• Put flour and yeast in the bowl of a standing mixer (or in a large mixing bowl if kneading by hand) and mix/stir for one minute.
• Add oil and sugar and mix for about one minute.
• Slowly add water and mix to form the dough .*Because each flour is different, stored differently, and has different absorption capacities, the amount of liquid will almost always change. Even if you always use the same flour, it may be that on different days, the flour will absorb more liquid than before. So, start with half a cup of water and gradually add enough until the dough is soft but not sticky.
• Add the salt and knead for 8-12 minutes (It helps the gluten form and the dough to be elastic with better structure). Scrap the sides of the bowl occasionally with a rubber spatula to ensure all ingredients are incorporated.
• Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough.
• Grease the dough with a little bit of oil, cover with a kitchen towel or loosely with saran wrap and let the dough rise until doubled (place the bowl somewhere warm).
• Separate the dough into 7-8 equal pieces (about 3.5oz/100g each).
• Roll each piece of dough into a long rope.
• Tie each rope into a knot. You can tuck the two ends of the knots underneath or leave them out. Arrange the knots on a baking sheet lined with parchment paper.
• Lightly cover the knots and let them rest for 25-30 minutes. They will slightly puff up during this time.
• Heat the oven to 350°F/180°C.
• Brush the knots with egg wash and sprinkle sesame seeds.
• Slide the knots on the baking sheet into the oven and bake for 20 to 25 minutes or until golden brown on top.

Make the topping:

• Stir the olive oil, basil, and garlic together.
• Brush warm knots with the topping. Cool for a few minutes before serving.