Sourdough Bread Bowls
Sourdough bread bowls are the perfect size, crispy on the outside and just dense enough to stand up to your favorite creamy soup or chili. Tear it off and dip pieces in as you go! Make these easy bowls in bulk or advance and freeze them so you’ll have them anytime a soup craving strikes.

Do we need to talk about starters?
Maybe I’m making assumptions here but I would think that if you are making this recipe, you’ve already mastered a basic boule or sourdough sandwich bread. I wasn’t going to go over the basics of building a starter or how to feed it but you can watch me make one here.
For the best bread bowls, use your starter when it’s strongest and tallest after feeding.
A schedule for mixing this bread
I like to mix my dough in the evening and let it rise overnight. One thing about being the Dough Dabbler–I’m not spending hours doing stretches and folds so this recipe has none. You read that right.
In the evening: Mix it, let it autolyse, give it a light knead to smooth it out and then cover and let it rise at room temperature for 8-10 hours.
Your dough should double in size.
In the morning: Divide and shape your dough, cover and let the balls rise until puffed. They don’t need to be totally doubled but that may take between 1 and 3 hours. It will depend on your dough and house temperature.
Score and bake.
Steps for making sourdough bread bowls
- Mix all ingredients together in a bowl, adding the salt on top of the flour before mixing it in.
- Use a fork to blend it then switch to your hands. The dough will be shaggy.
- Let the dough sit for 30-45 minutes to hydrate then you can do one set of folds and turns or just give it a knead until it smooths out. Lightly spray or drizzle with an oil of your choice and cover with plastic wrap.
- Let the dough rise 8-10 hours at room temperature (about 70 degrees).
Shaping the sourdough bowls
Once your dough has risen overnight, divide it into fourths about 240 grams each.
Cup your hands around each ball, dragging it across the counter to smooth and tighten the surface as you would for a larger boule.
Second rise
- Transfer the dough to a cornmeal dusted cookie sheet covered with parchment paper.
- Place a piece of oiled plastic wrap on top and let the balls rise until puffed. 1-3 hours or so.
- Score with one cut down the center.
- Preheat the oven before they are done rising and then bake 35-40 minutes to your preferred level of color.
To make your sourdough bread bowls more crusty
I think the crust on these bread bowls is perfect. It’s not so tough that you’ll throw all of your soup out of the bowl trying to rip off a piece. But…if you want it crustier, you can put a pan in the bottom of the oven to heat then add a couple of ice cubes to the pan when you add the bread bowls to the oven.
The extra steam will make the crust crispier.
Ideal Foods for Filling
Sourdough bread bowls pair well with creamy soups and rich stews. Clam chowder, with its hearty seafood flavor, really shines in a sourdough bowl. Cheddar broccoli soup offers a comforting, cheesy experience. For a vegetarian option, consider a robust tomato bisque.
These bowls can also settle savory pasta dishes like macaroni and cheese or a spicy chili. The bread’s slightly tangy flavor complements these delicious fillings perfectly. Dessert lovers might try a warm chocolate fondue, using the bread to dip into melted goodness.
Experiment with different combinations to find your favorite. Some people even enjoy creating a layered salad inside these bowls for a fresh, crunchy bite.
Slicing and Storing
Use a serrated knife when slicing to maintain the bread’s texture. Start by cutting a circle at the top, removing it to create an opening. Gently pull out some of the soft interior, leaving a sturdy shell. Remember, the interior bits can be perfect for dipping or snacking later.
To store your sourdough bowls, wrap them tightly in plastic wrap or place them in an airtight container. This keeps them fresh while maintaining their crispy crust. Store at room temperature to avoid staleness.
If you’re planning to use them later, consider freezing them. Wrap them individually in foil, then place in a freezer bag. When ready to serve, thaw at room temperature and give them a quick bake to restore the crispness.
Pairing Suggestions
Beverages
When thinking about drinks to serve with your sourdough bread bowls, consider white wine or light ales. These drinks won’t overpower the bread’s rich flavor and will maintain balance.
For non-alcoholic options, opt for sparkling water with a splash of lemon or a mild herbal tea like chamomile. These choices cleanse the palate and enhance the bread’s complex taste profile. Don’t forget freshly squeezed juices like apple or pear. Their natural sweetness pairs wonderfully with the tangy notes of sourdough.
Creative Variations
Explore the world of sourdough bread bowls by adding whole grains or mixing in herbs and spices. These additions can enhance flavor, texture, and nutritional value.
Incorporating Whole Grains
Whole grains can elevate the nutritional profile of your sourdough bread bowls. Consider using grains like quinoa, spelt, or whole wheat flour. These grains not only boost fiber content but also provide a pleasantly nutty taste.
Grains can vary in water absorption, so I would recommend only replacing half of your white flour with whole grain flours. It might be helpful to experiment with different ratios to determine what works best for you.
Adding Herbs and Spices
Herbs and spices offer a delightful way to customize sourdough bread bowls. Ingredients such as rosemary, thyme, or oregano bring aromatic flavors, while spices like cumin or paprika add warmth and depth.
Experiment with mixes that complement your intended filling. For a Mediterranean touch, use a blend of basil and oregano. If you’re aiming for something spicy, a sprinkle of chili powder can achieve that.
Once you’ve chosen your herbs and spices, gently fold them into your dough during the initial mix after the autolyse. This ensures even distribution and flavorful bites throughout the bowl. Each addition lends a unique taste experience, inviting culinary creativity.
Sourdough Bread Bowls
Ingredients
- 100 grams starter
- 240 grams warm water
- 80 grams warm milk
- 24 grams sugar
- 360 grams bread flour
- 140 grams all purpose flour
- 9 grams fine salt
- cornmeal for dusting
Instructions
- Whisk the starter, milk, water and sugar together with a fork.
- Add the flours and salt. Stir with the fork until a stiff dough forms then finish by hand. Cover and let rest 30 minutes. Knead four or five times in the bowl to bring the mixture together into a smoother ball.
- Cover and let rise 8-10 hours at room temperature (68-70 degrees).
- Line a sheet pan with parchment paper dusted with cornmeal.
- Turn the dough out and divide into 4, 240-gram balls.
- Turn the ends under and shape on an unfloured surface into a ball.
- Transfer to the sheet pan; cover with greased plastic wrap and rise until noticeably puffy. About 1-2 hours.
- Preheat the oven to 400.
- Using a sharp knife or razor blade, score the top of each roll 1 1/2 inches deep right across the center.
- Bake on the center rack until the internal temperature reaches 180-200 and the bowls are golden. 35-40 minutes. Tent with foil if they start getting too dark.
- Once cool enough to handle, cut a shallow circle in the top and hollow out the inside of the bowl with your fingers, leaving at least 1/2" of bread on the inside to prevent leaks.