1 lb pizza dough, at room temperature (we used some of Jim Lahey's No-Knead Pizza Dough)
1 1/2 tbsp Maldon sea salt (or other flaky salt)
1/2 tsp freshly ground pepper
1/2 tsp caraway seeds
1 cup Emmentaler, coarsely grated
2 tbsp unsalted butter
2 tbsp evoo
1 garlic clove, minced
Preheat oven to 400 degrees F.
In a small bowl, combine the Maldon salt with the pepper and caraway seeds.
Line a rimmed baking sheet with parchment paper. On a work surface that has been lightly dusted with flour, roll the dough into a large log and cut into 10 equal-sized pieces. Roll each piece into a 3-inch log and lightly sprinkle with the caraway mixture and some of the cheese. 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.
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.