1. Activate Your Sourdough Mixture: In a large mixing bowl, combine the active sourdough starter, warm water, and granulated sugar. Stir gently until the sugar dissolves and the starter is mostly dispersed in the water. Let this sit for about 5-10 minutes until you see a few small bubbles forming on the surface, indicating the starter is active and ready.

2. Form the Dough: Add the salt and 4 cups of the all-purpose flour to the wet mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Gradually add the remaining 1 cup of flour, a little at a time, until the dough comes together and is no longer overly sticky. You might not need all the flour, or you might need a tiny bit more, depending on your starter’s hydration and humidity.

3. Knead and First Rise: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. It should spring back when gently poked. Lightly grease a clean bowl with olive oil, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 2-4 hours, or until doubled in size. The exact time will depend on the warmth of your kitchen and the activity of your starter.

4. Shape the Bread Bowls: Gently punch down the risen dough to release the air. Divide the dough into 4-6 equal pieces, depending on how large you want your bread bowls. Shape each piece into a tight, round ball by pulling the edges underneath and pinching them together at the bottom. Place the shaped dough balls on a baking sheet lined with parchment paper, leaving plenty of space between them.

5. Second Rise and Preheat Oven: Cover the shaped dough balls loosely with plastic wrap or a damp towel and let them rise again for 30-60 minutes, or until noticeably puffy. While they are rising, preheat your oven to 400 F (200 C). If desired, lightly brush the tops of the risen dough balls with the beaten egg wash for a golden, shiny crust.

6. Bake to Golden Perfection: Bake the bread bowls for 25-30 minutes, or until they are deeply golden brown and sound hollow when tapped on the bottom. If they start to brown too quickly, you can loosely tent them with aluminum foil. Once baked, remove them from the oven and let them cool on a wire rack for at least 15-20 minutes before cutting.

7. Hollow Out and Serve: Once cooled, use a sharp serrated knife to carefully cut a circle from the top of each bread bowl. Gently hollow out some of the soft interior bread, leaving a sturdy wall and bottom. Be careful not to cut through the bottom. Fill with your favorite warm soup and serve immediately.