Pre heat the oven to 220c.
In a bowl combine the water yeast and sugar. Set aside for 5 minutes until the mixture is foamy.
Place the flour, salt, rosemary and in a large bowl.
Add the yeast mixture to the flour mixture and mix until combined. You can do this on a stand mixer
fitted with the dough hook or you can do it by hand.
Place the dough in a lightly greased bowl and cover for about 40 minutes or until doubled in size.
Knock the dough back and roll it out into a large rectangle.
Cut the dough into strips and tie each strip into a knot.
Brush with the beaten egg and sprinkle with the seed mixture.
(If you are freezing the knots now is the time to get them into the freezer)
Bake in the pre-heated oven for 12-15 minutes, or until golden and baked through