In a large bowl or stand mixer, combine warm water, yeast, and sugar. Let stand 5-10 minutes until bubbly and foamy.

Add olive oil and salt to yeast mixture. Gradually add bread flour, mixing until dough forms and pulls away from bowl sides.

Knead dough 5-7 minutes with mixer or 8-10 minutes by hand until smooth and slightly tacky. Add flour sparingly if too sticky.

Place dough in greased bowl, cover with damp towel, and let rise in warm place 1 hour until doubled in size.

Punch down dough and divide into 4-6 equal portions. Shape each into tight ball by tucking edges underneath.

Place balls on parchment-lined baking sheets. Cover and rise 30-45 minutes until puffy. Preheat oven to 400°F during last 15 minutes.

Brush tops with egg wash and score X on top with sharp knife. Sprinkle with seeds if desired.

Bake 20-25 minutes until deep golden brown and internal temperature reaches 190°F. Cool completely on wire racks.

Cut circular opening in top of each bread bowl. Remove soft interior leaving ½-inch shell. Fill with hot soup and serve immediately.