you can make a healthier version with whole grain flour, or a high protein meal by serving with protein-rich soups.
- Family friendly: kids love scooping out the inside and dipping it into soup or stew.
This recipe gives you soft, tender crumb inside and a nice crust outside. It is a simple way to make comfort food feel more balanced, especially when paired with lean protein and vegetables. The result is filling and satisfying while still letting you control portions and ingredients.
HOW TO MAKE Homemade Soft and Crusty Bread Bowls
Follow the simple steps below. The dough is forgiving and easy to work with using a stand mixer, but you can knead by hand too.
EQUIPMENT NEEDED
- Stand mixer with dough hook (or a large mixing bowl and strong hands)
- Measuring cups and spoons
- Large mixing bowl
- Spatula
- Plastic wrap and a clean kitchen towel
- Baking sheet(s) lined with silicone mats or parchment paper
- Instant-read thermometer (optional but helpful)
- Cooling rack
Ingredients You’ll Need :
2-1/4 cups warm water (about 110-115 degrees), 1-1/2 Tbsps dry instant yeast, 1 Tbsp granulated sugar, 6 to 6-1/2 cups bread flour ((can substitute AP in a pinch, but bread is best)), 1 Tbsp salt, 3 Tbsps olive oil
STEP-BY-STEP INSTRUCTIONS :
Place warm water in a small bowl. Sprinkle in the yeast then sprinkle the sugar over the top of the yeast. Stir and let sit for a couple of minutes, (the yeast will become foamy – that let’s you know it’s fresh and ready.), In your mixer bowl, add 6 cups of the flour and the salt and whisk until combined., To the flour mixture add the yeast mixture and olive oil. Mix with the dough hook until combined, scraping down as needed. Add remaining flour by the spoonful ONLY IF NEEDED until the dough is tacky but not overly sticky on your fingers. (You might not need any or all of the remaining flour.) Let the mixer knead the dough for 5 minutes on low speed (I use speed 2 on my Kitchen Aid.), Remove the bowl from the mixer, remove the dough hook and use a spatula to gently bring the dough together. Move the dough around the bowl while you spray lightly underneath with non stick cooking spray. Lightly spray the top of the dough, cover the bowl with saran wrap and a clean cotton kitchen towel and then let rise in a warm spot for an hour or until it is doubled in size., Line one extra large or two large baking sheets with silicone mats or parchment paper., Once the dough has risen, punch it down, empty it out on to a lightly floured surface, and divide into six equal size pieces., Work with one piece of dough at a time. Flatten the dough out with the palm of your hand or a rolling pin to get rid of any bubbles, then form each piece in to a ball by pulling the edges of the dough in to the center, then flipping over and using your cupped hands to gently spin the dough on the floured surface until it is nice and smooth., Place the balls on the baking sheet(s) so they have plenty of space between them, then cover again with the cotton towel and let rise again in a warm spot for about 30 minutes., When ready to bake, preheat oven to 375. (You can spray each of the balls with a little warm water at this point to make them a little extra chewy! This is optional.), Bake on the middle rack for 15-20 minutes, or until golden brown, (bread should register around 190 degrees with an instant read thermometer to be beautifully baked )., Remove from the oven and transfer to a cooling rack to cool., When ready to use, slice off the tops, scoop out the insides with your hands, and fill with soup or even your favorite dip! (Serve the scooped out insides on the side for dipping in the soup or dip.)
HOW TO SERVE Homemade Soft and Crusty Bread Bowls
- For a healthy serving, fill with a broth-based chicken and vegetable soup or a bean soup for fiber and protein.
- Portion control: one bowl per person is usually fine for a main meal if you add a salad or steamed veggies on the side. For a lighter option, make smaller bowls or use just half a bowl with a side salad.
- To make it a high protein meal, add lean chopped chicken, turkey, or use a lentil-based soup inside the bread bowl.
- For diabetic-friendly servings, choose soups with low added sugars and watch portion sizes of the bread. Whole grain bowls slow digestion and help avoid big blood sugar spikes.
STORAGE & FREEZING : Homemade Soft and Crusty Bread Bowls
- Short term: store baked bread bowls at room temperature in an airtight container or bag for up to 2 days to keep them soft.
- Longer: freeze cooled bowls individually in plastic wrap and then place in a freezer bag. Freeze up to 3 months.
- To reheat: thaw at room temperature and warm in a 350°F oven for 8–10 minutes. For a crispy shell, heat a few extra minutes. This makes them great for meal prep because you can bake a big batch and use them all week.
SERVING SUGGESTIONS
- Balanced plate: one bread bowl with a vegetable soup plus a simple leafy green salad dressed with olive oil gives a good mix of carbs, fiber, and healthy fats.
- High protein option: serve with a turkey chili or white bean and ham soup to boost protein. This turns your bowl into a satisfying, high protein meal.
- For dessert after the meal, serve a small portion of cookies or fruit — try pairing warm bowls and soups with a light cookie. If you want a festive sweet, try pairing dessert with candy cane shortbread cookies for a seasonal treat.
VARIATIONS
- Healthier version: replace up to half the bread flour with whole wheat flour. Add a tablespoon of ground flaxseed for extra fiber. This whole-grain swap makes a more heart healthy loaf with more fiber and a slower rise in blood sugar. This is a good way to make a "healthy version" of the classic bread bowl.
- High-protein or low-carb version: for higher protein, make the dough with added vital wheat gluten and serve with protein-rich soups. For a true low carb version, skip the bread bowl and prepare individual soup ramekins, or try a low-carb bread made from almond and coconut flours (this changes texture but cuts carbs). If you want to keep the bowl idea but lower carbs, make much smaller bowls and pair with a large salad and lean protein to keep the meal balanced and good for weight loss.
- Air fryer or oven-baked version: these are oven-baked by default. To use an air fryer for smaller rolls, preheat the air fryer to 350°F and cook small rolls 8–12 minutes depending on size, turning once until golden. This air fryer method speeds up baking and gives a nice crust to small bread bowls or rolls. For full-size bowls, the oven is best.
For a sweet twist or holiday variation, you can also shape dough into small decorative rolls to serve alongside the bowls. If you enjoy cookie pairings after soup, try baking a batch of soft chewy gingerbread men cookies when you want a warm, cozy dessert — they store and freeze well too.
FAQs
Q: Are these bread bowls good for weight loss?
A: They can be part of a weight loss plan when used with portion control and balanced fillings. Use smaller bowls, whole grain flour, and fill with vegetable-based soups or lean protein to make them a good option for a calorie-controlled meal.
Q: Can I make these bowls diabetic-friendly?
A: Yes. Make a diabetic-friendly version by using part whole wheat flour, controlling portion size, and choosing low-sugar, low-sodium soups. Pair with vegetables and lean protein to slow digestion and reduce blood sugar spikes.
Q: How long do bread bowls keep in the freezer?
A: Wrapped well, bread bowls keep up to 3 months in the freezer. Thaw at room temperature and reheat in the oven for best texture.
Q: Can I make the dough by hand without a mixer?
A: Yes. Mix and knead by hand for 8–10 minutes until the dough is smooth and elastic. The rest of the steps stay the same.
Q: Are there any tips to make the crust crispier?
A: Spritzing the dough balls with water before baking or placing a small pan of hot water in the oven can add steam and help create a crisp crust. Bake until the internal temperature reaches about 190°F for a fully baked interior.
Q: Is this recipe heart healthy?
A: You can make a more heart healthy bowl by using whole grains, reducing salt in fillings, and pairing the bowl with vegetable-rich soups and healthy fats like olive oil in moderation.
MAKE-AHEAD TIPS FOR Homemade Soft and Crusty Bread Bowls
- Make dough the night before and let it rise slowly in the fridge. In the morning, shape, proof for 30 minutes, then bake. This saves time and improves flavor.
- Bake a double batch and freeze extras for quick meals later. Thaw and reheat in the oven. This makes the recipe great for meal prep for busy weeks.
- Pre-scoop and freeze the insides if you want to use them as croutons or breadcrumbs later. Toast them for a crunchy side or salad topper.
- Prepare soup in advance and freeze in portions. When ready to serve, reheat soup and warm bread bowls for a fast, satisfying dinner.
This Homemade Soft and Crusty Bread Bowls recipe is flexible, simple, and a nice balance of comfort and control. With small swaps you can make a healthier version, a higher protein meal, or a quick air fryer roll for a fast weeknight option. Enjoy warm bread bowls filled with your favorite soups and try one of the serving suggestions above to keep meals balanced and satisfying.
Homemade Soft and Crusty Bread Bowls
Ingredients
Method
- Place warm water in a small bowl. Sprinkle in the yeast and then sprinkle the sugar over the top. Stir and let sit for a couple of minutes until foamy.
- In your mixer bowl, add 6 cups of the flour and the salt and whisk until combined.
- Add the yeast mixture and olive oil to the flour mixture. Mix with the dough hook until combined, scraping down as needed.
- Add remaining flour by the spoonful ONLY IF NEEDED until the dough is tacky but not overly sticky on your fingers.
- Let the mixer knead the dough for 5 minutes on low speed.
- Remove the bowl from the mixer and use a spatula to gently bring the dough together. Lightly spray the top and bottom with non-stick cooking spray.
- Cover the bowl with plastic wrap and a clean kitchen towel and let rise in a warm spot for an hour or until it is doubled in size.
- Line one extra large or two large baking sheets with silicone mats or parchment paper.
- Once the dough has risen, punch it down and empty it onto a lightly floured surface. Divide into six equal size pieces.
- Flatten each piece with the palm of your hand and form each into a ball by pulling the edges into the center.
- Place the balls on the baking sheet(s) and cover with a cotton towel. Let rise again in a warm spot for about 30 minutes.
- Preheat the oven to 375°F. Optionally spray each ball with warm water for extra chewiness.
- Bake on the middle rack for 15-20 minutes or until golden brown. The internal temperature should reach around 190°F.
- Remove from the oven and transfer to a cooling rack to cool.
- When ready to use, slice off the tops, scoop out the insides, and fill with soup or dip.