Make soft and crusty bread bowls at home with just a few pantry staples. These bowls are warm, chewy inside, and crisp outside. They make soup, chili, and dips feel special. You can make them ahead for easy weeknight meals or serve them at a small party.
INTRODUCTION
Homemade Soft and Crusty Bread Bowls bring warm comfort food to your table with simple steps and basic ingredients. These bowls are perfect for holding chowders, tomato soup, or creamy dips. They give you fresh bread and a fun, edible bowl that reduces waste from single-use containers. For a sweet follow-up or snack, try pairing with a light dessert like moist chocolate zucchini bread to keep things balanced and a little healthier.
This recipe can be a healthy version of a comfort meal when you choose lean, high-protein fillings and whole grain flour. It fits meal prep plans and can be a lighter option than restaurant bread bowls. You can control portion size and calorie count, which helps if you are trying to eat for weight loss or eat a balanced diet.
WHY YOU WILL LOVE THIS RECIPE
You will love these bread bowls because they are simple and flexible. They bake up soft inside and crusty outside with a golden top. They work for family dinners, soup nights, and weekend meal prep. This recipe is a great option if you want a homemade, fresher choice over store-bought bowls.
Health and lifestyle reasons to try it:
- Great for meal prep: make a batch and freeze extras for quick meals.
- Lighter option: use whole wheat or half whole wheat for more fiber.
- Good for weight loss when filled with lean protein and veggies.
- High protein meal potential: fill with a bean soup, lentil stew, or chicken chili to raise protein and satiety.
If you are trying to eat more fiber or balanced meals, these bowls let you control what goes inside. Try a vegetable-packed soup for a heart healthy and nutrient-rich bowl. Also check other recipes for healthy treats like secretly healthy zucchini bread to round out a meal without a lot of sugar.
HOW TO MAKE Homemade Soft and Crusty Bread Bowls
This bread bowl recipe uses yeast, water, flour, salt, and olive oil. The dough is easy to mix and only needs two rises. You can shape the dough into six bowls. Bake them and scoop out the centers when cool enough to handle.
EQUIPMENT NEEDED
- Stand mixer with dough hook (or a large bowl and strong hands)
- Extra-large or large baking sheet(s)
- Silicone baking mat or parchment paper
- Instant-read thermometer (optional but helpful)
- Clean cotton kitchen towel and plastic wrap
- Measuring cups and spoons
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
Serve the bread bowls warm. Slice off the top and scoop out enough inside to make room for the filling while keeping a sturdy wall. Fill with soup, chili, stew, or a thick dip. For a lighter option, fill half with mixed salad and place a small cup of warm soup inside the bowl on the side. For a high protein meal, add shredded chicken, Greek yogurt, or beans to the soup.
Portion control tips:
- Use one bowl per adult and add a side salad to keep the meal balanced.
- If you want to cut calories, make smaller balls to reduce bread portion and increase vegetable soup portion.
- Save or toast scooped bread for croutons to avoid waste.
STORAGE & FREEZING : Homemade Soft and Crusty Bread Bowls
To store: Cool completely, then keep bread bowls in an airtight bag at room temperature for up to 2 days. For a longer life, freeze them.
To freeze: Wrap each cooled bowl tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. To reheat, thaw at room temperature or overnight in the fridge. Warm in a 350°F oven for 8–12 minutes to refresh the crust and heat the interior. If you plan to reheat often for meal prep, leave the top off until the last few minutes so the inside does not dry out.
If you want a quick thaw and crisp, warm in a toaster oven or air fryer for a few minutes on low heat, watching closely so they do not over-brown.
SERVING SUGGESTIONS
Healthy and balanced side options:
- Mixed green salad with a light vinaigrette (great for a lower calorie, higher fiber meal).
- Steamed or roasted vegetables to add vitamins and fiber.
- A protein-rich side like a small bowl of cottage cheese or a hard-boiled egg to boost protein.
Fill your bread bowls with these healthy ideas:
- Lentil and vegetable stew for fiber and plant protein.
- Chicken and white bean chili for a high protein meal.
- Tomato basil soup with a side salad to keep calories low while staying full.
VARIATIONS
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Healthier version: Use half whole wheat and half bread flour to add fiber and nutrients. Reduce the salt slightly and use olive oil. Serve with vegetable-rich soups to make a balanced, heart healthy meal.
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High-protein or low-carb version: For a high-protein bowl, make the dough with a blend that includes vital wheat gluten and a small amount of protein powder (recipe testing recommended) or keep the dough as is and focus on a filling like turkey chili, chicken and white bean stew, or a lentil-bone broth soup. For a lower-carb option, make mini bowls and pair them with a very high protein, low-carb filling (like keto-friendly cream soup) and eat only the filling with a small spoonful of bread on the side.
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Air fryer or oven-baked version: These are oven-baked as written. For an air fryer option, make smaller rolls and bake them in the air fryer at 350°F for 8–12 minutes, depending on size. Watch for a golden color and check doneness with an instant read thermometer. The air fryer will give a crisp crust on small rolls quickly.
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Gluten-free idea: Use a tested gluten-free bread dough mix designed for rolls. Texture will differ, but you can still shape and hollow for filling. Keep expectations for crust and chew in mind.
Before you serve, consider filling choices that turn these into a lighter option or a hearty high protein meal depending on your goals. For dessert or snack, you can serve toasted scooped bread with nut butter or jam.
FAQs
Q: Are these bread bowls good for meal prep?
A: Yes. They freeze well and reheat quickly, so they are great for meal prep and easy weeknight dinners.
Q: Can I make these for weight loss plans?
A: You can include them in a weight loss plan by using smaller portions, half whole wheat flour, and filling with lean protein and lots of vegetables. Pair one smaller bowl with a big salad to stay satisfied with fewer calories.
Q: How long do bread bowls last in the freezer?
A: Wrapped well in plastic wrap and a freezer bag, they last up to 3 months. Thaw in the fridge overnight, then warm in the oven.
Q: Are these bread bowls diabetic-friendly?
A: Traditional bread bowls have carbs and will raise blood sugar. For a diabetic-friendly meal, use a smaller portion of bread, choose a whole grain version, and fill the bowl with high fiber, low sugar soups like vegetable and lentil stew to slow glucose rise.
Q: Can I add seeds for more fiber and protein?
A: Yes. Sprinkle seeds like flax, sesame, or sunflower on top before baking for extra fiber and small protein boost. This also makes the bread feel more nutritious.
Q: Is there a low calorie version of this recipe?
A: Lower calories come from portion control and fillings. Make smaller bowls, use whole wheat for more fiber, and choose broth-based soups with lean proteins and lots of vegetables for a lower calorie, filling meal.
MAKE-AHEAD TIPS FOR Homemade Soft and Crusty Bread Bowls
Make dough the night before: mix dough up to the first rise, then refrigerate the bowl covered. The slow rise in the fridge will develop more flavor and let you bake fresh bowls the next day. This is great for meal prep and saves time in the morning.
Freeze baked bowls: cool completely, then freeze individually wrapped. Thaw and reheat when you need them. For a quick meal, reheat in the oven while you warm a pot of soup.
Plan bowls for a party: bake the day before and store in an airtight container. Reheat before guests arrive and keep scooped insides for croutons. For a balanced menu, add a protein-rich filling like chicken chili and a side salad. You can also pair the bowls with light desserts or snacks like vegan peanut butter cookies for a treat that is easy to make ahead and serve.
Enjoy making these Homemade Soft and Crusty Bread Bowls. They are simple to bake, good for meal prep, and easy to adapt to healthier, higher-protein, or quick air-fried versions.
Soft and Crusty Bread Bowls
Ingredients
Method
- 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 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.
- Let the mixer knead the dough for 5 minutes on low speed.
- Lightly spray the dough with cooking spray, cover with saran wrap and a clean cotton towel, and let rise in a warm spot for 1 hour or until doubled in size.
- Line baking sheets with silicone mats or parchment paper.
- Once the dough has risen, punch it down and divide into six equal pieces.
- Flatten each piece and form into a smooth ball, then place on baking sheets with space between them.
- Cover again with a towel and let rise in a warm spot for about 30 minutes.
- Preheat oven to 375°F. You can spray the dough balls with warm water for extra chewiness.
- Bake on the middle rack for 15-20 minutes or until golden brown and the bread registers around 190 degrees.
- Remove from the oven and transfer to a cooling rack to cool.
- Once cool, slice off the tops, scoop out the insides, and fill with your desired soup or dip.