Milk-Bread Feta Rye Pretzel Knots

Steps

1. Prepare first: crumble the feta, setting aside two-thirds (120 g) for the dough and one-third (60 g) for the topping. Warm the milk, soften the butter, and beat the egg in a small bowl.
2. In a large bowl, stir the warm milk with the molasses and instant yeast; the molasses stands in for malt, giving a classic malty flavor and color.
3. Add the rye flour, bread flour and salt and mix into a shaggy dough. Counting the water in the milk, this is about 65% hydration and about 2% salt.
4. Add the softened butter and knead 8 to 10 minutes with a dough hook, or by hand with lightly oiled hands, until smooth and soft but slightly tacky.
5. Knead in the dough portion of the feta (two-thirds) until evenly distributed.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1½ times its size.
7. Divide the dough into 12 equal pieces (about 105 g each). Roll each into a 10-inch rope and tie it into a simple knot, tucking the ends under. Set on a parchment-lined baking sheet, cover and proof 30 minutes at about 75°F (24°C), until slightly puffed and the dough springs back slowly when poked.
8. While the knots proof, preheat the oven to 425°F (220°C) and bring the bath water to a boil in a medium saucepan.
9. Carefully whisk the baking soda into the boiling water a little at a time, as it foams, then lower to a simmer.
10. Dip the knots one or two at a time for 20 seconds per side, lift out with a slotted spoon, drain and return to the parchment.
11. Brush the knots with the beaten egg, then press on the topping portion of the feta (the remaining one-third) and sprinkle with the black pepper.
12. Bake 18 to 22 minutes, until deep mahogany and the centers reach 190°F (88°C).
13. Cool the knots on a rack for at least 20 minutes before serving.