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
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