These Sourdough Bread Bowls are so fun and easy to make at home! Crusty on the outside, chewy on the inside, and sturdy enough to hold your favorite soups, dips, and more.
Who doesn't love anything served inside an edible bowl made of bread? A good bread bowl is hard to resist, but one made at home with your own sourdough starter? Even better.
These sourdough bread bowls are such a fun way to serve up your favorite cozy meals and appetizers. Fill them with soup, dips, salads, mac and cheese, baked brie... I’m convinced just about anything tastes better when it’s served in a bread bowl.
I originally shared this recipe back in December 2024. But since I’m always learning and growing as a sourdough baker (and blogger!), I knew it was time to revisit this one. This is such a great staple recipe to have in your sourdough rotation, and I wanted to make a few small updates to make these bread bowls even better.
So if you’re looking for a fun sourdough project or want to make your next cozy meal a little more special, give these sourdough bread bowls a try.
I hope you enjoy making (and eating!) them as much as I do!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a strong, active starter for the best rise and texture. If you prefer to use discard, choose some that’s only a few days old. Just keep in mind that the dough may take longer to rise since discard is typically less active.
- Bread Flour- Bread flour gives the bowls a chewy texture and helps them rise higher. You can swap with all-purpose flour if preferred.
- Water- This recipe uses about 71% hydration, creating a dough that’s easy to work with while still producing a light, open crumb. You can slightly adjust the water amount if needed depending on your flour and desired dough consistency.
- Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using table salt or Morton's, measure by weight or use roughly half the amount by volume.
Tips for Success
- Measure ingredients by weight. Use a kitchen scale for the most accurate measurements and to ensure your dough has the correct hydration.
- Build tension when shaping. Create surface tension as you shape each dough ball, but be careful not to tear the dough. This helps the bread bowls hold their shape and rise upward instead of spreading in the oven.
- Score a square on top. Scoring a square makes it easier to remove the top of the bread bowl when you’re ready to fill it.
- Bake in batches if needed. If your Dutch oven isn’t large enough to fit both bread bowls, bake them one at a time. Keep the unbaked dough refrigerated until you’re ready to bake.
- Let them cool completely. Wait at least one hour before cutting into your bread bowls. Cutting too soon can lead to a dense, gummy crumb.
How to Make Sourdough Bread Bowls
Follow these step-by-step photos to turn your starter into homemade sourdough bread bowls. See the recipe card below for detailed instructions.
Step 1: Feed sourdough starter. Feed your starter 6-12 hours before mixing dough.
Step 2: Mix the dough. Whisk together the water and active sourdough starter, then mix in the bread flour and salt until dough forms. Let rest for 20 minutes.
Step 3: Stretch and fold. Complete 4 rounds of stretch and folds, resting 15 minutes between each round.
Step 4: Bulk fermentation. Cover the dough and let it rise at room temperature until it’s nearly doubled, puffy, and full of bubbles.
Step 5: Divide and shape. Turn the dough out onto a lightly floured surface and divide it into two equal pieces. Shape each piece into a tight ball, then place them seam-side up in floured proofing baskets.
Step 6: Cold proof. Cover the dough and refrigerate overnight, or for 12–16 hours.
Step 7: Bake and cool. Bake each bread bowl in a preheated Dutch oven with steam from ice cubes until deeply golden brown. Let cool completely before slicing and filling with your favorite soup, dip, or baked brie.
Baker's Timeline
Here is an example of a schedule you can use to make these sourdough bread bowls.
- 8:00 PM (Night Before): Feed your starter.
- 8:00 AM: Mix the dough.
- 8:30-9:30 AM: Stretch and fold.
- 9:30 AM-3:30 PM: Bulk fermentation.
- 3:30-4:00 PM: Shape.
- 4:00 PM-8:00 AM (Next Day): Cold proof.
- 8:00-8:45 AM: Bake.
- 8:45-10:00 AM: Cool.
Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to use visual cues from your starter and dough rather than sticking to a strict timeline.
How to Store
Store leftover sourdough bread bowls in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the bread bowls in a freezer-safe container or bag for up to 3 months. When ready to use, thaw at room temperature, then lightly spritz the outside with water. Warm in a 350°F oven for 10–15 minutes to help restore the crisp crust.
Serving Suggestions
These sourdough bread bowls are perfect for cozy soups, stews, chowders, and chilis. They also make a fun edible serving dish for appetizers like buffalo chicken dip, spinach dip, salads, or baked brie.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Bread Bowls
Equipment
- Straight-sided container (optional)
- Mini banneton or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ¼ cups + 2 tablespoons (330 grams) water
- ½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's brand or table salt
- Rice flour for proofing baskets
- 2-4 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before you plan to start the dough. It should be bubbly, active, and have doubled in size before mixing. In cooler kitchens (around 65–68°F), this may take closer to 10–12 hours, while warmer kitchens (around 75°F) may only take about 6 hours.
- In a large bowl, whisk together the water and active sourdough starter until the starter is mostly dissolved. Add the bread flour and salt, then mix until no dry flour remains and a shaggy, cohesive dough forms. Cover and let the dough rest for 20 minutes.4 cups (480 grams) bread flour, 1 ¼ cups + 2 tablespoons (330 grams) water, ½ cup (100 grams) active sourdough starter, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands to prevent sticking. Grab one side of the dough, gently stretch it upward, and fold it over the center. Rotate the bowl a quarter turn and repeat until you’ve completed 4 folds around the dough. Gather the dough into a loose ball, place it seam-side down, cover, and rest for 15 minutes. Repeat this stretch-and-fold process 3 more times (for a total of 4 rounds), resting 15 minutes between each round.
- Cover the dough and let it rise at room temperature until it has nearly doubled in size, looks puffy, and has bubbles throughout. This can take anywhere from 4–12+ hours depending on your kitchen temperature and starter strength.
- Turn the dough onto a lightly floured surface and gently stretch it into a rectangle. Use a bench scraper or sharp knife to divide the dough into two equal pieces. Working with one piece of dough at a time, fold one short side toward the center, then fold the opposite short side over the top, like folding a letter. Fold the two long sides toward the center in the same way, then flip the dough over so the seam side is underneath. Using your hands or a bench scraper, gently pull the dough toward yourself across the work surface to create tension and shape it into a smooth, tight ball. Repeat with the second piece of dough.
- Lightly dust two mini proofing baskets (or bowls lined with clean tea towels) with rice flour. Place each dough ball seam-side up into a basket. Pinch the seam closed if needed. Cover and refrigerate overnight, or for 12–16 hours.Rice flour
- Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, allow the Dutch oven to continue heating for 30 minutes.
- Remove one dough bowl from the refrigerator and turn it out onto parchment paper or a bread sling. Score a square shape on the top of the dough using a lame or sharp knife. Carefully remove the hot Dutch oven from the oven. Add 2 ice cubes to the bottom of the pot to create steam, then carefully lower the dough inside. Cover with the lid and bake for 35 minutes. Remove the lid and continue baking for 5–10 minutes, or until the crust is deeply golden brown. Repeat the baking process with the second bread bowl.2-4 ice cubes
- Transfer the bread bowls to a wire rack and let them cool for at least 1 hour before slicing and filling.
Notes
- Storage: Store in airtight container at room temperature for 2-3 days or freeze for up to 3 months.
Lynn says
This is one of my favorite sourdough recipes! I make two mini loaves, and they are perfect every time. If I used add-ins, is there anything I should do differently, and at which point do I add the ingredients?
Ashley Petrie, RDN, LDN says
Hi Lynn! I’m so glad you love the recipe 🥰 For add-ins, I usually mix them in during the stretch and folds so they get well incorporated into the dough. That said, some ingredients (like cinnamon) are better added during shaping since they can slow down fermentation. It really depends on what you’re adding! Hope this helps 🙂