Ever notice how the smell of toasted marshmallow takes you straight to those crackly campfire nights? This Smores Sourdough Bread hits that same sweet spot. It’s swirling all over Pinterest and Reddit right now—and let me tell you, it’s worth the trend. A little tang, a gooey crunch, the crackle of chocolate in every bite. Not hard to make, around 4 hours start to finish, and the result is pure golden, melty joy.
It’s a cozy homemade bread with a splash of childhood. Think tangy sourdough, milk chocolate chunks, graham bits, and marshmallows folded right in. Just pantry stuff you probably already have. Like mom’s banana bread got back from summer camp. Full details in the blog!
We first tested this on a rainy Saturday—my daughter insisted we try marshmallows in bread, and well… here we are. Took a few rounds. One turned into pudding, one nearly broke a tooth. But this version? Crunchy top, soft tangy middle, surprise chocolate pockets. I keep it simple, no fancy mixers. I tested it. You’ll love the secret!
Why This Recipe Is a Must-Try
Combining the tangy magic of sourdough with gooey s’mores vibes is a nostalgic (and scrumptious) twist you didn’t know you needed. Imagine that iconic roasted marshmallow flavor wrapped up in a soft, chewy bread—it’s as if your favorite summer bonfire and bakery had a baby.
My daughter actually sparked this idea. Rain was pouring, her marshmallow stash was dangerously close to just being eaten raw, and we had sourdough starter bubbling on the counter. One experiment led to another, and after a few hilarious fails (who knew marshmallows could melt so aggressively?), this cozy recipe was born.
Ingredients and Tools You’ll Need
The ingredients are pantry staples with a s’mores twist. You’ll need bread flour for that ideal structure, a tangy sourdough starter to bring it all to life, and of course, the sweet stars of the show—chocolate chips, fluffy marshmallows, and crunchy graham crackers. A little butter and sugar balance the tanginess of the sourdough, while salt enhances all the flavors.
Pro Tip: Spring for good-quality chocolate chips—they melt beautifully and taste richer in every bite. As for your sourdough starter, make sure it’s active and bubbly before using; this gives your bread all the rise and character it needs.
Step-by-Step Baking Tips
The trick to folding in the mix-ins is patience—don’t rush it, or you’ll end up with marshmallow taffy instead of chunks. Fold the marshmallows, chocolate chips, and graham cracker pieces after your dough has done its first rise. Gently press them into the dough, aiming for even distribution.
Pro Tip: To avoid marshmallow explosions in the oven, tuck as many pieces as possible inside the dough during shaping. This prevents them from oozing out and burning on the surface. Don’t worry, a bit of gooey mess is part of the charm!
Step
Time
Mixing Dough
10 minutes
First Rise (Bulk Fermentation)
3 hours
Shaping and Adding Mix-Ins
15 minutes
Final Rise
30 minutes
Baking
25-30 minutes
Add-Ons and Fun Variations
This bread is ripe for experimentation! Swap the milk chocolate chips for darker chocolate if you prefer a more bittersweet flavor. Feeling adventurous? Add a swirl of peanut butter into the dough before shaping—it pairs amazingly with the marshmallow.
You can even mix in flavored marshmallows to switch up the taste (think caramel or strawberry varieties). If you’re aiming for a crowd-pleaser, offer a side of melted chocolate or peanut butter for dipping warm slices—trust me, it’s a game-changer!
Serving and Storage Advice
This bread is best enjoyed still warm, when the marshmallows are gooey and the chocolate is just slightly melty. If you’re serving it later, reheat slices in a 300°F oven for 5-7 minutes to revive those campfire vibes.
As for storing, wrap any leftovers in foil or place them in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices individually—they’ll toast up beautifully whenever the craving strikes!
Expert Insight on Smores Sourdough Bread
Combining the tangy complexity of sourdough with the nostalgic flavors of s’mores creates a unique balance of taste and texture. The natural fermentation in sourdough enhances crumb structure, while the chocolate and marshmallow elements introduce indulgent contrast, making Smores Sourdough Bread a delightful twist on traditional baking.
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Mastering the Comfort of Smores Sourdough Bread
After several kitchen experiments—like toasted marshmallows turning too melty or dough that refused to rise—my Smores Sourdough Bread finally found its perfect balance. This recipe is a delicious chapter of countless afternoons baking with my daughters, blending tradition with a sweet, gooey twist that only patience and practice could create.
FAQs ( S’mores Sourdough Bread )
What ingredients do I need for S’mores Sourdough Bread?
To make delicious S’mores Sourdough Bread, you’ll need sourdough starter, bread flour, sugar, butter, salt, mini marshmallows, chocolate chips, and crushed graham crackers. These classic s’mores ingredients combined with tangy sourdough create a fun twist on a campfire treat you can enjoy any time!
How do I incorporate the s’mores components into the bread?
After your sourdough dough has risen, gently fold in the mini marshmallows, chocolate chips, and crushed graham crackers. Be careful not to overmix so the marshmallows don’t melt completely before baking. This ensures gooey pockets of classic s’mores flavors in every bite!
Can I make S’mores Sourdough Bread without a starter?
Traditionally, sourdough bread relies on a natural starter to raise the dough and develop flavor. If you don’t have a starter, you can substitute with commercial yeast, but the taste and texture will differ. For authentic tang and crumb, it’s worth cultivating your own sourdough starter.
What is the best way to store S’mores Sourdough Bread?
Store your S’mores Sourdough Bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze the bread; toast slices straight from the freezer to maintain that freshly baked taste and gooey marshmallow goodness.
Can I substitute ingredients in this recipe for dietary restrictions?
Absolutely! For a dairy-free option, swap butter with coconut oil or vegan butter. Use dairy-free chocolate chips and marshmallows as well, which are available at many US grocery stores. Just keep in mind substitutions might slightly change the texture and flavor of your bread.
Bringing It All Together
This Smores Sourdough Bread is pure kitchen magic—easy enough for a weekend bake, packed with cozy campfire flavors, and bursting with melty chocolate and gooey marshmallows. You’ll love how the tangy sourdough balances that sweet nostalgia in every bite.
Feel free to swap milk chocolate for dark, toss in a swirl of peanut butter, or serve warm with extra nut butter on the side—a little trick I picked up from a baker friend. Store slices wrapped tight or frozen; they revive beautifully with a quick toast.
So, did s’mores ever steal the show in your family recipes? Share your photos, stories, or twists—I’m all ears! Pass this one around and let’s keep the joy of homemade baking alive, one slice at a time.
This Smores Sourdough Bread combines the classic campfire flavors of chocolate, marshmallow, and graham crackers in a rich sourdough loaf perfect for sharing outdoors or at home.
