Einkorn Sourdough Hamburger Buns

Never buy store bought buns again, these Einkorn Sourdough Hamburger buns are nutritious and fun to make!

I love eating mostly paleo. My body loves it too. I notice the health benefits almost immediately. I have to say though there are just a few things I miss that paleo recipes just don’t come close. A good hamburger bun is one of them. These Einkorn Sourdough Hamburger buns are hearty as well as having that amazing sourdough flavor. Feel free to use all-purpose einkorn flour or whole wheat einkorn in this recipe. I used all-purpose for the dough but I feed my starter with whole wheat einkorn.

This recipe is simple, but it does have a few steps. Just please don’t be intimidated I promise it is worth the effort. I know I used to shy away from recipes with multiple steps but lately I’ve been really leaning into them. I love the idea of legacy recipes to pass down to our kids. The best rolls for Thanksgiving dinner. Chocolate chip cookies that make you think of grandma. Strawberry rhubarb pie that takes you back to childhood. I hope these hamburger buns become a staple for summer grilling season and one my kids and your family will want to make again and again.

Einkorn is a really good alternative to white flour. It is the oldest form of cultivated wheat. The flavor is slightly different than an unbleached all-purpose wheat you may be more familiar with. Einkorn has a lower gluten content, so it is a good choice for many who are gluten sensitive or for anyone who wants to benefit from a less processed flour.

Einkorn Sourdough Hamburger Buns

---

• Author: Breghan
• Total Time: 10 hours 18 minutes
• Yield: 12 buns 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Never buy store bought buns again, these Einkorn Hamburger buns are nutritious and fun to make!

---

Ingredients

Units USM Scale 1x2x3x

Sourdough Levain

• 2 Tablespoons Einkorn sourdough starter
• ½ cup + 2 tablespoons warm water (100 degrees)
• 1 cup all-purpose einkorn flour

In a bowl mix the starter and water. Add the flour and stir well. Let sit at room temperature 6-10 hours. The Levain is ready to use in your recipe when the surface is covered in bubbles. You can also mix this up and place in the refrigerator overnight or until you are ready to use.

Buns

• 1 batch sourdough levain
• 1 ⅓ cup warm water (100 degrees)
• 2 Tablespoons avocado oil
• 2 eggs
• 2 Tablespoons honey
• 1 ½ teaspoon salt
• 4 ½ + ½ cups einkorn all-purpose flour

Topping

• 1 egg
• Everything bagel seasoning

---

Instructions

• In a medium bowl mix together the levain and water.
• Add in the oil, eggs, and honey and mix well.
• In a large bowl mix the salt and 4 ½ cups flour.
• Add in the wet mixture to the flour mixture and kneed just until well combined. Do not over mix. The dough should be sticky. Cover with a towel or plastic wrap and let proof at room temperature for 4-6 hours until the dough has doubled in size.
• Line a cookie sheet with parchment paper.
• Take the remaining ½ cup flour and sprinkle over the sticky dough. Use your hands to combine the flour and dough into a bowl.
• Coat your hands with a little avocado oil to prevent the dough from sticking to your hands and divide the dough into 12 equal balls tucking the sides into the bottom. The balls should be about 1-2 inches apart.
• Cover with plastic wrap and let rise for another hour.
• Turn oven to 425 degrees.
• Whisk an egg and spread over each bun. Sprinkle with everything bagel seasoning.
• Bake for 18-20 minutes until the buns are golden brown.

Notes

If you would like a softer bun, take a damp paper towel and lay over the buns when they get out of the oven.

• Prep Time: 10 hours
• Cook Time: 18 minutes
• Category: dinner, lunch
• Method: baking
• Cuisine: american

Keywords: hamburger buns, einkorn soudough buns, sourdough hamburger buns