A sourdough bread bowl filled with pumpkin soup.

There’s something so comforting about a warm, crusty sourdough bowl filled with your favorite soup or dip. (Heck, if the fall vibes don’t call for a pumpkin soup-filled bread bowl, I don’t know what does.) Whether you’re deep into bread-making or just looking for something that wows at your next gathering, a sourdough bowl isn’t just food — it’s your new table centerpiece.

I mean, picture it: a cozy evening, your favorite soup bubbling away, and a bread vessel that’s part container-part-snack. And trust me, sourdough bread bowls are easier to make than you think — even with that fancy name. So, roll up your sleeves; we’re diving into everything you need to know about these iconic bowls, including recipes, tips, and even a few things you probably never thought of.

What’s the Big Deal About Sourdough Bowls?

Alright, friends — let’s talk. Why exactly is the sourdough bowl causing such a stir (pun intended)? Aside from the obvious “they’re delicious,” these bowls are functional, sustainable, and just about as Instagram-worthy as food gets. Whether you’re diving into a chowder or stuffing the bread with mac and cheese (wait, yes, that’s a thing), they elevate a simple meal into a dining experience.

Plus, there’s history here. Bread bowls have been around for centuries, dating back to medieval times. Back then, they were called “trencher bread” and acted as edible plates (genius, right?). Fast-forward to today, sourdough adds that tangy zing and crunchy exterior that’s just peak bread perfection.

Oh, and fun fact: Panera actually brought sourdough bowls mainstream in the U.S. You ever had their broccoli cheddar bread bowl? If you haven’t, you’re missing out, but we can totally recreate that at home.

Why You Should Try a Homemade Sourdough Bowl

Homemade sourdough bowls are game-changers. Sure, you could swing by the store, but there’s something ridiculously satisfying about pulling a warm loaf out of the oven. Plus, when you make it yourself, you get to control the size, flavor, and even add-ins (hello, garlic-infused crust).

Here’s why it’s worth DIY-ing:

Flavor Explosion: Homemade sourdough beats store-bought any day. That naturally fermented tang? Chef’s kiss.
Customization: Want tiny appetizer-sized bread bowls? Or a mega bowl for chili night? You make the rules.
Zero Waste: Eat the whole bowl when you’re done! No need for disposable dishes.
Bragging Rights: Let’s be real, there’s some major cool points to saying, “Oh, I baked this bread bowl myself.”

Let’s Talk Tools: Everything You Need

Hands shaping sourdough dough into bread bowls.

Before jumping into the recipe, gather your gear! I keep my kitchen pretty minimalist, but a few tools help when making the perfect sourdough bowl.

Ingredients You’ll Need:

Flour: 500g (about 4 cups), bread flour works best for structure.
Water: 350g (about 1 ½ cups), preferably filtered.
Salt: 10g (about 2 teaspoons).
Starter: 100g sourdough starter (if you’re new to starters, grab one from a baking friend or make your own with flour + water).

Kitchen Tools to Keep Handy:

Mixing Bowl: A large one — this is sourdough, ya need space.
Dough Hook or a Strong Mixing Spoon: Unless you’re kneading by hand, which is totally fine too.
Dutch Oven: For baking, because it traps steam for a crisp outer shell. (If you don’t have one, you can improvise with a casserole dish and an oven-safe lid.)
Sharp Knife/Scoring Tool: For slashing that decorative top. I’ve used clean kitchen scissors in a pinch — no shame.
Bench Scraper or Clean Counter: Because sticky dough gets messy.

Prepping Your Sourdough Bowl (Bread Magic Alert!)

Here’s how I break it down:

Activate Your Starter: Feed your starter 4-6 hours before you bake. It should be bubbly and full of life when you start mixing.

Mix the Dough: In a large mixing bowl, blend your flour, water, salt, and starter. The dough will be sticky, but that’s normal. (Pro tip: Resist the urge to over-add flour. Sticky dough = airy bread.) Cover it up and let it rest for about 30 minutes.

Knead or Stretch and Fold: Either knead the dough for 10 minutes or use the stretch-and-fold method every 30 minutes over 2 hours. Do what feels less complicated!

Bulk Fermentation: Let your dough rise for about 6-8 hours in a warm spot. Longer if your kitchen’s cold — looking at you, winter bakers! Once it’s doubled in size, pat yourself on the back.

Shape the Bowls: Divide the dough into 2-3 evenly-sized balls. Place them on parchment-lined baking sheets, smoothing the tops.

Second Rise: Cover them with a towel and let them rise for about 1 hour. This is a good time to catch up on Netflix or scroll TikTok.

Bake: Heat your oven to 475°F (yes, crank it up). Score the tops of the dough with a knife and bake each bowl in your Dutch oven for 25 minutes with the lid on, then 10 additional minutes uncovered.

Cool: Let those beauties cool completely before hollowing them out. I know it’s hard, but trust me — the bread needs time to settle.

FAQs About Sourdough Bowls

A sourdough bread bowl filled with chili and toppings.

What kind of bowl is best for sourdough bread?

When making sourdough bowls, I find proofing baskets (bannetons) work wonders during shaping, but they’re optional. A simple glass or metal mixing bowl lined with a clean kitchen cloth does the job too. If you’re asking about the bread bowl itself, you want a sturdy crust with enough depth for broth or thick soups.

Can you proof sourdough in-any-bowl?

You absolutely can. As long as it’s big enough for your dough to rise and doesn’t stick (use flour or even oil), you’re good. I’ve used Tupperware when I ran out of bowls — get creative!

Is sourdough bread healthy or bad for you?

Sourdough bread can be incredibly healthy when enjoyed in moderation. The fermentation breaks down gluten, making it easier to digest for some folks. Plus, it doesn’t spike blood sugar as much as regular bread. (Just don’t eat it for every meal… I learned that the hard way!)

What bread does Panera use for bread bowls?

Panera uses a sourdough base for their bread bowls, giving them that tangy taste and thick crust perfect for soups. Rumor has it they bake fresh daily, but hey, we’re making homemade, so who even needs Panera?

Fun Pairings for Your Bread Bowl

Now, let’s brainstorm filling ideas! Here’s what I’m craving lately:

Classic Combo: Creamy tomato basil soup served in that sturdy, tangy bowl.
Chili Night: Load it with slow-cooked chili, a sprinkle of cheese, and a dollop of sour cream. Perfection.
Cheesy Mac: Over-the-top comfort food? Macaroni and cheese in a bread bowl. (Why not?)
Brunch Goals: Hollow out a smaller version and stuff it with eggs, avocado, and bacon.

Wrapping It All Up

The sourdough bowl is the unsung hero of mealtime. From rustic charm to the ease of no extra dishes, I can’t think of a more satisfying food trend this year. Now that you’ve got all the tips, tools, and an easy recipe, you’re all set to make your own impressive, delicious bowl.

Drop a pic of your bread bowl creations in a comment below! Or tag me if you share it online. Happy baking — go crush it! (But, you know, don’t literally crush your bread!)

Sourdough Bowl

Author: Lydia Grace
Total Time: 6 hours 50 minutes – 12 hours 50 minutes
Yield: 4 bowls
Diet: Vegetarian

Print Recipe

Ingredients

Flour: 500g (about 4 cups), bread flour works best for structure.
Water: 350g (about 1 ½ cups), preferably filtered.
Salt: 10g (about 2 teaspoons).
Starter: 100g sourdough starter (if you’re new to starters, grab one from a baking friend or make your own with flour + water).

Instructions

Activate Your Starter: Feed your starter 4-6 hours before you bake. It should be bubbly and full of life when you start mixing.
Mix the Dough: In a large mixing bowl, blend your flour, water, salt, and starter. The dough will be sticky, but that’s normal. (Pro tip: Resist the urge to over-add flour. Sticky dough = airy bread.) Cover it up and let it rest for about 30 minutes.
Knead or Stretch and Fold: Either knead the dough for 10 minutes or use the stretch-and-fold method every 30 minutes over 2 hours. Do what feels less complicated!
Bulk Fermentation: Let your dough rise for about 6-8 hours in a warm spot. Longer if your kitchen’s cold — looking at you, winter bakers! Once it’s doubled in size, pat yourself on the back.
Shape the Bowls: Divide the dough into 2-3 evenly-sized balls. Place them on parchment-lined baking sheets, smoothing the tops.
Second Rise: Cover them with a towel and let them rise for about 1 hour. This is a good time to catch up on Netflix or scroll TikTok.
Bake: Heat your oven to 475°F (yes, crank it up). Score the tops of the dough with a knife and bake each bowl in your Dutch oven for 25 minutes with the lid on, then 10 additional minutes uncovered.
Cool: Let those beauties cool completely before hollowing them out. I know it’s hard, but trust me — the bread needs time to settle.

Notes

Kitchen Tools to Keep Handy:

Mixing Bowl: A large one — this is sourdough, ya need space.
Dough Hook or a Strong Mixing Spoon: Unless you’re kneading by hand, which is totally fine too.
Dutch Oven: For baking, because it traps steam for a crisp outer shell. (If you don’t have one, you can improvise with a casserole dish and an oven-safe lid.)
Sharp Knife/Scoring Tool: For slashing that decorative top. I’ve used clean kitchen scissors in a pinch — no shame.
Bench Scraper or Clean Counter: Because sticky dough gets messy.

Prep Time: 20 minutes (active) + 6-12 hours (rising)
Cook Time: 25-30 minutes
Category: Bread, Appetizer, Main Dish
Method: Baking
Cuisine: American