A warm slice of bread, crust crackling just so, and a soft, gooey chocolate and marshmallow heart that spills out when you break it open, brings back campfire evenings and lazy summer nights. This S’mores Sourdough Bread Ball turns that nostalgic moment into a spectacular loaf that’s perfect for dessert with coffee, for a cheeky campfire-style picnic, or to share at a cozy gathering when you want something playful and comforting. If you ever have leftover starter and want other ways to use it, try making fluffy sourdough discard pancakes for a quick, delicious breakfast.
Why This S’mores Sourdough Bread Ball Works
This recipe combines the tang and texture of a sourdough loaf with the sweet simplicity of s’mores. The starter gives the dough a subtle acidity and a chewy interior, while graham cracker crumbs add a toasty, caramelized note that complements the chocolate and marshmallows. Baking everything into one boule creates a dramatic reveal when you cut into it, with molten chocolate and pillowy marshmallow inviting friendly, sticky hands.
Reasons to love this S’mores Sourdough Bread Ball
- It is playful enough for kids, and refined enough to impress grownups.
- The structure of a sourdough boule holds pockets of melted chocolate and marshmallow without becoming soggy.
- It makes a memorable centerpiece that is both dessert and bread, perfect for sharing.
What You’ll Need
Sourdough gives flavor and lift, while graham crumbs provide that classic s’mores crunch. Mini marshmallows melt into cloudlike pockets, and chocolate chips create molten ribbons that set slightly as the loaf cools. If you want to adjust sweetness or texture, you can reduce the chocolate or swap mini marshmallows for slightly larger pieces, but keep the overall balance to preserve crumb structure.
- 2 cups sourdough starter
- 3 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup water
- 1 cup mini marshmallows
- 1 cup chocolate chips
Note, the starter here provides both flavor and fermentation, the flour builds structure, and the graham cracker crumbs add that unmistakable s’mores character.
How to Cook S’mores Sourdough Bread Ball
- In a large bowl, combine the sourdough starter, flour, graham cracker crumbs, salt, and sugar, mixing until the dry ingredients are incorporated, and the mixture looks shaggy and slightly damp. Add water gradually to form a dough that is tacky but not overly sticky, stopping when it holds together in a rough mass.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes, pressing and folding until the dough becomes smooth and elastic, with a satiny sheen. You should feel the dough spring back slightly when poked, and it will develop a subtle bounce in texture.
- Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm spot for 4 to 6 hours, or until it has doubled in size and smells pleasantly tangy. You will notice tiny air bubbles forming under the surface, and the dough should feel light when you lift the bowl.
- Gently fold the mini marshmallows and chocolate chips into the dough, doing this with care so you do not deflate the dough completely, and try to distribute the mix-ins in pockets rather than uniformly. Expect the marshmallows to be soft and a little sticky, while the chocolate chips will nestle into the gluten structure.
- Shape the dough into a round boule by tucking edges under and rotating the ball on the counter to build surface tension, then place it on a parchment-lined baking sheet. Cover and let it rise for another hour, until puffed and resting softly when touched. The surface should look smooth and slightly domed.
- Preheat the oven to 450°F (230°C), positioning a rack in the center, and if you like a crispier crust, place an empty metal tray on the bottom rack to add steam when you pour in hot water. The oven should smell hot and ready, and the air will shimmer when it reaches temperature.
- Bake the boule for 25 to 30 minutes, until the crust is deep golden brown and sounds hollow when tapped, and you can see melted chocolate glinting through any cracks. Watch for a caramelized edge where the graham crumbs become toasty, and the marshmallow pockets will puff and brown slightly.
- Allow the loaf to cool for at least 30 minutes before slicing, so the chocolate can set to a gooey but not runny texture, and the interior crumb finishes its final steam. Slice carefully with a serrated knife, and enjoy the warm aroma of toasted marshmallow and chocolate.
Prep ~30 minutes, Cook ~25 to 30 minutes, Total ~5 to 7 hours including rises, Servings ~8, Kcal ~470 per serving
Plan Ahead
You can prep several parts of this recipe in advance to make baking day much calmer. Mix the dry ingredients and graham cracker crumbs the night before and store them in a sealed container in the pantry. If you keep an active starter, feed it earlier in the day so it is bubbly and ready when you start your dough. After the first rise, you can refrigerate the shaped boule overnight, covered, and bake it the next day straight from the fridge, adding about 10 minutes to the bake time to ensure the center heats through.
If you want a hands-off option, shape the boule, place it in a proofing basket or bowl lined with a towel, cover tightly with plastic, and chill for up to 12 hours. When you take it out, let it sit at room temperature for 30 to 60 minutes before baking so it warms slightly, then follow the baking instructions.
Also, if you enjoy using starter in many ways, consider recipes that transform discard into treats, for example this savory option for crisp snacks that pairs nicely with sweet loaves like this one, see sourdough discard crackers for inspiration.
How to Store Leftovers
To keep the loaf fresh, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to two days. The crust will soften a bit as it sits, but storing it wrapped will preserve moisture and prevent the marshmallow pockets from becoming stale.
For longer storage, slice the loaf and freeze individual pieces in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to two months. Thaw slices overnight in the refrigerator or at room temperature for a couple of hours before reheating.
To reheat, warm slices in a toaster oven or a regular oven at 325°F until the chocolate softens and the crust crisps, about 6 to 10 minutes depending on thickness. A gentle reheating cue is the scent of toasted graham and warm chocolate, which means the loaf is ready. Avoid microwaving for long periods, because marshmallows can melt unevenly and the crust can become gummy.
Perfect Pairings
- A strong, hot coffee to cut through the sweetness
- Vanilla ice cream scooped alongside for an indulgent dessert
- Fresh berries to add bright acidity and a clean contrast
- A simple salted butter spread lightly on warm slices for balance
- Milk or a dairy-free alternative for a classic s’mores feeling
Make It Your Own
- Toasted nut crunch Add chopped toasted pecans or almonds to the chocolate chips for texture and a toasty flavor that plays well with the graham crumbs.
- Extra gooey center Fold in a handful more chocolate chips and marshmallows if you want dramatic pockets of melting sweetness, watching the balance so the dough still holds.
- Mix-in swirl Create small pockets of peanut butter before the final rise, sealing them into the dough so that each slice has a peanut chocolate swirl without making the dough greasy.
- Gluten free version Swap to a trusted 1 to 1 gluten free flour blend and reduce water slightly, note texture will be different and the crumb may be more tender.
- Cinnamon graham Add a teaspoon of ground cinnamon to the dough to deepen the spice notes and bring a warm aroma that pairs with chocolate.
- Mini s’mores bites Instead of one large boule, divide the dough into small rolls and tuck in chocolate and marshmallow for individually portioned treats, perfect for parties.
- Vegan adaptation Use a vegan sourdough starter, dairy-free chocolate chips, and vegan marshmallows to make this suitable for plant based diets, keeping technique identical.
Pro Tips for Best Results
- Use room temperature starter and water to encourage even fermentation and a predictable rise.
- Keep dough tacky but manageable, add water slowly, because overly wet dough will collapse and give a gummy crumb.
- Allow ample time for the first rise, the dough should double and show active bubbles before shaping, this is the main flavor development stage.
- Score the boule shallowly if you prefer controlled expansion, and aim for a deep golden crust as the visual cue that the interior is done.
- Let the bread cool at least 30 minutes, the interior continues to set and cooling improves slicing and flavor.
S’mores Sourdough Bread Ball FAQs
What kind of sourdough starter should I use, mature or discard?
Use an active starter that has been fed and is bubbly for best rise. If you only have discard, it can still work, but expect a slower rise and a slightly denser crumb. Feeding your starter several hours before you bake will give it the energy the dough needs.
Can I add fillings like marshmallows and chocolate later, after the first rise?
Yes, folding in marshmallows and chocolate after the first rise helps keep them in pockets and prevents them from melting too early. Be gentle when folding so you preserve the dough structure and the air bubbles that make the loaf light.
What temperature and timing ensure the loaf is fully baked without burning the marshmallows?
Bake at 450°F for 25 to 30 minutes and watch for a deep golden crust and a hollow sound when tapped. If the marshmallows brown too quickly, loosely tent the loaf with foil for the last part of baking to prevent overbrowning.
Will the marshmallows make the bread soggy inside?
Not if you distribute them in pockets instead of layering them uniformly, and if you allow thorough baking. The marshmallows will melt and create pockets of sweetness, while the surrounding dough should finish baking into a stable crumb.
How should I reheat leftover slices to bring back that just-baked quality?
Warm slices in a toaster oven or a regular oven at 325°F for 6 to 10 minutes until the crust crisps and the chocolate softens. A quick warm up preserves texture far better than a microwave.
Can I make smaller rolls instead of one boule for guests?
Yes, dividing the dough into smaller portions makes cute individual s’mores rolls that bake faster, and that is a great way to serve guests while managing portion size and mini melty centers.
Final Thoughts
This S’mores Sourdough Bread Ball is the kind of recipe that invites conversation, laughter, and the delightful mess of warm chocolate and sticky marshmallow. It marries the rustic comfort of sourdough with the joyful nostalgia of s’mores, making it a go to when you want something memorable but not fussy. Give yourself time for the rises, savor the aroma while it bakes, and enjoy the rewarding moment when you slice into a warm, indulgent loaf that feels like summertime in every bite.
Print
S’mores Sourdough Bread Ball
- Total Time: 360 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A warm and gooey S’mores Sourdough Bread Ball filled with melted chocolate and marshmallows, perfect for dessert or cozy gatherings.
Ingredients
- 2 cups sourdough starter
- 3 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup water
- 1 cup mini marshmallows
- 1 cup chocolate chips
Instructions
- In a large bowl, combine the sourdough starter, flour, graham cracker crumbs, salt, and sugar, mixing until well incorporated.
- Add water gradually to form a tacky dough.
- Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot for 4 to 6 hours, or until doubled in size.
- Gently fold in mini marshmallows and chocolate chips.
- Shape the dough into a round boule and place it on a parchment-lined baking sheet. Cover and let it rise for another hour.
- Preheat the oven to 450°F (230°C). Bake the boule for 25 to 30 minutes until golden brown.
- Cool for at least 30 minutes before slicing.
Notes
For a crispier crust, add steam by placing an empty metal tray in the oven while preheating.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 18g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Keywords: sourdough, bread, dessert, s'mores, chocolate, marshmallow
