Bread Bowl Recipes
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There is never a bad time to serve Bread Bowls for dinner, this is the perfect season to start. Bread Bowls are great for all kinds of recipe ideas. Bread Bowls are great crowd-pleasers filled with dips, but the family can enjoy them for breakfast, filled with soup, filled with stews, and all kinds of comforting meals. My favorite is the French Onion Soup with the insides of the bread cubed for dipping. There is never a bad Bread Bowl Recipes!

The best part of all you ask? You don’t even need to make the bread bowls yourself. I personally love baking fresh bread at home but not everyone does. In the event you fall into this category, your local bakery or supermarket bakery carries these treasures. 

Making the Bread at Home

Making the bread at home.
You will love these recipes. Super easy, super tasty. 


  • 4 1/2 teaspoons (2 packets) instant yeast
  • 2 1/2 cups warm water (110°F)
  • 2 tablespoons olive oil
  • 1 tablespoon granulated sugar
  • 4 cups (18 ounces) bread flour
  • 3 cups (13.5 ounces) all-purpose flour
  • 2 teaspoons salt
  • 1 egg white
  • Cornmeal, poppy seeds and sesame seeds, optional


  • In the bowl of an electric stand mixer stir together the yeast, water, olive oil, and sugar. Add the bread flour and stir until combined. Fit the mixer with the dough hook and on low speed, gradually add in the all-purpose flour and then the salt. Turn speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes. You can also knead by hand for 5 to 7 minutes. Transfer the dough to a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes.
  • Gently deflate the dough and divide into 6 equal portions. Stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape. If the ball is too loose it may deflate while baking, so be sure to make a nice tight shape. Place the balls on a greased baking sheet and generously sprinkled with cornmeal.  Using a sharp knife, score surface with shallow cuts in an X pattern. Cover and let rise again until doubled in size, about 30 minutes.
  • Meanwhile, preheat the oven to 400°F and lace an empty broiler tray on the top shelf.
  • In a small bowl, beat the egg white with 1 tablespoon of water and brush over the dough. Place the baking sheet in the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake for 25 to 30 minutes, or until golden. Cool completely.

Pretzel Bread Bowls

Pretzel Bread Bowl
Time to Fill Those Bread Bowls!


  • 1 cup finely crushed pretzels
  • 1 envelope ranch salad dressing mix
  • 2 teaspoons sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1/8 teaspoon baking soda
  • 2 to 2-1/2 cups all-purpose flour
  • 1 cup water
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 cup shredded pepper jack cheese (I sometimes use sharp cheddar)
  • 1 teaspoon yellow cornmeal

Egg Wash

  • 1 large egg white
  • 1 tablespoon water
  • Kosher salt, optional


  • Mix pretzels, dressing mix, yeast, sugar, baking soda and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on low speed until moistened. Add cheese; beat on medium 3 minutes. Stir in enough remaining flour to form a stiff dough.
  • Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic and let rest 10 minutes.
  • Grease a baking sheet; sprinkle with cornmeal. Shape dough into a round loaf; place on prepared pan. Cover and let rise in a warm place until doubled, about 1 hour.
  • Whisk egg white with water; brush over top of loaf. If desired, sprinkle with salt. Preheat oven to 375°. Bake until golden brown and bread sounds hollow when tapped, 30-35 minutes. Cool on pan 5 minutes. Remove to a wire rack to cool completely.
  • Test Kitchen Tips
  • To approximate that crackling crust you find on fancy artisan breads, get steamy. A quick spritz of water into the oven or a light mist sprayed directly on the loaf right before baking should do the trick.
  • Scoring the exterior of bread creates weak points that help prevent it from bursting and directs expansion to shape the loaf. And, hey, it looks really pretty to boot!

Baked Crab Dip Bread Bowl

Baked Crab Dip Bread Bowl
Hot Crab Dip makes the perfect party appetizer.​


  • 2 cups sour cream
  • 1 package (8 ounces) cream cheese, softened
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed 
  • 2 cups shredded cheddar cheese
  • 4 green onions, thinly sliced
  • 2 round loaves unsliced sourdough 
  • Additional sliced green onions, optional for garnish
  • Assorted fresh vegetables, crackers and/or toasted bread cubes


  • In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls.
  • Bake, uncovered, at 350° until the dip is heated through, 45-50 minutes. Garnish with green onions if desired. Serve with assorted fresh vegetables, crackers or toasted bread cubes.

Tip: The bread can be filled earlier and refrigerated until 1-1/2 hours before serving. Remove from the refrigerator 30 minutes before

Hot Reuben Dip bread bowl

Hot Reuben Dip in Bread Bowl
Hot Reuben Dip seemed like a good idea and it was!


  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/3 cup ketchup
  • 4 ounces cream cheese, softened
  • 1 cup diced cooked corned beef
  • 1/4 cup drained and chopped sauerkraut
  • 3 tablespoons diced dill pickle
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Gruyere cheese
  • salt and pepper to taste
  • 1 extra large pumpernickel or dark rye bread bowl (sourdough is fine), center hollowed out


  • Preheat oven to 350˚F.
  • 2. Place mayonnaise, sour cream, ketchup, cream cheese, sauerkraut, and pickles into a large mixing bowl and stir together until completely combined.
  • 3. Fold in cheeses and corned beef until fully combined. Season with salt and pepper and stir together.
  • 4. Scoop mixture and place into the hollowed bread bowl and place onto a baking sheet.
  • 5. Place dip in the oven and bake for 15 to 20 minutes or until dip is hot and baked through. Serve immediately with bread bowl ‘lid’ and assorted crackers/crostini for dipping.

Spinach Dip in a Bread Bowl

Spinach Dip in a Bread Bowl
I like to prepare this creamy spinach dip. It’s always a crowd-pleaser


  • 2 cups sour cream
  • 1 envelope (1 ounce) ranch salad dressing mix
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1/4 cup chopped onion
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 round loaf of bread 
  • Raw vegetables


  • In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces.
  • Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately

Cheesy Broccoli Soup in a Bread Bowl

Cheesy Broccoli Soup in a Bread Bowl
I never have to go out of my way to get a bread bowl with delicious broccoli cheese soup again


  • 1/4 cup butter, cubed
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 4 cups fresh broccoli florets (about 8 ounces)
  • 1 large carrot, finely chopped
  • 3 cups chicken stock
  • 2 cups half-and-half cream
  • 2 bay leaves
  • 1/4 cup water or additional chicken stock
  • 2-1/2 cups shredded cheddar cheese
  • 6 small round bread loaves 
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup cornstarch


  • In a 6-qt. stockpot, heat butter over medium heat; sauté onion and garlic until tender.
  •  Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes.
  • Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted.
  • If using bread bowls, cut a slice off the top of each bread loaf; hollow out insides, leaving 1/4-in.-thick shells (save removed bread for another dipping). Fill with soup just before serving.
  • If desired, serve soup with toppings. Optional toppings: Crumbled cooked bacon, additional shredded cheddar cheese, ground nutmeg and pepper.​

French Onion Soup Bread Bowl

French Onion Soup Bread Bowl
There’s no soup more comforting than a classic French onion, with a thick layer of melted cheese


  • 2 Tbsp olive oil
  • 6 yellow onions, sliced thin
  • 4 Tbsp butter, (1/2 stick)
  • 4 sprigs fresh thyme
  • 1 Tbsp flour
  • 1 cup dry white wine
  • Kosher salt
  • 6 cups Beef Stock
  • 4 sourdough bowls
  • 2 cups grated Gruyere cheese


  • Heat the olive oil in a large Dutch oven over medium heat. Stir in the onions, butter, and thyme. Cook, adding some water and scraping up any brown bits from the bottom of the pot occasionally, until the onions are deep golden brown, about 45 minutes.
  • Stir the flour into the onions and then add the beef stock, wine and some salt, and simmer for 30 minutes.
  • While the soup cooks, slice a few inches from the tops of the bowls and pull out the bread inside, leaving a 1-inch thick crust. Reserve the insides for serving with the soup.
  • Preheat the broiler. Put the bread bowls on a baking sheet. Ladle the soup into the bread bowls. Divide the Gruyere among the bowls and broil until the cheese is melted and bubbly, 2 to 3 minutes. Transfer the soup bowls to plates and serve hot with the reserved bread, for dipping in the soup.​

Beer-Cheese Soup Bread Bowls

Beer-Cheese Soup Bread Bowls
When I don’t use bread bowls, I usually serve it with soft pretzels or crusty bread.


  • 3/4 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 1 bottle (12 ounces) beer
  • 4 cups chicken or beef stock, divided
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 4 cups shredded cheddar cheese
  • Bread bowls, crumbled bacon and shredded cheddar cheese, optional


  • In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne.
  • Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.​

Breakfast Bread Bowl

Breakfast Bread Bowls
This is one of our favorites 


  • 1/2 cup chopped pancetta
  • 4 crusty hard rolls (4 inches wide)
  • 1/2 cup finely chopped fresh mushrooms
  • 4 large eggs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded Gruyere or fontina cheese (or your favorite)


  • Preheat oven to 350°. In a small skillet, cook pancetta over medium heat until browned, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  • Meanwhile, cut a thin slice off top of each roll. Hollow out bottom of roll, leaving a 1/2-in.-thick shell (save removed bread for another use); place shells on an ungreased baking sheet.
  • Add mushrooms and pancetta to bread shells. Carefully break an egg into each; sprinkle eggs with salt and pepper. Sprinkle with cheese. Bake 18-22 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

Philly Cheesesteak Bread Bowl

Philly Cheesesteak Bread Bowl
Rich beef gravy full of seasoned beef browned in butter, caramelized onions, and sauteed mushrooms in a crusty sourdough bread bowl


  • 1 ½ pounds very thinly sliced beef sirloin , or ribeye
  • Salt
  • Cracked black pepper
  • ¼ teaspoon onion powder
  • 4 tablespoons all-purpose flour, divided use
  • Olive oil
  • 2 onions, quartered and thinly sliced
  • 10 ounces white mushrooms, sliced
  • ½ teaspoon dried thyme
  • 4 cups beef stock, hot​
  • 2 cloves garlic, pressed through garlic press
  • 4 sourdough bread bowls, centers hollowed out and reserved for dipping
  • 4 slices provolone cheese


  • Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
  • Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of oil; once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside.

Directions Continued

  • Next, add more oil to the pot, and add in the sliced onions, a pinch of salt and cracked black pepper. Allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue sautéing with the onions for another 6 minutes or so, stirring frequently.
  • Add in the dried thyme and the garlic, and stir to incorporate.
  • Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit “heaping”) over the onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming.
  • Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to “tighten” it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper.
  • To serve, ladle some stew into your hollowed-out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.
  • Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping.​

Buffalo Chicken Bread Bowl

Buffalo Chicken Bread Bowl
Buffalo Chicken Bread Bowls are hot, cheesy, and creamy with the perfect spicy kick that will keep you coming back for more! 


  • 1 large loaf French bread or 2 smaller loafs
  • 8 oz. cream cheese, softened
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 – 1/2 cup Frank’s Original Hot Sauce (1/2 for quite spicy)
  • 1 1/2 tablespoons dry ranch dressing seasoning mix​
  • 1/2 tsp EACH chili pwdr, cumin, smoked paprika, garlic pwdr, onion pwdr
  • salt to taste
  • 1/4 cup Blue cheese crumbles up to 1/2 cup if you LOVE blue cheese
  • 1 cup freshly grated sharp cheddar cheese, divided
  • 3 cups packed shredded chicken (about 1 1/2 pounds)**
  • Garnish (optional)
  • 6-8 pieces Cooked and crumbled bacon
  • 1 cup Mozzarella cheese, divided​
  • blue cheese (only if you love it because its strong)


  • Preheat oven to 350 degrees F.
  • Slice about 2 inches deep through the top of the bread, and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside.
  • Whisk together cream cheese, sour cream, mayonnaise and hot sauce and all spices/seasonings until well combined
  • Stir in blue cheese, 3/4 cup cheddar and 3/4 cup mozzarella followed by chicken.
  • Spoon Buffalo Chicken Dip into prepared French bread and top with remaining cheddar and mozzarella cheeses. Bake on a baking tray at 350 degrees F for 25-30 minutes or until cheese is melted and slightly golden.
  • Let bread sit approximately 10 minutes to set and slightly cool then slice. Best served warm.

*I suggest using two narrower loaves as the narrower loaves hold together better once sliced

Chicken Parmesan Bread Bowl

Chicken Parmesan Bread Bowl
This warm, cheesy masterpiece proves bread bowls aren’t just for soup anymore.


  • 1 cup rotisserie chicken, shredded
  • 1 medium sourdough bread
  • 4 tablespoons Parmesan, grated
  • 3/4 cup tomato pasta sauce
  • 1/2 cup mozzarella cheese
  • Parsley to taste
  • Salt and pepper to taste
  • Olive oil


  • Preheat oven to 350 degrees F. First, cut a shallow hole in the top of the bread. Remove the top piece, then place it in a food processor to turn into fine crumbs. Next, mix with some finely chopped parsley and Parmesan. Then set aside.
  • Sprinkle some mozzarella on the inside of the bread bowl. Then add the shredded chicken, sauce, more mozzarella, and a few tablespoons of the breadcrumb mixture.
  • Bake for about 15 to 20 minutes or until the cheese is bubbly and the surface is golden brown.​

Sausage Parmesan Bread Bowl

Sausage Parmesan Bread Bowls
Cold weather is the perfect time for food that warms your body and your soul.


  • 1 can RO*TEL Original flavor
  • 1 tablespoon olive oil
  • 1/2 medium size white onion coarse chop
  • 1 lb mild Italian sausage
  • 1 15oz can black beans drained
  • 1-2 tablespoons tomato paste
  • 1/2 cup Parmesan cheese grated
  • 6 large hard rolls
  • Italian flat leaf parsley to garnish (optional)


  • Preheat oven to 400 degrees F.
  • Heat olive oil in medium size skillet over medium high heat.
  • Add onions, sautée until soft and translucent
  • Add sausage to pan, sir and brown.
  • Stir in RO*TEL Original and black beans, add tomato paste to thicken a bit.
  • Reduce heat to low, stir occasionally allow remaining liquid to reduce..
  • Using serrated knife, carefully cut tops off the hard rolls. Use a fork to gently scrape out insides of each roll creating a bowl. Reserve leftover tops and inside of rolls for breadcrumbs for later use (optional kitchen hack.)
  • Place bread bowls on a large cookie sheet.
  • Fill each bowl with RO*TEL and sausage mixture.
  • Top each bread bowl with Parmesan cheese.
  • Place in oven and bake 8 – 10 minutes. Remove from oven, garnish with optional Italian parsley if desired.
  • Serve immediately.

Chili Bread Bowl

Chili in a Bread Bowl
This bread bowl chili recipe is so easy when you’re looking for a no-fuss meal.


  • 2 pounds ground beef
  • 1 teaspoon minced garlic
  • 1 (28-ounce) can crushed tomatoes
  • 2 (15-ounce) cans red kidney beans, undrained
  • 1 ounce envelope onion soup mix
  • 3 tablespoons chili powder


  • In a large pot, combine ground beef and garlic over medium-high heat, then brown for 10 minutes.
  • Now add crushed tomatoes, kidney beans, onion soup mix, and chili powder to the beef. Next, mix well and bring to a boil, stirring frequently. Reduce heat to low, and simmer 30 minutes.​
  • Meanwhile, cut a 1-1/2-inch circle off the top of each roll and remove bread circles. Reserve circles to serve with chili for dunking. Hollow out rolls, leaving 1/2 inch of bread around sides, creating bowls.
  • Place bread bowls on plates and spoon chili into them, allowing chili to overflow.

Make sure you have sour cream, chopped onions, and shredded cheese on hand as chili toppers for this homemade bread bowl chili recipe!

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