Panera Bread Bread Bowl Recipe

A golden, crusty exterior and a soft, pillowy center elevate these Panera Bread bread bowls to a cafe favorite you’ll always want at the heart of your soup lunch table. It’s delicious with a creamy broccoli cheddar soup, a hearty bistro onion soup, a warm tomato basil bisque, a dollop of salted butter; in fact most things.

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Panera Bread Bread Bowl Recipe Ingredients

• 1 1/2 cups warm water (105-110°F)
• 1 tablespoon active dry yeast
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 4 cups bread flour (plus more for dusting)
• 2 tablespoons olive oil
• 1 large egg white (for the egg wash)
• 1 tablespoon water

How To Make Panera Bread Bread Bowl Recipe

1. Activate the yeast: In the bowl of a stand mixer, combine the warm water, active dry yeast, and granulated sugar. Give it a gentle stir and let it sit for about 5 to 10 minutes. You are looking for the mixture to become foamy and bubbly, which indicates the yeast is healthy and active.
2. Mix and knead the dough: Add the salt, olive oil, and 2 cups of the bread flour to the yeast mixture. Using the dough hook attachment, mix on low speed. Gradually add the remaining 2 cups of flour until the dough begins to pull away from the sides of the bowl. Increase the speed to medium and knead for about 5 to 7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
3. Allow for the first rise: Lightly grease a large bowl with oil. Place the dough inside, turning once to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm, draft-free spot. Let the dough rise for about 1 to 1.5 hours, or until it has doubled in size.
4. Shape the bread bowls: Punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface and divide it into 4 to 6 equal portions, depending on how large you want your bowls. Roll each portion into a tight, smooth ball. Place the balls onto a baking sheet lined with parchment paper, leaving plenty of space between them.
5. The second proof: Cover the dough balls loosely with a damp towel and let them rise again for another 45 to 60 minutes. They should look puffed and nearly double in volume. While they rise, preheat your oven to 400°F (200°C) and place a shallow pan of water on the bottom rack; the steam is the secret to a professional, chewy crust.
6. Score and bake: In a small bowl, whisk the egg white and 1 tablespoon of water. Brush the tops of the risen dough balls generously with the egg wash. Use a very sharp knife to cut a small “X” into the top of each ball. Slide the baking sheet into the oven and bake for 20 to 25 minutes until the bread bowls are deep golden brown and sound hollow when tapped on the bottom.
7. Cool and carve: Remove the bread from the oven and let them cool on a wire rack for at least 20 minutes. To serve, use a serrated knife to cut a circle out of the top of each bowl at an angle. Gently pull the bread “lid” off and scoop out some of the soft interior to create a well for your soup.

Recipe Tips

• Bread Flour is Best: While all-purpose flour works, bread flour has a higher protein content. This is essential for creating the strong gluten structure needed to hold heavy soup without the bowl becoming soggy or collapsing.
• The Steam Secret: Placing a pan of water in the oven creates a humid environment. This allows the bread to expand fully before the crust sets and gives the bowls that specific “Panera” sheen and chewiness.
• Temperature Matters: Ensure your water is between 105°F and 110°F. If it’s too cold, the yeast won’t wake up; if it’s too hot, it will kill the yeast, and your bread bowls will be flat and dense.
• Don’t Over-Hollow: When carving your bowls, leave about an inch of bread on the sides and bottom. If you scoop out too much, the soup will soak through the crust too quickly.

What To Serve With Panera Bread Bread Bowl Recipe?

This Panera Bread Bread Bowl Recipe is a hearty, foundational bake that needs a creamy or savory filling! A batch of Homemade Broccoli Cheddar Soup is the quintessential choice for a classic cafe experience. For a lighter meal, filling the bowl with a Creamy Tomato Bisque adds a lovely acidic contrast to the crusty bread! A side of Grapes and Cheese Cubes or a glass of Chilled Iced Tea pairs wonderfully with the yeasty, buttery bread notes.

How To Store Panera Bread Bread Bowl Recipe

• Room Temperature: Store un-carved bread bowls in a sealed plastic bag at room temperature for up to 2 days.
• Reheat: To regain the crustiness, pop the bread bowls into a 350°F oven for 5 minutes before carving and serving.
• Freezing: These bowls freeze beautifully for up to 3 months. Wrap them tightly in plastic wrap and then aluminum foil. Thaw at room temperature for several hours before reheating in the oven to crisp up the crust.

Panera Bread Bread Bowl Recipe Nutrition Facts

• Calories: 310 kcal (per bowl, without soup)
• Total Fat: 5 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg (egg wash is negligible)
• Sodium: 580 mg
• Total Carbohydrates: 56 g
• Protein: 10 g
• Fiber: 2 g

Nutrition information is estimated and may vary based on flour brand and bowl size.

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