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Homemade Easy Panera Bread Bowl — Copycat Sourdough with soup filling

Sourdough Bread Bowls

Homemade sourdough bread bowls that are cozy, chewy, and perfect for serving soup without any extra cleanup. Enjoy the Panera vibe right at home!
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Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 4 bowls
Course: Appetizer, Dinner
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup Sourdough starter Active and bubbly is best.
  • 3 cups Bread flour This helps give that chewy bakery bite.
  • 1 cup Water Measure it to ensure proper consistency.
  • 1 teaspoon Salt Essential for flavor.
  • 1 tablespoon Olive oil Optional for a softer crumb.
  • 1 egg Egg wash Optional for a deeper golden crust.

Method
 

Preparation
  1. Mix the dough by stirring together sourdough starter, water, and bread flour until it looks like a shaggy dough. Add salt and mix again.
  2. Cover the bowl and let it rest for 30 minutes, then perform a few stretch and folds over the next couple of hours.
  3. Cover and let the dough rise until it looks puffed up and airy.
  4. Turn the dough out onto a lightly floured surface, divide into 4 pieces, and shape each into a tight ball.
  5. Place the dough balls on parchment paper, cover, and let them puff again until they are bigger and softer.
Baking
  1. Preheat the oven to 425°F. You can bake on a sheet pan or use a Dutch oven for a crispier crust.
  2. Bake the bread bowls until golden brown, about 30 minutes.
  3. Cool fully for at least 45 minutes before cutting the tops off.
  4. Hollow out the bowls by gently pulling out the soft inside while leaving about 1 inch of bread around the sides.

Notes

Toast the hollowed bowls for 5 minutes before filling to prevent sogginess. Don't discard the insides; serve them on the side for dipping.