Make a wonderful side for your favorite pasta with these homemade Air Fryer Garlic Knots.
If you are enjoying a meal like this Ninja Foodi Lasagna and want a great item to pair it with, look no further than these Air Fryer Garlic Knots.
These Garlic Knots are so simple to make and you will feel like a pro as you bake them to perfection in your Air Fryer.
Tips for Making Air Fryer Garlic Knots:
These can be made in the Ninja Foodi using the Air Crisp function or the traditional Air Fryer.
It’s important to note that the dough does have to rise, so be sure to account for that time in your preparation.
When preparing the Garlic Knots, one of the most important things is the temperature of your “warm water” that will activate your yeast. This water needs to be 95-105*F, anything more or less, and these will not work as you had planned.
It’s best to check the water temperature with a quick-read thermometer.
When making these, be sure to leave enough room around each garlic knot so that air fully circulates and cooks them. In the Ninja Air Fryer Basket, I was able to fit 4 at a time.
How do you store these?
These garlic knots should be stored in an airtight container in the fridge for about 3-4 days.
They are easy to rewarm in the air fryer at 330*F for 2-3 minutes.
Can these be made gluten-free?
This recipe was made with regular all-purpose flour and has not been tested with gluten-free all-purpose flour. Typically the gluten-free flour would be much denser and not rise as well.
More testing would be needed and tweaking, so this would not be a recipe that I would suggest swapping out the flour for without further testing.
Now enjoy these paired with your favorite Air Fryer Chicken.
Air Fryer Garlic Knots
- 1 Cup Warm Water (Between 95-105*F)
- 2 1/4 Tsp Active Dry Yeast (1 Packet)
- 2 Tsp Granulated Sugar
- 1 Tsp Garlic Salt
- 2 Tbsp Olive Oil
- 2 1/2 Cups Unbleached All-Purpose Flour
- 2 Tbsp Unbleached All-Purpose Flour (2 1/2 Cups + 2 Tbsp)
- 3 Tbsp Melted Butter (Divided – Unsalted or Salted will work)
- 2 Tsp Garlic Powder
- 1 Tbsp Dried Parsley
- 1/4 Cup Fresh Grated Parmigiana Cheese
- In a large mixing bowl, combine the water, active dry yeast, and granulated sugar. Let it sit for 4-5 minutes until the mixture foams up. This means your yeast is active. If it does not foam up, restart again and make sure that your water is not too warm. It needs to be between 95-105*F.
- Add the garlic salt and olive oil, then mix well.
- Add the flour, one cup at a time until it's fully incorporated and a ball starts to form.
- Transfer the dough to a lightly floured surface and knead the dough until you have a ball and all the dry flour is fully incorporated.
- Transfer the dough to an oiled mixing bowl and let it rise, cover it for 1 hour.
- Put the dough on a working surface such as a baking mat. Roll the dough into a log and this will make it easier to separate into 12 pieces, do so.
- Roll each piece into a 10-inch rope about 1/2 inch thick.
- Fold to make a knot, think of a square knot when tying your shoes.
- In a small bowl, melt 1 tbsp of butter.
- Brush butter onto the knot.
- Place in the air fryer and air fry or air crisp for the Ninja Foodi at 370*F for 6 minutes until nice and golden. You can use parchment paper or silicone liners for the basket of the air fryer.
- While it is cooking, melt 2 Tbsp of butter and mix in the garlic powder.
- Once done, carefully remove and place on a cooling rack.
- Brush with the garlic butter and then sprinkle with parsley and grated Parmigiano.
- Repeat the process for the remaining knots until you have cooked them all.
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