In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 1 tsp instant yeast, 1 tsp granulated sugar, and 1 tsp fine salt. Pour in 1 cup warm water (100–110°F/38–43°C) and 2 Tbsp olive oil. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). If dough is sticky, add up to 2 Tbsp extra flour, a little at a time.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60 minutes.

Topping & Filling

Prepare bacon and cheeses

While dough rises, cook 8 slices bacon until crisp in a skillet or bake at 400°F (200°C) for 15–18 minutes. Drain on paper towels and chop into small pieces. Shred 2 cups mozzarella and 1 cup sharp cheddar if not pre-shredded.

Make garlic butter

In a small saucepan or microwave-safe bowl, melt 3 Tbsp unsalted butter. Stir in 2 tsp minced garlic, 2 Tbsp chopped fresh parsley, 3 Tbsp grated Parmesan, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp red pepper flakes until combined. Keep warm.

Assembly & Finish

Preheat and prepare pan

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment and lightly dust with 1 Tbsp cornmeal or extra flour to prevent sticking.

Shape dough

Punch down the risen dough and transfer to the prepared sheet. Roll or press into a rectangle about 12x8 inches, roughly 1/2-inch thick. Brush the surface lightly with half of the garlic butter (reserve the rest for brushing later).

Add cheese and bacon

Evenly sprinkle the shredded mozzarella and cheddar over the buttered dough. Scatter the chopped bacon evenly over the cheeses. Gently press the toppings into the dough so they adhere.

Slice into stix

Using a sharp knife or pizza cutter, slice the dough into 12 equal strips (about 1-inch wide). For cleaner pull-apart stix, slightly stretch each strip vertically so cheese is exposed at edges.

Egg wash

Whisk 1 egg with 1 Tbsp water and brush the exposed edges and top of each strip lightly to promote browning.

Bake

Bake in the preheated 425°F oven for 12–15 minutes, until the cheese is melted, edges are golden-brown and dough is cooked through. Rotate the pan halfway through if your oven bakes unevenly.

Finish & garnish

Remove the pan from the oven and immediately brush the stix with the remaining garlic butter. Sprinkle an additional 1 Tbsp grated Parmesan and a pinch of chopped parsley on top. Let cool for 3–4 minutes so cheese sets slightly before serving.

Serve

Serve warm as an appetizer with marinara or ranch for dipping if desired.