Preheat the oven to 350 degrees F.

Place the flour in a large bowl and make a well in the middle.

Dissolve the yeast and sugar in a 1/2 cup of the lukewarm water. When the mixture starts to bubble, pour it into the flour well.

Stir the flour from the sides into the mixture.

Cover with a clean kitchen towel and stow in a warm area for 20 minutes.

In the meantime, make the Everything seasoning (Adapted from The Kitchen Whisperer.)

Line a baking sheet with parchment paper. Preheat the oven to 350 degrees F.

Place all the seasonings except the salt together in a jar. Seal and give the jar a few shakes. Or take this opportunity to pretend the jar is a maraca and have a dance break with it in the kitchen.

Spread the mixture out on the parchment paper. Pop it in the oven and bake for 3 minutes.

Remove and let cool completely. Mix in the salt. Reserve 1/4 cup for this recipe and store the re-covered jar.

Uncover the dough.Use your hands or the dough hook attachment of your mixer to knead in the rest of the water, the sauerkraut and the salt.

Re-cover the dough with the kitchen towel and let stand in a warm place for 30 minutes to rise.

Line 2 baking sheets with parchment paper.

Turn the dough out onto a lightly floured work surface and knead a few times more.

Form the dough into 12 round shapes and place on the parchment-lined baking sheets.

Cover the pans with kitchen towels and let stand again for 20 minutes.

Preheat the oven to 400 degrees F.

Brush the tops of the rolls with the egg yolk. Generously sprinkle the everything mix on top.

Bake for 30 minutes.

Remove from oven. Cool and serve.