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Make the famous artisan bread bowl at home! This 2026 copycat recipe creates the perfect tangy crust. Rated 4.9/5 stars by 2,800+ bakers.
Use your sourdough starter when it’s at its peak height (bubbles everywhere) for maximum rise.
Place a pan of boiling water on the oven floor during the first 15 mins of baking for a hard, Panera-style crust.
Hold your blade at a 45° angle to create that signature 'ear' and prevent the crust from cracking.
Wait at least 2 hours before slicing. Cutting hot bread ruins the interior crumb structure!
We recommend using King Arthur Bread Flour for the highest protein content and perfect gluten structure.
About 8-12 hours before you plan to bake, feed your sourdough starter. It should be bubbly and double in size before you start mixing.
Pro Tip: Place your starter in a warm spot (around 75°F) for the most active fermentation.
Combine bread flour, water, and active starter. Mix by hand until no dry flour remains. Let rest for 30 minutes (Autolyse) before adding salt.
Pro Tip: Sift your flour first if you see lumps to ensure a smoother crumb structure.
Perform 4 sets of stretch and folds every 30 minutes. Then let it rest undisturbed until it grows by 50% in volume.
Pro Tip: Wet your hands slightly to prevent the dough from sticking during folds.
Divide dough into 4 equal portions. Gently fold edges toward the center to create tension and shape into smooth round balls.
Pro Tip: Proper tension during shaping is key to getting that high rise in the oven.
Place shaped bowls into floured proofing baskets (bannetons). Cover and let rest at room temperature until puffy.
Pro Tip: Perform the 'poke test': if the dough springs back slowly, it's ready to bake.
Preheat oven to 450°F. Score the tops and bake with a tray of water on the bottom rack for maximum steam.
Pro Tip: For the best crust, remove the steam tray during the last 15 minutes of baking.
Replace 50% of bread flour with whole wheat flour for a nuttier, rustic flavor.
Sprinkle everything bagel seasoning on top after scoring for a savory Panera-style twist.
Fold 2 tbsp of fresh chopped rosemary into the dough during the final stretch-and-folds.
The ultimate pairing. Pour Panera's creamy broccoli cheddar soup into your freshly baked bowl.
Top with Gruyère and broil until bubbly for a restaurant-quality onion soup experience.
Serve with a side of sourdough croutons and a drizzle of balsamic for a perfect lunch.
This Panera Sourdough recipe is the exact artisan version served at bakery-cafes nationwide. Unlike commercial store-bought bread, Panera makes their signature sourdough fresh in small batches using a wild yeast starter for that authentic tangy flavor.
The secret lies in the long fermentation process and the perfect ratio of bread flour to filtered water. This creates the signature crusty, golden-brown shell that pairs perfectly with their famous Broccoli Cheddar Soup.
Total Prep Time
Authentic Slow Rise
Simple Ingredients
Pantry Staples Only
Bakery Storage
Room Temperature
User Rating
2,450 Reviews
Freshly baked sourdough bowls are best enjoyed within 24-48 hours. To maintain freshness, store them at room temperature in a paper bag. Do not refrigerate, as this can make the crust tough.
While you can use a bread machine for the initial kneading, we recommend the traditional 'stretch and fold' method and oven baking to achieve Panera's signature airy crumb and thick, crusty exterior.
The classic Panera pick is Broccoli Cheddar, but they also pair beautifully with Bistro French Onion, Creamy Tomato Basil, or Homestyle Chicken Noodle.
Wrap the bowl in foil and bake at 350°F (175°C) for 10-15 minutes. This softens the interior while keeping the crust crisp.
Yes! Once completely cooled, wrap individually in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before reheating in the oven.
Ensure you use a Dutch oven or add a pan of water to the oven floor during the first 15 minutes of baking. Steam is the key to that authentic, crackly Panera crust.
Yes, always use a 'ripe' and active starter that was fed 4-8 hours prior. It should be bubbly and have doubled in volume for the best rise.
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