Pull-Apart Bacon Garlic Knots with Beer-Cheese Dip
From McGough's Recipes
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add in the salt and cream cheese. Stir to thoroughly incorporate.
- 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.
- 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.
- 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.
- Remove from oven, brush with the olive oil while still hot and sprinkle generously with additional Parmesan cheese.
- Serve the warm bacon-garlic knots with the hot beer cheese dip.
Garlic Knots recipe adapted from Serious Eats.
Link to recipe