What to Bring to a Party? Bacon Knots

Bacon Knot

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The holidays are coming, and parties, potlucks, and shindigs are happening left and right. The big question is always “What to bring?” Whether you’re planning a brunch party or you got invited to an office potluck, these simple bacon knots are a crowd-pleaser because they’re stuffed with the universal favorite: bacon.

Bacon Knot

Bacon Knot

The shape takes inspiration from the French “pain d’epi,” which is said to look like an ear of barley. It’s made by making a log of dough and using scissors to cut diagonal slits in it. Then, by alternating the direction of the segments, you get this fantastic geometric pattern that also makes the knots easy to pull apart. By stuffing them with the savory goodness of bacon, along with a smidgen of basil, these scrumptious rolls are party-platter ready.

Bacon Knot

Bacon Knot

The best thing about this recipe is that it’s quite versatile. The bacon is flavorful on its own, but you can also add cheese, pesto or marinara in the center to add more bang to each bite. While these bacon knots are great for parties, they also make for a terrific snack idea for anyone who loves different flavors and textures bursting in their mouths.

Bacon Knot

Bacon Knot

Speaking of versatile, who needs to stop at savory when you can make these sweet as well. Jam, marzipan, or chocolate spread are all sweet alternatives, and if you really want to go crazy, try adding in some sliced fruit.

Bacon Knot

Bacon Knots

Bacon Knot

Whether you're planning a brunch party or you got invited to an office potluck, these simple bacon knots are a crowd-pleaser. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)

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Ingredients

  • 7.9 ounces all-purpose flour (about 1 3/4 cup)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry yeast
  • 1/2 cup + 1 tablespoon water
  • 5 slices bacon
  • 15 basil leaves (roughly chopped)
  • 1 egg yolk (beaten, optional)

Directions

  1. Mix the flour, sugar, salt and yeast together in a bowl to combine.
  2. Add the water and knead until the dough forms a smooth, elastic ball (about 5 minutes).
  3. Cover the dough with a damp towel and let it rise in a warm place for 1 hour.
  4. When the dough has risen, punch it down and then divide it into 5 even pieces. Shape each piece into a ball and place on a non-stick surface such as parchment paper. Cover with a damp towel and leave in a warm place to rice for 30 minutes.
  5. Roll the dough out on a floured surface into a long piece.
  6. Fold the sides of the dough over towards the center to make a long rectangle and then roll out into a 8-inch x 4-inch rectangle.
  7. Place a piece of bacon in the center of the dough, trimming any excess bacon off and then sprinkle some basil on top.
  8. Fold the sides over the to the center and then pinch to seal the dough. Pinch the ends to entirely seal the bacon in.
  9. Transfer the log onto a parchment lined baking sheet and then use kitchen shears or a sharp knife to add 4 slices into the log at a 45-degree angle. You'll need to cut almost all the way through, in order to get a nice shape.
  10. Offset each segment of dough. Cover with a damp towel and let it rise for another 30 minutes in a warm place.
  11. Preheat the oven to 400 degrees F.
  12. If you want the bacon knots to be shiny, brush the tops of them with the beaten egg yolk.

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Yield: Servings: 5 pieces


Marc Matsumoto is the food blogger behind Fresh TastesMarc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.