Garlic Knots in the Air Fryer
Air fryer garlic knots come out golden outside and soft inside in about 9 minutes, starting with a pound of store-bought pizza dough. They are tossed in warm garlic butter while still hot, so the flavor soaks into every fold. This recipe covers fresh dough, frozen knots and leftovers, with tips for knots that do not burn on the bottom.
- Temperature
- 350°F180 °C
- Total time
- 1:08hrs
- Prep time
- 20min
- Servings
- 6
- Per serving
- 250kcal
Why the air fryer works for garlic knots
A garlic knot is a small piece of pizza dough with a lot of surface area, and that makes it a good fit for the air fryer. The fast-moving air sets the crust in the first few minutes, while the folds inside stay soft and slightly chewy. In a full-size oven you would wait for preheating and bake for 15 to 20 minutes. In the air fryer the knots are ready in 9.
The garlic butter goes on after cooking, not before. Raw garlic burns quickly at air fryer temperatures and turns bitter, while melted butter brushed on beforehand can drip into the basket. Tossing the knots in the warm butter at the end gives the strongest garlic flavor and a soft, shiny surface. This recipe is different from garlic bread, which is cut from a loaf and toasted. Here you shape the dough yourself, and each knot has a tender center.
How to make garlic knots in the air fryer
Tap a time to start a timer.
- Warm the dough Take the dough out of the refrigerator and let it sit, covered, for . Cold dough springs back and is hard to shape.
- Cut and roll Dust the counter with flour and roll the dough into a rectangle about ½ inch thick. Cut it into 12 strips. Gently roll each strip into a rope about 8 inches long.
- Tie the knots Tie each rope into a loose single knot, tucking the ends underneath. Cover the knots with a towel and let them puff for .
- Make the garlic butter Mix the melted butter, garlic, oregano and salt in a small bowl. Set aside.
- Preheat and cook Preheat the air fryer to 350 °F for , then brush the basket lightly with the olive oil. Place 6 knots in the basket with space between them. Air fry for , flipping after , until they are golden brown and sound hollow when tapped. Cook the second batch the same way.
- Toss and serve Put the hot knots in a bowl, pour the garlic butter over them and toss. Sprinkle with Parmesan and parsley, and serve warm.
Times and temperatures
| Garlic Knots | Temperature | Time |
|---|---|---|
| Fresh pizza dough, 12 knotsFlip after 5 min | 350 °F (180 °C) | 9 min |
| Large knots | 350 °F (180 °C) | 11–12 min |
| Biscuit dough | 330 °F (170 °C) | 8–9 min |
| Frozen, store-bought | 350 °F (180 °C) | 6–8 min |
| Reheating leftovers | 320 °F (160 °C) | 3–4 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Roll the ropes evenly. Uneven ropes cook unevenly. Aim for about ¾ inch thick and 8 inches long.
- Let the knots puff. The 10-minute rest after tying gives lighter, airier knots.
- Leave space. The knots expand as they cook, so keep them about an inch apart in the basket and cook in two batches.
What to serve with garlic knots
Serve them with a bowl of warm marinara for dipping, next to lasagna, meatballs or a big salad. They are also an easy side for pizza night, or an appetizer for game day with a ranch or cheese dip.
Storing and reheating
Leftover garlic knots keep for 2 days in a sealed bag at room temperature or 4 days in the refrigerator. Reheat them in the air fryer at 320 °F for 3 to 4 minutes. For longer storage, freeze the baked, cooled knots for up to 2 months and reheat from frozen at 350 °F for 6 to 8 minutes.
Variations
- Cheesy: Press a small cube of mozzarella into the center of each knot before tying.
- Herb and chili: Add ¼ tsp red pepper flakes and 1 tsp Italian seasoning to the butter.
- Whole wheat: Use whole wheat pizza dough and add 1 minute to the cooking time.
- Dairy-free: Use olive oil in place of the butter and skip the Parmesan.
If it does not turn out right
- The knots are pale and doughy
- They were not cooked long enough, or the dough was too cold. Rest the dough first and cook until deep golden, adding 1 or 2 minutes if needed.
- The bottoms are dark
- The air fryer runs hot or the knots touch the basket for too long. Lower the heat to 330 °F and flip halfway.
- The garlic tastes sharp
- Raw garlic stays harsh in the butter. Warm the butter with the garlic for 30 seconds in the microwave before brushing.
Questions and answers
How long do you cook garlic knots in the air fryer?
9 minutes at 350 °F for fresh pizza dough knots, flipped halfway. Larger knots need 11 to 12 minutes.
How do you cook frozen garlic knots in the air fryer?
Cook store-bought frozen knots straight from the freezer at 350 °F for 6 to 8 minutes, flipping once. Brush them with garlic butter at the end if the package has no topping.
Can I make garlic knots with biscuit dough?
Yes. Cut refrigerated biscuits in half, roll each into a rope and tie it. Cook at 330 °F for 8 to 9 minutes. The texture is softer and more cake-like than pizza dough.
How do you reheat garlic knots in the air fryer?
Heat them at 320 °F for 3 to 4 minutes until warm and slightly crisp on the outside.
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