Air Fryer Garlic Knots
You won't be tied to your oven with these super easy Air Fryer Garlic Knots. In about 12 minutes, you'll have a savory and tasty appetizer on your table!
Servings: 16 knots
Calories: 98kcal
Equipment
- Mixing Bowl
- Silicone Spatula
- Pastry Brush
- Dough Scraper
Ingredients
No-Rise Homemade Pizza Dough
- 1 cup warm (not hot) water
- 1 packet active dry yeast (0.25 oz or 1 ½ tsp.)
- 1 tablespoon granulated white sugar
- 1 tablespoon extra-virgin olive oil
- 2 cups all-purpose flour about 275 grams
- 1 teaspoon salt
Garlic-Butter Sauce
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter melted
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
Instructions
Making the Dough
- In a large mixing bowl, pour in the warm water.
- Add the active dry yeast and sugar; let sit for 5 minutes until the mixture is frothy.
- Pour in 1 tbsp. of olive oil and gently stir with a sptaula until combined.
- Add in the flour and salt; mix with the spatula until a slightly sticky ball forms. Create a dough ball (using a bit more flour if needed.)
- Transfer your dough ball to a floured surface and knead until the dough is smooth.
Baking the Garlic Knots
- Preheat your air fryer to 330°F. Line the air fryer tray with parchment paper.
- Slice pizza dough into 16 sections using a dough scraper. I start by halving the dough circle, then halving those halves, etc. until I get to 16 pieces.
- Roll out each piece of dough into a long rope. Aim to make them at least the length of a kitchen knife. Take each string of dough and "tie" them into knots.
- In a small bowl, mix the olive oil and melted butter with the minced garlic, salt, onion powder, and Italian seasoning.
- Brush the garlic-butter sauce onto each knot.
- Bake in the air fryer for 7 minutes, until knots are golden brown. Brush extra garlic-butter on top after cooking and serve immediately with marinara sauce. Enjoy!
Notes
Freezing Instructions:
To freeze the homemade pizza dough, coat the dough ball with olive oil, then add to a freezer-safe bag and remove all of the air. Seal, and store for up to 3 months.
Thaw overnight in the fridge, then let the dough get to room temperature before shaping.
To freeze the unbaked garlic knots, shape the knots as directed. Add them to a parchment-lined pan, and pop in the freezer until the raw knots are solid and no longer sticky. Then store in a freezer-safe bag and freeze.
Thaw in the fridge or on the counter until the knots are room temperature, then brush with garlic butter and bake as directed.
Nutrition
Calories: 98kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 220mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 1mg