Start by cooking the bacon until it is very crispy. Transfer it to a paper towel-lined plate to cool, then chop it into small crumbles. Finely mince the chives and set them aside.
In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let it sit for about five minutes until it becomes foamy.Add the sourdough discard and olive oil (or bacon grease if using), and mix to combine. Then add the flour and salt. Mix until a dough begins to form.As the dough starts to come together and smooth out, about three minutes into kneading, add the chopped bacon and chives. Continue kneading for another three to four minutes until the dough is elastic and the mix-ins are evenly distributed. Transfer the dough to a lightly greased bowl and cover it. Let it rise in a warm spot for 60 to 90 minutes, or until doubled in size.
Cut dough into 12 pieces and roll and then tie into a loose knot, tucking the ends underneath to secure the shape.Place the knots onto a parchment-lined baking sheet, leaving space between each one. Cover loosely and let them rest for 20 to 30 minutes while you preheat your oven to 400°F. Bake for 15 to 18 minutes, or until the tops are golden brown and the bacon bits are slightly crisp.
While the knots are baking, melt the butter and stir in the minced garlic.As soon as the knots come out of the oven, brush them generously with the garlic butter.Immediately sprinkle grated parmesan cheese over the warm knots so it melts slightly into the surface. Finish with a sprinkle of fresh chives.
