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Note this requires an additional 4 hours (minimum) rise time.
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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.
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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 1/2 cup Parmesan cheese and chives. Set cast iron skillet aside, leaving the bacon dripping/butter residue in the pan.
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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.
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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.
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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.
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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 1/2 - 2 minutes, until pale in color.
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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.
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8. Add in the salt and cream cheese. Stir to thoroughly incorporate.
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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.
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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.
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11. Sprinkle the tops of knots evenly with remaining 1/4 cup Parmesan cheese. Bake for 25-30 minutes, or until knots are cooked and golden brown in color.
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12. Remove from oven, brush with the olive oil while still hot and sprinkle generously with additional Parmesan cheese.
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13. Serve the warm bacon-garlic knots with the hot beer cheese dip.
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Garlic Knots recipe adapted from Serious Eats.
