I find the whole process of making bread 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. However, 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 these Easy Bacon and Garlic Pull Apart Knots with Beer-Cheese Dip are perfect.
These knots utilize store bought or your own recipe for already made pizza dough for easy-peasy, delicious bread you don’t have to slave over. These pull apart knots are crispy and buttery on the outside, while remaining tender and soft on the inside. Lovingly 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.
Try this recipe for a pizza dough base.
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Garlic and Bacon Pull-Apart Bread with Beer Cheese
- Total Time: 6 hours
- Yield: 6–8 servings 1x
Description
Crispy on the outside, these knots are tender on the inside and smothered with bacon, garlic, and cheese. Don’t forget to dunk in the beer-cheese sauce. Knots adapted from Serious Eats
Ingredients
Pizza Dough (makes about 1 lb):
- 1 tsp active dry yeast
- 3/4 cup (180 ml) warm water (about 110°F / 43°C)
- 1 tsp granulated sugar
- 2 cups (480 ml) all-purpose flour, plus more for kneading
- 1/2 tsp kosher salt
- 1 tbsp (15 ml) olive oil
Bacon Garlic Knots:
- 1 lb (450 g) pizza dough (homemade or store-bought)
- 6 slices thick-cut bacon, diced
- 2 tbsp (30 g) butter
- Pinch red pepper flakes
- 6 cloves garlic, minced (roughly 2 tbsp)
- 1/4 cup (60 ml) chives, minced
- 3/4 heaping cup Parmesan (about 2 oz / 60 g), grated, divided, plus more for topping
- All-purpose flour, for work surface
- 1 tbsp (15 ml) extra-virgin olive oil
Beer Cheese Sauce:
- 2 tbsp (30 g) butter
- 2 tbsp all-purpose flour
- 1 (12 oz / 360 ml) bottle ale
- 1 tsp mustard powder
- 1 tsp Worcestershire sauce
- 1/2 tsp hot sauce (such as Sriracha or similar)
- 1 large clove garlic, minced
- 1/2 cup (4 oz / 115 g) cream cheese, softened and diced
- 2 1/4 cups (6 oz / 170 g) sharp cheddar cheese, grated
- 1/4 tsp kosher salt, plus more to taste
- Ground black pepper, to taste
Instructions
Make the Pizza Dough:
- Combine the yeast, warm water, and sugar in a small bowl. Let sit until foamy, about 5 minutes.
- In a large bowl, whisk together the flour and salt. Add the yeast mixture and olive oil, then stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead until smooth and elastic, 5–7 minutes. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour. Use immediately or refrigerate overnight.
For the Bacon-Garlic Mixture:
- Heat a 10-inch cast-iron skillet over medium heat. Add the diced bacon and cook until crispy, about 12 minutes. Use a slotted spoon to transfer the bacon to a large mixing bowl, leaving the drippings in the pan.
- Add the butter to the drippings and heat until melted and foaming. Add the red pepper flakes and garlic; cook, stirring, 30 seconds to 1 minute until fragrant. Transfer to the bowl with the bacon. Allow to cool slightly, then stir in 1/2 cup of the Parmesan and the chives. Set the skillet aside.
For the Knots:
- Lightly flour a clean work surface. Divide the pizza dough into two even halves. Working with one half at a time, roll or stretch into a long rectangle about 8 x 4 inches. Use a pizza cutter or bench scraper to cut crosswise into 12 even strips. Repeat with the other half.
- Sprinkle the strips with a little flour to prevent sticking. Working one strip at a time, roll into a small rope and tie into a knot. Transfer to the mixing bowl with the bacon. Repeat until all dough is knotted, then toss the knots with the garlic-bacon mixture until well coated.
- Transfer the knots to the cast-iron skillet in a single layer. Cover tightly with plastic wrap and let rise in a warm place until doubled, about 4 hours, or refrigerate 12–14 hours.
- Meanwhile, make the beer cheese dip: in a medium saucepan over medium heat, melt the butter until foaming. Whisk in the flour and cook, stirring, for 1 1/2 to 2 minutes until pale.
- Slowly whisk in the ale. Increase heat to medium-high, bring to a boil, then immediately reduce to medium. Stir in the mustard, Worcestershire, hot sauce, and garlic. Cook, whisking occasionally, until slightly thickened, 4–5 minutes.
- Stir in the salt and cream cheese until fully incorporated.
- Reduce heat to medium-low. Add the cheddar one handful at a time, stirring between additions. Season with salt and pepper. Keep warm over low heat, stirring occasionally.
- When ready to bake: adjust the oven rack to the center and preheat to 425°F (220°C). If you refrigerated the knots, allow them to come to room temperature for 30 minutes first.
- Sprinkle the tops of the knots evenly with the remaining 1/4 cup Parmesan. Bake for 25–30 minutes, until golden brown and cooked through.
- Remove from the oven and immediately brush with the olive oil. Sprinkle generously with additional Parmesan. Serve the warm knots with the hot beer cheese dip.
Notes
- Store-bought pizza dough works great here and cuts your prep time significantly.
- If you refrigerate the knots overnight to rise, pull them out 30 minutes before baking so they come to room temperature.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
Frequently Asked Questions
Can I use homemade pizza dough for the pull-apart knots?
Yes, you can absolutely use your own homemade pizza dough for this recipe.
How much garlic should I use for the best flavor in the knots?
Using 4-6 cloves of fresh garlic will give the knots a robust garlic flavor that complements the bacon and cheese.
What type of cheese works best for the beer cheese dip?
A combination of sharp cheddar and creamy cream cheese is ideal for a rich and flavorful beer cheese dip.
