In a stand mixer bowl, combine warm water, yeast, and sugar. Let sit for 10 minutes to activate the yeast.

Whisk in egg yolks, honey, and olive oil.

In a separate bowl, whisk together flour and salt.

Using the dough hook attachment on low speed, gradually add the flour mixture to the wet ingredients until the dough is no longer sticky.

Knead the dough on low speed for about 5 minutes until a dough ball forms.

Transfer the dough to a well-oiled glass bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.

Take a small amount of dough (about 2 tablespoons), roll it into a ball, then into a long strip.

Tie the dough strip into a knot.

Place the knot on the prepared baking sheet and repeat until all the dough is used.

In a small bowl, whisk together the egg and cold water to make an egg wash.

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

Bake for 13-15 minutes, or until golden brown.

Let the knots cool slightly before serving.