15-Minute Air Fryer Homemade Garlic Knots – Irresistibly Crispy

Oh my gosh, you have to try these air fryer homemade garlic knots! I swear, they’re the easiest, most addictive little bites you’ll ever make. I stumbled upon this recipe one lazy Sunday when I was craving something garlicky but didn’t want to fuss with turning on the oven. Fifteen minutes later? Golden, crispy knots that smelled like heaven and tasted even better.

What I love most is how simple they are – just a handful of pantry staples and your trusty air fryer does all the work. No yeast, no waiting for dough to rise, just instant garlicky goodness. My kids go crazy for these (and honestly, so do I). They’re perfect for movie nights, last-minute appetizers, or just when you need a little carb-y comfort food fast.

Why You’ll Love These Air Fryer Homemade Garlic Knots

Listen, I know you’re going to adore these garlic knots as much as I do – and here’s exactly why:

• That perfect crunch: The air fryer gives these knots the most amazing crispy exterior while keeping the inside tender. It’s that magical texture you usually only get from restaurant bread baskets.
• Ready in a flash: From bowl to table in 20 minutes flat! No yeast means no waiting around for dough to rise. When sudden carb cravings hit (we’ve all been there), these are your saving grace.
• Pantry-friendly ingredients: Flour, garlic, oil – that’s basically it! I love recipes that don’t require special shopping trips. The simplicity means you can whip these up anytime the mood strikes.
• That garlicky aroma: Oh, the smell! When that garlic and parsley topping hits the warm knots… it fills your kitchen with the coziest, most inviting scent. My neighbors have literally knocked on my door asking what I’m cooking.

Ingredients for Air Fryer Homemade Garlic Knots

Okay, let’s gather our simple but mighty ingredients! Here’s what you’ll need to make these irresistible garlic knots – I promise you probably have most of this in your kitchen right now:

• 1 cup all-purpose flour – The backbone of our dough. I’ve tried this with bread flour too, but all-purpose gives the perfect tender-crisp texture.
• 1/2 teaspoon salt – Don’t skip this! It balances all the flavors beautifully.
• 1 teaspoon baking powder – Our magic leavener that makes these knots puff up perfectly without yeast.
• 1/2 teaspoon garlic powder – For that extra garlic punch in every bite.
• 1/4 cup water – Just enough to bring our dough together. Use cold water for best results.
• 2 tablespoons olive oil – Divided use here – some goes in the dough, some for brushing later.
• 2 cloves garlic, minced – Fresh is best here! That pungent raw garlic mellows beautifully when cooked.
• 1 tablespoon fresh parsley, chopped – The perfect bright, herbal note to balance the garlic. If you only have dried, use 1 teaspoon.

See? Told you it was simple! Now let me show you how these basic ingredients transform into something magical.

Equipment You’ll Need

Honestly, one of the best parts about this recipe is how little equipment it requires! Here’s everything that’ll help you make these garlic knots shine:

• Your air fryer – Obviously! Any model will work, but I love using the basket-style ones for easy flipping and checking.
• A medium mixing bowl – For bringing that dough together. No stand mixer needed – just good old-fashioned arm power!
• Measuring cups and spoons – Precision matters with baking powder recipes, so don’t eyeball it.
• A silicone pastry brush – For that glorious garlic oil coating. Trust me, you want every nook and cranny of those knots to get flavored!
• A clean work surface – Just your counter or a cutting board to roll and shape the knots.

That’s seriously it! No fancy gadgets required – just a few basics you probably already have cluttering your kitchen drawers. Now let’s get to the fun part – making those knots!

How to Make Air Fryer Homemade Garlic Knots

Okay, friends – time to roll up our sleeves and make some magic happen! I’ll walk you through each step so your garlic knots turn out perfectly golden, crispy, and bursting with flavor. Don’t worry – it’s easier than it looks, and I’ve got all my best tips to guide you.

Preparing the Dough

First things first – let’s make that dough! In your mixing bowl, whisk together the flour, salt, baking powder, and garlic powder. I like to whisk for about 30 seconds to really distribute those ingredients evenly – this ensures every bite is perfectly seasoned.

Now, make a little well in the center and pour in your water and 1 tablespoon of the olive oil. Here’s my trick: use a fork to start mixing, then switch to your hands when it gets too thick. Knead just until it comes together – about 1-2 minutes max. We’re not making bread here, so don’t overwork it!

Let the dough rest for 5 minutes covered with a towel. This little break lets the flour hydrate and makes the dough much easier to handle when shaping. Trust me, this waiting time makes all the difference!

Shaping and Air Frying

Preheat your air fryer to 375°F (190°C) while you shape the knots. Divide the dough into 8 equal pieces – I just tear them off by hand, but you can use a knife if you’re particular about sizes.

Now the fun part! Roll each piece into a rope about 5 inches long. Don’t stress about perfection here – rustic is charming! To tie the knot: make a loop like you’re starting to tie your shoe, then tuck one end under and pull gently to secure. If they come undone a bit, no worries – they’ll still taste amazing.

Place the knots in your air fryer basket with some space between them – they’ll puff up! Cook for 8 minutes, checking at 6 minutes if your air fryer runs hot. You want them golden but not too dark yet – we’ve still got the garlic topping to add!

Adding the Garlic Topping

While the knots cook, mix together the remaining olive oil, minced garlic, and chopped parsley. This is where the magic happens! As soon as the initial cook time’s up, carefully brush this mixture all over the knots – get into all those nooks and crannies.

Pop them back in for just 2 more minutes. Oh, that aroma! The garlic mellows slightly but stays wonderfully pungent, and the parsley adds that fresh pop of color and flavor. Let them cool for a minute before serving – if you can resist, that is!

Tips for Perfect Air Fryer Homemade Garlic Knots

Alright, let me share my hard-earned secrets for garlic knot perfection – these little tricks make all the difference between good and absolutely irresistible!

Getting the dough just right

That dough should feel like a soft, slightly tacky Play-Doh when it’s ready. If it’s sticking to your hands like crazy, add a tiny pinch more flour – but go easy! Too much flour makes tough knots. My test? Press a finger in – the dough should spring back slowly but leave a slight indent.

Air fryer spacing is everything

Don’t crowd those beauties! Leave at least 1/2 inch between knots so hot air can circulate properly. I learned this the hard way when my first batch came out with some pale, doughy spots. If you need to cook in batches, it’s worth the extra few minutes for even browning.

The garlic oil timing trick

Wait until the last 2 minutes to add your garlic topping – any earlier and the garlic can burn. I brush it on generously, then immediately return them to the fryer. The quick heat transforms the raw garlic bite into mellow, aromatic perfection without losing that punch we love.

Fresh vs. dried herbs

While fresh parsley is ideal, in a pinch, use dried – but activate it first! Mix 1 teaspoon dried parsley with the oil and let it sit 5 minutes before adding garlic. This little trick wakes up those dormant flavors almost like fresh. My Italian grandma would approve (and she was picky about her herbs!).

Variations for Air Fryer Homemade Garlic Knots

Now that you’ve mastered the basic recipe, let’s have some fun! These garlic knots are like a blank canvas just waiting for your personal touch. Here are my favorite ways to mix things up when the mood strikes:

• Cheese, please! Sprinkle shredded parmesan or mozzarella over the knots before the final cook. The cheese gets all melty and golden – absolute heaven! For extra decadence, try stuffing little cubes of mozzarella inside the knots before shaping.
• Spice it up Add a pinch of red pepper flakes to the garlic oil mixture for a subtle kick. My husband calls these “angry garlic knots” – they’re perfect with a cold beer!
• Herb garden special Mix in 1/2 teaspoon dried oregano or basil with the flour for an Italian-herb twist. Fresh rosemary works magic too – just chop it super fine.
• Everything bagel magic Before air frying, brush the knots with egg wash and sprinkle with everything bagel seasoning. The onion, garlic, and sesame seeds take these to another level!
• Sweet & savory surprise Crazy but delicious – add a teaspoon of honey to the garlic oil mixture. The subtle sweetness plays so nicely with the garlic’s bite.

The best part? You can make a few different batches at once to please everyone. My kids love the cheesy version, while I’m partial to the spicy ones. Happy experimenting!

Serving Suggestions

Oh, the possibilities! These garlic knots are so versatile – here’s how I love to serve them (though let’s be honest, they’re dangerously good all on their own):

• Classic marinara dunk: A warm bowl of marinara is my go-to. The tangy tomato cuts through the richness perfectly. I use my favorite jarred sauce for convenience, but homemade is even better if you’ve got it!
• Soup’s best friend: They’re incredible with a creamy tomato soup or minestrone. I tear them into chunks and let them soak up all that broth – pure comfort food magic.
• Cheese fondue sidekick: Game night upgrade! These make the perfect dippers for warm cheese fondue. The garlic and cheese combo? Absolute perfection.
• Salad crouton twist: Stale the next day? No problem! Chop them up and toast for the most amazing garlicky croutons over Caesar or garden salads.
• Pasta night essential: I always make extra when serving spaghetti or lasagna. They’re perfect for mopping up every last bit of sauce on the plate – no waste!

Honestly? My family’s favorite way is straight from the air fryer basket while they’re still piping hot. Sometimes simple is best!

Storing and Reheating Air Fryer Homemade Garlic Knots

Okay, let’s be real – these garlic knots rarely last long enough to need storing in my house! But just in case you miraculously have leftovers (or want to make a double batch ahead), here’s how to keep them tasting fresh and delicious:

The best way to store them

First rule: let them cool completely before storing! Trapping heat leads to soggy knots, and nobody wants that. I transfer mine to an airtight container lined with paper towels – the towels absorb any excess moisture. They’ll stay crisp at room temperature for about a day, but for longer storage, pop them in the fridge for up to 3 days.

Reheating like a pro

When you’re ready to enjoy them again, skip the microwave (trust me, it makes them rubbery). Instead, toss them back in the air fryer at 350°F for 2-3 minutes until they’re warm and crispy again. If they seem dry, a quick spritz of water before reheating works wonders!

Freezing for later

Yes, you can freeze these beauties! I flash-freeze them first on a baking sheet, then transfer to freezer bags once solid. They’ll keep for about a month. To reheat, no need to thaw – just air fry frozen at 375°F for 4-5 minutes. They come out nearly as good as fresh!

One last tip: if you know you’ll be storing them, go light on the garlic topping before the initial cook. Then add fresh garlic oil when reheating for maximum flavor. That pungent garlic taste is best when fresh!

Nutritional Information

Okay, let’s talk numbers! I know some folks like to keep track, so here’s the scoop on what you’re getting in these delicious garlic knots. But remember – these are estimates based on standard ingredients, and your exact numbers might vary depending on brands or tweaks you make.

Per garlic knot (recipe makes 8):

• Calories: 90
• Fat: 4g (0.5g saturated)
• Carbohydrates: 12g
• Fiber: 0.5g
• Protein: 2g
• Sodium: 120mg

Now, here’s my little nutrition philosophy with these – they’re definitely a treat, but not an overly guilty one! The olive oil provides healthy fats, and let’s be honest, that garlic is basically a superfood, right? (Okay, maybe I’m stretching there, but garlic IS good for you!)

If you’re watching certain nutrients, here are some easy tweaks:

• For lower sodium, reduce the salt to 1/4 teaspoon
• Want more fiber? Try swapping half the flour for whole wheat
• Cutting calories? Use cooking spray instead of brushing with extra oil

But honestly? Sometimes it’s okay to just enjoy food without overanalyzing. Life’s too short to skip garlic knots!

Frequently Asked Questions

I get questions about these garlic knots all the time – so let me answer the most common ones right here! Nothing’s worse than recipe confusion, so I’ve got you covered with all my tested tips and tricks.

Q1. Can I use whole wheat flour instead of all-purpose?
Absolutely! I’ve made these with half whole wheat flour many times. The texture becomes slightly denser but still delicious. If using all whole wheat, add an extra tablespoon of water since it absorbs more liquid. The nutty flavor pairs beautifully with the garlic!

Q2. My knots came out too dense – what went wrong?
Two likely culprits: over-kneading the dough or too much flour. Remember, we want to mix just until combined – about 1-2 minutes max. Also, resist adding extra flour unless the dough is truly unworkable. A slightly sticky dough makes lighter knots!

Q3. Can I make these ahead and reheat them?
Yes! They’re best fresh but still great reheated. Store cooled knots in an airtight container, then pop them back in the air fryer at 350°F for 2-3 minutes to crisp up. Pro tip: add fresh garlic butter when reheating for maximum flavor!

Q4. Why do my knots stick to the air fryer basket?
Ah, the dreaded stick! Make sure to preheat your air fryer (a cold basket sticks more) and don’t skip brushing or spraying the basket with oil. If they’re still sticking, try parchment paper rounds cut to fit your basket – they’re game-changers!

Q5. Can I double this recipe?
You bet! Just work in batches to avoid overcrowding the air fryer. The dough actually handles beautifully when doubled – I do it all the time for parties. Bonus: the unbaked knots can wait on a floured surface while the first batch cooks.

Now that you’re a garlic knot expert, it’s time to get cooking! Try this recipe tonight and tag me in your photos – I love seeing your creations. Happy air frying, friends!

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