Coat a large bowl with nonstick cooking spray and set aside. In the bowl of a standing mixer fitted with a dough hook, mix the bread flour with the semolina flour, fine sea salt, sugar and yeast until combined. In a small bowl, combine the warm water with the olive oil. With the mixer at low speed, slowly pour the liquid mixture into the flour mixture and blend until the dough comes together, about 5 minutes. Increase the speed to medium and mix until the dough is smooth and elastic, about 2 minutes. Roll the dough into a ball and transfer it to the prepared bowl. Let it rest in a warm place until doubled in size, about 90 minutes. Meanwhile, in a small bowl, combine the Maldon salt with the pepper and caraway seeds.
Line 2 baking sheets with parchment paper. On a clean work surface, divide the dough into 20 balls and let rest for 10 minutes. Roll each piece into a 3 inch log and lightly sprinkle with the caraway mixture and some of the cheese (you will have some leftover spice mixture). Roll each piece out into a thin log about 6 inches long and loosely tie into a knot.
Place the knots on the prepared baking sheets. Lightly spray the tops with nonstick cooking spray and sprinkle with additional cheese. Cover loosely with plastic wrap and let rest until 1 1/2 times their original size, about 1 hour.
Preheat the oven to 400F. Remove the plastic wrap and bake the knots, rotating the baking sheets halfway through, until golden brown, about 20 minutes. Meanwhile, in a small saucepan, warm the butter with the garlic over low heat until the butter melts. Remove from the heat and cover to keep warm. Remove the knots from the oven and brush lightly with the garlic butter. Serve warm or at room temperature.
Originally Submitted
2/24/2012
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