INTRODUCTION
Homemade Soft and Crusty Bread Bowls are warm, round loaves you hollow out and fill with soup or dip. They taste fresh and hold soup well. You can make them soft inside and crisp on the outside at home with simple steps. This recipe is a great base for many meals and can be a healthy version of a comfort-food dish when you use whole grain flour or watch portions. If you like other homemade breads, try a similar slow-rise loaf like this Homemade Italian focaccia bread recipe for more bread ideas.
These bread bowls work well for family meals, weekend soup nights, and meal prep. They fill fast and keep well in the freezer for busy days.
WHY YOU WILL LOVE THIS RECIPE
You will love these bread bowls because they make a balanced, filling meal that you can adapt to be lighter or more filling. They are a lighter option compared to store-bought bowls that can be heavy and full of additives. Make a healthy version by using half whole wheat flour or adding seeds for fiber. This makes the bowls higher in fiber and better for blood sugar control — a small change can make them more diabetic-friendly.
They are great for meal prep because you can bake a batch, freeze extras, and fill them when you need a quick meal. Pair a filled bread bowl with a simple salad for a balanced plate. Try this bright, fresh arugula salad with lemon vinaigrette for a light side that keeps the meal heart healthy and low in calories.
This recipe can be a good choice for weight loss plans when you watch portions and choose lean, high-protein fillings. With the right filling, your bread bowl can be a high protein meal that keeps you full longer.
HOW TO MAKE Homemade Soft and Crusty Bread Bowls
This dough is simple and forgiving. Work gently and avoid adding too much extra flour. Below are full steps to make soft, crusty bowls that hold up to soup and dips.
EQUIPMENT NEEDED
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
Also you will need:
- Stand mixer with dough hook (or a bowl and strong hands)
- Measuring cups and spoons
- Large mixing bowl
- Silicone mats or parchment paper
- Baking sheet(s)
- Clean cotton kitchen towel
- Instant-read thermometer (optional)
You can also read tips on shaping and proofing from other breads like the soft gingerbread men recipe to learn gentle shaping moves that work for dough.
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
Serve the bread bowls with a warm soup or a thick stew. For a healthy serving, choose a lean protein soup like chicken and vegetable, turkey chili, or a bean stew. A scoop of Greek yogurt or low-fat cheese on top can add protein without too many calories. To keep portions right, serve one small bread bowl per adult with a side salad.
For diabetic-friendly portions, fill half the bowl with soup and keep a cup of plain vegetables on the side. Whole grain bowls add fiber which helps slow sugar spikes. Try using a bowl cut that keeps the bread to one or two ounces per serving to stay good for weight loss plans.
If you like sweet pairings, serve small fruit cups or a light fruit salad on the side. For a balanced plate, pair one bread bowl with a leafy green salad and a piece of fruit.
STORAGE & FREEZING : Homemade Soft and Crusty Bread Bowls
Store leftover bread bowls in an airtight bag at room temperature for up to 2 days. For longer storage, freeze the cooled bowls in a freezer bag for up to 3 months. To thaw, move a frozen bowl to the fridge overnight or warm it in a 300°F oven for 10-12 minutes.
If you plan to meal prep, bake a batch and freeze most of them. Thaw only what you need and reheat just before serving. This approach is great for busy weeks and keeps meals fresh and convenient.
SERVING SUGGESTIONS
- Healthy option: Fill with vegetable and lentil soup for a high-fiber, plant-forward meal.
- Balanced meal: One bread bowl with turkey chili and a side of green salad makes a full plate.
- Light dessert: Serve small slices of crisp apple with a dab of nut butter after the main meal.
- Pair with a bright salad like apple Christmas sandwiches for a sweet and fresh side that stays light.
These bowls pair well with steamed greens, roasted vegetables, or a simple vinaigrette salad for a heart healthy plate.
VARIATIONS
- Healthier version: Use half whole wheat flour and half bread flour to boost fiber without losing much softness. Add a tablespoon of ground flax or chia for extra omega-3 and fiber. This change creates a healthier version that helps with fullness and blood sugar control.
- High-protein / low-carb version: Make smaller rolls and serve with a high protein filling like shredded chicken, Greek yogurt, and beans. For a true low carb bread bowl, try a crusty cauliflower or almond flour shell (note: texture will differ). You can also add vital wheat gluten or a scoop of whey or pea protein powder to part of the flour to create a higher-protein loaf that becomes a true high protein meal.
- Air fryer or oven-baked version: Bake small buns in the air fryer at 350°F for 8–12 minutes to get a quick, crusty exterior. For a classic oven method, follow the main bake steps at 375°F for 15–20 minutes. If you use the air fryer, check often for even browning.
For fun bread pairings and sweet treats you can serve with soup night, see this ginger cookie pairing idea in the gingerbread sandwich cookies recipe.
FAQs
Q: Are these bread bowls healthy?
A: They can be. Use half whole wheat flour or add seeds to increase fiber. Pair with lean protein soups for a balanced, healthy meal.
Q: Can I make this recipe diabetic-friendly?
A: Yes. Use whole grains, watch portion sizes, and fill the bowl with a low-sugar, high-fiber soup like lentil or vegetable with lean protein. This helps control blood sugar.
Q: How long do the bread bowls last in the freezer?
A: Up to 3 months in a sealed bag. Thaw in the fridge overnight or warm in a low oven.
Q: Can I make a low carb version?
A: You can try almond or coconut flour shells or smaller portions. The texture will change, but it can be a low carb alternative for those watching carbs.
Q: Is this recipe good for weight loss?
A: Yes, when you control portion size and choose lean, high-protein fillings. Serving one small bowl with a big salad can be good for weight loss.
Q: Can I use an air fryer?
A: Yes. Small buns work well in an air fryer at 350°F for 8–12 minutes. This makes a quick, crisp bowl.
MAKE-AHEAD TIPS FOR Homemade Soft and Crusty Bread Bowls
- Make a batch and freeze most of the bowls for later. This saves time and keeps meals ready.
- Par-bake the balls for 8 minutes, cool, and freeze. Finish baking when you need them for a fresh crust.
- Prepare the dough the night before and let it rise slowly in the fridge. This slow-rise improves flavor and makes them great for meal prep.
- Scoop and freeze centers when you hollow the bowls. Use the scooped bread as croutons or breadcrumbs later.
These tips make these bowls a smart choice for busy people who need good, home-cooked meals without extra time. They are great for meal prep and can fit into a plan for healthy eating, whether you want a lighter option or a filling, high protein meal.