Mix all the dough ingredients — except the butter and garlic — until the mixture is uniform, with no dry flour or puddles of water. Cover and let rest for 30 minutes.

After 30 minutes, perform a set of stretch-and-folds, then cover the dough again.

Wait another 15 minutes, and repeat the folding process.

Grate half of the frozen butter over the dough, add the minced garlic, and do another round of folds.

Wait another 15 minutes, grate the remaining butter into the dough, and fold again.

Let the dough rise for about 1 hour, or until doubled in volume.

Toward the end of the rise, melt the butter in a skillet together with the minced garlic. Be careful not to burn the garlic — you're looking for a fragrant, buttery garlic infusion.

Stir in the chopped chives and mix well.

Transfer the dough gently to a well-oiled surface, trying not to deflate it.

Oil a bench scraper or sharp knife, and cut the dough into pieces roughly 5×5 cm in size.

Dip each piece into the garlic-chive butter mixture and place it on a baking sheet lined with parchment paper.

Repeat until the tray is filled with coated dough pieces.

Lightly cover the tray with oiled plastic wrap and let the dough rise again for about 1 hour.

Sprinkle the grated cheeses over the dough, and bake in a preheated oven at 220°C (430°F) for 20–25 minutes, until golden and bubbly.