25+ Delicious Sourdough Bread Bowl Recipes Warm Your Heart

Sourdough bread bowls are more than just a delightful serving vessel; they are a delicious part of the meal itself!

With their crusty exterior and soft, tangy interior, these bread bowls elevate any soup, stew, or dip to a whole new level.

Whether you’re hosting a cozy gathering or simply looking for a comforting dinner idea, sourdough bread bowls provide a unique and satisfying way to enjoy your favorite dishes.

In this article, we present 25+ scrumptious sourdough bread bowl recipes, showcasing an array of flavors that cater to every palate. From classic soups like creamy tomato basil to hearty entrees like beef stroganoff, you’ll find plenty of inspiration to create these versatile bowls at home. So grab your sourdough starter and let’s dive into these irresistible recipes that are sure to impress!

25+ Delicious Sourdough Bread Bowl Recipes Warm Your Heart

Sourdough bread bowls are a creative and delicious way to serve your favorite soups, stews, and dips.

With so many versatile options available, you’re bound to find the perfect recipe to suit any occasion or craving. Whether you’re enjoying a classic dish or experimenting with new flavors, these sourdough bowls are not only practical but also add a delightful touch to your dining experience. So gather your ingredients, roll up your sleeves, and embark on a culinary adventure with these 25+ sourdough bread bowl recipes that promise to warm your heart and satisfy your taste buds. Happy cooking!

Sourdough Bread Bowl with Creamy Clam Chowder

Indulge in a comforting bowl of creamy clam chowder served in a homemade sourdough bread bowl. This recipe is perfect for chilly evenings or gatherings with friends and family. The bread bowl not only holds the rich, savory chowder but also adds a delightful crusty texture and flavor. Using a sourdough starter gives the bread a distinctive tang that complements the sweetness of the clams and the creaminess of the chowder.

Ingredients for Sourdough Bread Bowl:

• 3 cups bread flour
• 1 cup sourdough starter (active and bubbly)
• 1 cup water (room temperature)
• 1 teaspoon salt
• 1 teaspoon sugar

Ingredients for Clam Chowder:

• 4 slices of bacon, diced
• 1 small onion, chopped
• 2 celery stalks, diced
• 2 medium potatoes, diced
• 2 cans (6.5 oz each) clams, drained, and juice reserved
• 1 cup heavy cream
• 2 cups chicken broth
• 1 teaspoon thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. Prepare the Bread Bowl:
   • In a large bowl, combine the bread flour, sourdough starter, water, salt, and sugar. Mix until a dough forms.
   • Knead the dough for about 10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise for 4-6 hours, or until doubled in size.
   • Preheat your oven to 425°F (220°C). Divide the dough into 4 equal pieces and shape each into a round ball. Place on a baking sheet lined with parchment paper. Bake for 25-30 minutes until golden brown.
   • Once cooled, carefully hollow out the center of each bread round, creating a bowl. Set aside.
2. Make the Clam Chowder:
   • In a large pot, cook the diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
   • Add chopped onion and celery to the pot, sautéing until soft, about 5 minutes.
   • Stir in diced potatoes, reserved clam juice, and chicken broth. Bring to a simmer and cook until potatoes are tender, about 15-20 minutes.
   • Add the clams, heavy cream, thyme, and season with salt and pepper. Let it simmer for another 5-10 minutes, allowing the flavors to meld.
3. Assemble:
   • Ladle the hot clam chowder into each hollowed sourdough bread bowl. Garnish with crispy bacon and chopped parsley.

Serving clam chowder in a sourdough bread bowl not only enhances the dining experience but also elevates a simple dish to something truly special. The combination of creamy soup and chewy, tangy bread creates a delightful contrast that is sure to please. This recipe is not just about the food; it’s about gathering around the table, sharing stories, and enjoying the warmth of home-cooked meals. Perfect for any occasion, this dish will leave your guests raving and asking for seconds!

Sourdough Bread Bowl with Spinach Artichoke Dip

Bring a taste of your favorite appetizer to the main course with this flavorful spinach artichoke dip served in a sourdough bread bowl. The creamy dip, loaded with cheesy goodness and vibrant spinach, pairs perfectly with the tangy bread, creating a dish that’s both hearty and comforting. This recipe is ideal for parties or cozy nights in, as it offers a delightful twist on classic comfort food that everyone will love.

Ingredients for Sourdough Bread Bowl:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active)
• 1 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon salt

Ingredients for Spinach Artichoke Dip:

• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• Salt and pepper to taste
• Red pepper flakes for garnish (optional)

Instructions:

1. Prepare the Bread Bowl:
   • In a large bowl, combine the flour, sourdough starter, warm water, olive oil, and salt. Mix until a dough forms.
   • Knead for about 8-10 minutes until the dough is smooth. Place it in a greased bowl, cover with plastic wrap, and let rise for 4-6 hours until doubled.
   • Preheat your oven to 375°F (190°C). Divide the dough into 4 equal pieces and shape into rounds. Bake for 20-25 minutes until golden brown. Let cool, then hollow out the centers.
2. Make the Spinach Artichoke Dip:
   • In a large mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, garlic, onion powder, and mix well.
   • Fold in the chopped spinach and artichoke hearts. Season with salt, pepper, and red pepper flakes if desired.
   • Spoon the mixture into an oven-safe dish and bake at 350°F (175°C) for 20-25 minutes, until bubbling and golden on top.
3. Assemble:
   • Spoon the warm spinach artichoke dip into each sourdough bread bowl, serving immediately.

This spinach artichoke dip served in a sourdough bread bowl combines the best of both worlds: a classic appetizer and a hearty main course. The creamy, cheesy filling, complemented by the fresh taste of spinach and artichokes, will surely impress your family and friends. Not only does this dish taste fantastic, but it also makes for an eye-catching presentation, perfect for entertaining. Whether you’re hosting a gathering or just treating yourself, this recipe will add a touch of warmth and joy to your table.

Sourdough Bread Bowl with Beef Chili

Warm up on a cold day with a robust beef chili served in a freshly baked sourdough bread bowl. This hearty dish is packed with rich flavors and spices, making it a satisfying meal that will keep you full and cozy. The tangy sourdough bread adds depth to the chili, soaking up all the delicious juices. This recipe is a fantastic choice for game day or family dinners, offering both comfort and a delightful twist on traditional chili.

Ingredients for Sourdough Bread Bowl:

• 4 cups bread flour
• 1 cup sourdough starter (active)
• 1 1/2 cups warm water
• 2 teaspoons salt
• 1 tablespoon honey

Ingredients for Beef Chili:

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. Prepare the Bread Bowl:
   • In a mixing bowl, combine the bread flour, sourdough starter, warm water, salt, and honey. Mix until a dough forms.
   • Knead for about 10 minutes until smooth. Place the dough in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
   • Preheat your oven to 400°F (200°C). Divide the dough into 4 equal portions and shape them into rounds. Bake for 25-30 minutes until golden brown. Allow to cool before hollowing out the centers.
2. Make the Beef Chili:
   • In a large pot, brown the ground beef over medium heat. Drain excess fat and add diced onion and minced garlic. Sauté until the onion is translucent.
   • Stir in kidney beans, black beans, crushed tomatoes, chili powder, cumin, paprika, and season with salt and pepper. Simmer on low heat for 30 minutes, stirring occasionally.
3. Assemble:
   • Ladle the hot beef chili into each sourdough bread bowl and garnish with chopped green onions.

This beef chili served in a sourdough bread bowl offers a delightful combination of flavors and textures that’s perfect for any occasion. The hearty chili fills the bowl with rich, savory goodness, while the sourdough adds a satisfying crunch. Not only is this dish a comfort food classic, but it also serves as a fun and interactive way to enjoy a meal. Each bite of chili, combined with the bread, creates a delightful experience that invites everyone to savor the moment together. Perfect for family gatherings or cold winter nights, this recipe will quickly become a favorite!

Sourdough Bread Bowl with Broccoli Cheddar Soup

Treat yourself to a bowl of creamy broccoli cheddar soup served in a homemade sourdough bread bowl. This comforting dish combines the nuttiness of cheddar cheese with the freshness of broccoli, creating a delightful balance of flavors. The sourdough bowl not only enhances the presentation but also adds a lovely crunch that complements the smooth soup. Perfect for a cozy dinner or a lunch with friends, this recipe is sure to warm hearts and bellies alike.

Ingredients for Sourdough Bread Bowl:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active)
• 1 1/2 cups warm water
• 1 teaspoon salt
• 1 tablespoon olive oil

Ingredients for Broccoli Cheddar Soup:

• 4 cups fresh broccoli florets (or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon mustard powder
• Salt and pepper to taste
• Red pepper flakes for garnish (optional)

Instructions:

1. Prepare the Bread Bowl:
   • In a large mixing bowl, combine the flour, sourdough starter, warm water, salt, and olive oil. Stir until a dough forms.
   • Knead for about 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
   • Preheat your oven to 375°F (190°C). Divide the dough into 4 pieces and shape into rounds. Bake for 20-25 minutes until golden brown. Let cool, then hollow out the centers.
2. Make the Broccoli Cheddar Soup:
   • In a large pot, sauté the diced onion and minced garlic over medium heat until soft.
   • Add the broccoli florets and vegetable broth. Bring to a simmer and cook until broccoli is tender, about 10-15 minutes.
   • Use an immersion blender to blend the soup until smooth. Stir in heavy cream, cheddar cheese, mustard powder, salt, and pepper. Cook until cheese is melted and soup is heated through.
3. Assemble:
   • Ladle the hot broccoli cheddar soup into each hollowed sourdough bread bowl. Garnish with red pepper flakes if desired.

This broccoli cheddar soup in a sourdough bread bowl is the ultimate comfort food, bringing together a creamy, cheesy flavor and the delightful crunch of freshly baked bread. It’s a wholesome meal that not only satisfies your hunger but also warms your soul. The combination of textures—smooth soup with crusty bread—creates a unique dining experience that will impress family and friends. This recipe is perfect for chilly days and is sure to become a beloved staple in your home.

Sourdough Bread Bowl with Tuscan Tomato Basil Soup

Experience the vibrant flavors of Italy with this Tuscan tomato basil soup served in a crusty sourdough bread bowl. This recipe highlights the sweetness of ripe tomatoes, the aromatic essence of fresh basil, and the richness of garlic. The sourdough bowl adds a rustic touch, making each spoonful of soup even more enjoyable. Perfect for a light lunch or a satisfying dinner, this dish is an easy way to bring a taste of Tuscany to your table.

Ingredients for Sourdough Bread Bowl:

• 4 cups bread flour
• 1 cup sourdough starter (active)
• 1 1/2 cups warm water
• 1 teaspoon salt
• 1 tablespoon sugar

Ingredients for Tuscan Tomato Basil Soup:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes (or fresh equivalent)
• 4 cups vegetable broth
• 1 teaspoon dried basil (or 1/4 cup fresh basil, chopped)
• Salt and pepper to taste
• 1 cup heavy cream (optional)
• Fresh basil for garnish

Instructions:

1. Prepare the Bread Bowl:
   • In a large bowl, mix the bread flour, sourdough starter, warm water, salt, and sugar until a dough forms.
   • Knead for 8-10 minutes until smooth. Let rise in a greased bowl, covered, for 4-6 hours until doubled in size.
   • Preheat your oven to 400°F (200°C). Divide the dough into 4 equal pieces and shape them into rounds. Bake for 25-30 minutes until golden brown. Cool and hollow out the centers.
2. Make the Tuscan Tomato Basil Soup:
   • In a large pot, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until softened.
   • Add diced tomatoes, vegetable broth, dried basil, salt, and pepper. Bring to a simmer and cook for 20 minutes.
   • Use an immersion blender to blend the soup until smooth. If desired, stir in heavy cream for extra richness.
3. Assemble:
   • Pour the hot tomato basil soup into each hollowed sourdough bread bowl. Garnish with fresh basil leaves.

This Tuscan tomato basil soup served in a sourdough bread bowl is a delightful way to enjoy the rich flavors of Italy in your home. The combination of sweet tomatoes, fragrant basil, and creamy texture creates a comforting soup that pairs beautifully with the crusty bread. This dish is not just about nourishment; it’s about savoring every bite and enjoying a moment of culinary bliss. Ideal for family dinners or casual get-togethers, this recipe is sure to impress and satisfy all who gather around your table.

Sourdough Bread Bowl with Chicken Alfredo Pasta

Combine two favorites into one delicious dish with this creamy chicken Alfredo pasta served in a sourdough bread bowl. This recipe features tender chicken breast, fettuccine pasta, and a rich Alfredo sauce, all contained within a crunchy, tangy sourdough bowl. It’s a fantastic option for a comforting meal that’s sure to impress. Perfect for family dinners or gatherings, this dish offers a fun and interactive way to enjoy a hearty pasta meal.

Ingredients for Sourdough Bread Bowl:

• 3 cups bread flour
• 1 cup sourdough starter (active)
• 1 1/2 cups warm water
• 2 teaspoons salt
• 1 tablespoon olive oil

Ingredients for Chicken Alfredo Pasta:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 8 oz fettuccine pasta
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Chopped parsley for garnish

Instructions:

1. Prepare the Bread Bowl:
   • In a large bowl, combine the bread flour, sourdough starter, warm water, salt, and olive oil. Mix until a dough forms.
   • Knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
   • Preheat your oven to 375°F (190°C). Divide the dough into 4 equal pieces and shape into rounds. Bake for 20-25 minutes until golden brown. Allow cooling, then hollow out the centers.
2. Make the Chicken Alfredo Pasta:
   • Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat and cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Remove and let rest before slicing.
   • In the same skillet, add minced garlic and sauté for 1 minute. Pour in heavy cream and bring to a gentle simmer.
   • Stir in grated Parmesan cheese until melted and smooth. Cook fettuccine according to package instructions; drain and toss in the Alfredo sauce. Slice the cooked chicken and place on top of the pasta.
3. Assemble:
   • Fill each hollowed sourdough bread bowl with chicken Alfredo pasta. Garnish with chopped parsley.

This chicken Alfredo pasta in a sourdough bread bowl is the ultimate comfort food, combining creamy pasta with the delightful crunch of freshly baked bread. The rich flavors of the Alfredo sauce, paired with tender chicken, create a dish that is not only satisfying but also a true crowd-pleaser. This recipe allows you to enjoy a classic Italian dish in a fun and unique way. Whether you’re hosting a dinner party or enjoying a cozy meal at home, this dish is sure to be a hit and will leave everyone asking for seconds!

Sourdough Bread Bowl with Loaded Baked Potato Soup

Enjoy the ultimate comfort food with this loaded baked potato soup served in a warm and crusty sourdough bread bowl. This rich, creamy soup is filled with tender potatoes, crispy bacon, and sharp cheddar cheese, making it a hearty meal perfect for chilly days. The sourdough bowl adds a delightful tang and texture, ensuring that every bite is a satisfying experience. Ideal for family gatherings or cozy nights in, this recipe combines the best of both worlds: a delicious soup and a tasty bread vessel.

Ingredients for Sourdough Bread Bowl:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active)
• 1 1/2 cups warm water
• 1 teaspoon salt
• 1 tablespoon sugar

Ingredients for Loaded Baked Potato Soup:

• 4 large russet potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1 teaspoon onion powder
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. Prepare the Bread Bowl:
   • In a large mixing bowl, combine the flour, sourdough starter, warm water, salt, and sugar. Mix until a dough forms.
   • Knead the dough for about 10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
   • Preheat your oven to 375°F (190°C). Divide the dough into 4 equal pieces and shape them into rounds. Bake for 25-30 minutes until golden brown. Allow to cool before hollowing out the centers.
2. Make the Loaded Baked Potato Soup:
   • In a large pot, sauté the diced onion and minced garlic until soft.
   • Add the diced potatoes and chicken broth. Bring to a boil and cook until potatoes are tender, about 15-20 minutes.
   • Use a potato masher to mash the potatoes slightly, leaving some chunks for texture. Stir in the heavy cream, shredded cheddar cheese, crumbled bacon, onion powder, salt, and pepper. Cook until heated through and cheese is melted.
3. Assemble:
   • Ladle the hot loaded baked potato soup into each hollowed sourdough bread bowl. Garnish with additional bacon, cheese, and chopped green onions.

This loaded baked potato soup in a sourdough bread bowl is the epitome of comfort food, combining creamy richness with the hearty flavors of potatoes and bacon. The addition of sourdough not only enhances the dish’s texture but also provides a delightful contrast to the soup’s creaminess. Perfect for any occasion, this recipe is sure to impress your family and friends, bringing warmth and satisfaction to every meal. It’s a fantastic way to enjoy a classic dish with a twist!

Sourdough Bread Bowl with Vegetable Beef Stew

Warm up with this hearty vegetable beef stew served in a freshly baked sourdough bread bowl. This robust stew is packed with tender beef, colorful vegetables, and aromatic herbs, making it a comforting meal that’s perfect for any time of year. The sourdough bread bowl absorbs the rich flavors of the stew, creating a deliciously satisfying experience. This recipe is great for family dinners or gatherings, offering a unique way to enjoy a classic stew.

Ingredients for Sourdough Bread Bowl:

• 4 cups bread flour
• 1 cup sourdough starter (active)
• 1 1/2 cups warm water
• 1 teaspoon salt
• 1 tablespoon olive oil

Ingredients for Vegetable Beef Stew:

• 1.5 pounds beef stew meat, cut into cubes
• 3 tablespoons olive oil
• 1 onion, diced
• 3 carrots, sliced
• 2 potatoes, diced
• 2 celery stalks, sliced
• 4 cups beef broth
• 2 teaspoons dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. Prepare the Bread Bowl:
   • In a large bowl, mix together the bread flour, sourdough starter, warm water, salt, and olive oil until a dough forms.
   • Knead for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
   • Preheat your oven to 400°F (200°C). Divide the dough into 4 pieces and shape them into rounds. Bake for 25-30 minutes until golden brown. Let cool, then hollow out the centers.
2. Make the Vegetable Beef Stew:
   • In a large pot, heat olive oil over medium-high heat. Brown the beef stew meat on all sides, then remove and set aside.
   • In the same pot, sauté the onion, carrots, potatoes, and celery until softened.
   • Add the beef back to the pot along with the beef broth, dried thyme, garlic powder, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 to 2 hours, or until the beef is tender.
3. Assemble:
   • Ladle the hot vegetable beef stew into each hollowed sourdough bread bowl. Garnish with chopped fresh parsley.

This vegetable beef stew served in a sourdough bread bowl is a nourishing and hearty meal that embodies the essence of comfort food. Each spoonful of tender beef and vegetables, combined with the rustic flavor of sourdough, creates a satisfying experience. This dish is perfect for bringing family and friends together, making it an ideal choice for cold evenings or special occasions. Enjoying stew from a bread bowl not only elevates the meal but also adds an element of fun, making this recipe a must-try!

Sourdough Bread Bowl with Mushroom Stroganoff

Savor the rich, creamy flavors of this mushroom stroganoff served in a warm sourdough bread bowl. This vegetarian dish is loaded with earthy mushrooms and smooth, savory sauce, making it a deliciously satisfying meal for mushroom lovers. The sourdough bowl not only holds the creamy stroganoff but also adds a delightful tang and texture. Perfect for a cozy dinner or a meatless meal, this recipe is sure to impress and satisfy.

Ingredients for Sourdough Bread Bowl:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active)
• 1 1/2 cups warm water
• 1 teaspoon salt
• 1 tablespoon olive oil

Ingredients for Mushroom Stroganoff:

• 1 pound mushrooms, sliced (e.g., cremini or button mushrooms)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon flour
• 1 cup vegetable broth
• 1 cup sour cream
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• Fresh parsley for garnish
• Cooked egg noodles or pasta (optional)

Instructions:

1. Prepare the Bread Bowl:
   • In a large bowl, mix together the flour, sourdough starter, warm water, salt, and olive oil until a dough forms.
   • Knead the dough for about 10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
   • Preheat your oven to 375°F (190°C). Divide the dough into 4 equal pieces and shape them into rounds. Bake for 25-30 minutes until golden brown. Allow to cool before hollowing out the centers.
2. Make the Mushroom Stroganoff:
   • In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until softened. Stir in the sliced mushrooms and cook until browned, about 5-7 minutes.
   • Add minced garlic and flour, stirring to combine. Gradually pour in vegetable broth, stirring continuously until the sauce thickens.
   • Reduce heat and stir in sour cream and Worcestershire sauce. Season with salt and pepper to taste. If desired, serve over cooked egg noodles or pasta.
3. Assemble:
   • Ladle the warm mushroom stroganoff into each hollowed sourdough bread bowl. Garnish with fresh parsley.

This mushroom stroganoff served in a sourdough bread bowl is a delightful vegetarian dish that brings a comforting, creamy richness to the table. The combination of tender mushrooms and a luscious sauce is perfectly complemented by the tangy, crusty sourdough. This recipe is an excellent choice for those seeking a hearty yet meatless meal, making it a great addition to your collection. It’s perfect for special occasions, family dinners, or simply treating yourself to something delicious and satisfying!

Sourdough Bread Bowl with Chili Con Carne

This chili con carne served in a sourdough bread bowl is a robust and hearty meal that’s perfect for chilly evenings. Packed with ground beef, kidney beans, and a rich blend of spices, this chili is comforting and filling. The tangy sourdough bowl not only enhances the dish’s flavor but also serves as a perfect vessel for scooping up every delicious bite. Ideal for game day or family gatherings, this recipe is sure to please a crowd and warm everyone’s hearts.

Ingredients for Sourdough Bread Bowl:

• 4 cups all-purpose flour
• 1 cup sourdough starter (active)
• 1 1/2 cups warm water
• 1 teaspoon salt
• 1 tablespoon sugar

Ingredients for Chili Con Carne:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Shredded cheese and chopped green onions for garnish

Instructions:

1. Prepare the Bread Bowl:
   • In a large mixing bowl, combine the flour, sourdough starter, warm water, salt, and sugar. Mix until a dough forms.
   • Knead for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
   • Preheat your oven to 375°F (190°C). Divide the dough into 4 pieces and shape them into rounds. Bake for 25-30 minutes until golden brown. Allow cooling before hollowing out the centers.
2. Make the Chili Con Carne:
   • In a large pot, brown the ground beef over medium heat. Drain excess fat.
   • Add the chopped onion and minced garlic, cooking until softened.
   • Stir in kidney beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
3. Assemble:
   • Ladle the hot chili con carne into each hollowed sourdough bread bowl. Top with shredded cheese and chopped green onions.

This chili con carne in a sourdough bread bowl is the ultimate comfort food that brings warmth and satisfaction with every bite. The combination of hearty beef and beans, infused with spices, makes for a fulfilling meal. The sourdough bowl adds an extra layer of flavor and texture, allowing you to savor every last drop of the chili. This dish is perfect for casual gatherings or cozy family dinners, making it a must-try recipe that will leave everyone asking for seconds!

Sourdough Bread Bowl with Creamy Spinach Artichoke Dip

Delight your guests with this creamy spinach artichoke dip served in a warm, crusty sourdough bread bowl. This rich and cheesy dip features the perfect blend of spinach, artichokes, and a variety of cheeses, creating a savory treat that’s hard to resist. The sourdough bowl not only holds the dip beautifully but also adds a delightful tang to each scoop. Ideal for parties, game nights, or as an appetizer for a festive meal, this recipe is sure to impress.

Ingredients for Sourdough Bread Bowl:

• 3 cups bread flour
• 1 cup sourdough starter (active)
• 1 1/2 cups warm water
• 1 teaspoon salt
• 1 tablespoon olive oil

Ingredients for Spinach Artichoke Dip:

• 1 cup frozen spinach, thawed and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Bread Bowl:
   • In a large bowl, combine the bread flour, sourdough starter, warm water, salt, and olive oil. Mix until a dough forms.
   • Knead for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
   • Preheat your oven to 375°F (190°C). Divide the dough into 4 pieces and shape them into rounds. Bake for 25-30 minutes until golden brown. Allow cooling before hollowing out the centers.
2. Make the Spinach Artichoke Dip:
   • In a mixing bowl, combine the thawed spinach, chopped artichokes, cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, minced garlic, salt, and pepper. Mix until well combined.
   • Transfer the mixture to a baking dish and bake at 350°F (175°C) for 25-30 minutes until hot and bubbly.
3. Assemble:
   • Ladle the warm spinach artichoke dip into each hollowed sourdough bread bowl. Garnish with fresh parsley.

This creamy spinach artichoke dip in a sourdough bread bowl is the perfect blend of cheesy goodness and earthy flavors. It’s a delightful appetizer that will have your guests coming back for more. The crunchy sourdough bowl provides a tasty contrast to the creamy dip, making it a fun and interactive dish to serve. Ideal for entertaining or enjoying a cozy night in, this recipe is sure to be a hit at any gathering!

Sourdough Bread Bowl with Lemon Garlic Shrimp Pasta

Indulge in a refreshing and zesty meal with this lemon garlic shrimp pasta served in a sourdough bread bowl. The combination of succulent shrimp, al dente pasta, and a vibrant lemon-garlic sauce makes for a light yet satisfying dish. The sourdough bowl adds a delightful crunch while soaking up the flavorful sauce. Perfect for a special dinner or a fun family meal, this recipe offers a unique twist on classic pasta dishes.

Ingredients for Sourdough Bread Bowl:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active)
• 1 1/2 cups warm water
• 1 teaspoon salt
• 1 tablespoon olive oil

Ingredients for Lemon Garlic Shrimp Pasta:

• 1 pound shrimp, peeled and deveined
• 8 oz spaghetti or linguine
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Zest and juice of 1 lemon
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Prepare the Bread Bowl:
   • In a large bowl, combine the flour, sourdough starter, warm water, salt, and olive oil. Mix until a dough forms.
   • Knead the dough for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
   • Preheat your oven to 375°F (190°C). Divide the dough into 4 pieces and shape them into rounds. Bake for 25-30 minutes until golden brown. Allow cooling before hollowing out the centers.
2. Make the Lemon Garlic Shrimp Pasta:
   • Cook spaghetti or linguine according to package instructions. Drain and set aside.
   • In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute.
   • Add shrimp, cooking until they turn pink and opaque, about 2-3 minutes. Stir in lemon zest, lemon juice, salt, and pepper. Toss in the cooked pasta and mix well.
   • Add chopped parsley, tossing until everything is combined.
3. Assemble:
   • Fill each hollowed sourdough bread bowl with the lemon garlic shrimp pasta. Top with grated Parmesan cheese.

This lemon garlic shrimp pasta served in a sourdough bread bowl is a delightful and refreshing dish that brings bright flavors to the table. The combination of tender shrimp, zesty lemon, and aromatic garlic creates a meal that’s both satisfying and elegant. The sourdough bowl adds a fun element, allowing you to enjoy every last bite of pasta and sauce. Whether for a romantic dinner or a family gathering, this recipe is a delightful way to impress your guests with a unique and flavorful meal!

Sourdough Bread Bowl with Thai Coconut Curry Soup

Warm up with this fragrant Thai coconut curry soup served in a homemade sourdough bread bowl. This vibrant dish is packed with vegetables, tender chicken, and a rich coconut milk base, infused with fragrant spices and herbs. The sourdough bowl not only enhances the flavors but also makes for an attractive presentation. Perfect for a comforting meal or a unique dinner party dish, this recipe combines the warmth of curry with the tanginess of sourdough.

Ingredients for Sourdough Bread Bowl:

• 3 cups bread flour
• 1 cup sourdough starter (active)
• 1 1/2 cups warm water
• 1 teaspoon salt
• 1 tablespoon sugar

Ingredients for Thai Coconut Curry Soup:

• 1 tablespoon coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 can (14 oz) coconut milk
• 4 cups chicken broth
• 2 tablespoons red curry paste
• 1 pound cooked chicken, shredded
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Prepare the Bread Bowl:
   • In a large mixing bowl, combine the flour, sourdough starter, warm water, salt, and sugar. Mix until a dough forms.
   • Knead the dough for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
   • Preheat your oven to 375°F (190°C). Divide the dough into 4 pieces and shape them into rounds. Bake for 25-30 minutes until golden brown. Allow to cool before hollowing out the centers.
2. Make the Thai Coconut Curry Soup:
   • In a large pot, heat coconut oil over medium heat. Add the diced onion, garlic, and ginger, sautéing until fragrant.
   • Stir in the sliced red bell pepper and zucchini, cooking for another 5 minutes.
   • Add coconut milk, chicken broth, and red curry paste. Stir until combined, bringing the mixture to a simmer.
   • Add the shredded chicken and lime juice, simmering for an additional 10-15 minutes. Season with salt and pepper to taste.
3. Assemble:
   • Ladle the hot Thai coconut curry soup into each hollowed sourdough bread bowl. Garnish with fresh cilantro.

This Thai coconut curry soup in a sourdough bread bowl is a delightful fusion of flavors that brings warmth and comfort to your table. The creamy coconut milk paired with vibrant curry spices creates a rich and satisfying soup. The sourdough bowl adds a unique twist, allowing you to savor every last drop of this delicious dish. Perfect for any occasion, this recipe is sure to impress family and friends, offering a unique and flavorful meal that will transport you to a tropical paradise!

Sourdough Bread Bowl with Creamy Tomato Basil Soup

Savor the classic combination of flavors in this creamy tomato basil soup served in a warm sourdough bread bowl. This comforting dish features sweet, ripe tomatoes and fresh basil, blended into a smooth and creamy soup. The sourdough bowl not only holds the soup but also adds a delicious tang and crustiness. Ideal for a cozy lunch or dinner, this recipe is a wonderful way to enjoy a timeless favorite!

Ingredients for Sourdough Bread Bowl:

• 4 cups all-purpose flour
• 1 cup sourdough starter (active)
• 1 1/2 cups warm water
• 1 teaspoon salt
• 1 tablespoon olive oil

Ingredients for Creamy Tomato Basil Soup:

• 2 cans (14 oz each) diced tomatoes
• 1 cup vegetable broth
• 1 cup heavy cream
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon sugar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Prepare the Bread Bowl:
   • In a large mixing bowl, combine the flour, sourdough starter, warm water, salt, and olive oil. Mix until a dough forms.
   • Knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
   • Preheat your oven to 375°F (190°C). Divide the dough into 4 pieces and shape them into rounds. Bake for 25-30 minutes until golden brown. Allow cooling before hollowing out the centers.
2. Make the Creamy Tomato Basil Soup:
   • In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened.
   • Stir in the diced tomatoes (with juice), vegetable broth, and sugar. Bring to a boil, then reduce heat and simmer for about 20 minutes.
   • Use an immersion blender to blend the soup until smooth. Stir in heavy cream and heat through. Season with salt and pepper to taste.
3. Assemble:
   • Ladle the warm creamy tomato basil soup into each hollowed sourdough bread bowl. Garnish with fresh basil leaves.

This creamy tomato basil soup served in a sourdough bread bowl is the perfect comfort food that warms the soul. The rich, creamy texture combined with the sweetness of tomatoes and the freshness of basil creates a harmonious blend of flavors. The tangy sourdough bowl provides a delightful vessel that enhances the overall experience. Whether enjoyed on a chilly day or served at a gathering, this recipe is sure to bring smiles and satisfaction, making it a beloved favorite!

Sourdough Bread Bowl with Beef Stroganoff

Indulge in the hearty flavors of this classic beef stroganoff served in a freshly baked sourdough bread bowl. Tender beef strips are simmered in a creamy mushroom sauce, creating a rich and satisfying dish. The sourdough bowl not only holds the stroganoff but also adds a delightful crunch, making it a comforting and filling meal. Perfect for family dinners or special occasions, this recipe offers a unique twist on a beloved classic.

Ingredients for Sourdough Bread Bowl:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active)
• 1 1/2 cups warm water
• 1 teaspoon salt
• 1 tablespoon olive oil

Ingredients for Beef Stroganoff:

• 1 pound beef sirloin, sliced into strips
• 1 onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup beef broth
• 1 cup sour cream
• 2 tablespoons Worcestershire sauce
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Bread Bowl:
   • In a large mixing bowl, combine the flour, sourdough starter, warm water, salt, and olive oil. Mix until a dough forms.
   • Knead for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
   • Preheat your oven to 375°F (190°C). Divide the dough into 4 pieces and shape them into rounds. Bake for 25-30 minutes until golden brown. Allow cooling before hollowing out the centers.
2. Make the Beef Stroganoff:
   • In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened.
   • Add the sliced beef and cook until browned. Stir in the sliced mushrooms and cook until tender.
   • Pour in beef broth and Worcestershire sauce, simmering for about 10 minutes. Stir in sour cream and heat through. Season with salt and pepper to taste.
3. Assemble:
   • Ladle the warm beef stroganoff into each hollowed sourdough bread bowl. Garnish with fresh parsley.

This beef stroganoff served in a sourdough bread bowl is a delightful twist on a classic dish that is sure to please everyone at the table. The tender beef and earthy mushrooms in a creamy sauce create a rich and satisfying meal, while the sourdough bowl adds a unique flavor and texture. Perfect for a cozy family dinner or a special gathering, this recipe brings comfort and joy to every bite, making it a memorable experience for all!

Note: More recipes are coming soon!