Twice Baked Sesame Tahini Knot Recipe

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In the bowl of a stand mixer (or a large mixing bowl), combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar. Stir and let sit 5 minutes until foamy. Add warm milk, melted butter, and one egg; mix to combine.

With the mixer fitted with the dough hook (or using a wooden spoon), add the flour and salt gradually. Mix on low until the dough comes together, then increase speed to medium-low and knead 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add up to 1 tablespoon water.

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

While the dough rises, make the tahini filling. In a medium bowl, whisk together tahini, brown sugar, honey, toasted sesame oil, cinnamon, and salt until smooth and spreadable. If mixture is too thick, warm gently for 10–15 seconds in the microwave and stir to loosen; it should be spreadable but not runny.

Preheat oven to 375°F (190°C). Line two baking sheets with parchment.

When the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Divide dough into 12 equal pieces (about 2 ounces / 55–60 g each). Keep pieces covered while working to prevent drying.

Roll one piece into a 10–12 inch log (about 10–12 inches long and 1-inch thick). Spread about 1 tablespoon of the tahini filling evenly over the top surface of the log, leaving a 1/4-inch border. Fold the dough lengthwise over the filling to encase it (press seam to seal). With a knife or bench scraper, cut the filled log lengthwise down the center to expose a ribbon of filling, leaving one end attached if desired.

Twist the two strands together with the cut sides facing up so the filling layers show. Shape the twisted strand into a knot: bring ends together, tie a loose knot, tuck the ends under the knot and press to seal. Place on prepared baking sheet. Repeat with remaining pieces.

Cover shaped knots loosely with plastic or a damp towel and let rest 20–30 minutes to puff slightly (they will not double).

Whisk together the egg wash (one egg + 1 tsp cold water). Brush knots lightly with egg wash and sprinkle with white and optional black sesame seeds. Bake in preheated oven for 14–17 minutes until deep golden brown and the interior reaches about 190°F (88°C) if using an instant-read thermometer.

Remove from oven and immediately brush with 1 tablespoon melted butter to soften crust and add sheen. Let cool on a rack for 10 minutes.

Reduce oven temperature to 350°F (175°C). Return partially cooled knots to the baking sheet, spaced apart. Brush the tops lightly again with the remaining melted butter and if desired, a thin smear of extra tahini or a drizzle of honey for added gloss and flavor.

Bake a second time for 6–8 minutes to reheat and set the filling, creating a slightly caramelized surface on the exposed tahini ribbons. This second bake deepens color and flavor without overbaking the crumb.

Transfer to a cooling rack. Sprinkle with flaky sea salt while still warm, and if using, drizzle with the optional honey or extra tahini. Serve warm or at room temperature.

To make ahead: shape knots, place on a baking sheet, cover well and refrigerate overnight. For baking next day, let come to room temperature 30–45 minutes, then proceed with egg wash and bake as directed (first bake).

Store cooled knots in an airtight container at room temperature for up to 2 days, or freeze cooled knots (once fully cooled) up to 1 month. Reheat in a 325°F (160°C) oven for 8–10 minutes from thawed or 12–15 minutes from frozen, brushing with melted butter before reheating.