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Soft, buttery air fryer garlic knots ready in just 15 minutes. Made with pizza dough and coated in a rich garlic-parmesan butter, they’re crisp on the outside and light, fluffy, and tender inside.

Air Fryer Garlic Knots

5 from 1 vote
Author: Laurie Fleming
Prep Time: 8 minutes
Cook Time: 7 minutes
Total Time: 15 minutes
Servings: 12 Servings

Description

Soft, buttery air fryer garlic knots made with pizza dough and brushed with fresh garlic-parmesan butter. Crispy outside, pillowy inside, ready in 15 minutes.

Ingredients 

  • 1 lb pizza dough, 450 g, at room temperature
  • 4 tablespoons unsalted butter, melted
  • 3 cloves garlic, finely minced
  • 2 tablespoons grated Parmesan cheese, plus more for serving
  • 1 tablespoon fresh parsley, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon Italian seasoning, optional
  • Olive oil spray, for the basket

Instructions

  • Divide: Cut the pizza dough into 12 equal pieces on a lightly floured surface.
  • Roll: Roll each piece into a 6-inch rope.
  • Knot: Tie each rope into a loose overhand knot, tucking the ends under.
  • Garlic butter: In a small bowl, whisk together the melted butter, minced garlic, Parmesan, parsley, salt, and Italian seasoning. Set aside.
  • Air fry: Lightly spray the air fryer basket with olive oil. Arrange knots in a single layer (work in batches if needed). Air fry at 350°F (175°C) for 6–7 minutes, until deep golden brown.
  • Double-dunk: Immediately transfer the hot knots to a large bowl. Pour half the garlic butter over them and toss to coat. Brush or drizzle the remaining butter on top.
  • Serve: Sprinkle with extra Parmesan and parsley. Serve warm with marinara for dipping.

Equipment

  • Air Fryer
  • Cooking Spray
  • Parchment Paper, optional

Notes

Notes

  • Temperature matters: 350°F is ideal. Lower temperatures (325°F) often leave centers raw.
  • Cook plain first: Never brush garlic butter on raw dough — fresh garlic burns. Always butter after cooking.
  • No air fryer preheat? Run empty for 2 minutes at 350°F before adding the knots.
  • Frozen store-bought knots: Air fry at 360°F for 5–6 minutes, no thawing needed.
  • Make ahead: Shape raw knots, refrigerate up to 24 hours covered, then air fry as directed (add 1 minute).

Nutrition

Serving: 1ServingCalories: 131kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 386mgPotassium: 8mgFiber: 1gSugar: 2gVitamin A: 153IUVitamin C: 1mgCalcium: 11mgIron: 1mg