The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
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.
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!
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 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 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.
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.
How to Make Bread Bowls Recipe:
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 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!
- baking sheet
- silicone baking mat
- wire rack
How much will this recipe cost?
RECIPE COST: $2.14
PER SERVING COST: $0.36
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
Soup and Dip Recipes Perfect for Bread Bowls:
- Chicken and Gnocchi Soup from Olive Garden
- Thick and Creamy Potato Soup
- Copycat Olive Garden Zuppa Toscana
- Chicken Barley Soup
- Classic Tomato Soup with Basil
- Chicken Tortilla Soup
- Copycat Panera Broccoli Cheese Soup
- Corn Chowder
- Creamy Vegetable Soup
- Creamy Tomato Tortellini Soup
- Shortcut Italian Wedding Soup
- Slow Cooker Baked Potato Soup
- Slow Cooker Beef and Barley Soup
- Tuscan White Bean Soup
- Mexican Spinach Dip
- Secret Ingredient Spinach Artichoke Dip
- Whipped Feta Dip
- Homemade French Onion Dip
- Philly Cheesesteak Dip
- Loaded Bacon Ranch Dip Recipe
Bread Bowls from Frozen Dough
- 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.
- 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.
- 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.
- 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.
ENTER YOUR NAME AND EMAIL AND GET MY DELICIOUS WEEKLY NEWSLETTER... IT'S FREE!
Jill weve had some cool days will try this for one of those nights
I hope you like the recipe!
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!
Yes, no clean up indeed!
Bintu - Recipes From A Pantry says
Yum! I had bread bowls with chowder in, when I was in San Francisco. Love this recipe!
Chowder + Bread Bowls = heaven!
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!
They’re pretty versatile. Thanks for stopping by!
That is so cool. I must try it soon.. Love how golden the color of the finished bread was. Looks so yum.
Adriana GutiérrezG says
I love this shortcut! How big are the baked bowls?
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.
how long can the dough still be good in freezeruncooked?
About 2 months before it starts to get freezer burn.
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.
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!
Brenda from MO says
The best and so easy! Definitely will make again
Just made your bread bowls tonight. Omg so easy, and they turned out great! Thanks for posting.
I’m thrilled you enjoyed the recipe! 🙂
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!