Challah Knots

In the bowl of you stand mixer, whisk together the warm water, yeast and sugar until combined. Let it sit for 10 minutes.

After 10 minutes, whisk in the egg yolks, honey and olive oil.

Whisk together the flour and salt in a separate bowl.

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.

Continue kneading the dough on low for about 5 minutes, until a dough ball has formed.

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.

Once the dough has doubled in size, preheat the oven to 425°F and line two baking sheets with parchment paper or Silpat mats.

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.

Place on the lined baking sheet, and repeat the process until all the dough has been used.

Make the egg wash by whisking together the egg and the tablespoon of cold water in a small bowl.

Brush each knot with the egg wash, then sprinkle on a bit of coarse salt and sesame seeds.

Bake at 425°F for 13-15 minutes, until the tops of the knots are golden brown.

Let then cool slightly before enjoying!