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1
In the bowl of you stand mixer, whisk together the warm water, yeast and sugar until combined. Let it sit for 10 minutes.
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2
After 10 minutes, whisk in the egg yolks, honey and olive oil.
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3
Whisk together the flour and salt in a separate bowl.
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4
With the bread hook attachment mixing on low speed, add the flour mixture to the wet ingredients, 1/2 cup at a time until the dough is no longer sticky.
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5
Continue kneading the dough on low for about 5 minutes, until a dough ball has formed.
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6
Transfer the dough to a well-oiled glass bowl, cover with plastic wrap, then place in a dry area (your cold microwave or oven will work) until the dough has doubled in size, about 1 to 1-1/2 hours.
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7
Once the dough has doubled in size, preheat the oven to 425u00b0F and line two baking sheets with parchment paper or Silpat mats.
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8
Start making the knots by taking a few tablespoons worth of dough into your hand, roll it into a ball, then roll the dough between your hands to make a long strip. Then tie each dough strip into a knot.
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9
Place on the lined baking sheet, and repeat the process until all the dough has been used.
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10
Make the egg wash by whisking together the egg and the tablespoon of cold water in a small bowl.
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11
Brush each knot with the egg wash, then sprinkle on a bit of coarse salt and sesame seeds.
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12
Bake at 425u00b0F for 13-15 minutes, until the tops of the knots are golden brown.
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13
Let then cool slightly before enjoying!
