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Sourdough Discard S’mores Pull-Apart Bread

Sourdough Discard S’mores Pull-Apart Bread

Emily
This irresistible pull-apart bread combines gooey s’mores flavors—chocolate, marshmallows, and graham crackers—with soft, buttery sourdough discard dough. Baked golden and layered to pull apart easily, it's a fun and cozy treat perfect for sharing.
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Equipment

  • Large mixing bowl
  • Dough hook or hands for kneading
  • Rolling Pin
  • Bench scraper or sharp knife
  • 9x5-inch loaf pan
  • Pastry brush
  • Small bowls for filling and toppings

Ingredients
  

  • For the Dough:
  • 1 cup sourdough discard unfed, room temperature
  • 2 1/4 tsp instant yeast 1 packet
  • 1/2 cup warm milk
  • 1/4 cup granulated sugar
  • 1 large egg
  • 3 tbsp unsalted butter softened
  • 2 1/2 cups all-purpose flour plus more if needed
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • For the Filling:
  • 1 cup mini marshmallows
  • 3/4 cup semi-sweet chocolate chips or chopped chocolate
  • 1/2 cup crushed graham crackers
  • 2 tbsp butter melted
  • For the Topping:
  • Extra mini marshmallows
  • 2 tbsp crushed graham crackers
  • Optional: drizzle of melted chocolate

Instructions
 

  • Make the Dough:
  • Mix discard, warm milk, sugar, egg, butter, and vanilla in a large bowl. Add flour and salt. Knead until dough is smooth and elastic (8–10 mins). Cover and let rise 1–1.5 hours.
  • Prepare the Filling:
  • In a bowl, combine marshmallows, chocolate chips, and crushed graham crackers.
  • Roll and Fill:
  • Roll risen dough into a 12x16-inch rectangle. Brush with melted butter. Sprinkle evenly with filling.
  • Cut and Stack:
  • Cut into 4 long strips, stack them, then cut into 6 squares. Turn and layer them vertically into a greased 9x5 loaf pan.
  • Second Rise:
  • Cover and rise again for 30–45 minutes.
  • Bake:
  • Preheat oven to 350°F (175°C). Bake 30–35 minutes. Tent with foil if browning too fast.
  • Add Toppings:
  • In the last 5 minutes, top with more marshmallows and graham crackers. Optional chocolate drizzle after baking.
  • Cool and Serve:
  • Let cool 10–15 minutes. Pull apart and enjoy warm!

Notes

Dough should be tacky but not sticky adjust with flour if needed.
You can prep the loaf ahead of time and refrigerate overnight before the final rise.
Use parchment in the pan for easy removal.
Best enjoyed fresh but can be reheated or frozen for later.