Description
Ingredients
Units
Scale
- 2 Tablespoons Einkorn sourdough starter
- 1/2 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 1/3 cup warm water (100 degrees)
- 2 Tablespoons avocado oil
- 2 eggs
- 2 Tablespoons honey
- 1 1/2 teaspoon salt
- 4 1/2 + 1/2 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
- Prep Time: 10 hours
- Cook Time: 18 minutes
- Category: dinner, lunch
- Method: baking
- Cuisine: american
Keywords: hamburger buns, einkorn soudough buns, sourdough hamburger buns