Name: Sourdough Bread Bowls with Homemade Crust and Fluffy Interior Recipe
Prep time: 12 h 30 min
Cook time: 25 min
Total time: 12 h 55 min
Cuisine: American
Ingredients: 20 g (1 heaping tablespoon) sourdough starter, 100% hydration, float test before using; 80 g (⅓ cup) water; 80 g (⅔ cup) bread flour; 100 g (½ cup) levain; 360 g (1 ½ cups) water, ideally 70°F; 500 g (4 cups) bread flour; 2 teaspoons kosher salt; Olive oil – for greasing bowl; 3 tablespoons rice flour, for dusting small bowls/cheesecloth; Soup of choice, for serving; Parsley, for garnish; Egg wash (1 egg beaten with a splash of water) for brushing

Print Recipe·4 from 7 reviews

If you love the idea of fresh, warm bread paired with your favorite soup, then you’re going to absolutely adore this Sourdough Bread Bowls with Homemade Crust and Fluffy Interior Recipe. This recipe is a delightful journey into the art of sourdough baking, giving you bread bowls that boast a crusty exterior and an irresistibly fluffy interior that soaks up soups beautifully. Whether you’re hosting a cozy dinner or just want to elevate your weeknight meals, making your own sourdough bread bowls at home offers a charming, edible vessel that adds both texture and heartiness to any dining experience.

Ingredients You’ll Need

A collection of baking ingredients is arranged neatly on a light gray mat on a white marbled surface. In the center is a white bowl filled with a heap of white bread flour, showing a soft powdery texture. To its right is a clear glass measuring cup with clean, transparent water inside, reflecting the light. Below the bowl is a beige ceramic bowl filled with a creamy, smooth sourdough starter, with a metal spoon resting inside. Near the bottom corners are two small wooden bowls; the left one holds white rice flour, and the right one contains fine white salt. On the far left stands a tall white bottle with a wooden top, likely containing olive oil. The setup is minimal, clean, and well-lit, with a calm and organized feel. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a star role in creating those perfect sourdough bread bowls, from the tangy levain that brings depth to the flavor, to the rice flour that ensures the bowls slide right out of their molds with ease. With a handful of simple, quality ingredients, you’ll be able to craft these amazing bread bowls that impress every time.

Sourdough Starter, 100% hydration: The living heart of your dough, providing natural yeast for flavor and rise.
Water: Hydrates the flour to create the dough’s structure and furthers fermentation.
Bread Flour: Rich in gluten for a chewy, elastic dough with a sturdy crumb.
Kosher Salt: Enhances all the other flavors and controls fermentation rate.
Olive Oil: Used to grease bowls and prevent sticking, adds a subtle richness.
Rice Flour: Dusts the small bowls and cheesecloth to stop dough from sticking.
Egg Wash (optional): For a shiny, beautifully browned crust.
Soup of choice & parsley: To fill and garnish your bread bowls, finishing the experience.

How to Make Sourdough Bread Bowls with Homemade Crust and Fluffy Interior Recipe

Step 1: Prepare Your Levain

The foundation of your sourdough bread bowls lies in a healthy levain, which is basically a pre-ferment that boosts flavor and rise. Start by mixing your active sourdough starter with water, then add bread flour and let it rest covered at room temperature for about 12 hours. Doing the float test beforehand ensures your starter is bubbly and ready to work its magic. This slow ferment builds the complex tang and airy crumb we crave.

Step 2: Mix the Dough and Autolyse

Combining your levain with water is next, then stirring in bread flour until it comes together. Letting the dough rest uncovered for 45 minutes during autolyse hydrates the flour and jumpstarts gluten development. This step makes your dough silky and easier to handle, which is especially helpful since sourdough can be a bit sticky.

Step 3: Season and Rest

Add salt to the dough to develop flavor and improve texture, mixing it thoroughly until fully dissolved. Place your dough into an olive oil-greased bowl, cover, and let it rest again for 45 minutes. This gives the dough time to relax and strengthens gluten networks, setting the stage for great rise.

Step 4: Stretch and Fold

Over the next two hours, every 30 minutes, gently stretch and fold your dough four times. This technique builds structure without aggressive kneading, trapping gas that forms those lovely airy pockets inside. A bowl of water nearby to wet your hands will keep the dough from sticking and save you some frustration.

Step 5: Pre-shape Your Boules

Divide the dough into four equal portions and shape each into a smooth round boule by folding edges towards the center and flipping it to create surface tension. This not only shapes the loaf but helps produce a uniform crumb and beautiful rise. Let your dough rounds rest under a towel for 30 minutes to relax before continuing.

Step 6: Final Shaping and Proofing

Repeat the shaping process one more time, then place each boule seam side up into small bowls lined with cheesecloth dusted with rice flour. The rice flour prevents sticking and helps maintain the bread’s shape as it proofs overnight in the fridge. This slow, cold fermentation deepens flavor and improves texture.

Step 7: Bake Your Bread Bowls

The next morning, preheat your oven to 450°F. Remove the dough from the fridge, flip it onto parchment-lined trays, and peel off the cheesecloth. An egg wash brushed on top adds a gorgeous golden crust. Score the dough with a lame or razor blade to control the expansion during baking, then pop the trays into the oven. Quickly lower the temperature to 425°F and bake for about 25 minutes or until the crust is beautifully browned. Cooling is crucial: wait at least an hour before slicing to let the crumb set perfectly.

Step 8: Hollow Out and Fill

Carefully cut a hole in the top of each cooled loaf and scoop out the soft interior to form the bowl. Don’t toss out that bread you remove—turn it into homemade croutons to accompany your soup! Now you’re ready to ladle your favorite warm, comforting soup into your handmade sourdough bread bowls.

How to Serve Sourdough Bread Bowls with Homemade Crust and Fluffy Interior Recipe

A single smooth round dough ball with a light cream color sits on a white marbled surface. The dough has a soft texture with small air bubbles on its surface and a single shallow cut line across the top. In the background, there is a blurred view of a dough scraper with a wooden handle lying on the same white marbled surface. Another part of dough is faintly visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley provides a pop of color and a hint of herbal brightness that complements rich, creamy soups perfectly. Other finishing touches like cracked black pepper, a drizzle of olive oil, or a sprinkle of Parmesan can elevate the presentation and taste even more.

Side Dishes

Pair your sourdough bread bowls with fresh seasonal salads, roasted vegetables, or a simple charcuterie board for a full meal experience. The bread bowls themselves are quite filling, so light, crisp sides balance the richness beautifully.

Creative Ways to Present

Try using the bread bowls as edible centerpieces filled with colorful chili, chowder, or creamy bisques, making your meal both interactive and visually stunning. For gatherings, personalize each bowl with individual toppings like chopped herbs, crispy bacon, or dollops of sour cream to let guests customize their bowls.

Make Ahead and Storage

Storing Leftovers

If you have any leftover bread bowls, store them in an airtight container at room temperature for up to two days to maintain their crusty exterior. Keep the detached lid covered separately to avoid sogginess. Avoid refrigeration as it can dry out your bread quickly.

Freezing

For longer storage, wrap the bread bowls tightly in plastic wrap and place them in a freezer-safe bag. Frozen sourdough bread bowls can last up to 3 months. When ready to use, thaw at room temperature and refresh them with a quick 5-7 minute warm-up in the oven.

Reheating

To bring your bread bowls back to life, place them in a preheated 350°F oven for about 10 minutes. This revives the crust’s crispness and warms the interior just right without drying it out, making them perfect for repeated enjoyment.

FAQs

Can I use all-purpose flour instead of bread flour?

While all-purpose flour can work in a pinch, bread flour is recommended for this recipe because its higher protein content develops more gluten. That’s essential for the chewy texture and structure needed in these bread bowls. Using all-purpose flour might lead to a softer, less sturdy bowl.

How important is the float test for the starter?

The float test is a quick and helpful method to check if your sourdough starter is active and ready. If it floats in water, it means it has enough trapped gas from fermentation to effectively leaven your bread. Starting with an active starter is key to getting that perfect rise and texture in your bread bowls.

Why do I have to wait an hour before cutting into the bread bowls?

Waiting allows the crumb inside the bread to cool and set properly, preventing it from becoming gummy or collapsing when sliced. It’s a little patience that rewards you with the fluffy interior and sturdy bowl structure essential for holding soup.

Can I make this recipe without a sourdough starter?

This particular recipe relies heavily on the natural fermentation from the sourdough starter to develop its flavor and texture. If you don’t have a starter, you might try a yeasted bread bowl recipe instead, but you’ll miss out on that distinctive tang and depth unique to sourdough.

What soups work best in sourdough bread bowls?

Thick, hearty soups like clam chowder, creamy tomato bisque, or chunky vegetable stews are perfect because the bread bowl can hold the soup without getting soggy immediately. Thin broths work too, but you might want to enjoy those quickly to prevent leaks.

Final Thoughts

There’s something truly satisfying about pulling golden, crusty sourdough bread bowls fresh from your oven, hollowing them out, and filling them with warm, comforting soup. This Sourdough Bread Bowls with Homemade Crust and Fluffy Interior Recipe is a game changer whether you’re a seasoned baker or trying your hand at sourdough for the first time. Warm, welcoming, and utterly delicious, these bread bowls are sure to become your go-to for cozy meals and impressed guests alike. So grab your ingredients, roll up your sleeves, and dive into one of the most fun and rewarding baking projects you’ll ever try!