S’mores Sourdough

By:

Sarah

Published:

July 9, 2026

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S’mores Sourdough is a delightful fusion that takes the classic campfire treat of s’mores and transforms it into a warm, comforting loaf that’s perfect for sharing. Picture biting into this luscious bread and experiencing the gooey melted chocolate, soft marshmallows, and the ever-present crunch of graham crackers—each slice unfolds layers of flavor and nostalgia. This recipe captures the essence of s’mores, from the robust toasted notes from the sourdough to the sweet surprises hidden inside.

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I first stumbled upon this innovative bread while searching for fun ways to expand my sourdough repertoire. My love for s’mores made this combination feel like fate. The aroma wafting through the kitchen during baking stirs up memories of cool summer evenings spent around a crackling fire with friends and family. You’ll find this recipe not only fun and easy to make but also a guaranteed crowd-pleaser that’s sure to impress everyone at your next gathering!

Why You’ll Love This Recipe

Simple & Quick: With a relatively short prep time, this recipe is accessible for both seasoned bakers and newcomers.
Irresistible Flavor: The combination of chocolate, marshmallows, and graham crackers creates a symphony of textures and taste.
Eye-Catching Appeal: This loaf is as impressive as it is delicious, making it perfect for sharing!
Flexible Serving: Enjoy it as a sweet breakfast, tasty snack, or dessert with coffee.
Diet-Friendly Options: You can easily adapt this recipe for gluten-free or vegan diets, making it versatile!

Ingredients You’ll Need

120 grams starter: A lively sourdough starter is essential for flavor and rise. If you don’t have a starter, you can create one with just flour and water.
340 grams water: Use lukewarm water to encourage yeast activity; filtered water is best if you’re concerned about chlorine.
50 grams granulated sugar: This enhances sweetness, balancing the sour notes of the bread. Brown sugar can be a delicious substitute for a deeper flavor.
4 grams vanilla bean paste: Adds a lovely aromatic touch; you can use pure vanilla extract in a pinch.
10 grams salt: Essential for flavor and strength; always opt for fine sea salt.
500 grams bread flour: Provides the protein needed for structure. All-purpose flour can work too, but may yield a softer loaf.
150 grams chocolate: I used Hershey bars, broken into pieces; feel free to experiment with your favorite chocolate or chocolate chips.
80 grams chopped grahams: Use regular graham crackers; coarsely chop them to retain some texture.
80 grams mini marshmallows: These melt beautifully. If you prefer larger marshmallows, just cut them into smaller pieces.

How to Make S’mores Sourdough

Mix Ingredients: In a large mixing bowl, combine 120 grams of sourdough starter, 340 grams of lukewarm water, 50 grams granulated sugar, 4 grams vanilla bean paste, 10 grams salt, and 500 grams of bread flour. Mix until a shaggy dough forms. Let it rest for 30 minutes to allow the flour to hydrate.
Stretch and Fold: Perform the first stretch and fold: grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat four times. Cover and let rest for 30 minutes.
Add Ingredients: On your second stretch and fold, add half the chopped grahams, half the mini marshmallows, and half the chocolate pieces to the dough. Incorporate them gently.
Continue Stretching: Perform additional stretch and folds two more times. Cover and let the dough bulk ferment until it has almost doubled in size, about 1.5 to 2 hours.
Preshape: Turn the dough out onto a lightly floured surface and preshape it into a round by folding the edges toward the center. Let it rest for 30 minutes.
Final Shape: For the final shape, flatten the dough into a rectangle. Evenly scatter the remaining grahams, marshmallows, and chocolate over the dough, sprinkle lightly, then roll tightly to form a loaf. Place the loaf seam-side down into a banneton.
Chill Overnight: Cover with a damp towel and chill in the refrigerator overnight to develop flavor.
Preheat the Oven: When you’re ready to bake, preheat your oven to 425°F (220°C), and if possible, preheat your Dutch oven to create perfect steam.
Bake Covered: Place the dough into the preheated Dutch oven and bake covered for 30 minutes. This ensures it bakes evenly and develops that lovely crust.
Uncover and Finish: After 30 minutes, carefully uncover the Dutch oven, lower the temperature to 400°F (200°C), and continue baking for about 25 minutes. Use a thermometer to check; pull it out when it reaches 195°F. For a less browned crust, you can tent it with foil for the last 6 minutes of baking.

Storing & Reheating

To keep your S’mores Sourdough fresh, store it at room temperature in a bread bag or wrapped in a cloth for about 2 days. For longer storage, refrigerate it in an airtight container for up to a week. You can also freeze slices for up to 3 months—just wrap them tightly. When ready to enjoy, reheat in the oven at 350°F for 5-10 minutes. The texture may become a bit denser over time, but reheating will help refresh those delightful flavors.

Chef’s Helpful Tips

Make sure your sourdough starter is fully active before using it—feed it and wait until it doubles in size.
If the dough feels sticky, resist the urge to add too much flour; it will come together with the stretch and folds.
Don’t skip the overnight chill; it not only develops flavor but also makes shaping easier!
If using larger marshmallows, ensure they are well-distributed to avoid large blobs of melted goo.
For an extra rich flavor, consider adding a pinch of flaky sea salt on top before baking.

There’s something intrinsically joyful about baking bread from scratch, especially when it comes to something as nostalgic as S’mores Sourdough. Soft, gooey, and full of flavor, it embodies comfort with every slice. I encourage you to let your creativity flow—why not throw in some nuts or a swirl of peanut butter next time? Enjoy the process, and let each bite take you back to happier, sweeter moments.

Recipe FAQs

Can I use all-purpose flour instead of bread flour?

Absolutely! While bread flour provides a better structure due to its higher protein content, all-purpose flour will work just fine. The texture may be slightly softer, but it will still be delicious.

How can I make this recipe gluten-free?

To create a gluten-free version, substitute bread flour with a gluten-free all-purpose blend. Be sure to check if your sourdough starter is gluten-free as well. You may also need to add a binding agent like xanthan gum.

How do I know when my bread is done baking?

Your bread is ready when it reaches an internal temperature of 195°F and has a beautiful golden-brown crust. Tapping the bottom of the loaf should produce a hollow sound.

Can I make this sourdough ahead of time?

Yes! You can prepare the dough up to the bulk fermentation stage and refrigerate it overnight. In the morning, let it come to room temperature before shaping and proceeding with the recipe.