Irresistible 20-Minute Air Fryer Garlic Knots Recipe

Oh my gosh, have you tried making garlic knots in your air fryer yet? You’re in for the best little flavor bombs that come together in under 20 minutes! I’ll never forget the first time I served these at a game night – they disappeared so fast I had to make a second batch before halftime. That crispy outside, soft inside texture with that buttery garlic punch? Absolute perfection.

The magic here is how the air fryer gives you that bakery-quality crispness without deep frying. Just one can of pizza dough transforms into golden knots that put most restaurant versions to shame. And that garlic butter coating? I swear it tastes better when it soaks into warm knots fresh from the basket. These are my go-to when I need something impressive but don’t want to fuss – they never fail to get “wow” reactions from guests (or my very happy family).

Why You’ll Love These Air Fryer Garlic Knots

Okay, let me count the ways these little garlicky wonders will steal your heart (and probably become your new favorite appetizer). First off – they’re ridiculously easy. I’m talking “forgot-about-the-party-until-an-hour-ago” levels of easy. But don’t let that fool you – they taste like you spent all day in the kitchen!

Here’s what makes them so special:

• Lightning fast: From fridge to table in under 20 minutes – the air fryer gives you that golden crunch in half the time of baking
• That perfect crunch: The air fryer works magic, creating crispy exteriors with pillowy-soft centers that’ll make you swear they’re from a pizzeria
• Pantry staples only: Five simple ingredients (I bet you have most already) transform into something extraordinary
• Party superstar: They disappear faster than you can say “garlic breath” at gatherings – I always make a double batch now
• Guilt-free indulgence: All that crispy goodness with just a light brush of butter instead of a deep-fryer bath

My favorite part? That moment when the garlic butter hits the warm knots and the whole kitchen smells like an Italian bistro. Pure happiness in every bite!

Ingredients for Air Fryer Garlic Knots

Let’s talk about the all-star cast that makes these garlic knots shine! You won’t believe how just five simple ingredients—probably already in your kitchen—come together to create something magical. I’ve learned through many batches that quality matters here (fresh garlic is non-negotiable in my book), but the beauty is in the simplicity.

Here’s what you’ll need:

• 1 can refrigerated pizza dough (13.8 oz): That’s right—no need to make dough from scratch! I’ve tried every brand, and Pillsbury’s classic works perfectly. Just let it sit at room temp for 5 minutes—it’ll be so much easier to work with.
• 2 tbsp melted unsalted butter: Real butter only, please! Margarine just won’t give you that rich, glossy coating we’re after. I melt mine in the microwave at 15-second bursts—watch it closely so it doesn’t splatter.
• 2 cloves minced garlic (or 1 tsp pre-minced): Here’s where freshness makes all the difference. That jarred stuff? It’ll do in a pinch, but nothing beats the punch of garlic you mince yourself. (Tip: I use a microplane for super-fine garlic that melts into the butter.)
• 1 tbsp finely chopped fresh parsley: Don’t skip this! That pop of green makes them look bakery-worthy, and the fresh herb flavor balances the garlic perfectly. Dried parsley works in emergencies, but fresh is best.
• 1/4 tsp kosher salt: Just enough to make all the flavors sing. I prefer kosher salt because it disperses more evenly than table salt—but use what you’ve got!

See? Told you it was simple. Now let’s turn these humble ingredients into golden, garlicky perfection!

How to Make Air Fryer Garlic Knots

Alright, let’s get down to business – transforming that humble can of pizza dough into golden, garlicky perfection! I’ve made these enough times to know the little tricks that take them from good to “oh-my-goodness” amazing. Follow these simple steps, and you’ll be snacking on restaurant-quality garlic knots before you know it!

Step 1: Prep the Dough

First things first – pop open that can of pizza dough (careful, it’ll surprise you!). Lay it out on a clean surface – no need for flour here unless it’s super sticky. I like to gently stretch it into a rough rectangle shape with my fingers.

Now grab a pizza cutter or sharp knife and slice it into 12 equal strips. Don’t stress about perfection – mine are never exactly even, and they still turn out gorgeous! If you want to get fancy, you can roll each strip between your palms to smooth them out, but I often skip this step when I’m in a hurry.

Step 2: Shape the Knots

Here comes the fun part – turning those dough strips into proper knots! Take one strip and stretch it slightly (just about 6 inches long). Tie it into a loose knot, like you’re tying your shoelaces for the first time – not too tight!

Leave the ends dangling – they’ll puff up beautifully in the air fryer. Pro tip: If your knots keep coming undone, just give them a gentle press where the dough crosses underneath – that’ll help them hold their shape during cooking.

Step 3: Air Fry to Perfection

Preheat that air fryer to 350°F – trust me, this makes all the difference for even cooking! Arrange your knots in a single layer with some breathing room (I can usually fit about 6 at a time in my basket).

Set the timer for 6 minutes, then peek and shake the basket. They’ll probably need another minute or two – you’re looking for that perfect golden-brown color all over. Watch them like a hawk at the end – they can go from perfect to overdone in seconds!

Step 4: Garlic Butter Coating

While those beauties are cooking, whip up your garlic butter mixture – melted butter, minced garlic, parsley, and salt. This is where the magic happens!

The second those knots come out of the air fryer, toss them in the garlic butter while they’re still piping hot. I use a big bowl and gently fold them with a rubber spatula – you want every nook and cranny coated. That warmth helps the flavors soak right into the bread.

Serve immediately (if you can resist eating them straight from the bowl). That first bite of crispy-on-the-outside, soft-on-the-inside garlicky goodness? Pure heaven!

Tips for Perfect Air Fryer Garlic Knots

Listen, I’ve made enough batches of these garlic knots to learn all the little tricks that take them from good to “can’t-stop-eating-them” amazing. Here are my hard-earned secrets for absolute garlic knot perfection every single time!

Garlic is your golden ticket

I know it’s tempting to grab that jar of pre-minced garlic when you’re in a hurry – resist! Fresh garlic cloves make all the difference in flavor. My trick? I smash them with the flat side of my knife first, then mince them super fine. That way they practically melt into the butter instead of giving you random garlic chunks.

The peek-and-shake method

Every air fryer runs a little different, so don’t just set it and forget it. At the 6-minute mark, pull that basket out and give it a gentle shake. You’re looking for an even golden color – if some spots still look pale, give them another minute. But watch closely! They can go from perfect to overdone crazy fast.

Parchment is your friend

Nothing’s worse than losing half your beautiful knots to the basket because they stuck. Toss a round of parchment paper in there first (make sure to cut holes or slits so air can circulate). Cleanup becomes a breeze, and your knots stay perfectly intact. Bonus? No more scraping garlic butter off the basket!

Size matters

When cutting your dough strips, try to keep them roughly the same thickness. Too thin, and they’ll crisp up too fast; too thick, and the centers might stay doughy. I aim for strips about as thick as my thumb – that seems to be the sweet spot!

The warm toss trick

Here’s my favorite pro move: warm your garlic butter mixture slightly before tossing. Not hot – just take the chill off. This helps the flavors bloom and coats the knots more evenly. You’ll notice the difference immediately!

Follow these tips, and I promise you’ll be making garlic knots that rival your favorite pizza joint – maybe even better!

Serving Suggestions for Air Fryer Garlic Knots

Oh, the possibilities with these golden garlic knots! I’ve served them every which way imaginable, and let me tell you – they never disappoint. Whether you’re throwing a party or just treating yourself, here are my favorite ways to enjoy them (though honestly, they’re incredible straight from the bowl!).

Classic pairing: Dunk them in warm marinara sauce – just like your favorite pizza place does it! I like to jazz up store-bought sauce with a pinch of red pepper flakes and fresh basil. The combo of garlicky bread and tangy tomato? Absolute perfection.

Soup’s best friend: These knots are magical with a bowl of creamy tomato soup or minestrone. Tear off little pieces and let them soak up the broth – it’s comfort food heaven. My kids call them “flavor sponges” when we serve them this way!

Salad sidekick: Swap out boring croutons and serve these warm knots alongside a crisp Caesar or Greek salad. The contrast of cool greens and warm, buttery bread? Chef’s kiss!

Game day glory: These are hands-down my most requested snack for football parties. Arrange them on a platter with other finger foods like wings and mozzarella sticks. Pro tip: Make extra – they disappear faster than touchdowns!

Breakfast twist: Hear me out – warm garlic knots with scrambled eggs and crispy bacon? Life-changing. The garlic butter adds such a delicious savory note to morning meals.

Really though, these knots shine anywhere you’d normally serve bread. I’ve even used them as “croutons” for French onion soup (game changer!). However you serve them, just make sure they’re warm – that’s when the garlic aroma works its magic!

Storing and Reheating Air Fryer Garlic Knots

Let’s be real – you probably won’t have leftovers of these addictive garlic knots! But just in case you miraculously do (or if you’re smart like me and make a double batch ahead of time), here’s how to keep them tasting fresh and delicious.

The secret to storing garlic knots

First rule: let them cool completely before storing! Trapping steam is the enemy here – it’ll turn your crispy masterpieces soggy. I spread mine out on a wire rack until they’re no longer warm to the touch.

Then, tuck them into an airtight container with a paper towel on the bottom and top. This absorbs any excess moisture trying to sneak in. They’ll keep nicely at room temperature for about a day, or up to 2 days in the fridge (though the fridge does dull the flavors slightly).

Bringing them back to life

The air fryer is your best friend for reviving leftover garlic knots! Here’s my foolproof method:

• Preheat air fryer to 300°F (no hotter!)
• Place knots in basket in single layer
• Spritz lightly with water (trust me on this)
• Heat for 2 minutes – just until warmed through

That quick spritz of water works magic – it helps recreate that fresh-from-the-fryer texture. If they’re looking dry, you can brush them with a tiny bit of fresh garlic butter after reheating.

Microwave reheating? Not recommended unless you love rubbery bread. But if you’re desperate, wrap them in a damp paper towel and microwave in 10-second bursts.

Pro tip: If you’re planning ahead, freeze the uncoated knots after air frying. Then when cravings hit, pop them back in the air fryer straight from frozen (add an extra minute), then toss with fresh garlic butter. Tastes like you just made them!

Air Fryer Garlic Knots Variations

Once you’ve mastered the basic garlic knots (and trust me, you will!), it’s time to play around with flavors! I love experimenting with different twists – some of these variations have become permanent fixtures in my recipe rotation. Here are my favorite ways to shake things up when I’m feeling adventurous.

Cheese, please!

Who doesn’t love extra cheese? Right after tossing the warm knots in garlic butter, shower them with freshly grated Parmesan or Pecorino Romano. The heat melts it just enough to create this incredible cheesy crust. For an extra indulgent version, I’ll sometimes mix shredded mozzarella into the dough before shaping the knots – hello, cheesy pull!

Spice it up

A pinch of red pepper flakes in the garlic butter adds the perfect kick – just enough to make your taste buds tingle without overpowering the garlic. My husband loves when I add a teaspoon of Calabrian chili paste for serious heat. For a smoky twist, smoked paprika is absolutely dreamy in the butter mixture.

Herb garden delights

While parsley is classic, don’t be afraid to mix up your herbs! Fresh basil gives such a lovely aromatic touch, especially in summer. In fall, I love using rosemary – just mince it super fine. For an Italian restaurant vibe, try an herbes de Provence blend in the butter.

Everything bagel magic

This might be my favorite variation yet! After the garlic butter coating, roll the knots in everything bagel seasoning. The sesame seeds, onion, and garlic create this incredible crunchy exterior that’s absolutely addictive. Warning: these disappear even faster than the original!

Sweet and savory surprise

Hear me out – a drizzle of honey over the finished knots creates this magical sweet-salty-garlicky combo that’s unexpectedly amazing. For game days, I’ll sometimes do half with honey and half traditional – it’s always fun to see which disappears first!

The beauty of garlic knots is how adaptable they are. Feel free to mix and match these ideas – I’d love to hear what creative combinations you come up with in your kitchen!

Air Fryer Garlic Knots FAQs

After sharing this recipe with so many friends, I’ve gotten all the questions – trust me, no query is too silly! Here are the answers to everything you might be wondering about making perfect garlic knots in your air fryer.

Can I use homemade pizza dough instead of canned?
Absolutely! I love using my favorite homemade dough when I have extra time. Just make sure it’s not too sticky – add a bit more flour if needed. The texture might be slightly different (homemade tends to be chewier), but just as delicious.

What if I don’t have an air fryer? Can I bake these?
You sure can! Bake at 375°F for 12-15 minutes on a parchment-lined sheet pan. They won’t get quite as crispy, but still tasty. Pro tip: brush with extra butter halfway through for better browning.

How do I prevent my garlic knots from getting soggy?
Two key things: 1) Don’t overcrowd the air fryer basket – they need space for air circulation. 2) Toss them in garlic butter immediately after cooking so the heat helps absorb the flavors without making them mushy.

Can I make these ahead of time?
For best results, I recommend air frying right before serving. But you can prep the dough knots ahead and keep them covered in the fridge for a few hours before cooking. The garlic butter should always be added fresh though!

Why do my knots sometimes come out unevenly cooked?
This usually happens if the dough pieces aren’t equal sizes. Next time, try weighing your dough portions (about 20g each works great) or use a ruler to cut equal strips. Also, don’t forget to shake the basket halfway!

Can I freeze air fryer garlic knots?
Yes! Freeze them after air frying but before adding garlic butter. When ready to eat, pop them back in the air fryer at 350°F for 3-4 minutes, then toss with fresh garlic butter. They taste nearly as good as fresh!

Got more questions? Drop them in the comments – I’m happy to help troubleshoot your garlic knot adventures!

Nutritional Information

Okay, let’s talk numbers—but don’t worry, I won’t judge if you eat three of these in one sitting (been there!). These garlic knots are actually pretty reasonable as indulgences go. Here’s the breakdown per knot, based on using the exact ingredients I mentioned:

• Calories: About 85 per knot
• Fat: 4g (2g saturated)
• Carbs: 10g
• Protein: 2g
• Sodium: Around 180mg

Now, a little disclaimer—these numbers can vary depending on your specific ingredients. That store-bought dough you use? Might have slightly different stats than mine. And if you go heavy on the garlic butter (no judgment!), those fat grams might creep up a smidge.

The great news? Compared to traditional deep-fried garlic bread, these air-fried beauties save you calories while delivering all that crispy, garlicky goodness. I like to think of them as “smarter indulgence” food—perfect for when you want something delicious without going overboard.

Pro tip: If you’re watching sodium, you can easily reduce it by using low-sodium dough or cutting back slightly on the added salt in the garlic butter. The flavor will still be amazing!

Rate This Recipe

Okay garlic knot lovers, it’s your turn! Did you try this air fryer magic? I’m dying to hear how yours turned out. Leave a star rating below and tell me all about your experience – did you stick to the classic version or try any fun variations? Any brilliant tweaks I should know about?

Your reviews make my day and help other home cooks know what to expect. Did your family go wild for them like mine always does? Were they gone before you could snap a photo? (Happens to me every time!) Drop your thoughts in the comments – the good, the bad, and the garlicky!

If you loved them as much as I do, consider sharing the recipe with a friend who needs more garlic knots in their life. Nothing makes me happier than knowing I’ve helped create someone’s new favorite appetizer. Now go forth and enjoy those crispy, buttery bites!

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