Sourdough discard smores pull-apart bread

Photo of author
Author: Emily
Published:
Updated:

Sharing is caring!

Got some sourdough discard sitting in the fridge? Don’t toss it. Let’s bake something ridiculously good. This Sourdough Discard Smores Pull-Apart Bread is gooey, golden, and just messy enough to feel like a campfire treat but baked with the tangy depth that only discard gives. In this article, I’ll walk you through exactly how to make it, how long to bake smores sourdough bread, and how it compares to regular sourdough. We’ll also dive into other discard uses, and what makes discard bread unique. Let’s make your discard the most exciting thing in your kitchen this week.

Table of Contents
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sourdough Discard S’mores Pull-Apart Bread

Sourdough Discard S’mores Pull-Apart Bread


  • Author: Emily
  • Total Time: 1 hour 55 minutes
  • Yield: 1 loaf (8 servings) 1x
  • Diet: Vegetarian

Description

This gooey, sweet, and tangy sourdough discard s’mores pull-apart bread combines marshmallows, chocolate, and graham crackers with soft, tangy dough for a show-stopping dessert or brunch treat.


Ingredients

Scale

1 cup sourdough discard

2 cups all-purpose flour

2 tbsp sugar

1 tsp instant yeast

1/2 tsp salt

1/2 cup whole milk (warm)

1 egg

3 tbsp melted butter

1/2 cup mini marshmallows

1/2 cup chopped semi-sweet chocolate or chips

1/2 cup crushed graham crackers

2 tbsp butter (melted, for coating)


Instructions

1. Mix discard, milk, egg, sugar, and yeast in a bowl.

2. Stir in flour and salt to form soft dough. Knead 5–7 min.

3. Let rise in warm spot until doubled, ~60–75 min.

4. Divide dough into 20–24 pieces. Roll into balls.

5. Dip each in melted butter, then coat with crushed graham crackers.

6. Layer dough balls with chocolate and marshmallows in a greased loaf or bundt pan.

7. Cover and let rest 15 min. Preheat oven to 350°F.

8. Bake for 30–35 min. Tent with foil if browning too fast.

9. Cool slightly, then pull apart and enjoy!

Notes

Use discard that’s no older than 5–7 days for best flavor.

Try white chocolate or peanut butter chips as variations.

Store leftovers wrapped at room temp for 1–2 days.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Baking
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece
  • Calories: 290
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 35mg

Keywords: sourdough discard, s’mores pull-apart bread, discard dessert, gooey bread, chocolate bread

The Story Behind Sourdough Discard Smores Pull-Apart Bread

Campfire Cravings Meet Kitchen Magic

There’s something about the smell of toasted marshmallows and melting chocolate that instantly pulls me back to summer nights in Indiana. No shoes, sticky fingers, and graham crackers crumbling before the first bite. A few years ago, I was staring at a jar of bubbling sourdough discard when the memory hit: what if smores and sourdough could live in one glorious loaf?

That was the first version of this sourdough discard smores pull-apart bread. It was messy. The marshmallows oozed into the corners of the pan, and I didn’t wait long enough to let it cool. But oh it was everything. That tangy, chewy pull of discard bread met gooey chocolate and a sticky-sweet graham sugar crust.

This recipe is one of my favorites because it lets discard shine without feeling “leftover.” The starter gives the dough flavor and depth, and the layering of smores ingredients between dough balls makes every bite a surprise. Plus, it’s incredibly forgiving much like my favorite sourdough discard cinnamon roll bites which were the original inspiration.

Sourdough Discard S’mores Pull-Apart Bread

I’ve played with other dessert-style discard recipes too, like my smores bars and apple fritters, but this pull-apart loaf has the most nostalgic soul. It’s kid-friendly, crowd-pleasing, and just indulgent enough to serve at a brunch or late-night hangout.

Next time you refresh your starter, don’t throw away the discard make a batch of these instead. It’ll make your kitchen smell like a bakery and a bonfire had a baby.

Mastering the Dough & Bake Timing

How long to bake smores sourdough bread?

Baking time matters with this recipe it’s the difference between melty and burned marshmallows. For the perfect sourdough discard smores pull-apart bread, aim for 30 to 35 minutes at 350°F (175°C). You’re not just baking dough you’re managing chocolate melt, marshmallow puff, and graham crunch.

I recommend checking around the 28-minute mark. If the top is browning too quickly, tent it with foil to avoid scorching the sugar topping. Your goal is a golden top, slightly crispy edge pieces, and a tender center that pulls apart easily when warm.

You can test doneness like a cinnamon roll: poke the center with a knife or skewer it should come out without raw dough clinging to it. And remember, this bread will firm up as it cools. Don’t overbake, or you’ll lose the gooey factor that makes it shine.

This timing is similar to what I use for my cinnamon roll bites discard dough bakes quickly compared to classic sourdough because it’s not fermented long. It’s meant to be easy and flexible. That’s what makes discard baking so approachable especially for busy home bakers.

Need more pull-apart bread ideas? Try my garlic version for something savory next time.

The best dough base for discard breads

A great pull-apart bread starts with soft, enriched dough. With discard, we skip a full ferment and lean into other rise agents usually instant yeast or baking powder. For this bread, I use instant yeast alongside discard to create a pillowy, flavorful base in about 90 minutes.

The discard adds tang and moisture, but you still need a bit of sweetener and fat to make the dough supple. My go-to formula includes whole milk, butter, sugar, and one egg ingredients that work well with discard’s acidity. This gives a dough that rolls into balls beautifully and bakes up fluffy without tasting overly sour.

Need a shortcut? You can use a dough from my breakfast casserole base it adapts well with sweet add-ins.

Just be sure your discard isn’t overly acidic. If it smells like vinegar, feed it first or use a fresher batch. Slight tang is perfect. Too much can throw off the dough texture and clash with the chocolate and marshmallow sweetness.

Sourdough vs. Discard – What’s the Real Difference?

What is the difference between sourdough bread and sourdough discard bread?

The key difference lies in fermentation time. Traditional sourdough bread ferments slowly sometimes over 24 hours using only wild yeast from a bubbly starter. It’s chewy, crusty, tangy, and deeply complex. Sourdough discard bread, on the other hand, uses the unfed portion of the starter (the discard) and skips long fermentation. That makes it faster, softer, and ideal for quick bakes like this pull-apart loaf.

Discard still offers that signature tang and aroma, but because it’s not active enough to rise dough on its own, we rely on commercial yeast or other leaveners. That’s why you can go from mix to bake in under two hours.

In terms of flavor, discard bread is more subtle. It has hints of sourness but leans softer and more neutral perfect for pairing with sweet, melty fillings like chocolate and marshmallows. Traditional sourdough might be too strong here. This dessert doesn’t need the bold chew of a rustic boule it needs lightness, balance, and just enough edge.

One reason I love baking discard-style is the creativity it invites. It’s the reason I was able to whip up ideas like pretzels or even fruity cream cheese braids all made in a morning.

Why discard breads are perfect for desserts

Sourdough discard shines in dessert breads because of its mellow flavor and quick timeline. It gives richness without overpowering sweetness. When you’re working with gooey marshmallows, rich chocolate, and graham cracker crumble you want a base that lifts those flavors, not competes with them.

Discard also adds structure. Unlike standard sweet doughs that can turn gummy, discard creates a slightly springy texture. It gives this smores pull-apart bread that satisfying “pull” soft, but not mushy so each piece can hold its own under a layer of melty goodness.

And because discard is already developed (just not fed), it brings a beautiful depth you can’t get from flour alone. That’s why I often reach for it in sweets like donut bites or soft, twisty loaves.

If you’ve only used discard for pancakes or crackers, try this bread. It’s a game changer.

Beyond the Loaf – Creative Uses for Sourdough Discard

What else can I do with sourdough discard?

If your jar of sourdough discard feels like it’s multiplying overnight, don’t stress. There’s a whole world of flavor-packed recipes just waiting for it sweet, savory, and in-between.

Start simple: crackers, muffins, and pancakes. But when you’re ready to branch out, try my garlic herb crackers they’re crisp, cheesy, and completely addictive. Or go sweet and tender with a batch of s’mores bars like dessert’s take on breakfast.

One of the best parts of discard is how flexible it is. No need to wait hours for fermentation just mix, bake, and enjoy. That’s what makes it perfect for busy weeknights or creative weekend baking sessions. I’ve even stirred it into batters for apple fritters and sweet braids when I need something cozy but not complicated.

Have savory cravings? Whip up dough for flatbreads or pull-apart breads. The discard adds that “from-scratch” depth with very little effort.

And don’t be afraid to experiment. I’ve folded mine into biscuit dough, swirled it into coffee cake, even added it to batter for quick breads and rolls. If the discard smells pleasant and tangy, it’s fair game.

Pro tips for reducing waste with discard

Instead of tossing it, try keeping a discard jar in your fridge just for baking. It can last up to a week chilled, especially if you’re baking regularly. The older it is, the stronger the flavor which works beautifully in bold bakes like pretzels or crackers.

You can also freeze discard. Portion it out in small containers, label the date, and pull some when inspiration strikes like when a craving for gooey, chocolate-stuffed pull-apart bread hits.

Still unsure where to start? Explore my collection of sweet discard recipes and discover how this “byproduct” can become the star of your baking game.

Frequently Asked Questions

FAQS

How long to bake smores sourdough bread?

Bake your sourdough discard smores pull-apart bread at 350°F (175°C) for 30–35 minutes. Check around the 28-minute mark and tent with foil if the top browns too quickly. You want a golden crust and gooey center.

Do you discard every time you feed sourdough starter?

Yes, typically you discard a portion of your starter each time you feed it. This keeps the acidity balanced and prevents it from growing too large. But that “discard” can be used in many recipes like this pull-apart bread!

What is the difference between sourdough bread and sourdough discard bread?

Sourdough bread uses active starter and slow fermentation for a tangy, chewy crumb. Discard bread skips fermentation and uses unfed starter with commercial yeast. It’s quicker, softer, and more versatile for sweet or savory bakes.

What else can I do with sourdough discard?

You can make crackers, pancakes, muffins, soft pretzels, or sweet treats like donut bites and cinnamon rolls. Discard adds a unique flavor and texture without long proofing times. Check out my pretzel bites or cream cheese braids for more ideas.

Conclusion

This sourdough discard smores pull-apart bread is the dessert you didn’t know you needed and the one you’ll make again and again. It’s rich, melty, nostalgic, and just happens to save that extra starter from going to waste. Whether you’re new to discard baking or already in love with its tangy magic, this recipe is an easy win. Just bake, pull, and pass it around no campfire required.more recipes follow me: facebook – Pinterest

You Might Also Like...

Sourdough discard pretzel bites

Sourdough discard pretzel bites

Sourdough Discard Garlic Knots – Soft, Garlicky & Flavor-Packed

Sourdough Discard Garlic Knots – Soft, Garlicky & Flavor-Packed

Sourdough Discard Pretzels – Ultimate Recipe with 5-Star Flavor

Sourdough Discard Pretzels – Ultimate Recipe with 5-Star Flavor

Sourdough Discard Jalapeño Popper Bread Bowl

Sourdough Discard Jalapeño Popper Bread Bowl

Leave a Comment

Recipe rating