In a large bowl, whisk together 1 cup oats, honey, butter, salt and boiling water until combined. Cool to room temperature.

In a small bowl, combine the yeast and warm water. Let stand for about 5 minutes until foamy. Pour into the oat mixture followed by the flaxseed meal, whole wheat flour and 1 cup all-purpose flour. Use a wooden spoon to stir into a shaggy dough.

Turn the dough onto lightly floured work surface and knead until the dough is smooth and elastic, about 8-10 minutes. If the dough feels too sticky, add a little more all-purpose flour (up to 1/2 to 3/4 cup). Transfer the dough to a lightly greased bowl, cover and let rise until doubled in size, about 1-1/2 hours.

Punch down the dough and let it rest for 5 minutes. Divide the dough in half and leave one portion covered in the bowl.

Working with the other half, divide the dough into 12 pieces. Roll each one into an 8-inch long rope and tie it in a knot, tucking under the ends. Place the knots about 3 inches apart on two parchment-lined sheet pans. Cover with lightly greased plastic wrap and let rise for another 30 minutes, until they have almost doubled in size.

Preheat the oven to 400 degrees F.

In a small bowl combine the poppy seeds, sesame seeds, garlic flakes, onion flakes and coarse salt. In another small bowl, whisk together the water and egg. Brush the knots with the egg wash and sprinkle with the everything seasoning mix and 1 tablespoon oats.

Bake the knots until golden brown, about 15 minutes. Cool on wire racks. Serve warm or at room temperature.