Jalapeño Cheddar & Garlic Parmesan Bread Bowls

These savory, cheesy bread bowls are perfect for dipping into soups, chili, or enjoying on their own. They’re crusty on the outside, soft and flavorful on the inside.

🧀 Jalapeño Cheddar Bread Bowls

Ingredients

• 3 cups (360g) bread flour (or all-purpose)

• 1 ½ tsp instant yeast

• 1 ½ tsp salt

• 1 ½ tsp sugar

• 1 ½ cups warm water (110°F/45°C)

• 2 tbsp olive oil

• 1 ½ cups sharp cheddar cheese, shredded (6 oz)

• 2-3 jalapeños, finely diced (remove seeds for less heat)

• 1 tbsp cornmeal for dusting

Instructions

1. Make Dough: In a stand mixer bowl, whisk flour, yeast, salt, and sugar. Add warm water and olive oil. Mix with dough hook on low until combined, then knead for 7-8 minutes until smooth and elastic.

2. First Rise: Place dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, until doubled.

3. Add Mix-ins: Punch down dough. Knead in shredded cheddar and diced jalapeños until evenly distributed.

4. Shape: Divide dough into 4-6 equal pieces (depending on desired size). Shape each into a tight ball by pulling dough edges underneath.

5. Second Rise: Place balls seam-side down on a parchment-lined baking sheet dusted with cornmeal. Cover and let rise for 45 minutes.

6. Score & Bake: Preheat oven to 425°F (220°C). Using a sharp knife, score an “X” on top of each ball. Bake for 22-28 minutes until deep golden brown and hollow-sounding when tapped.

7. Cool & Hollow: Let cool for 15 minutes. Slice off the top third, then use your fingers to tear out soft interior, leaving a ½-inch thick shell. Fill with soup or dip immediately.

🧄 Garlic Parmesan Bread Bowls

Ingredients

• 3 cups (360g) bread flour

• 1 ½ tsp instant yeast

• 1 ½ tsp salt

• 1 ½ tsp sugar

• 1 ½ cups warm water

• 2 tbsp olive oil

• For the Garlic Butter: 4 tbsp melted butter, 3 cloves minced garlic, 2 tbsp chopped parsley

• 1 cup freshly grated Parmesan cheese (divided)

• Extra butter and garlic for brushing

Instructions

1. Make Dough: Follow same steps as above (through first rise).

2. Add Cheese: After first rise, knead in ¾ cup of the grated Parmesan.

3. Shape & Rise: Shape into 4-6 balls, place on prepared baking sheet, and let rise 45 minutes.

4. Make Garlic Butter: While dough rises, mix melted butter, minced garlic, and parsley.

5. Score & Bake: Preheat oven to 425°F. Score balls, then brush generously with garlic butter. Sprinkle with remaining Parmesan. Bake 22-28 minutes.

6. Finish: Brush hot bread bowls with remaining garlic butter. Cool, hollow, and serve.

🥣 Perfect Pairings & Tips

What to Serve Inside:

• Jalapeño Cheddar: Chili, creamy potato soup, broccoli cheddar soup, queso.

• Garlic Parmesan: Tomato bisque, creamy garlic mushroom soup, spinach artichoke dip, marinara for dipping.

Pro Tips:

• Cheese Choice: Use block cheese you shred yourself. Pre-shredded has anti-caking agents that can make the bread gummy.

• Control Heat: Remove jalapeño seeds and membranes for mild flavor; leave them in for extra spice.

• Baking Surface: A pizza stone or inverted baking sheet preheated in the oven creates a crisper bottom crust.

• Make Ahead: Bake bowls completely, cool, and freeze in airtight bags for up to 2 months. Reheat at 350°F for 15 minutes.

Transform Leftover Bread Insides:

Make croutons! Tear into pieces, toss with olive oil, salt, and garlic powder. Bake at 375°F for 10-15 minutes until crispy.

These bowls turn any simple soup into a special meal. The jalapeño cheddar version has a kick and gooey richness, while the garlic parmesan is aromatic and savory-perfect for garlic bread lovers. Enjoy the delicious, edible container!