Every October, when the leaves in Santa Rosa begin their fiery transformation, I reach for my starter—her name’s Martha, and she’s been bubbling away on my countertop for years. That first rainy night of the season? It always calls for soup. But years ago, I wanted something more than just a bowl of creamy chowder. I wanted a sourdough bread bowl—a real one, the kind you tear apart after eating the soup. So, I mixed, folded, shaped, and baked. What came out of the oven? Magic. Golden, crusty bowls with a soft middle. Cozy comfort in edible form—and now a yearly ritual.
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Why Everyone’s Obsessed with the Sourdough Bread Bowl
There’s something undeniably comforting about tearing into a sourdough bread bowl filled with hot soup. It’s crispy on the outside, soft on the inside, and edible from top to bottom. Unlike regular bread, sourdough bread bowls offer flavor, structure, and a slightly tangy complexity that pairs beautifully with creamy or savory fillings.
But why sourdough, and not just any bread bowl?
The natural fermentation in sourdough bread is more than a flavor enhancer—it’s a functional benefit. The long rise time and active culture break down gluten and phytic acid, making the bread easier to digest. This means the sourdough bread bowl isn’t just delicious—it’s gentler on your stomach than mass-produced bread.
Besides, the flavor can’t be matched. That slightly sour tang complements soups like broccoli cheddar, clam chowder, or roasted tomato basil. The crust acts as an insulated shell, while the inside gets soaked in warm, savory goodness. Once the soup’s gone? You rip the bowl apart and eat it.
Whether you’re serving lunch to guests or making a weeknight dinner cozy and fun, sourdough bread bowls are a sure-fire way to add surprise, satisfaction, and style to your meal.
Not sure how to start? If you’ve baked sourdough buns or sourdough croissants, you’ve already got the skills. Making a sourdough bread bowl is a bit more advanced, but every step is totally worth it once you tear into that crispy, golden shell.
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Crusty & Irresistible Sourdough Bread Bowls (Perfect for Soup!)
- Total Time: 37 hours
- Yield: 6 bread bowls 1x
Description
Homemade sourdough bread bowls are perfect for soup season with their crispy crust and soft middle. Bake up these crusty bread bowls and pair with a favorite creamy soup for the perfect cozy meal.
Ingredients
Levain (10-12 hours, overnight)
- 10 grams ripe/active starter about 2 teaspoons
- 110 grams all purpose or bread flour about 3/4 cup
- 110 grams water scant 1/2 cup
Bread Bowl Dough
- 225 grams ripe, active levain about 1 cup
- 400 grams water about 1 2/3 cup
- 600 grams bread flour about 4 1/4 cups, see recipe notes
- 12 grams salt 2 teaspoons
- ½ –1 cup ice cubes for baking the bread
Instructions
Mix Levain (1:10:10 ratio, 10-12 hours before peak)
- To a clear liquid measuring cup add 10 grams of ripe starter, 110 grams of water and 110 grams of flour. Mix together. Cover and let sit at warm room temperature (78ºF) for about 10-12 hours until the mixture is bubbly, active and doubled in size.
Sourdough Bread Bowl Dough
- Mix 225 grams of ripe levain, water, flour and salt in a bowl using a wooden spoon or dough whisk. The dough will look “shaggy” but will come together.
- Bulk Fermentation (4-5 hours): Cover the bowl and let it sit for an hour. After an hour, uncover the bowl and do a series of three “stretch and folds”. To do this, pick up the underside of the dough and fold it on top of itself, turning the bowl after each fold and picking up a different section of the dough to fold and turn.
- Cover the bowl again and let it rest for another hour. Notice how the dough is coming together. It doesn’t feel shaggy anymore and is becoming more stretchy and cohesive. After 1 hour, repeat a series of 3 stretch and folds. Cover the bowl again and let it rest for another hour. Repeat the final series of three stretch and folds.
- Cover the bowl of dough and let rest for an additional two hours at 78-80ºF. The dough will have risen about 30-40%, will have a few bubbles scattered around the top and will start to pull away from the edges and dome in toward the center of the bowl. If you don’t notice these signs, let the dough continue bulk fermenting until you do notice them.
- Cold Fermentation: Cover the bowl with plastic wrap or a lid and put it in the refrigerator to rest overnight. The dough can stay in the refrigerator for 8 to 48 hours.
To bake the same day: Shape the bread bowls, cover and let rise for a couple hours before baking.
- Shape the Bread Bowls: Take the dough out of the refrigerator. Separate into 5-6 pieces, about 200-240 grams each. Use a bench scraper and wet hands if needed to shape each piece into a round ball. Tuck the dough under itself, turn, create tension and shape into a round ball.
- Prepare a piece of parchment paper the size of the baking stone. Place 5-6 balls of dough on one piece of parchment paper. Cover the dough and let rest and rise for 2-3 hours. Dough will puff up and almost double in size during this time.
- Prepare the Oven: Put a baking stone in the oven and pre-heat to 450ºF for about 30-45 minutes.
- Scoring: After the oven has pre-heated, score each ball of dough with a sharp knife or bread lame.
- Baking: Place a shallow pan filled with 1/2 – 1 cup of ice cubes on the bottom rack of the oven. Use a pizza peel or large cutting board to launch the dough balls into the oven, on top of the pizza stone. Bake for 15 minutes without opening the oven. After 15 minutes remove the pan from the oven. Bake for another 10-15 minutes until desired color.
Alternate Baking Method: Place dough balls on a parchment-lined baking sheet. Cover and let rise until almost doubled in size. Bake at 450ºF for 25-30 minutes.
- Let bread bowls cool completely before cutting open. Cut into the bread bowls at an angle and cut out the top. Use your fingers to pull out the inside of the bread, leaving the crust to serve as a bowl. Ladle soup into the bread bowl and enjoy!
Notes
Bread Flour: If you don’t have bread flour on hand, you can substitute all purpose flour and vital wheat gluten. Use 600 grams of all purpose flour and add a Tablespoon vital wheat gluten.
Instructions for Baking without Refrigerating the Dough: The bread bowls have a more complex flavor if you refrigerate the dough overnight. If you want to bake the bread immediately without refrigerating, dump the dough out on the counter after the bulk fermentation. Shape dough into 5-6 balls and let puff up and rise about 2-3 hours. Score and bake according to recipe instructions.
Baking Sourdough Bread Bowls: Over the years I’ve changed up and tried different methods for baking these bread bowls. If you don’t have a pizza stone, use a baking sheet instead. Place dough balls on a parchment-lined baking sheet. Cover and let rise until almost doubled in size. Bake according to recipe directions.
Mini Banneton Option: Shape the bread bowls right before placing in the fridge for a cold ferment. Lightly flour 5-6 mini bannetons, shape the dough into a circle and place into the basket, seam side up. Cover the dough and refrigerate. When ready to bake, turn the baskets over onto parchment paper. Score and bake in a preheated Dutch Oven at 450ºF for 15-20 minutes with the lid on and 10 minutes with the lid off.
- Prep Time: 30 minutes
- Fermentation Time: 1 day 12 hours
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Sourdough Bread Bowl
- Calories: 395kcal
- Sugar: 0.3g
- Sodium: 783mg
- Fat: 2g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 13g
The Foolproof Sourdough Bread Bowl Recipe
Making a sourdough bread bowl takes time—but it’s a labor of love that pays off big.It’s amazing what you can do with just flour, water, salt, and sourdough starter—these basics come together to create a beautiful, edible bowl perfect for soup. Let’s break it down.
Levain: Prepare the levain 10–12 hours before baking.
Mix 10g of ripe starter with 110g water and 110g flour. Let it sit covered at room temperature overnight until bubbly and doubled in size.
Dough Mixing & Bulk Fermentation:
In a large bowl, mix 225g of ripe levain with 400g water, 600g bread flour, and 12g salt. Stir until the dough looks shaggy. Let rest for 1 hour. Perform three rounds of stretch and folds at 1-hour intervals.
The dough will transform—what starts as rough becomes silky and elastic. That’s the magic of sourdough.
After the final fold, cover the bowl and let it ferment at room temperature for 2 more hours. You’re looking for bubbles and a 30-40% rise.
Cold Fermentation:
Cover and refrigerate overnight for flavor development. The next day, divide the dough into 5–6 pieces (200–240g each). Shape into tight balls and proof 2–3 hours at room temperature.
Baking:
Preheat oven to 450ºF with a pizza stone or upside-down baking sheet. Score each dough ball and bake with steam—add a tray of ice cubes to the bottom rack.
Bake 15 minutes with steam, then 10–15 minutes more until golden brown. Let cool before cutting open.
This method gives your sourdough bread bowl that signature crusty shell and soft interior—perfect for holding hearty soups.
Essential Tools and Smart Tricks for Perfect Sourdough Bread Bowls
Do you need special gear to make the perfect sourdough bread bowl? Not really—but the right tools can make the journey easier and the results more consistent.
What bowl is best for sourdough bread?
For mixing and bulk fermentation, a clear glass or stainless-steel bowl works well. It lets you track fermentation and prevents dough from sticking too much. For proofing, mini bannetons or cloth-lined bowls help maintain round shape and promote airflow.
Using a banneton adds structure and keeps your dough from flattening, ensuring your sourdough bread bowl rises up, not out.
Do I need a special bowl for sourdough?
Not necessarily. If you don’t have a banneton, use small mixing bowls or cereal bowls lined with floured kitchen towels. Just be sure to dust with rice flour to prevent sticking.
Baking Tips:
- Steam is key: Add ice cubes or a water-filled tray for the first 15 minutes of baking.
- Scoring helps: Use a lame or sharp knife to score the top so the bread expands cleanly.
- No baking stone? No problem. Try flipping a sturdy baking sheet upside down, or go with a Dutch oven for an even bake and crusty finish.
Alternate baking methods work too. You can proof the dough in mini Dutch ovens and bake them covered for 20 minutes, then uncovered for browning.
Want to geek out more? Check out our article on proofing baskets and how to bake without a baking stone—coming soon!
These little touches help your sourdough bread bowl rise tall, crust up beautifully, and hold soup like a champ.
Soup Pairings & How to Serve a Sourdough Bread Bowl
You’ve baked a batch of golden, crusty sourdough bread bowls. Now what? Time to fill them with something warm, thick, and creamy.
But first—let them cool completely. Cutting them too soon releases steam, which can make them soggy inside. Once cooled, use a serrated knife to cut a circular lid on top. Angle the knife inward slightly to make a cone-shaped plug. Pull it out and scoop out the insides, leaving about ¾ inch of bread all around.
Don’t waste those insides—toast them up into croutons or serve as dippers. Now the bowl is ready.
Best Soup Fillings for Sourdough Bread Bowls:
- Broccoli cheddar: The gold standard—thick, cheesy, and full of texture.
- Clam chowder: Creamy and briny, it pairs beautifully with the sour tang.
- Loaded potato: Hearty, cheesy, and satisfying.
- Tomato basil: Especially good with grilled cheese on the side.
- Butternut squash: For a slightly sweet, autumnal flavor.
Serving tip: If your soup is thinner, add a layer of cheese or thick mashed potatoes in the bottom of the sourdough bread bowl to prevent sogginess.
For large gatherings, bake smaller bowls (120–150g of dough) and offer a soup bar. Kids love it, and adults are always amazed. Add fresh herbs, toppings, and a few ladles—boom. Dinner is served.
Storage tip: Store uncut bread bowls at room temp in a bag for 2 days or freeze. To bring back that crisp crust, just pop the bread in a 350ºF oven for about 10 minutes.
For more recipes like Sourdough bread bowlsmake sure to follow me on Facebook and Pinterest.
FAQ: Answering the Top Questions About Sourdough Bread Bowls
What bowl is best for sourdough bread?
A wide, clear bowl—like glass or stainless steel—is great for mixing and observing fermentation. Mini bannetons are great for proofing—they support the dough’s shape and encourage a better rise.
Do I need a special bowl for sourdough?
You don’t need one, but mini proofing baskets or floured cloth-lined bowls give your sourdough bread bowl structure and keep the round shape during rising.
Is sourdough better for you than bread?
Yes! Thanks to its fermentation, sourdough is gentler on digestion and typically won’t cause sharp blood sugar spikes.It also contains fewer additives and more bioavailable nutrients than most commercial bread.
What is the best proofing bowl for sourdough bread?
The best is a 5–6 inch mini banneton, but a floured towel in a small bowl works too. It should support the dough’s shape while allowing air circulation.
