Seaweed Knots Recipe

Activate yeast

Combine warm water (about 105–110°F / 40–43°C) and warm milk in a small bowl. Stir in the sugar, then sprinkle the instant yeast on top. Let sit 5–7 minutes until foamy. If mixture does not foam, discard and use fresh yeast.

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the flour and fine sea salt.

Add the foamy yeast mixture, softened butter, and the whole egg to the dry ingredients. Mix on low speed (or stir with a wooden spoon) until the dough comes together, about 2–3 minutes.

Knead the dough: If using a stand mixer, knead on medium speed 4–6 minutes until smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes until springy and slightly tacky but not sticky.

Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

While the dough is rising, prepare the seaweed mixture. In a small bowl combine the roasted nori flakes, toasted sesame seeds, toasted sesame oil, light soy sauce, and mirin (or honey). Stir until evenly moistened — mixture should hold together loosely but not be wet.

When dough has doubled, gently deflate and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 55–65 g / piece). Keep pieces covered so they don't dry.

Working with one piece at a time, roll each piece into a 6–7 inch (15–18 cm) rope, about 1/2 inch thick. Flatten the rope slightly with your fingers so the seaweed mixture will adhere.

Pinch a small amount (about 1/2 tsp) of the seaweed mixture onto the center third of each rope and gently press it into the dough. Fold the rope over the filling and roll lightly to seal the filling within a seam.

Form a knot: take the filled rope, tie a loose overhand knot so there is a small loop, then tuck the ends under or through the loop to create a tidy knot. Place each knot seam-side down on a baking sheet lined with parchment, leaving 1–1.5 inches between knots.

Repeat with remaining pieces. Cover loosely with plastic wrap and let the knots proof for 25–30 minutes until slightly puffy.

Preheat the oven to 375°F (190°C) with a rack in the center while the knots are proofing.

Just before baking, brush each knot lightly with melted butter. If desired, sprinkle a few extra sesame seeds and a small pinch (a little each) of coarse sea salt on top of several knots.

Bake the knots 12–15 minutes, rotating the pan halfway through, until golden brown and cooked through. Internal crumb should be set and the exterior lightly crisped.

Remove from oven and immediately brush again with a thin layer of melted butter for shine and extra flavor. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Serve warm or at room temperature. Seaweed knots pair well with soups, salads, or as a savory snack.