¾heaping CupParmesan(about 2 oz.) – grated, divided. Plus more for topping
All Purpose Flour, for work surface
1TBSExtra Virgin Olive Oil
Beer Cheese Sauce:
2TBSAll Purpose Flour
1(12 ounce) BottleAle
½tspSriracha(can substitute hot sauce of choice)
1large cloveGarlic– minced
½CupCream Cheese– softened and diced (4 oz.)
2 ¼CupsSharp Cheddar Cheese– grated (6 oz.)
¼tspKosher 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.