Learn how to make delicious homemade bread bowls using just four basic ingredients.
These crusty bread bowls are perfect for serving your favorite creamy soup, chowder, or dip.
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This easy recipe yields bread bowls with a crisp crust and tender interior that won't get soggy.
You can bake them in the oven or in the Ninja Combi using the Combi Crisp function.
Suggested Kitchen Tools for Bread Bowls
- Stand mixer with dough hook attachment OR large mixing bowl (for mixing dough by hand)
- Bench scraper or sharp knife
- Parchment paper
- Baking sheet pan (for oven baking)
- Bread knife
- Cooling rack
Ingredients & Substitutions
Flour
Used in this Recipe: Bread Flour
What it does: Creates strong gluten structure for chewy texture
Substitutions: All-purpose flour (may need less water)
I have not tested this recipe using alternative flours like gluten-free, so I cannot say how they would work. If you want to try a gluten-free version, I would start with a gluten free flour specifically for making bread like this one: (affiliate link)Bob's Red Mill Gluten Free Flour for Baking
Yeast
Instant Yeast (1 teaspoon)
- Used in this Recipe: Instant Yeast
- What it does: Leavens the dough - creates rise and proper texture
- Substitutions: Active dry yeast (must proof first) or you could use sourdough starter if you wanted to make a sourdough bread bowl.
Salt
- Used in this Recipe: Fine Grind Sea Salt
- What it does: adds flavor
- Substitutions: Kosher salt (same amount) or table salt (¾ teaspoon)
Water
- Used in this Recipe: Warm Water (around 105℉/40℃)
- What it does: Hydrates the dough, activates yeast and forms gluten
- Substitutions: No substitutions recommended
How to Make Homemade Bread Bowls
Homemade bread bowls are made from the same dough as my Crusty French Bread Rolls which is a lean dough, meaning there isn't any addition of fat in the recipe.
Some bread dough recipes call for butter, oil, milk, or other additions that create an enriched dough. I don't recommend using any type of enriched dough/brioche dough when making bread bowls because the bread is softer inside and tends to get soggy when soup or anything liquidy is added.
A good, sturdy French dough is the way to go for bread bowls!
Make the Dough
This recipe uses instant yeast, which is also called rapid-rise yeast or bread machine yeast. Instant yeast can be added directly to the flour and does not need to be proofed or bloomed before use.
Quick Tip
If you are using Active-Dry yeast, put the yeast in small bowl and add 2 Tablespoons of the warm water called for in the recipe. Stir and let it sit for 5-10 minutes or until it starts to become frothy and bubbly. Then add it to the flour and proceed with the rest of the recipe.
Add the flour and yeast to the bowl of your stand mixer or a large mixing bowl if you are mixing the dough by hand.
Mix the two together using the dough hook on the lowest setting or with a spatula if using a mixing bowl.
Add in half of the water and mix at low speed for about 1 minute to start hydrating the flour.
Add the salt and remove 1 Tablespoon of the remaining water and discard it. The recipe calls for 1 cup of warm water, scant 1 Tablespoon because during my test recipes, 1 full cup of water made the dough too wet.
After adding the water, mix on the lowest setting for another minute or two to fully hydrate the dough. It is important to allow enough time for the water to be absorbed so you can determine if you need more water or if you need more flour.
When making bread dough, the amount of water you need will vary based on your environment so use the liquid amount as a guide only.
When I filmed the video for this recipe, it had been raining non-stop for two days and the humidity was really high. Even with removing the Tablespoon of water, the dough was too wet.
Do not worry about this at all, just add a teaspoon or two of flour at a time and mix for a few minutes until you get to the right dough consistency.
Picture #3 below shows how loose and sticky the dough was. I added 1 Tablespoon of flour.
Once it was mixed in for a minute or two, the dough was still too sticky and needed another tablespoon of flour.
Mix again on low speed for a minute or two, and what you want to look for is the dough sticking to the bottom of the bowl in the size of a quarter to half dollar. If the dough is sticking to the entire bottom of the bowl, add another tablespoon of flour and mix again.
Once you have the right consistency, knead the dough in the stand mixer on low speed (level 2 on Kitchenaid mixers) for 4-5 minutes.
If you are mixing by hand, use a lightly-floured, flat surface to knead the dough until it becomes smooth and elastic. You can refer to this recipe for complete instructions on hand kneading: Cinnamon Raisin Bread
First Proof of Dough
Once the dough has been kneaded, form a disc and proof it for the first time. You can do this right in the NInja Combi using the proof function or in a covered bowl at room temperature.
In the Ninja Combi, it will take 45 minutes on 95℉/35℃, and at room temperature, it can take 60-90 minutes or longer, depending on the temperature in your house. Time is not important here, the dough is done proofing when it doubles in size.
After the dough is done the first proof, form it back into a round shape and divide it equally in half for two bread bowls. If. you want to make a large bread bowl for dip, don't divide it and move on to the next step of shaping and proofing it again.
Shaping & Second Rise
Take each dough ball and pull the corners up to form a tight ball. This creates tension on the top of the dough and helps with rising.
If your dough is sticking to your work surface, you can lightly flour it, but don't use too much flour.
Shape the dough into a nice round dough ball and repeat for the second bread bowl.
Here is a video showing how I shape the dough. There are many ways to shape dough, so do what is comfortable for you. The important thing is to build tension on the top of the dough ball.
It is fine if you see little bubbles forming on the top!
To set up the Ninja Combi for the second proof, Add ¼ cup of water to the bottom of the pan for steam. Place the crisping tray inside the pan and cut a piece of parchment to fit on top.
It's easier to put the water in now before the second proof so you don't have to move the dough balls after they are done proofing.
Place the formed dough balls catty-corner on the Combi rack inside the cooking pan, allowing space between them to rise.
Put the pan into the Ninja Combi and select the proof function on 95℉/35℃ for 45 minutes.
Baking Bread Bowls in the Ninja Combi
Once the second proof is done, remove the pan and score the top of the dough with a sharp knife or bread lame.
You can put an X on the top or just one slit, but I found that the bread rose up and out when I put an X on the top instead of just a slit.
Close the Combi door and turn it on. Make sure the switch is flipped up to enable selecting the Combi Crisp function. Use the arrow keys to select Combi Crisp, which is the second option in the left-hand row.
Adjust the temperature down to 375°F/190℃ and set the time for 15 minutes. Press Start to begin the Combi Crisp cycle.
The water in the bottom will heat up first and produce steam for about 5 minutes. Then the Combi will switch from the bottom heating element to the top heating element, which is essentially air fry mode, to brown and bake the bread at the set temperature.
You can remove the parchment when there is 5 minutes left on the display timer which will brown the bottoms of the bread bowls.
Or, the bread bowls can be put back into the Combi with the bottoms facing up on Air Fry mode at 450°F for an additional 2-3 minutes to brown them up.
Allow the homemade bread bowls to cool completely before preparing them to be filled with soup.
Baking the Bread Bowls in the Oven
The process is the same for making the dough and forming the bread bowls.
Allow more time if proofing at room temperature.
Preheat the oven to 400℉/200℃.
Place the uncooked bread bowls on a parchment lined tray and bake for 20-25 minutes or until golden brown.
The internal temperature of the bread should be around 200℉/95℃ when they are done.
Remove the bread bowls and allow them to cool completely.
Preparing the Bread Bowls for Soup
Once the bread bowls have cooled completely, slice about ½" off the top and then, using your hands, pull out the bread
Storage & Reheating Instructions
How to Store Leftover Bread Bowls
Bread bowls can be stored at room temperature for 1-2 days and in the fridge for 3-5 days. They can be frozen for up to 3 months when properly stored.
Homemade bread does not have any preservatives in it like store-bought bread usually has, so it will not last as long at room temperature.
Refrigeration
Before refrigerating make sure the bread has fully cooled and, if it is uncut, it can be left out unwrapped. If you have cut it already, put the bowl in a sealed container so it doesn't go stale and harden.
Freezer
Make sure the bread is completely cool before freezing it. Wrap it in plastic wrap and then place it in an airtight container or freezer bag and freeze for 3-6 months. I find the quality is better when used within 3 months.
How to Reheat Homemade Bread Bowls
Oven
If you want to serve the bread bowls warm, place them in a 300℉/150℃ oven directly on the rack and bake them for about 10 minutes.
Frequently Asked Questions
Yep! You can add dry or fresh herbs to the dough during the kneading process.
Yes, you can increase or decrease the ingredients to make as many bread bowls as you like. The timing and cooking instructions remain the same.
Keep in mind that your stand mixer may have a hard time mixing and kneading the dough with ½ batch of bread dough and some stand mixers can only handle up to 4 or 6 cups of flour when making dough.
Use a sturdy bread dough recipe like French or Italian bread and avoid Brioche bread which is more absorbent due to the fat content and texture of the bread.
When removing the inside of the bread bowl, make sure you leave about ½" of bread inside of the crust area.
You can also lightly toast the hollowed out bread bowls when filling with liquidy soups.
More Bread Recipes
I have a passion for making bread and keeping it as simple as possible. There are all kinds of different types of bread that you can easily make at home, here are some recipes for inspiration.
Homemade Bread Bowls (Ninja Combi or Oven Recipe)
Equipment
- Ninja Combi or
- Oven
Ingredients
- 2 cups bread flour
- 1 teaspoon instant yeast
- 1 cup water scant 1 Tablespoon, divided in recipe
- 1 teaspoon fine grind sea salt or kosher salt
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Instructions
Making the Dough
- In the bowl of a stand mixer add the flour and yeast. Using the dough hook, mix the two together on low speed for about 30 seconds. Measure 1 cup of water and remove 1 Tablespoon. Add ½ of the water and mix on low speed for 1-2 minutes. Add the salt and the remaining water. Mix on low speed (#2 on a KitchenAid mixer) for 2-3 minutes or until the flour has absorbed all of the water. The dough should be slightly tacky, but not sticking to your hands. See recipe notes on tips to get the correct dough consistency. Mix on low speed for about 5 minutes. Once the dough has pulled away from the bowl, but is sticking to the bottom in the size of a quarter to half dollar, your dough is properly hydrated and kneaded. It should be smooth and slightly tacky.2 cups bread flour, 1 teaspoon instant yeast, 1 cup water, 1 teaspoon fine grind sea salt or kosher salt
Proofing
- Ninja Combi Proofing: Form the dough into a ball and place in the bottom of the Ninja Combi pan (no rack needed). Select the proof function and set the temp to 95℉/35℃ and the time to 45 minutes.Room Temp Proofing: Place the dough in a bowl and cover with plastic wrap. Let it rise at room temperature until it doubles in size. This will take anywhere from 60 minutes to 2 hours depending on the temperature in your house. *you can oil the Combi pan or bowl with a little olive oil, but it isn't necessary.
Shaping
- Once the dough has doubled, divide it in half and shape each piece. Place your dough on an unfloured surface (you want some friction). Cup your hands around the dough with your pinky fingers touching the surface.Drag the dough toward you with your pinkies, then rotate the dough about a quarter turn.Repeat the dragging and rotating motion several times. This pulls the outer surface of the dough downward and creates tension on top.The dough will gradually form a smoother, tighter ball with a taut surface.The goal is to create surface tension without tearing the dough. The bottom will look a bit gathered or "seamed" while the top becomes smooth and rounded. This tension helps the dough hold its shape and rise upward rather than outward during baking.
Second Proof
- Ninja Combi: Put ¼ cup of water into the Combi pan and place the crisping tray inside. It is easier to do this now so you don't have to move the dough after the second proof. Cut a piece of parchment to cover the tray and place the dough balls catty corner ensuring there is enough room for them to rise. Proof on 95℉/35℃ for 45 minutes. Room Temperature: After the dough is shaped, place it on a parchment lined tray that you plan on baking on. Dust the tops of the dough balls with flour and lightly cover with a dish towel or plastic wrap. Make sure the dough can rise so don't use anything heavy to cover it with.
Scoring & Baking
- Once the dough has risen the second time, use a sharp knife or bread lame to score the tops about ½" into the dough. I recommend making an "X" to allow for the best expansion during baking. Ninja Combi: Place the pan with the scored dough bake into the Combi and select CombiCrisp. Set the temperature to 375℉/190℃ and the time for 15 minutes. Press Start. When there is about 5 minutes left of the the cooking time, open the door and pull the parchment paper so the bottoms of the rolls crisp up. Oven: Place the tray into a preheated 400℉/200℃ oven on the middle rack and bake for 20-25 minutes or until they are golden brown and the internal temperature of the bread is over 200℉/94℃.
Preparing the Bread Bowls for Soup or Dip
- Allow the bread bowls to cool completely on a cooling rack. This can take 1-2 hours. Cut ½" off the top of the bread bowl and remove the inside bread with your fingers, but make sure to leave at least ½" of the bread that is close to the crust. This will make sure your bread bowls are sturdy enough to hold your soup or dip.*Use the removed bread pieces for croutons or dunking in your soup or dip. Fill with your favorite heart soup or dip and Serve!
Notes
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Katie Swihart
As usual, LOVE YOUR RECIPES! I don't have a combi. Since you can make bread in the foodi, can I cook this in the 8 qt Foodi?
Louise
Yes, but you would have to do one at a time because of space. I would probably use the oven.