Remember those irresistible garlic knots from your favorite pizza place that you’d order “just to share” but secretly hope everyone forgets about so you can eat them all yourself? After perfecting this recipe through countless family pizza nights (and watching my kids fight over the last golden, buttery knot), I can promise these air fryer garlic knots deliver all that aromatic, pillowy satisfaction with perfectly crispy exteriors that taste like they came straight from an Italian bakery.
Essential Ingredients (Makes 8 Garlic Knots)
Dough Foundation:
- 1 tube (16.3 oz) refrigerated biscuit dough (8 biscuits)
- 2 tablespoons olive oil for brushing
- Cooking spray for basket
Perfect Garlic Butter:
- 4 tablespoons butter, melted
- 4 cloves garlic, minced (or 1 tsp garlic powder)
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Finishing:
- ¼ cup grated Parmesan cheese
- Extra parsley for garnish
- Coarse sea salt (optional)
Pro tip: Refrigerated biscuit dough works perfectly and saves time while delivering that pillowy texture we crave. Let it come to room temperature for easier shaping into knots.
Step-by-Step Air Fryer Method
Perfect Prep (15 minutes)
- Prep garlic butter: Mix melted butter, minced garlic, parsley, Italian seasoning, salt, and pepper
- Shape dough: Remove biscuits from tube, let come to room temperature for 5 minutes
- Form knots: Roll each biscuit into 6-inch rope, then tie into a loose knot
- Brush with oil: Lightly brush each knot with olive oil
- Arrange for cooking: Place on parchment-lined plate until ready to cook
The Perfect Knotting Technique
Critical step: Don’t make knots too tight or they won’t expand properly during cooking. A loose knot allows the dough to puff beautifully while maintaining that classic shape everyone loves.
Air Fryer Cooking Process
Temperature: 350°F (175°C)
Time: 8-10 minutes
Work in batches if needed
- Preheat air fryer to 350°F for 3 minutes
- Spray basket lightly with cooking spray
- Place garlic knots in single layer, not touching
- Cook 5 minutes without opening
- Check and rotate if needed for even browning
- Cook another 3-5 minutes until golden brown all over
- Brush immediately with garlic butter while hot
- Sprinkle with Parmesan and extra parsley
Perfect Results Every Time
Visual cues for doneness:
- Deep golden brown color all over the surface
- Puffed and expanded knots that look pillowy
- Crispy exterior that sounds hollow when tapped
- Internal temperature of 190°F if using thermometer
Texture goal: Crispy, golden exterior giving way to soft, fluffy interior with aromatic garlic butter in every bite and no raw dough centers.
Flavor Variations That Work
Classic Garlic Herb
- Garlic butter base
- Fresh parsley and Italian seasoning
- Parmesan cheese finish
- Sea salt sprinkle
Cheesy Garlic
- Garlic butter base
- Mozzarella and Parmesan mix
- Italian herbs
- Extra cheese on top
Rosemary Garlic
- Garlic butter with fresh rosemary
- Coarse sea salt
- Olive oil drizzle
- Balsamic glaze finish
Spicy Garlic
- Garlic butter with red pepper flakes
- Paprika and cayenne
- Parmesan cheese
- Fresh herbs
Everything Seasoning
- Garlic butter base
- Everything bagel seasoning
- Cream cheese dip on side
- Fresh chives
Serving & Storage Tips
Best served: Hot and fresh, right after brushing with garlic butter when aroma is at peak
Perfect for: Pizza night sides, appetizers, dinner rolls, party snacks
Storage: Best fresh, but store covered for 2 days and reheat in air fryer 2-3 minutes
Make ahead: Shape knots and refrigerate up to 4 hours, cook when ready
Family dinner tip: Double the recipe for pizza nights, these disappear faster than you think and everyone always wants more!
Frequently Asked Questions
What type of dough works best for air fryer garlic knots?
Refrigerated biscuit dough (like Pillsbury) works perfectly because it’s designed to puff and brown beautifully. Pizza dough or bread dough can work too, but biscuit dough gives the best texture-to-effort ratio.
Why don’t my garlic knots puff up in the air fryer?
Usually from tying knots too tight or using cold dough. Let dough come to room temperature, tie knots loosely, and ensure your air fryer is fully preheated to 350°F.
How do I get garlic butter to soak into the knots properly?
Brush the garlic butter on while the knots are still hot from the air fryer. Hot bread absorbs flavors much better than cooled bread, creating that restaurant-style taste.
Can I make garlic knots ahead of time?
Yes! Shape the knots and refrigerate covered for up to 4 hours. Cook directly from refrigerator, adding 1-2 minutes to cooking time if needed.
What’s the best way to reheat leftover garlic knots?
Reheat in the air fryer at 300°F for 2-3 minutes to restore crispiness. Don’t microwave as it makes them soggy and tough.
For more delicious air fryer recipes and techniques, check out our Complete Air Fryer Snacks & Appetizers with 15+ family-tested recipes. For more follow us on Pinterest
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