Ever smell toasted marshmallow and suddenly it’s summer in 1996 and you’ve got graham cracker stuck in your braces? This Smores Sourdough Bread is THAT feeling in homemade bread form. It’s everywhere—Pinterest, TikTok, you name it. It’s gooey, golden, chocolatey-crusted heaven with just enough tang to keep it grown-up. No need to be a sourdough pro. Just time, a mixing bowl, and maybe a little patience.
It’s a cozy bread recipe that warms the soul—crispy crust, melty chips, sticky bits of marshmallow. Just flour, starter, cocoa, a few pantry sweets. Stuff you probably already have hiding in the back. Like grandma’s loaf… only with s’mores taking over. Full details in the blog!
I learned to bake alongside my mom and granny—usually while trying not to burn things. She’d knead, I’d sneak chocolate chips. This one’s part tradition, part chaos. No gadgets. Just old tricks and a modern mess. I tested it. You’ll love the melty twist!
Why You’ll Love This Recipe
There’s something magical about the mix of tangy sourdough with gooey campfire sweetness. This S’mores Sourdough Bread is like your favorite summer memory—only baked into a loaf. Imagine pulling apart slices filled with melted chocolate, sticky marshmallow pockets, and a graham cracker crunch, all wrapped in the comforting chew of a sourdough crust. Whether it’s dessert, a mid-afternoon treat, or breakfast (honestly, no judgement), this bread hits all the right notes of nostalgic indulgence with a grown-up twist.
Bonus: You don’t need to be a sourdough expert for this recipe. It’s forgiving, cozy, and full of surprises in every bite. If you’ve got a sourdough starter and a sweet tooth, you’re already halfway there!
What You’ll Need
Let’s talk ingredients. The base is a classic sourdough dough: bread flour, your trusty sourdough starter, water, salt, and a bit of sugar. This gives us that perfect chewy texture and tangy flavor. Now for the fun stuff: chocolate chips, marshmallows, crushed graham crackers, and a touch of butter. These take the loaf from everyday bread to a toasty s’mores masterpiece.
Tools: You’ll need a mixing bowl, a Dutch oven (or a heavy oven-safe pot with a lid), and your hands—or a dough scraper—to mix and fold. Don’t forget parchment paper for an easy lift out of the pot!
Step-by-Step Process
Start by mixing the bread flour, sourdough starter, water, sugar, and salt in a bowl until it forms a shaggy dough. Let it rest for 30 minutes—this gives the flour time to absorb the water and break in gently. After resting, add the softened butter and fold it into the dough until smooth. Pro Tip: If the dough feels sticky, lightly wet your hands to make folding easier.
Next, it’s time for the s’mores magic. Gently fold in the chocolate chips, crushed graham crackers, and marshmallows. Try to evenly distribute them without overmixing—those gooey marshmallow pockets are the best part. Cover your bowl and let the dough rise somewhere warm for 4–6 hours, folding once or twice during the time to build structure.
Shape your dough into a round loaf, let it proof for another hour, then bake it in a preheated Dutch oven for 20 minutes with the lid on and another 20–25 minutes uncovered for that gorgeous golden crust. You’re aiming for a mix of crispy edges, melty centers, and a warm, chocolatey aroma that fills the whole house.
Troubleshooting Tips and Tricks
Worried about marshmallows burning? Keep them tucked inside the dough! If any peek through on the surface before baking, pinch the dough over them to hide them. They’ll melt beautifully inside without scorching outside.
If your dough feels too sticky during folding, resist the urge to add more flour. Instead, lightly oil your hands or use a dough scraper. This keeps the final loaf soft and prevents it from drying out.
Timing Tip: Sourdough works on its own schedule, so watch your dough, not the clock. It should double in size during the first rise. If your house is cooler, letting it rise a bit longer is perfectly fine—just trust the process!
Serving and Storage Ideas
This bread is best enjoyed slightly warm so the chocolate and marshmallows stay melty. Slice it thick and pair it with coffee—or maybe a scoop of vanilla ice cream for a full dessert moment. Leftovers? Wrap slices in foil and toast them gently for an ooey-gooey reboot.
To store, let the loaf cool completely, then wrap it tightly in plastic wrap and store at room temperature for up to 3 days. You can also freeze slices for up to a month. Just pop them into the toaster and enjoy like new!
Ingredient Substitutions
Swap Ideas
Chocolate Chips
Try dark chocolate chunks or milk chocolate instead.
Marshmallows
Use mini marshmallows for easy folding or a dollop of marshmallow fluff.
Graham Crackers
Substitute crushed digestive biscuits or omit for a less crunchy texture.
Expert Insight: The Science Behind Smores Sourdough Bread
Incorporating the rich, caramelized flavors of marshmallow and chocolate into sourdough creates a unique balance of textures and tastes. The slow fermentation in smores sourdough bread not only develops its signature tang but also enhances the sweetness of the additions, making each bite delightfully complex and satisfying.
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A Sweet Slice of Childhood
Every time I bake this Smores Sourdough Bread, I’m reminded of cozy nights with my daughter Rachel, sneaking chocolate and marshmallows while the loaf rises. It’s the perfect blend of nostalgic campfire flavors and my usual kitchen chaos—proving that even sourdough can bring out the kid in all of us.
FAQs ( S’mores Sourdough Bread )
What is S’mores Sourdough Bread?
S’mores Sourdough Bread is a delightful twist on classic sourdough, infused with the flavors of traditional s’mores—melty chocolate, toasted marshmallows, and crunchy graham crackers baked right into the bread. It’s perfect for dessert lovers who want a unique, homemade treat with a nostalgic campfire taste.
How do I make S’mores Sourdough Bread at home?
To make S’mores Sourdough Bread, start with a good sourdough starter and prepare your dough as usual. When your dough is nearly ready for the final proofing, gently fold in chopped chocolate, mini marshmallows, and crushed graham crackers. Bake until golden brown, and enjoy the gooey, toasted flavors fresh from your oven!
Can S’mores Sourdough Bread be frozen?
Absolutely! S’mores Sourdough Bread freezes well and retains its flavor and texture. To freeze, wrap the cooled bread tightly in plastic wrap and place it in a freezer bag. Thaw at room temperature when ready to enjoy, and you can even warm it slightly to revive that fresh-baked taste.
What are the best chocolates to use for S’mores Sourdough Bread?
Milk chocolate is the classic choice for that authentic s’mores flavor, but you can also use semi-sweet or dark chocolate chips for a richer taste. Just make sure the chocolate pieces are chunky enough to hold their shape while baking but small enough to evenly distribute throughout the bread.
How do I store S’mores Sourdough Bread to keep it fresh?
Store your S’mores Sourdough Bread in a paper bag or loosely wrapped in a kitchen towel at room temperature to maintain its crust and softness. Avoid airtight plastic bags unless freezing, as they can make the crust soggy. Consume within 2-3 days for the best flavor and texture experience.
Wrapping Up Your Smores Sourdough Bread Adventure
This Smores Sourdough Bread delivers all the cozy, gooey goodness you crave—melty chocolate, pillowy marshmallow, and that tangy sourdough hug, baked to golden perfection in just a few hours. It’s approachable and joyful, perfect for a weekend kitchen win that feels like a warm, nostalgic hug.
Feel free to swap chocolate chips for chunks or toss in a sprinkle of cinnamon for a tiny twist. Leftovers toast up beautifully—try them slathered with butter or alongside your morning coffee. A little kitchen magic, handed down and reinvented with every bake.
Did this recipe bring back your own campfire memories? I’d love to see your photos or hear your tweaks! Pass it on to your favorite bakers and make some new family traditions—because homemade treats are always better shared, don’t you think?
This Smores Sourdough Bread combines the tangy flavor of sourdough with the irresistible sweetness of chocolate chips, marshmallows, and graham crackers, perfect for cozy campfire moments.
Ingredients
Scale
500 grams bread flour 3 ½ cups
350 grams water 1 ½ cups
50 grams active sourdough starter ¼ cup
10 grams salt 1 ½ teaspoon
50 grams sugar ¼ cup
100 grams chocolate chips ⅔ cup
60 grams marshmallows
56 grams unsalted butter 4 Tablespoons
4 graham crackers crushed
Instructions
Mix bread flour sugar salt and sourdough starter in a large bowl.
Add water and stir until a dough forms.
Knead dough until smooth and elastic.
Let dough rise at room temperature for 4 to 6 hours.
Gently fold in chocolate chips marshmallows and crushed graham crackers.
Shape dough into a loaf and place it in a baking pan.
Let it rise again for 1 to 2 hours.
Preheat oven to 375°F 190°C.
Brush top with melted butter.
Bake for 30 to 35 minutes or until golden brown.
Let bread cool before slicing and serving.
Notes
For extra gooey marshmallows use mini marshmallows
Store bread in an airtight container for up to 3 days
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
