Panera Bread Bowl Easy Copycat Recipe

This Panera bread bowl recipe brings one of the most satisfying things on their menu straight to your kitchen, with a chewy, golden crust and a soft, scoopable interior that holds soup without going soggy. It’s a weekend bake that’s worth every minute, and once you’ve done it once, you’ll have it down.

The dough comes together in about 15 minutes of hands-on work, and the rest is just waiting. Fill them with broccoli cheddar, a thick tomato bisque, or whatever soup you’ve got going on the stove.

Why I Love This Recipe

The crust has that crackle you get from a proper bakery loaf, and the inside stays sturdy enough to eat like a bowl without dissolving halfway through the meal.

What keeps me coming back to this version is the egg wash before baking. It’s a small step and it makes a real difference, giving you that deep amber exterior you see on the Panera originals.

These are also just good dinner rolls if you don’t hollow them out. Bake a batch and use what you need.

Recipe Ingredients

• 4 tsp active dry yeast – 2 standard packets; make sure it’s not expired or the dough won’t rise
• 2 tsp granulated sugar – feeds the yeast and helps the crust brown
• 2 cups warm water (110°F / 43°C) – too hot kills the yeast; aim for warm bath temperature
• 5 ½ cups bread flour, plus more for dusting – higher protein than all-purpose, gives the chewy crumb; all-purpose works in a pinch but the texture is softer
• 2 tsp fine salt – keeps the flavor from tasting flat
• 2 tbsp olive oil – adds a little richness and helps the crust stay tender while still getting crisp
• 1 large egg – for the egg wash; gives the crust that glossy amber color
• 1 tbsp water – mixed with the egg for the wash

Variations / Substitutions

• Instant yeast instead of active dry – Use the same amount; skip the proofing step and mix it straight into the flour, adding about 10 minutes to the first rise.
• All-purpose flour instead of bread flour – The rolls will still taste great, just a little less chewy and slightly denser.
• Honey instead of sugar – Use 2 tsp; it deepens the flavor slightly and the crust browns a touch darker.
• Whole wheat flour – Swap up to half the bread flour for whole wheat; any more than that and the bowls can get too dense to hold soup.
• Dairy-free – This dough is already dairy-free as written, so no swaps needed.
• Garlic herb crust – Brush with 1 tbsp olive oil mixed with ½ tsp garlic powder right before adding the egg wash for a savory finish.

If you want something to fill these with, Copycat Panera Broccoli Cheddar Soup is a natural match.

How To Make Panera Bread Bowls

Step 1: Proof the Yeast

Combine the 4 tsp active dry yeast, 2 tsp granulated sugar, and 2 cups warm water (110°F / 43°C) in a large bowl or the bowl of a stand mixer. Stir gently and let it sit for about 8 to 10 minutes, undisturbed.

You’re looking for a foamy, slightly frothy surface. If the mixture just looks like cloudy water after 10 minutes with no foam at all, the yeast is dead and it’s worth starting over with a fresh packet before you invest time in the dough.

Step 2: Mix the Dough

Add the 2 tbsp olive oil and 2 tsp fine salt to the yeast mixture, then add the 5 ½ cups bread flour about 1 cup at a time, stirring as you go. Once the dough comes together into a shaggy mass, turn it out onto a lightly floured surface and knead for 8 to 10 minutes by hand, or use a stand mixer with a dough hook on medium speed for 6 to 7 minutes.

The dough is ready when it feels smooth and springs back when you poke it with a finger. It should be tacky but not sticky enough to leave dough on your hands. If it’s clinging, add flour 1 tbsp at a time.

Don’t rush the kneading. This is what builds the gluten structure that keeps the bowl from collapsing when you pour hot soup in.

Step 3: Rise the Dough

Lightly coat the dough ball with a little olive oil, place it back in the bowl, and cover with a clean kitchen towel or plastic wrap. Set it somewhere warm and let it rise for 1 hour, or until it has doubled in size.

A cold kitchen will slow things down. The inside of your oven with just the oven light on (no heat) is a reliable warm spot that works regardless of the season.

Step 4: Shape the Rolls

Punch the dough down to release the gas, then turn it out onto a lightly floured surface and divide it into 4 equal pieces. Each piece should weigh roughly 280 to 300g if you have a kitchen scale handy. Shape each piece into a tight round ball by folding the edges under and pinching at the bottom, then roll it against the countertop with a cupped hand to build surface tension.

Place the rolls on 2 parchment-lined baking sheets with plenty of space between them, cover loosely, and let them rise again for 30 minutes. They should puff noticeably but won’t double again. Preheat your oven to 400°F (200°C) while they rest.

Step 5: Bake the Bowls

Whisk together the 1 large egg and 1 tbsp water in a small bowl, then brush the egg wash evenly over the top and sides of each roll. Bake at 400°F (200°C) for 22 to 26 minutes, until the crust is a deep amber brown and the rolls sound hollow when you tap the bottom.

Pull them out and let them cool on a wire rack for at least 20 minutes before cutting. If you cut in too early, the steam inside hasn’t finished setting the crumb and the interior will be gummy.

Step 6: Hollow and Serve

Use a serrated knife to cut a circle off the top of each roll at a slight inward angle, about 1 inch down. Tear out the soft interior bread, leaving a wall roughly ½ inch thick all the way around. Ladle your hot soup into each bowl and set the bread lid alongside it on the plate, then serve immediately while the crust is still warm and crisp.

Recipe Tips

• Don’t skip the second rise. The 30-minute rest after shaping is what gives the rolls their open, airy crumb. Skipping it makes them dense and bready rather than light enough to scoop from.
• Use a kitchen scale if you have one. Dividing by weight (about 280 to 300g per roll) gives you four evenly sized bowls that all finish baking at the same time. Eyeballing often leads to one that’s underdone in the center.
• The hollow-out bread is the best part. Save the torn interior pieces and toast them in a dry skillet for a few minutes. They’re good dipped in the same soup.
• Test doneness with a tap, not just the color. Pick up a roll and tap the bottom. A hollow thud means the inside is set. A dull thud means give it 3 more minutes.

Bake times may vary slightly depending on roll size and your oven. These are based on 4 rolls from one batch:

How To Store

• Refrigerate – Unfilled baked bowls keep well in an airtight bag or container for up to 3 days. They firm up a bit in the fridge, which actually makes them sturdier for filling.
• Reheating – Warm the hollow bowls in a 350°F (175°C) oven for 6 to 8 minutes before filling. This refreshes the crust so it doesn’t go rubbery around hot soup.

What To Serve With Panera Bread Bowls

Broccoli cheddar soup is the obvious pairing, and it works because the thick, creamy texture clings to the inside of the bowl without soaking through too fast. A tomato bisque with a little cream stirred in is just as good, and the acidity of the tomato plays well against the slightly rich, chewy crust. If you want something lighter, a white bean and kale soup works nicely too, the starchy broth seeps into the bread walls in a way that makes every bite better.

Frequently Asked Questions

Can I make the dough the night before?

Yes. After the first rise, punch the dough down, cover it tightly, and refrigerate it overnight. Shape and do the second rise the next day, letting the dough warm up for about 20 minutes on the counter first.

Why did my bread bowls spread flat instead of staying round?

The dough was probably too wet or the rolls weren’t shaped with enough surface tension. Make sure you’re building tension by pinching the bottom seam firmly and rolling the ball tightly against the counter.

Can I freeze the baked bowls?

Yes. Let them cool completely, wrap each one in plastic wrap, and freeze for up to 2 months. Thaw at room temperature for a couple of hours, then refresh in a 350°F (175°C) oven for 8 to 10 minutes before hollowing and filling.

Do I have to hollow them out right before serving?

It’s best to hollow them out within an hour of serving, because a cut bowl left out too long dries at the edges and loses its chew.

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Panera Bread Bowl Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 26 minutes mins

Total Time 46 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 tsp active dry yeast
• 2 tsp granulated sugar
• 2 cups warm water (110°F / 43°C)
• 5 ½ cups bread flour, plus more for dusting
• 2 tsp fine salt
• 2 tbsp olive oil
• 1 large egg
• 1 tbsp water

Method

 

1. Combine the yeast, sugar, and warm water in a large bowl and let sit for 8 to 10 minutes until foamy.
2. Add the olive oil, salt, and bread flour 1 cup at a time, then knead by hand for 8 to 10 minutes or by stand mixer for 6 to 7 minutes until smooth and springy.
3. Oil the dough ball, cover, and let rise in a warm spot for 1 hour until doubled.
4. Punch down the dough, divide into 4 equal pieces, shape into tight rounds, place on parchment-lined baking sheets, and let rise for 30 minutes. Preheat oven to 400°F (200°C).
5. Whisk the egg and water together and brush over the rolls, then bake at 400°F (200°C) for 22 to 26 minutes until deep amber and hollow-sounding when tapped. Cool on a wire rack for at least 20 minutes.
6. Cut a circle off the top of each roll, hollow out the interior leaving a ½-inch wall, ladle in hot soup, and serve immediately with the bread lid on the side.

Notes

This dough benefits from a warm spot during both rises. If your kitchen runs cool, the inside of a cold oven with just the light on works well. The active dry yeast proofing step is worth doing even if you’re in a hurry since it confirms the yeast is alive before you build the whole dough around it. Baked, unfilled bowls can be made a day ahead and refreshed in the oven before serving.