Bring the bakery home with these homemade bread bowls.
Elevate your everyday soup recipe and give these bakery style bread bowls a try! They are easy to make, plus, who doesn’t love an edible vessel.
Lori Vaughn shares the recipe.
Homemade Bakery Style Bread Bowls
- 2 1/4 cups warm water (~110° F)
- 1 ½ tbsp instant yeast
- 1 tbsp honey (or granulated sugar)
- 2 tsp salt
- 2 tbsp olive oil (or unsalted butter)
- 5 1/2-6 cups bread flour
- 1 large egg
- 1 tbsp water
- In the bowl of an electric mixer (or a large bowl if doing by hand), combine warm water (should feel like gentle baby bath water), yeast, and honey. If you’re using active dry yeast, let it sit for about 8 minutes for it to activate and get foamy. If you’re using instant yeast, proceed to the next step.
- Add 3 cups of the flour, salt, and oil/butter. Mix together on low until combined.
- Slowly add remaining flour. You will know when you’ve added enough flour when the dough is smooth and tacky. If it feels very wet and sticky, add a bit more flour at a time. If it feels real dense and tough, you may have added too much. If you do, you can add a splash of warm water to help moisten the dough again. You’re looking for that sweet spot in the middle!
- Knead on low for 8 minutes with a mixer (or 10-12 minutes by hand).
- Cover the dough and let it rise for 30-60 minutes until the dough is doubled in size.
- Once risen, gently flour a work surface and divide the dough into 6 even pieces. You can do this by just pinching off with your hands or using a bench scraper.
- Form each section into a round ball. You can do this by pulling in the the outside of the dough into the center, pinching it together. This should be pulling in all potential seams. Flip it over so it’s seam side down and you should have a nice smooth top.
- Create tension in each ball of dough by moving it in a circular motion with your hands. Place each ball of dough on a baking sheet lined with parchment paper.
- Set aside and let them rise for about 30 minutes. While rising, preheat the oven to 350°F.
- Prepare an egg wash by whisking together one egg with one tbsp of water. Use a pastry brush to gently brush the egg wash onto each ball. Immediately stick in the oven after applying egg wash.
- Bake for about 25-30 minutes until golden brown. Let the bowls cool, then you can gently take a serrated knife and cut the top off of each one. Scoop out remaining bread left behind. Pour in some fresh soup and enjoy!