This easy tutorial for making a bread bowl made from frozen bread dough is simple to make. This recipe makes 6 for $2.14; that’s just 36¢ per bowl! Check out the recipe video below! 

Enjoy your favorite soup in these Bread Bowls. Some of my favorites include Thick and Creamy Potato Soup, Copycat Panera Broccoli Cheese Soup, and this Creamy Vegetable Soup

The finished bread bowl on a white platter.

You will love this Bread Bowls Recipe

Whoever came up with the idea of Bread Bowls deserves a place in a culinary hall of fame! They combine two of my favorite things: bread and soup, to create an amazing meal. 

Beautiful and practical, these turn your favorite wintertime soup into a fun dining experience! Bread Bowls seem to make your meal a little more special. I know it will become a family favorite for years to come.

Bread Bowls from Frozen Bread

With this recipe hack, you will be eating soup out of bread bowls anytime you want. Because let’s be real, we do not always have time to make everything from scratch.

So if we can have some shortcuts here and there that produce the same result; I am all for it. This recipe is made with white bread dough, but feel free to mix and match dough types to complement your soup.

The key with these Bread Bowls is to plan ahead! This recipe takes very little active prep time but overall takes about 4-7 hours, depending on your dough thawing method. Let me show you how to make bread bowls from frozen bread dough!

Bread Bowl Recipe ingredients

You need just two ingredients to make bread bowls:

  • 2 pounds frozen bread dough
  • 1 large egg
Two bread bowls filled with a spinach dip and soup.

How to make a Bread Bowl from frozen dough

A picture collage of all the steps it takes to make a bread bowl.

STEP ONE: First, loosely cover the dough with plastic wrap, and thaw the dough overnight in the refrigerator or on the counter for about 5-6 hours. The dough should be thawed but still cold. 

STEP TWO: Next, shape each 1-pound chunk of dough into 3 equal balls, and space them out on a parchment-lined baking sheet or a silicone non-stick mat as I did.

STEP THREE: Then, brush each dough ball with the beaten egg. Lightly grease the plastic wrap and place it loosely over the dough balls.

STEP FOUR: Let dough rise until doubled in size, and remove the plastic wrap. 

STEP FIVE: Then bake until golden brown. Cool the bread until warm, and then cut off the top of each bread.

STEP SIX: Using your fingers, gently compress the bread’s sides and bottoms to create a larger well. Fill with your favorite soup or dip, and enjoy!

Cook’s Tools:

  • baking sheet
  • silicone baking mat
  • wire rack

Tips for making this Easy Bread Bowl Recipe

Here are some tips for making this Bread Bowl recipe:

  • Thawing the Bread Dough: Follow the instructions for thawing on the frozen bread dough package. It’s important to thaw the dough until it’s still cold but pliable. This will make it easier to work with and shape into balls.
  • Proper Ball Shaping: When dividing the dough into six equal pieces, ensure each piece is of similar size. Roll each piece into a tight ball by tucking the edges underneath and rolling in a circular motion on a clean surface. This will help create a smooth and uniform shape.
  • Proper Rising: After shaping the dough balls, place them on a prepared baking sheet, spaced 4 inches apart. Brush the dough balls with beaten egg to give them a golden crust. Cover the dough loosely with lightly greased plastic wrap to prevent it from drying out and create a warm rising environment. Find a warm spot in your kitchen for the dough to double in size, usually taking 2-3 hours.
  • Baking Time and Temperature: Preheat your oven to 350 degrees F before baking. Once the dough has grown and doubled, carefully remove the plastic wrap and place the baking sheet in the oven. Bake for approximately 25 minutes or until the bread bowls turn golden brown. Keep an eye on them during baking to prevent over-browning.
  • Cooling and Preparation: Once baked, transfer the bread bowls to a wire rack and allow them to cool until they are just warm to the touch. This step ensures they are firm enough to hold the soup or dip without becoming too soft or soggy.
  • Hollowing the Bread Bowl: Use a knife angled slightly inward to slice off the top of each bread bowl. Then, gently compress the sides and bottom of the bread to create a well or hollow in the center. Be careful not to remove too much bread; you want to maintain a sturdy structure to hold the filling.

Bread Bowls Recipe Cost Breakdown



NOTE: The recipe prices are calculated by using name-brand products from grocery store websites. The recipe’s actual cost will vary depending on what your pantry is already stocked with and current grocery prices. 

  • 2 pounds frozen bread dough – $2.04
  • 1 large egg – $0.10
An overhead picture of all of the ingredients needed to make bread bowls from frozen bread dough.

Ways we like to serve these Homemade Bread Bowls

Bread bowls can be served in various ways, depending on your preference and the filling you choose. Here are some ideas:

  • Classic Soup Bowl: Fill the bread bowl with your favorite soup, such as creamy tomato soup, broccoli cheddar, or clam chowder. The bread absorbs the flavors of the soup and adds a delightful texture to each spoonful.
  • Stews and Chili: Ladle hearty stews, such as beef stew or chicken and vegetable stew, into the bread bowl. Combining the rich, flavorful filling and the crusty bread creates a comforting and satisfying meal.
  • Mac and Cheese Bowl: Fill the bread bowl with creamy, cheesy macaroni and cheese for the ultimate comfort food experience. The tender bread and gooey mac and cheese create a satisfying and indulgent meal. You can top it with breadcrumbs or additional cheese and bake it for a crispy, golden crust.
  • Dip Holder: If you’re serving dips at a gathering or party, hollowed bread bowls make excellent vessels for holding creamy dips like spinach and artichoke dip, buffalo chicken dip, or cheese fondue. Tear off pieces of the bread bowl to dip and enjoy.
  • Salad Bowl: Use the bread bowl as a salad container for a unique twist. Fill it with fresh greens, toppings like grilled chicken, vegetables, cheese, and your choice of dressing. The bread bowl adds an interesting element and makes the salad more filling.
  • Breakfast Delights: Start your day with a breakfast bread bowl filled with scrambled eggs, sautéed vegetables, cheese, and bacon or sausage. It’s a hearty and portable option for breakfast on the go.

Soup and Dip Recipes Perfect for Bread Bowls:

Storing and Reheating Homemade Bread Bowls

How do you heat a bread bowl?

Bake the bread bowls at 350 degrees for 25 minutes or until golden brown. 

To reheat the bread when it has been stored at room temperature, place the bread in a 225-degree F oven until heated through, about 10-15 minutes. 

How do you reheat bread in a microwave?

There are three things to keep in mind when reheating bread in a microwave. First, it should be slightly moist to avoid drying it out.

Just use a damp paper towel and lay it on top of the bread. Next, cover it.

Cover the bread bowl with another paper towel. Lastly, keep the microwave power low. Microwave it at 30-50% power for one minute. 

Bread Bowl Recipe FAQs

Do bread bowls get soggy?

Bread bowls can get soggy if the soup sits in it for too long. I have found that the thicker and creamier soups do better in a bread bowl over a broth or thinner soup. 

How do you eat a bread bowl?

Bread bowls are literally genius! Delicious, and no bowls to wash? Sign me up, folks! To eat one, use the cap of the bread bowl to dip in the soup.

Or if you love bread as much as me, just eat it. Then eat the soup with a spoon. Lastly, you can begin tearing pieces of the bread bowl from the outer edges and eat it until you finish it.

An overhead picture of the the finished bread bowls.
5 from 5 votes

Homemade Bread Bowls from Frozen Dough

Author From
Recipe Cost $ 2.14
Serving Cost $ 0.10
Prep Time 3 hours 20 minutes
Cook Time 25 minutes
Total Time 3 hours 45 minutes
6 medium bowls
This easy tutorial for making a bread bowl made from frozen bread dough is simple to make. This recipe makes 6 for $2.14; that's just 36¢ per bowl! 


  • Silicone baking mat
  • wire rack
  • pastry brush


  • 2 pounds frozen bread dough thawed but still cold (I like using Rhodes)
  • 1 large egg beaten


  • Line baking sheet with parchment paper or silicone baking mat.
  • Slice the thawed dough into 6 equal pieces, and roll each piece into a tight ball.
  • Place dough balls 4-inches apart on a prepared baking sheet, and brush with egg. Spray a large piece of plastic wrap with nonstick cooking spray, and lightly cover plastic wrap over dough. Let dough rise in a warm place until double in size, about 2-3 hours.
    Brush the dough with egg.
  • Carefully remove plastic wrap. Bake at 350 degrees F for 25 minutes, or until golden brown. Cool bread on a wire rack until just warm.
    Bake until golden brown.
  • With a knife at an angle, slice the top off of the bread. Compress sides and bottom of the bread to form a well. Fill with your favorite soup, stew, chili, or dip. Serve.
    Cut and putt out the center of the bread to make a bowl.



  • These will keep, in an air-tight container, for up to 3 days. You may need to soften them by heating them for about 20 seconds in the microwave.
  • You will have some extra egg leftover after brushing the dough balls. If you double this recipe, DO NOT double the beaten egg! 1 egg is enough to brush 6 dough balls.


Serving: 1bread bowl | Calories: 412kcal | Carbohydrates: 71g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 738mg | Potassium: 26mg | Fiber: 3g | Sugar: 1g | Vitamin A: 100IU | Calcium: 11mg | Iron: 0.3mg

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Recipe Rating


  1. Jill weve had some cool days will try this for one of those nights

    1. I hope you like the recipe!

  2. Shashi at RunninSrilankan says:

    I couldn’t agree more, that bread bowl inventor sure was a genius! And – your bread bowls are so gorgeously crusty looking – and yay – no clean up after dinner!

    1. Yes, no clean up indeed!

  3. Bintu - Recipes From A Pantry says:

    Yum! I had bread bowls with chowder in, when I was in San Francisco. Love this recipe!

    1. Chowder + Bread Bowls = heaven!

  4. sue | theviewfromgreatisland says:

    This is absolutely BRILLIANT! I love that you can customize them to whatever size you need, I’m definitely trying this idea, thanks!

    1. They’re pretty versatile. Thanks for stopping by!

  5. That is so cool. I must try it soon.. Love how golden the color of the finished bread was. Looks so yum.

  6. Adriana GutiérrezG says:

    I love this shortcut! How big are the baked bowls?

    1. I’d say they’re about 6-inches across and very puffy. They’re a generous size for a single serving, but not too much bread.

    2. how long can the dough still be good in freezeruncooked?

  7. Erica Schwarz says:

    LOVE this! I’m from New England and we are all about bread bowls and i am so making clam chowder in this bowl.

  8. Oh how I love a good breadbowl with my broccoli cheese soup. I’m going to make these and not have to run to the store when I want to have it next time. Thanks for the easy to follow recipe!

  9. Brenda from MO says:

    The best and so easy! Definitely will make again

  10. Just made your bread bowls tonight. Omg so easy, and they turned out great! Thanks for posting.

  11. They turned out perfect for Christmas shrimp/ corn soup. It is not sourdough flavor or crunchy, but will hold up well for a ladle of hot soup. Packing the bottom and sides prevents from any waste of bread. Thanks for making it so easy!