Pull-Apart Bacon Garlic Knots with Beer-Cheese Dip

Ingredients

FOR THE BACON GARLIC KNOTS:

• 6 slices Bacon, Thick Cut, Diced
• 2 Tablespoons Unsalted Butter
• 1 pinch Red Pepper Flakes
• 6 cloves Garlic, Minced
• ¾ cups Parmesan, Divided, Grated (plus More For Topping)
• ⅓ cups Chives, Minced
• All Purpose Flour (for Dusting Work Surface)
• 1 pound Pizza Dough (store-bought Or Homemade)
• 1 Tablespoon Extra Virgin Olive Oil

FOR THE BEER CHEESE SAUCE:

• 2 Tablespoons Unsalted Butter
• 2 Tablespoons All-purpose Flour
• 1 bottle (12 Oz. Size) Ale
• 1 teaspoon Mustard Powder
• 1 teaspoon Worcestershire Sauce
• ½ teaspoons Sriracha (can Substitute Hot Sauce Of Choice)
• 1 clove Garlic, Minced
• ¼ teaspoons Kosher Salt, Plus More To Taste
• 4 ounces, weight Cream Cheese - Softened And Diced
• 2-¼ cups Grated Sharp Cheddar Cheese
• Ground Black Pepper To Taste

Preparation

Note this requires an additional 4 hours (minimum) rise time.

1. For the bacon-garlic mixture: Heat a 10’’ cast iron skillet over medium heat. Add diced bacon and cook until crispy (about 12 minutes). Use a slotted spoon to remove bacon and transfer to a large mixing bowl, leaving bacon drippings in pan.
2. Add butter into the skillet and heat until melted and starting to foam. Add the red pepper flakes and garlic to the pan. Cook and stir for 30 seconds-1 minute, or until fragrant. Transfer mixture to the mixing bowl with the bacon. Allow to bacon/ butter mixture to cool slightly. Stir in ½ cup Parmesan cheese and chives. Set cast iron skillet aside, leaving the bacon dripping/butter residue in the pan.
3. For the knots: Lightly flour a clean work surface. Divide the pizza dough into two even halves. Working with one half at a time, use a rolling pin to roll/stretch to form a long rectangle, 8’’x4’’. Use a pizza cutter or bench scraper to cut the rectangle, crosswise, into 12 even strips. Repeat stretching, forming a rectangle and cutting strips with the other half of the dough.
4. Sprinkle the dough strips with a little bit of flour to prevent sticking. Working one strip at a time, roll to form a small rope. Tie into a knot and transfer to the mixing bowl with bacon. Continue rolling and tying until all the dough is knotted. Use your hands to toss the knots with the garlic/bacon until thoroughly coated.
5. Transfer the knots to the cast iron skillet, in a single layer. Cover the knots tightly with plastic wrap and allow to rest in a warm place until doubled in size, about 4 hours. Or, refrigerate the wrapped knots until doubled in size, 12-14 hours.
6. Meanwhile, prepare the beer-cheese sauce: In a medium sized saucepan over medium heat, melt the butter until slightly foaming. Whisk in the flour and cook, stirring continuously, for 1 ½ – 2 minutes, until pale in color.
7. Slowly whisk in the beer. Increase the heat to medium-high and bring to a boil. Immediately reduce heat to medium. Stir in the mustard, Worcestershire, Sriracha and garlic. Cook, whisking occasionally, until the mixture is slightly thickened, about 4-5 minutes.
8. Add in the salt and cream cheese. Stir to thoroughly incorporate.
9. Reduce heat to medium low. One handful at a time, add the cheddar cheese, stirring in between each addition. Season to taste with salt and pepper. Reduce heat to low and keep warm, stirring occasionally, until ready to serve.
10. When ready to bake the knots: Adjust oven rack to the center position and preheat to 425 F. If you refrigerated the knots, allow them to come to room temperature on the counter for 30 minutes.
11. Sprinkle the tops of knots evenly with remaining ¼ cup Parmesan cheese. Bake for 25-30 minutes, or until knots are cooked and golden brown in color.
12. Remove from oven, brush with the olive oil while still hot and sprinkle generously with additional Parmesan cheese.
13. Serve the warm bacon-garlic knots with the hot beer cheese dip.

Garlic Knots recipe adapted from Serious Eats.
Link to recipe