To put it simply, my everything bagel knots are pull-apart buns that are soft and toasty, and they taste exactly like an everything bagel!
– 1 lb homemade pizza dough, risen and punched down, or you can use store bought pizza dough. *See Note – olive oil, for brushing – 1/2 cup unsalted butter – Everything bagel seasoning
Preheat oven to 400°F. Transfer the risen and punched-down dough to a lightly floured surface and cut it into four equal pieces using a bench scraper or knife.
Split each quarter into four more equal sections for 16. I wrap my dough with plastic while not using it to prevent drying.
Roll each piece into a 6-inch rope. I enjoy the classic Italian practice of lightly oiling my surface to stretch dough.
Flexible dough can be stretched to form a single knot. Don't bother about precision. Brush olive oil on a parchment-lined baking sheet.
Cover loosely with plastic and let rolls rise in a warm place for an hour. Use plastic to prevent roll drying. Meanwhile, heat oven to 400F.
Bake 15-18 minutes till golden. Melt butter while knots bake. Moisten knots with melted butter soon after baking.
A second brushing and bagel seasoning. Knots in a sealed container at room temperature last two days. Rewarm in a low oven wrapped in foil. You can freeze them.