If you’ve been following along with my sourdough adventures, you know I recently shared a recipe for Strawberry Chocolate Sourdough Bread – and wow, did you all love it!
After posting that recipe, I asked on social media what flavor I should try next, and the response was loud and clear: SMORE”S!
Well y’all, ask and you shall receive.
But you know me – I couldn’t go with just regular s’mores. Around here, we like to add a twist to the classics.
Our family s’mores tradition includes swapping out the plain chocolate for Reese’s peanut butter cups.
That salty-sweet combo hits differently, especially when it’s gooey and melted over a fire….or baked right into a warm loaf of sourdough bread!
Let me just say: this S’mores sourdough bread with Reese’s is everything you didn’t know you needed in a desert bread.
Gooey marshmallows, creamy peanut butter, rich chocolate, and a soft tangy sourdough base? Trust me, it’s a game changer!
🍞 Reese’s Smore’s Sourdough Ingredients | What You’ll Need
I used my go-to sourdough base, which is the same one from the strawberry chocolate recipe.
It’s simple and forgiving, perfect even if you’re new to sourdough baking.
Here’s what I added for the s’mores twist:
- Reese’s peanut butter cups, chopped (yes, you read that right)
- Mini marshmallows (less than one bag)
That’s it for the add-ins. The rest is your usual sourdough lineup: active starter, bread flour, water, and salt.
🔥 Why You’ll Love This Sweet Bread
- It’s the perfect dessert-meets-bread creation
- Totally customizable (try it with dark chocolate or almond butter squeeze cups!)
- A great way to impress guests or treat yourself with something special
- It makes the house smell amazing while it bakes
🥖 S’mores Sourdough Baking Steps (Quick Overview)
Mix your dough with starter, water, and flour. Let it rest
Add salt, and start your bulk fermentation with a few stretch-and-folds.
Lamination time! This is when you fold in all the crumbled Reese’s and marshmallows. Yes, it gets messy—and yes, it’s worth it.
Let the dough rest, then shape and transfer to your proofing bowl.
Cold proof overnight.
Bake it up in a hot Dutch oven, let it cool (if you can wait that long), then slice into gooey goodness
🔧 Pro Tips for the Best Results
- Freeze or refrigerate the Reese’s cups first: It makes them easier to chop and helps them hold shape better during lamination.
- Use less than a full bag of mini marshmallows: Too many and they’ll melt out the sides during baking.
- Line your Dutch oven with parchment: This helps prevent any sticky mess from the melted marshmallows.
- Let it cool before slicing: The peanut butter and marshmallows need time to set so you don’t end up with a sticky collapse.
S’mores Sourdough Bread with Reese’s
Equipment
- Large Mixing Bowl
- Dough scraper or wooden spoon
- Banneton or proofing bowl
- Dutch oven or baking stone
- Parchment paper
- Kitchen scale (optional)
Ingredients
- ½ cup active sourdough starter fed and bubbly
- 1½ cups lukewarm filtered water
- 3 cups bread flour
- 1 tbsp salt
- 24 Reese’s cups chopped or crumbled
- mini marshmallows less than one standard bag
Instructions
- Mix the Dough
- In a large bowl, mix starter, water, and flour until a shaggy dough forms. Let rest for 30 minutes (autolyse). Add salt and mix until well incorporated.
- Bulk Fermentation
- Let the dough rise at room temperature (covered) for 4–5 hours. Stretch and fold every 30–45 minutes during the first 2–3 hours.
- Lamination (Add Fillings)
- Lightly wet your work surface. Gently stretch out the dough into a large rectangle. Evenly sprinkle the crumbled Reese’s cups and marshmallows. Fold the dough over itself to encase the fillings, forming a loose dough ball.
- Rest and Shape
- Let rest 30 minutes, then shape into a tight boule. Place seam-side up in a floured banneton or bowl.
- Final Rise (Cold Proof)
- Cover and refrigerate overnight (8–12 hours).
- Bake
- Preheat oven to 475°F with a Dutch oven inside. Flip dough onto parchment, score, and bake:
- Covered: 20 minutes
- Uncovered: 20–25 minutes until deep golden and crusty
- Let cool completely before slicing.
Video
🧡 Final Thoughts
This recipe was born from a conversation with all of you, and I had the best time turning our family’s favorite campfire treat into something new.
Whether you’re sharing it around a backyard firepit, the kitchen table, or gifting it to a fellow sourdough lover, I hope it brings as much joy to your kitchen as it did to ours.
And let’s be honest—what’s not to love about bread stuffed with peanut butter cups?
If you give this recipe a try, tag me on Instagram or Facebook @ourblueridgehouse – or leave a comment below. I love seeing your sourdough creations!
Before you go, here are more posts you’ll enjoy:
The Easiest Sourdough Discard Pizza Recipe
The Best Sandwich Bread Recipe
