Easy Bacon & Garlic Pull Apart Knots Cooked in a Cast Iron Pan and served with Beer Cheese Sauce. These knots utilize store bought dough, making them super quick and easy to prepare!Boy is to bread like Forest Gump is to shrimp.
He loves it.
Thin bread, artisanal bread, egg bread, Italian bread, Cuban bread, banana bread, burnt bread…. You get the point. He can’t get enough.
His love of baked carbs is perfectly fine with me, because I love to make bread. I find the whole process therapeutic and relaxing.
I adore the smell of fresh bread baking in the oven and wafting through the house.
To me, it is literally, the smell of love. H
owever, some days Boy gets a hankering for freshly baked bread and I simply don’t have the time to spend kneading, rising, proofing, and baking. On those days THIS is what I make…
Easy Bacon and Garlic Pull Apart Knots with Beer-Cheese Dip
These knots utilize store bought pizza dough for easy-peasy, delicious bread you don’t have to slave over.
However, you can absolutely use homemade pizza dough, if you have the time.
I will say, using the store bought dough does not sacrifice any flavor, as there is plenty!
These pull apart knots are crispy and buttery on the outside, while remaining tender and soft on the inside. L
ovingly smothered with crispy bacon, fresh garlic, and grated cheese, it is impossible not to “ohhh and ahhhh” over these.
While rapidly inhaling one after the other, of course.
The beer cheese dip pairs spectacularly!
Together, these knots and dip are my play on pizza and beer… and this version rocks the dang house. 🙂
So grab your appetite and look at pizza and beer in a new light, by baking up these bacon-garlic pull apart knots with beer cheese dip.
Until next time, cheers!
Easy Bacon & Garlic Pull Apart Knots Cooked in a Cast Iron Pan and served with Beer Cheese Sauce.
- Bacon Garlic Knots:
- 1 Pound Pizza Dough , Store Bought or Homemade
- 6 slices thick cut Bacon – diced
- 2 TBS Butter
- Pinch Red Pepper Flakes
- 6 Cloves Garlic – minced (roughly 2 TBS)
- 1/3 Cup Chives – minced
- ¾ heaping Cup Parmesan (about 2 oz.) – grated, divided. Plus more for topping
- All Purpose Flour , for work surface
- 1 TBS Extra Virgin Olive Oil
- Beer Cheese Sauce:
- 2 TBS Butter
- 2 TBS All Purpose Flour
- 1 (12 ounce) Bottle Ale
- 1 tsp Mustard Powder
- 1 tsp Worcestershire Sauce
- ½ tsp Sriracha (can substitute hot sauce of choice)
- 1 large clove Garlic – minced
- ½ Cup Cream Cheese – softened and diced (4 oz.)
- 2 ¼ Cups Sharp Cheddar Cheese – grated (6 oz.)
- ¼ tsp Kosher Salt , plus more to taste
- Ground Black Pepper , to taste
- For 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 and heat until melted and starting to foam. Add the red pepper flakes and garlic to the pan. Cook, stirring, 30 seconds-1 minute, or until fragrant. Transfer mixture to 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 Dip: In a medium sized sauce pan 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 degrees F. If you refrigerated the knots, allow 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 a tablespoon of olive oil while still hot and sprinkle generously with additional parmesan cheese.
- Serve the warm bacon-garlic knots with the hot beer cheese dip.
*Yields 24 knots
*Knots recipe adapted from Serious Eats