Homemade Bread Bowl

Bread bowl filled with dip

The Spruce Eats / Leah Maroney 

Prep: 5 mins
Cook: 35 mins
Rising: 60 mins
Total: 100 mins
Serving: 1 serving
Yield: 1 bread bowl

Bread bowls are a beautiful way to serve dips, soups, and stews. They’re easy to make and you can make them large or small. This recipe makes one large bread bowl, but you can split up the dough and make smaller bowls for single serve soups. 

We filled the bread bowl with our spinach and artichoke dip, but you could also try cheeseburger dip, instant pot potato soup, or french onion soup

You can also use the same baking and hollowing out method with store-bought pizza dough.

If you have sourdough starter, feel free to add some of the discard to this bread dough for extra flavor and texture. Just make sure to add more flour to counteract the moisture in the starter.


  • 3 cups flour
  • 1 teaspoon active dry yeast
  • 2 teaspoons salt
  • 1 1/4 cups lukewarm water
  • 2 tablespoons olive oil, divided

Steps to Make It

  1. Gather the ingredients.

    ingredients for a bread bowl
     The Spruce Eats / Leah Maroney 
  2. Add the flour, yeast, salt, water, and one tablespoon of the olive oil to a bowl and stir until it becomes a shaggy dough.

    bread bowl dough mixed in a bowl
     The Spruce Eats / Leah Maroney 
  3. Use your hands to help the dough come together into a loose dough. Place the dough in a oiled bowl and allow to rise, covered, for one hour.

    bread dough in a bowl
     The Spruce Eats / Leah Maroney 
  4. If you are making smaller rolls, divide the dough into two to four balls. If you are not, you can use the dutch oven method below to create the bowl.

  5. Pre-heat the oven to 475 F. Place a medium sized dutch oven in the oven to heat for 15 minutes. Form the dough into a single, tight ball and place it on a piece of parchment paper. Transfer it to the hot dutch oven and bake, covered for 30 minutes.

    bread bowl in a dutch oven
     The Spruce Eats / Leah Maroney 
  6. After 30 minutes, remove the lid and bake uncovered for an additional 15 minutes, or until browned.

    bread bowl baked in a dutch oven
    The Spruce Eats / Leah Maroney  
  7. Allow the bread to cool for ten minutes. Then cut a lid off of the top of the loaf and set aside.

    bread loaf cut open to make a bread bowl
     The Spruce Eats / Leah Maroney 
  8. Dig out the inside of the bread to remove most of the soft bread. Cut the top of the bread lid into cubes.

    bread bowl dug out for serving
     The Spruce Eats / Leah Maroney 
  9. Brush the inside of the bread bowl with the remaining olive oil and bake again for 10 minutes to toast the inside of the bread bowl. Do this especially if you want to serve soup inside the bread bowl. It will keep the soup from making the bread bowl too soggy.

    Once warmed, place your favorite dip or soup inside the bread bowl and serve.

    spinach dip served in a bread bowl
     The Spruce Eats / Leah Maroney 

Recipe Tips

  • You can let the dough rest, covered in the refrigerator for up to 24 hours before baking. Just make sure to reshape before placing it into the dutch oven to bake.
  • Separate the dough into four smaller balls for personal-sized bread bowls.
  • Do not skip the step of brushing the inside of the bread with oil and baking again. Especially if you are going to serve soup in the bowl. This will keep it from becoming soggy.

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