3 1/2 cups bread flour
1/4 oz active dry yeast
1 1/2 tsp kosher salt
1 1/2 tsp sugar
1 1/4 cups warm water
2 Tbsp olive oil
3 Tbsp sea or kosher salt
1 tsp freshly ground pepper
1 tsp caraway seeds
3 cups freshly grated Swiss cheese
1/4 cup butter, softened
Combine the bread flour, salt, yeast and sugar in the bowl of a stand mixer fitted with the dough hook.
Turn mixer to low speed, slowly add warm water. Mix on low speed until the dough comes together. Increase speed to medium, mix until the dough is smooth and elastic, 5-10 minutes.
Transfer dough to a well-oiled bowl, cover and let rise in a warm place until doubled, about 90 minutes.
Meanwhile combine the salt, pepper and caraway seeds. Set aside.
Separate the dough into about 20 small balls. Place them on a clean work surface and allow them to rest for 10 minutes.
Line two baking sheets with parchment paper.
Roll each little ball into a 3 inch log, lightly sprinkle with the spice mixture and cheese and continue to roll into a log about 6 inches long. Loosely tie into a knot. Repeat with the remaining dough balls. Sprinkle with additional cheese and place on prepared baking sheets and spray lightly with cooking oil.
Cover lightly with plastic wrap and allow to rise for 1 hour, until doubled in size.
Bake in a 400F oven for 20-25 minutes or until golden brown.
Remove from oven and brush with butter.