S’mores Sourdough Bread Recipe

Dreaming of gooey s’mores but craving the memorable tang of sourdough? This S’mores Sourdough Bread is your new must-have comfort bake. With crackly crust and a soft, chewy interior brimming with melting chocolate chips, airy toasted marshmallows, and buttery graham cracker swirls, it’s everything you love about a campfire treat in a rustic, homemade loaf. And the best part? It’s way easier than you’d think, with minimal hands-on time—perfect for busy weeks when you want a little indulgence without spending all day in the kitchen.

Ingredients You’ll Need

• Bread Flour: The foundation for a chewy, structured loaf. All-purpose works in a pinch, but bread flour gives the perfect rise.
• Water: Hydrates the dough. If you live in a warm region, start with cold water for better control.
• Active Sourdough Starter: This is where the magic happens. Make sure it’s bubbly and ripe to give your bread that signature tang and lift.
• Salt: Essential for flavor and structure. Don’t skip it!
• Sugar: Adds a subtle sweetness that enhances the s’mores theme.
• Chocolate Chips: Use dark, milk, or a mix—whatever your heart desires. They melt into pools of chocolatey goodness.
• Marshmallows: Mini marshmallows distribute best, but you can roughly chop large ones.
• Unsalted Butter: For richness and to help those graham cracker crumbs stick and toast up beautifully in the bread.
• Graham Crackers: Crushed and swirled throughout the dough, bringing that classic s’mores crunch and flavor.

Tip: If your house is below 68°F or above 75°F, fermenting times may change. For cooler temps, find a warm spot. For warmer homes, try cold water and check sooner for overproofing.

Variations

Looking to mix things up? Here are some ways you can customize:

• Chocolate Choices: Swap in chopped chocolate bars or a combo of white, dark, and milk for a layered flavor.
• Extra Crunch: Add toasted nuts like almonds or pecans.
• Flavor Swaps: Use cinnamon graham crackers or sprinkle ground cinnamon over the buttered dough for a spiced twist.
• Marshmallow Melt: For even toastier marshmallow pockets, top the bread with extra marshmallows during the last 10 minutes of baking.
• Vegan-Friendly: Use plant-based butter and vegan marshmallows. Substitute a bubbly, active vegan sourdough starter.

How to Make S’mores Sourdough Bread

Step 1: Mix the Base Dough

Combine bread flour, water, active sourdough starter, sugar, and salt in a large bowl. Stir until you’ve got a shaggy, sticky dough. Cover and let it rest at room temperature—no kneading needed at this stage!

Step 2: Stretch, Fold & Add Treats

After 30 minutes, give the dough a set of stretch and folds to build gluten. Now gently work in the chocolate chips and marshmallows. Do this with a light hand so you don’t crush everything.

Repeat another 1-2 sets of gentle stretch and folds, about 30 minutes apart. This process creates the lovely open crumb sourdough is famous for.

Step 3: Bulk Ferment

Cover the bowl and let it rise for 10-14 hours at room temp. You’re aiming for a rise of about 75%. Check sooner if your space is warm or wait longer if it’s chilly.

Step 4: Prepare the Graham Swirl

Melt the butter and mix it with crushed graham crackers to form a buttery crumble.

Step 5: Layer and Shape

Turn the dough out onto a clean, unfloured counter and gently pat it into a thick square. Spread about two-thirds of the graham cracker-butter mixture over the surface. Fold the sides to the center, layer the rest of the buttered crumbs on top, then roll up the dough and pinch the seams.

Place the shaped loaf into a proofing basket, seam-side up.

Step 6: Overnight Proof

Cover the basket and refrigerate for at least 8 hours (or up to 18). This cold rest boosts flavor and makes scoring easier.

Step 7: Bake

Preheat your oven (and Dutch oven, if using) to 450°F. Score the loaf for oven spring, transfer to the hot Dutch oven, and bake covered for 30 minutes, then uncovered for another 10-15 minutes. Aim for an internal temp of 205°F and a hollow tap underneath.

How to Serve

This bread practically begs to be served warm, where the chocolate melts and marshmallows go perfectly gooey! Try it:

• Toasted with Butter: The absolute classic. Let the crust get crisp and slather with salted or flavored butter.
• As French Toast: Thick slices make truly epic French toast, especially with a drizzle of maple syrup.
• Paired with Coffee or Hot Chocolate: The subtle tang and sweetness are a perfect match for a warm mug.
• With Ice Cream: Yes, really—slightly warmed, it becomes a showstopping dessert.

Make Ahead and Storage

Storing Leftovers

Store sliced bread in an airtight container or tightly wrapped at room temperature for up to 2 days, or in the fridge for up to 5 days.

Freezing

For longer storage, freeze the sliced loaf (separate layers with parchment) in a freezer bag for up to 3 months. Thaw slices as needed.

Reheating

Refresh bread by lightly toasting or warming in the oven. Microwave works too, but may make the bread a bit softer.

FAQs

Final Thoughts

S’mores Sourdough Bread is the best of both worlds—a playful, sweet twist on artisan baking that’s surprisingly simple and always crowd-pleasing. There’s incredible joy in slicing into a loaf knowing it’s studded with chocolate and marshmallows, all set off by a buttery graham cracker swirl. Don’t be afraid to get creative or involve the whole family in making it; this is a recipe that’s made for sharing and savoring, even on your busiest days. Give it a try—you’ll never see s’mores or sourdough the same way again.

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