Air Fryer Garlic Knots
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Air Fryer Garlic Knots are one of my favorite ways to add something warm and homemade to the table without a lot of effort. They’re soft inside, golden outside, and full of buttery garlic flavor. The texture lands perfectly between light and chewy, and there’s one small step that makes them taste like they came straight from a pizzeria.
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I usually throw Garlic Knots as a quick side for pasta night or when I need something warm to go with soup or salad. They reheat well, freeze beautifully, and still feel impressive even if you prepped them ahead. Once you try this air fryer version, it’s hard to make them any other way.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Garlic Knots with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, making garlic knots in the air fryer will be easier than you expect.
Activate the Yeast
Combine the warm water, instant yeast, sugar, melted butter, salt, and garlic powder in the bowl of your stand mixer. Let it sit for about 5 minutes, just long enough for the mixture to become foamy on top; this wakes up the yeast and gives your dough the lift it needs.
Mix and Knead the Dough
Once your yeast is active, add in the flour and mix until a soft dough forms. Knead it using the dough hook or by hand for about 7 minutes to develop its structure and elasticity.
I use this stand mixer because it saves so much time and works the dough to a smooth and consistent finish. If you’re going the hands-on route, a nonstick silicone baking mat makes cleanup way quicker and keeps the dough from clinging to your counters.
Let the Dough Rise
Shape the dough into a ball and place it in a new, greased bowl. I like using this glass mixing bowl; it’s sturdy and the clear sides let you easily see when the dough has doubled.
You can also pour a little oil into the same bowl used for activating the yeast, turning it once to coat all sides with grease. This helps the dough expand evenly and prevents sticking.
Cover and let it rise in a warm spot for 1 to 2 hours, or until it’s twice its original size to give you the soft, chewy texture you want. I always reach for a clingy plastic wrap like this to keep everything sealed while it rests.
If you skip this step or rush it, the dough will stay dense and heavy instead of puffing up properly in the air fryer.
Shape the Garlic Knots
After the dough has risen, divide it into two portions to make it easier to shape. I use this stainless steel dough cutter to achieve clean cuts without dragging or tearing. Roll each portion into a long rope about 1½ inches thick.
Cut each rope into 4-inch logs, then tie each piece into a knot, and tuck the ends underneath. This will help them hold their shape while cooking.
Place the knots in your air fryer basket or on a parchment-lined tray, leaving space between them so they don’t stick or cook unevenly. I rely on these pre-cut parchment liners made for air fryers to speed things up and reduce hassle.
Make the Garlic Butter
In a small bowl, melt the butter in the microwave. I usually use these microwave-safe ramekins; they’re small and don’t get scorching hot.
Stir in the minced garlic, Parmesan cheese, chopped parsley, sea salt, and a little extra garlic powder for good measure. I use this silicone spatula; it scrapes the sides clean and mixes everything together.
Brush each knot generously with the garlic butter mixture, saving some to brush on after baking. I love using this silicone pastry brush because it spreads butter nicely and doesn’t lose bristles.
Air Fry Until Golden
Arrange the knots in a single layer in your air fryer with a little room between them for a consistent outcome. I often reach for this basket-style air fryer so I can cook more at once without crowding.
Bake at 350°F (180°C) for about 10 minutes, or until they’re golden brown and fully cooked through; otherwise, they’ll turn out dense and underbaked in the center.
Brush and Serve
Brush the knots with the remaining garlic butter while they’re still warm so the flavor soaks in easily. The heat helps the butter absorb, and the final brush gives them a glossy, irresistible finish.
Serve right away and enjoy the soft and fragrant Air Fryer Garlic Knots!
If you’re bringing these to a potluck or party, pack them in a hard-sided food container like this so they don’t get squished in transit. Then slide the container into an insulated casserole carrier to keep them nice and warm on the way.
Equipment
Ingredients
- 1 ⅓ cups warm water
- 2 ¼ teaspoons 1 package Instant Yeast
- 1 tablespoon sugar
- 3 tablespoons melted butter
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 3 ½ cups all-purpose flour
Garlic butter coating:
- 5 tablespoons unsalted butter
- 2 tablespoons Parmesan cheese
- 4 cloves garlic minced
- ¼ cup parsley minced
- 1 teaspoon sea salt
Instructions
- In the bowl of a stand mixer, add the warm water, yeast, sugar, butter, salt and garlic powder. Let it sit for 5 minutes, or until foamy.1 ⅓ cups warm water, 2 ¼ teaspoons 1 package Instant Yeast, 1 tablespoon sugar, 3 tablespoons melted butter, 1 teaspoon salt, ½ teaspoon garlic powder
- Add the flour and mix until you get a soft texture. Continue kneading (with the dough hook, or by hand) for 7 more minutes in the same greased mixing bowl. Let it rest in a warm spot for 1–2 hours, or until it doubles in size.3 ½ cups all-purpose flour
- Once the dough has doubled, cut into two parts and roll them into a 1 ½ inch thick cylinder. Cut each into 4-inch logs and make a knot with your hands, then tuck the loose ends at the bottom.
- Place the knots on a parchment-lined baking sheet.
- In a small bowl, melt the butter in the microwave. Whisk in the fresh garlic, garlic powder, Parmesan cheese, salt, pepper, and parsley and brush the knots with the mixture (you will have a bit left to serve).5 tablespoons unsalted butter, 2 tablespoons Parmesan cheese, 4 cloves garlic, ¼ cup parsley, 1 teaspoon sea salt
- Bake the knots in the air fryer at 350°F (180°C) until golden brown and fully cooked, about 10 minutes.
- Brush with the remaining butter.
- Serve and enjoy!
Notes
-
- Check your yeast: If there’s no foam after 5 minutes, your yeast might be inactive, or your water was too hot. Use fresh yeast and try again.
- Spoon and level your flour: Too much flour can make the dough too dense. Use the spoon-and-level method instead of scooping directly from the bag.
- Use a dough hook if you can: It’s faster and gives a smoother dough, which leads to fluffier garlic knots.
- Let the dough fully rise: Don’t rush the proofing step. A full rise gives your knots the texture and lightness they need.
- Cut the dough evenly: Try to make the logs the same length and thickness so the knots bake at the same rate in the air fryer.
- Give them space: Don’t overcrowd the air fryer basket. The knots need space to puff and brown evenly.
- Brush again after baking: A second brush of garlic butter makes the knots softer and more flavorful when served.
Nutrition
Recipe Notes and Expert Tips
I’ve made these garlic knots in the air fryer a bunch of times, and here are the tips that consistently give the best results:
- Check your yeast: If there’s no foam after 5 minutes, your yeast might be inactive, or your water was too hot. Use fresh yeast and try again.
- Spoon and level your flour: Too much flour can make the dough too dense. Use the spoon-and-level method instead of scooping directly from the bag.
- Use a dough hook if you can: It’s faster and gives a smoother dough, which leads to fluffier garlic knots.
- Let the dough fully rise: Don’t rush the proofing step. A full rise gives your knots the texture and lightness they need.
- Cut the dough evenly: Try to make the logs the same length and thickness so the knots bake at the same rate in the air fryer.
- Give them space: Don’t overcrowd the air fryer basket. The knots need space to puff and brown evenly.
- Brush again after baking: A second brush of garlic butter makes the knots softer and more flavorful when served.
How to Store Leftovers
Let the garlic knots cool completely, then store them in an airtight container at room temperature for up to 2 days. I use this airtight container; it keeps them fresh without letting in moisture. If you’d like to keep them longer, refrigerate them for up to 4 days.
Reheat in the air fryer at 300°F for 2 to 3 minutes, just long enough for them to warm through and bring back the soft, fluffy center.
These knots also freeze well. Once they’ve cooled completely, wrap them tightly in foil or place them into a freezer-safe bag and store for up to 2 months.
I usually use this heavy-duty aluminum foil because it seals well without tearing. If I’m using bags, I keep a box of these reusable freezer-safe ones on hand so I can label and stack them easily.
You can reheat them directly from frozen in the air fryer until hot and crisp on the outside. No thawing needed; they go straight from the freezer to the basket and still come out soft in the center.
What to Serve With Air Fryer Garlic Knots
These garlic knots are a great side for pasta dishes like fettuccine alfredo, spaghetti and meatballs, or lasagna. They also pair well with soups like creamy roasted tomato or minestrone.
I like serving them as an appetizer with warm marinara sauce for dipping, or alongside a fresh Caesar or chopped salad. They’re simple enough for weeknights but special enough for gatherings or parties.
More Easy Recipes for You to Try at Home
I’ve got more air fryer recipes that are just as easy as these garlic knots, perfect for keeping things simple without giving up flavor.
