1 package active dry yeast
1 1/4 cup warm water (96-98 degrees F)
1 1/2 tablespoons granulated sugar
3 cups all-purpose flour, plus more for kneading
1 tablespoon kosher salt
1/4 cup olive oil
6 cloves garlic, minced
2 tablespoons chopped bacon, uncooked
2 tablespoons chopped scallion
In a clean and dry stand mixing bowl, combine the yeast, water, and sugar. Let mixture stand until it begins to foam, about 5 minutes. Add the flour and salt and mix on low speed using the dough hook attachment. Gradually increase speed to medium and mix until dough pulls away from the bowl, about 5 to 7 minutes.
Lightly flour hands and transfer dough to a floured surface. Knead the dough into a smooth and elastic ball, about 2 minutes. Use more flour if dough is too sticky.
Transfer dough into a clean bowl with 2 tablespoons olive oil. Cover dough completely with olive oil in bowl and wrap the bowl with plastic wrap. Cover bowl with a kitchen towel until dough doubles in volume, about 1 hour 30 minutes.
Transfer dough onto a floured surface and divide dough into four equal parts. Divide each quarter into four parts, totaling 16 pieces of dough. Roll each piece into a 3-inch log and tie into a knot, stretching the dough gently if necessary. Transfer knots back into bowl and add remaining oil and garlic. Coat knots thoroughly in the garlic oil.
Preheat oven to 375 degrees Fahrenheit.
On a half size baking tray lined with aluminum foil, arrange knots in four-by-four rows, touching. Cover with plastic wrap or a kitchen towel and allow knots to double in volume at room temperature, about 30 minutes.
Sprinkle knots with bacon pieces and scallion. Bake in the oven until the tops are golden brown and risen, about 20 minutes. Serve with marinara and add salt to taste, if necessary.
Bake with soul. Eat with pleasure!