If you’ve ever dreamed of combining the rustic tang of sourdough with the irresistibly sweet, gooey charm of s’mores, you’re in for a treat. This S’mores Sourdough Bread recipe brings together the best of both worlds: a perfectly crusty, airy sourdough loaf packed with melty chocolate chunks, toasted marshmallows, and crunchy graham cracker bits. Whether you’re a seasoned baker or just starting out, this easy-to-follow guide will walk you through crafting a sweet, cozy bread everyone will adore.

Why You’ll Love This Recipe

Unique flavor fusion: Combines tangy sourdough with classic s’mores flavors for an exciting twist.
Gooey texture: Every bite melts with chocolate and marshmallow goodness inside a crispy crust.
Perfect for sharing: Makes a beautiful centerpiece for family breakfasts or fun gatherings.
Simple ingredients: Uses pantry staples with a few delicious add-ins for an accessible recipe.
Customizable: Adapt the bread to suit your preferences and dietary needs easily.

Ingredients You’ll Need

The ingredients for S’mores Sourdough Bread are straightforward but essential to getting the right balance of flavor and texture. From the tangy sourdough starter that gives the bread its characteristic rise and chew, to the sweet marshmallows and chocolate that create that signature dessert delight—each component plays a key role.

Sourdough starter: This active starter provides natural leavening and a pleasant tangy flavor.
All-purpose flour: The base of the dough, offering both structure and softness.
Water: Hydrates the flour and activates the sourdough starter for fermentation.
Salt: Balances flavor and strengthens gluten development.
Chocolate chunks: Use semi-sweet or milk chocolate for melty pockets of sweetness.
Mini marshmallows: Toasted inside the bread, they create that wonderful gooey texture.
Graham cracker crumbs: Adds a subtle crunch and classic s’mores crunch in every bite.
Optional sugar: Just a touch to enhance sweetness without overpowering the sourdough taste.

Variations for S’mores Sourdough Bread

Feel free to personalize your S’mores Sourdough Bread to match what you have on hand or your flavor preferences. Switching ingredients or adding extras can make this recipe truly yours and suitable for various dietary needs or taste buds.

Nutty twist: Add chopped toasted almonds or pecans for an extra crunch dimension.
Vegan swap: Use dairy-free chocolate and vegan marshmallows to keep it plant-based.
Fruit infusion: Include dried cranberries or cherries for a tart contrast to the sweet elements.
Spiced version: Mix in cinnamon or pumpkin spice for a seasonal flair.
Chocolate variety: Substitute dark chocolate or white chocolate chunks for a different flavor note.

How to Make S’mores Sourdough Bread

Step 1: Prepare Your Starter

Make sure your sourdough starter is active and bubbly—fed within the last 6 to 12 hours. This ensures the dough will rise properly and develop that rich tangy flavor.

Step 2: Mix the Dough

Combine the sourdough starter, all-purpose flour, water, and salt in a large bowl. Stir until just mixed, then let it rest for 30 minutes for the flour to hydrate fully, a process called autolyse that improves dough texture.

Step 3: Knead and Bulk Ferment

Knead the dough gently on a floured surface for about 10 minutes until smooth and elastic, then place it in a covered bowl to ferment at room temperature for 4 to 6 hours until it roughly doubles in size.

Step 4: Fold in the S’mores Ingredients

Gently fold in your chocolate chunks, mini marshmallows, and graham cracker crumbs, ensuring they are evenly distributed without deflating the dough’s airiness.

Step 5: Shape and Proof

Shape the dough into a tight round loaf and place it in a floured banneton or proofing basket. Cover and let it proof for another 2 to 3 hours, or until puffed and springy.

Step 6: Bake to Golden Perfection

Preheat your oven to 450°F (230°C) with a Dutch oven inside. Transfer your dough into the hot Dutch oven, score the top for expansion, cover, and bake for 20 minutes. Remove the lid and bake an additional 20 to 25 minutes until deeply golden and crusty.

Step 7: Cool and Enjoy

Allow the bread to cool completely on a wire rack before slicing to let the gooey s’mores ingredients set slightly, ensuring the bread doesn’t become too sticky or crumbly when cut.

Pro Tips for Making S’mores Sourdough Bread

Active starter is key: Use a lively, well-fed starter for the best rise and flavor development.
Don’t overmix marshmallows: Fold them in gently to prevent melting during shaping.
Use sharp scoring: Properly scoring the dough helps release steam and encourages lovely oven spring.
Watch baking times: Adjust based on your oven’s strength; you want a deeply browned crust without burning the marshmallows.
Cool fully before slicing: This prevents the bread from turning gummy from melted marshmallows.

How to Serve S’mores Sourdough Bread

Garnishes

Top slices with a light spread of butter or cream cheese to enhance the bread’s richness. For an extra touch, sprinkle graham cracker crumbs or mini chocolate chips on top.

Side Dishes

This bread pairs beautifully with a warm cup of coffee or hot chocolate, making it perfect for cozy breakfasts or as an indulgent afternoon snack.

Creative Ways to Present

Serve the bread sliced thick and toasted with a drizzle of honey or marshmallow fluff for delightful textural contrast. Or create mini sandwiches with ice cream for an unforgettable dessert twist.

Make Ahead and Storage

Storing Leftovers

Keep your S’mores Sourdough Bread in an airtight container or bread box at room temperature for up to 3 days, preserving its soft interior and crunchy crust.

Freezing

Wrap the cooled bread tightly in plastic wrap and foil to freeze for up to 3 months. Thaw overnight at room temperature for best results.

Reheating

Refresh leftover bread by warming in a 350°F (175°C) oven for 10 minutes. This revives the crust’s crispiness and softens the gooey inside to perfection.

FAQs

Can I use a sourdough discard instead of an active starter?

While active starter ensures the best rise, you can use sourdough discard combined with some commercial yeast to aid fermentation, but the texture and flavor might vary slightly.

Will marshmallows melt completely in the bread?

The marshmallows soften and become gooey but don’t fully melt away, especially if folded in carefully during shaping to maintain pockets of sweetness throughout.

Can I substitute graham crackers with something else?

Definitely! Digestive biscuits or crushed cookies can be used if you don’t have graham crackers, offering a similar texture and sweet crunch.

Is this bread suitable for kids?

Yes! It’s a fun and delicious way to introduce children to homemade sourdough, given its sweet and familiar s’mores flavors.

How long does the entire process take?

From mixing to baking, expect about 8 to 10 hours, mostly hands-off time for fermentation and proofing, with active preparation around 1 to 2 hours.

Final Thoughts

There’s something magical about pulling a warm loaf of S’mores Sourdough Bread out of the oven—the crispy crust, the hint of tang, and the luscious pockets of chocolate and marshmallow all combine to create a cozy treat that’s perfect anytime. Whether you’re baking for a special occasion or simply want to indulge in a unique bread recipe, this recipe is sure to become a cherished favorite. So roll up your sleeves, grab your ingredients, and enjoy the delightful journey of making your very own S’mores Sourdough Bread!

S’mores Sourdough Bread

Print Recipe

This S’mores Sourdough Bread recipe marries the tangy, crusty charm of traditional sourdough with the sweet, gooey delights of classic s’mores—melty chocolate chunks, toasted marshmallows, and crunchy graham cracker crumbs—resulting in a unique, comforting bread perfect for sharing at breakfast or cozy gatherings.

Author: Mary
Prep Time: 1 hour 30 minutes (including autolyse, kneading, and shaping)
Cook Time: 40 to 45 minutes
Total Time: Approximately 8 to 10 hours (including fermentation and proofing)
Yield: 1 medium-sized loaf (about 1 to 1.5 pounds)
Category: Baked Goods
Method: Baking
Cuisine: American
Diet: Contains gluten

Ingredients

Main Ingredients

Active sourdough starter (fed within last 6-12 hours) – quantity as needed for your preferred loaf size
All-purpose flour – quantity adjusted according to dough hydration, typically around 3 to 4 cups
Water – enough to hydrate flour properly, approximately 1 to 1 1/2 cups
Salt – about 1 to 2 teaspoons

S’mores Add-ins

Semi-sweet or milk chocolate chunks – 1 to 1 1/2 cups
Mini marshmallows – 1 cup
Graham cracker crumbs – 1/2 to 3/4 cup
Optional sugar – 1 to 2 teaspoons (to enhance sweetness)

Instructions

Prepare Your Starter: Ensure your sourdough starter is active, bubbly, and fed within the last 6 to 12 hours to guarantee proper rise and a rich tangy flavor.
Mix the Dough: In a large bowl, combine the sourdough starter, all-purpose flour, water, and salt. Stir until just mixed, then let the dough rest for 30 minutes (autolyse) to fully hydrate the flour and improve texture.
Knead and Bulk Ferment: Knead the dough gently on a floured surface for about 10 minutes until smooth and elastic. Place it in a covered bowl and ferment at room temperature for 4 to 6 hours, or until it roughly doubles in size.
Fold in the S’mores Ingredients: Gently fold in the chocolate chunks, mini marshmallows, and graham cracker crumbs, making sure they are evenly distributed without deflating the dough.
Shape and Proof: Shape the dough into a tight round loaf and place it in a floured banneton or proofing basket. Cover and let it proof for another 2 to 3 hours until puffed and springy.
Bake to Golden Perfection: Preheat oven to 450°F (230°C) with a Dutch oven inside. Transfer dough carefully into the hot Dutch oven, score the top to allow expansion, cover, and bake for 20 minutes. Remove lid and bake for an additional 20 to 25 minutes until deeply golden and crusty.
Cool and Enjoy: Cool the bread completely on a wire rack before slicing, allowing gooey s’mores components to set, preventing stickiness or crumbliness.

Notes

Use an active, well-fed sourdough starter for optimal rise and flavor.
Fold marshmallows in gently to avoid premature melting.
Score the dough sharply to promote steam release and oven spring.
Monitor baking times closely to achieve a deeply browned crust without burning marshmallows.
Allow bread to cool fully before slicing to maintain the ideal texture.

Nutrition

Serving Size: 1 slice (approximately 1/10th of loaf)
Calories: Approximately 210 kcal
Sugar: 8 g
Sodium: 220 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 5 mg

Keywords: sourdough bread, s’mores bread, chocolate bread, marshmallow bread, graham cracker bread, dessert bread, homemade sourdough, sweet bread