Remember summer nights, sticky fingers, and the crackle of firewood? This Smores Sourdough Bread recipe brings that campfire cozy straight to your kitchen. It’s all over Pinterest right now—warm, gooey, totally worth the hour of prep. Beginner-friendly, too. Smells like toasted marshmallows and fresh homemade love.
It’s a cozy dessert-bread hybrid with sourdough tang, gooey chocolate, and melty marshmallows tucked right in. Just flour, graham bits, and magic. Nothing fancy—stuff you probably already have. Think mom’s banana bread, but sassier. Full details in the blog!
I started baking sourdough with my grandma in her warm, flour-dusted kitchen—she believed food was love. That’s where I learned simple is best. No stand mixer needed here, just your hands and a spatula. I added one twist after some trials. You’ll spot it!
Why You’ll Love Smores Sourdough Bread
This Smores Sourdough Bread is everything we love about a campfire dessert, wrapped up in a crusty, homemade sourdough loaf. The tangy dough is the perfect balance to the gooey, melted chocolate and toasted marshmallows inside. Add the crumbly sweetness of crushed graham crackers, and you’ve got a bread that feels like a warm hug from summers past.
It’s versatile, too—serve it as a snack, dessert, or even toasted for breakfast (with butter, of course). Whether you’re feeding a crowd or savoring a quiet slice by yourself, this bread brings comfort and a little indulgence, no campfire required.
Ingredients and Tools You’ll Need
You don’t need much to make this cozy sourdough creation. For tools, grab a large mixing bowl, a spatula, and a loaf pan. If you have parchment paper handy, it’ll help with cleanup, but it’s optional. As for ingredients, here’s what you’ll use:
| Ingredient | Details/Prep Tips |
|---|---|
| Bread flour | 500g (3 ½ cups)—for that ideal sourdough texture |
| Water | 350g (1 ½ cups)—room temperature |
| Active sourdough starter | 50g (¼ cup)—bubbly and ready to use |
| Salt | 10g (1 ½ tsp) |
| Sugar | 50g (¼ cup)—just enough for subtle sweetness |
| Chocolate chips | 100g (⅔ cup)—go for semi-sweet or dark |
| Marshmallows | 60g—tear into smaller pieces if large |
| Unsalted butter | 56g (4 tbsp), softened |
| Graham crackers | 4, crushed into crumbs |
Step-by-Step Guide to Making the Bread
Let’s break it down step by step. Sourdough can sound fussy, but trust me, this recipe is all about simple magic. Here’s how to nail it:
- In a large mixing bowl, combine bread flour, water, sourdough starter, salt, and sugar. Mix gently until a shaggy dough forms. Cover with a damp towel and let it rest for 30-40 minutes.
- After resting, knead the softened butter into the dough. Use a stretch-and-fold method—pull one edge of the dough, fold it over, and rotate the bowl. Repeat a few times over the next hour.
- When the dough is smooth and elastic, gently fold in graham cracker crumbs, chocolate chips, and marshmallows, distributing them evenly. Be careful not to tear the dough.
- Shape the dough into a loaf and place it in a lightly greased or parchment-lined loaf pan. Let it rise at room temperature until puffy, about 4-6 hours (or overnight in the fridge).
- Bake at 400°F (200°C) for 35-40 minutes, keeping an eye out for marshmallow toasting. If the top browns too quickly, loosely cover with foil. Cool before slicing (if you can resist).
Common Troubleshooting Tips
If your dough feels sticky or hard to handle, don’t panic—that’s normal with this recipe. Use slightly damp hands when working with it. Sticky hands? Dust your fingers with a touch of flour.
Pro Tip: To keep marshmallows from burning, tuck them slightly inside the dough while shaping. If they leak or caramelize a little on the crust, embrace it—it’s part of the charm!
Worried about overbaking? Check for a golden brown crust and a hollow sound when you tap the loaf. If unsure, err on the side of shorter baking and keep checking—it’s better to slightly underbake than to dry it out.
Creative Twists and Serving Suggestions
Feeling adventurous? Try swapping the chocolate chips for flavored varieties like peanut butter or white chocolate. Or give the graham crackers a twist with cinnamon grahams for extra spice.
Serve your Smores Sourdough Bread still warm for that gooey, melt-in-your-mouth experience. Want to take it over the top? Pair it with a drizzle of caramel or a scoop of vanilla ice cream for dessert vibes.
Not in the mood for extras? No problem. A simple pat of butter or even a smear of peanut butter transforms this bread into the ultimate treat with coffee or tea.
Expert Insight: Crafting the Perfect S’mores Sourdough Bread
Incorporating classic campfire flavors into sourdough bread, s’mores sourdough bread balances the tangy complexity of fermented dough with the sweet, melty goodness of chocolate and marshmallow. The slow fermentation enhances texture while allowing the unique flavor layers to fully develop, making it a delightful twist on traditional treats.
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A Sweet Twist on Tradition
Making this S’mores Sourdough Bread reminded me of cozy family evenings by the fire, where we’d toast marshmallows and share stories. Combining that nostalgia with healthy sourdough felt like bringing the best of both worlds to our kitchen table—a treat that’s as comforting as it is satisfying for everyone to enjoy together.
FAQs ( S’mores Sourdough Bread )
How do I make S’mores Sourdough Bread?
To make S’mores Sourdough Bread, start with your favorite sourdough recipe and fold in chocolate chunks, mini marshmallows, and crushed graham crackers before the final rise. Bake it to golden perfection, allowing the marshmallows to melt slightly for that classic s’mores gooeyness. It’s a delicious twist on traditional sourdough with a nostalgic campfire flavor!
Are S’mores Sourdough Bread and traditional s’mores the same?
Not exactly! While traditional s’mores are made by sandwiching roasted marshmallows and chocolate between graham crackers, S’mores Sourdough Bread takes those iconic flavors and incorporates them into a soft, tangy loaf. It’s a creative way to enjoy s’mores anytime without the campfire.
Can I make S’mores Sourdough Bread without marshmallows?
Yes, you can! If you prefer to skip marshmallows, simply add more chocolate chunks and graham cracker crumbs to keep the s’mores flavor. Another option is to use mini vegan marshmallows or marshmallow fluff mixed in after baking for a similar taste and texture.
How do I store leftover S’mores Sourdough Bread?
Store leftover S’mores Sourdough Bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze slices in a resealable bag for up to 3 months. When ready, toast or warm the bread to revive its soft texture and melty chocolate goodness.
Can I use this recipe for a sourdough bread machine? Liquids? How do I adapt it?
You can experiment with your sourdough bread machine, but keep in mind machines vary. Reduce mix-ins slightly to avoid overloading it with gooey marshmallows and chocolate. Add liquids as your machine recommends, and consider adding the s’mores ingredients during the last kneading cycle for best results and texture.
Wrapping Up Your Smores Sourdough Bread Journey
There’s something so comforting about baking this Smores Sourdough Bread—in about an hour of active time, you’ll pull a warm, tangy loaf filled with melty chocolate and toasted marshmallows right from your oven. Trust me, the cozy flavors and easy steps will have you smiling through every bite.
Feel free to swap in cinnamon grahams or peanut butter chips for a twist. Leftovers stay fresh wrapped on the counter and toast up beautifully the next day. A little butter or honey on top? Pure bliss. Pro tip: tuck marshmallows just inside the dough to keep them gooey, not burnt.
I’d love to hear your stories—did this recipe bring back any campfire memories? Snap a pic, tweak the mix, or make it for someone special. This bread isn’t just food; it’s a little homemade hug you’ll wanna make again and again.
Smores Sourdough Bread Recipe for Irresistible Campfire Flavors
Ingredients
Method
- In a large bowl, combine the bread flour, sugar, and salt. Add the active sourdough starter and water, mixing until a shaggy dough forms. Knead the dough for about 10 minutes until smooth and elastic. Cover the dough and let it ferment at room temperature for 4-6 hours or until doubled. Gently fold in the chocolate chips, marshmallows, and crushed graham crackers into the dough. Shape the dough into a loaf and place it into a greased loaf pan. Let the dough proof for another 1-2 hours until it has risen visibly. Preheat the oven to 220°C (425°F). Spread the unsalted butter on top of the loaf for a golden crust. Bake for 35-40 minutes or until the crust is deep golden brown and the loaf sounds hollow when tapped. Allow the bread to cool completely on a wire rack before slicing and serving.
