Garlic Knots are so quick and easy to make in the air fryer. Made entirely from scratch, they are packed with flavors, thanks to the garlic and fresh grated Parmigiano cheese. With easy step-by-step instructions, you will have these perfect knots done in no time.
The crust is light and the texture is soft like you bought them fresh from the local bakery. The secret is to brush the butter on while they are still warm and sprinkle some Parmigiano cheese on top. These garlic knots are so versatile. They are excellent as an appetizer; on a charcuterie board; or with your next spaghetti night. The garlic knots will leave your family asking for more, and your guests asking for the recipe.
- Active dry yeast
- Granulated sugar
- Garlic salt
- Olive oil
- Unbleached all-purpose flour
- Melted butter, divided
- Garlic powder
- Dry parsley
- Parmigiano cheese grated
In a large mixing bowl, combine the water between 95-100 degrees F., active dry yeast, and granulated sugar. Let it sit for 4 to 5 minutes until the mixture foams up. This means your yeast is active. If it does not foam up, restart with fresh yeast, or make sure your water is not too warm.
The water temperature when activating the yeast is best between 95-100 degrees F. If it is too cold it will delay activation and too hot will kill the yeast.
Add the garlic salt, and olive oil. Mix well. I like using my Danish dough whisk but you can use a wooden spoon or spatula.
Add the flour, one cup at a time, and mix until the flour is incorporated and a ball starts to form. You may have some dry flour crumbs left in the bowl. Don’t worry we will take care of it in the next step.
Transfer the dough to a lightly floured surface. Knead the dough until you have a smooth ball and all the dry flour is incorporated into the dough.
Transfer the dough to an oiled mixing bowl. Place in a warm draft-free place and let it rise covered for 1 hour or until doubled.
Put the dough on a working surface, I like to use my pastry mat. Roll the dough into a thick log. This will make it easier to separate the dough into 12 pieces.
Roll each piece into a 10-inch rope about ½ inch thick.
Fold to make an overhand knot.
Time to cook
In a small bowl, melt 1 tablespoon of butter.
Brush some butter on the knots.
Place four knots in the air fryer on manual setting at 370 degrees F. for 6 minutes or until nice and golden.
NOTE: I place parchment paper in the basket. When using parchment paper in your air fryer, make sure to have something on it when starting the air fryer.
While it is cooking, melt an additional 2 tablespoons of butter, and mix in 1 teaspoon of garlic powder.
When the garlic knots are done cooking, carefully take them out of the basket and place them on a cooling rack.
Brush with the butter and garlic mixture.
Sprinkle fresh grated Parmigiano cheese and dry parsley over them.
Serve and Enjoy!
The Garlic Knots go great with:
Crispy Smoked Chicken Wings that are crispy, tender, and smoked with mesquite. Made in about the same time. Add the knots to them for a fun homemade meal with friends and family.
Pork Butt Smoked with flavorful hickory wood is so tender and easy to make. You can use the garlic knots to make mini pulled pork sliders. YUM!
Smoked Chicken Drumsticks tender, juicy, and smoked with mesquite with light & crispy skin. The rub gives a hint of warmth from the pepper and Paprika.
Smoked Sausage with maple adds sweetness and blends the flavors of the Bratwurst and Italian sausage. Put them in the smoker or BBQ and go make those knots for a tasty meal.
What I love about this dough is the ease of doing variations of it:
- Garlic lovers only need to add a pinch or more of garlic powder.
- Not a fan of olive oil, you can use any vegetable oil of your choice.
- Now here is my favorite Grana Padano cheese. I first had it when we lived in Italy and it’s my go-to. Unfortunately, it is a rarity here in the grocery stores. I find Padano has a sweeter taste, with a smoother texture, and a pleasant aftertaste.
- Spicy – add some red pepper chili flakes to the dough or a pinch of cayenne pepper.
- Deluxe – add some fresh grated Parmigiano to the dough. Sprinkle sea salt on top. Use fresh herbs.
- Kid-friendly – add some cheese to the dough (Colby Jack or Cheddar)
- Air Fryer (One of my favorites is the Ninja Foodie 14 in 1 XL 8 Qt.)
- Pastry mat: OXO Silicone pastry mat
- Mixing bowls
The flavors are optimum when eaten on the same day. Because of the garlic butter brushed on the crust, I would suggest keeping any leftovers in the fridge for no more than 2 days.
Tips for making dough from scratch
- Make sure the water used for proofing the yeast is between 95-100 degrees F.
- Use fresh yeast. If using an envelope, double-check the expiration date.
- Do not use too much flour.
- Don’t be afraid to knead the dough until you have a smooth ball.
So what are you going to serve the garlic knots with? Or, are you going to eat them straight out of the air fryer?
Let us know below.
Garlic Knots in the Air Fryer
- Air Fryer
- Pastry mat
- Mixing Bowls
- 1 cup water (water between 95-100 degrees F.)
- 2 ¼ teaspoons active dry yeast (1 yeast envelop/0.4oz)
- 2 teaspoons granulated sugar
- 1 teaspoon garlic salt
- 2 tablespoons olive oil (vegetable oil)
- 2 ½ cups + 2 tablespoons unbleached all-purpose flour
- 3 tablespoons melted butter, divided
- 2 teaspoons garlic powder
- 1 tablespoon dry parsley
- ¼ cup grated Parmigiano cheese
- Combine the water, yeast, and sugar in a large mixing bowl. Allow the yeast to activate, for about 4 to 5 minutes. If the yeast doesn't foam up, First check your yeast for freshness then make sure your water is not too cold or warm.
- Add in the olive oil, and garlic salt, then mix.
- Slowly add one cup at a time of flour. Carefully mix until the flour is incorporated. You will have a dough ball starting to form. There may be some dry flour left in the bowl. Don't worry, it will get incorporated when kneading on the pastry mat.
- Place the dough on a kneading surface, lightly floured. Knead the dough until all the dry ingredients are incorporated and formed into a smooth dough ball.
- Oil a mixing bowl then transfer the dough ball into it and cover. Let it rise for 1 hour or until it doubles. Make sure it is in a warm draft-free place.
- I like to use my pastry mat to work the dough, once it has risen. Simply form the dough into a roll and separate into 12 pieces.
- Now with the pieces make 10-inch ropes about ½ inch thick approximately.
- Fold each to make overhand knots.
- Melt 1 tablespoon of butter.
- Brush some butter on the knots.
- Place in the air fryer on manual setting at 370 degrees F. for 6 minutes or until nicely golden.NOTE: I place parchment paper in the basket. If using parchment paper make sure to have something on it when starting the air fryer.
- In a small bowl melt the remaining 2 tablespoons of butter and mix in garlic powder.
- Once the garlic knots are done cooking, carefully take them out of the basket and place them on a cooling rack.
- Brush on the butter with garlic.
- Sprinkle fresh grated Parmigiano and dry parsley.
- Serve and enjoy!
No. I used a Ninja Foodie 14 in 1 XL 8 Qt. In my experience with the various air fryers we have now, this recipe will get you close. You may need to check the first batch for better timing.
These knots are excellent when served with soups, salad, pasta Bolognese, or a protein main course like steak, chicken, or pulled pork, …
Yes, I do. The microwave is ideal. I learned this while living on a boat for a few years. A toaster oven that is large enough is good too.
Leave a Reply