Garlic and Thyme Bread Bowls

Soft and fluffy inside, with a sturdy golden crust. I love to flavor my bread bowls with garlic, fresh thyme, and butter. They’re substantial enough to hold your favorite cozy soup without sacrificing that soft, pull-apart bread. This recipe is worth making ahead the next time you want to make a bowl of soup feel extra special.

Ingredients

• 3 cups (710 g) lukewarm water, about 100–105°F

• 1 tablespoon (21 g) honey

• 1 tablespoon (13 g) light brown sugar

• 2 tablespoons (18 g) active dry yeast

• 6 cups (720 g) all-purpose flour, plus up to 1 additional cup as needed

• 1 tablespoon (approximately 15 g) kosher salt

• 4 tablespoons (57 g) unsalted butter, softened

• 3 cloves garlic, finely grated or minced into a paste

• Leaves from 3 sprigs of fresh thyme, finely chopped

Egg Wash

1 large egg

1 tablespoon water

Directions

1. In a mixing bowl or large measuring cup, combine the lukewarm water, honey, and brown sugar. Sprinkle the yeast over the mixture, stir gently, cover, and allow to bloom for 5–10 minutes, until foamy.

2. Add 6 cups (720 g) flour and the salt to the bowl of a stand mixer fitted with the dough hook. Add the yeast mixture and mix on low until a shaggy dough forms.

3. Increase to low-medium speed and knead for 4–5 minutes. The dough will still be fairly soft at this point.

4. If the dough is very sticky and isn't beginning to pull away from the sides of the bowl, gradually add additional flour a few tablespoons at a time. Avoid adding the entire additional cup unless necessary. The finished dough should be soft and slightly tacky but strong enough to hold its shape.

5. In a small bowl, combine the softened butter, garlic, and fresh thyme. With the mixer running on low, add the butter mixture gradually.

6. Continue kneading for another 3–5 minutes, or until the butter is completely incorporated and the dough is smooth and elastic.

7. Transfer the dough to a lightly greased bowl or proofing container. Cover and place in a warm area until approximately doubled in size, about 45–60 minutes. Rise time will depend on the temperature of your kitchen.

8. Gently deflate the risen dough and transfer it to a lightly floured work surface.

9. For kid-sized bread bowls, portion the dough into 135 g pieces.

10. For adult-sized bread bowls, portion into 270 g pieces.

11. Shape each portion into a tight, smooth ball using the push-pull method to create good surface tension. Maintaining a tall, rounded shape will help the bread bowls rise upward rather than spreading outward.

12. Arrange the shaped dough on parchment-lined baking sheets, leaving plenty of room between each bowl. Cover loosely and proof for approximately 30–45 minutes, until

13. While the bread bowls are proofing, preheat the oven to 400°F.

14. Whisk together the egg and water. Score the top of each bread bowl with a sharp knife or bread lame, then gently brush with egg wash.

15. Bake on the middle rack until deeply golden brown.

16. 135 g kid-sized bowls: approximately 12–15 minutes
    270 g adult-sized bowls: approximately 20–25 minutes

17. The center of the bread should reach approximately 195–200°F.

18. Transfer the bread bowls to a wire rack and allow them to cool completely before hollowing.

19. Using a serrated knife, cut a circle into the top of each bread bowl without cutting all the way through the bottom. Remove the top and gently pull out enough of the interior bread to create a bowl, leaving a substantial layer of bread around the sides and bottom.

20. For a sturdier bread bowl, place the hollowed bowls on a baking sheet and return them to a 375°F oven for about 5 minutes. This lightly dries the interior and helps prevent soup from soaking through too quickly.
    Ladle in your favorite soup and serve immediately.