📝 About This Recipe
Inspired by the classic New York City pizzeria staple, these air-fried garlic knots offer a heavenly combination of a crisp, golden exterior and a pillowy, soft center. By using the air fryer, you achieve that perfect 'oven-baked' texture in half the time, while the convection heat helps the garlic-herb butter seep deep into every crevice. These are the ultimate aromatic appetizer, guaranteed to fill your kitchen with the irresistible scent of toasted garlic and fresh parsley.
🥗 Ingredients
The Dough
- 1 pound Pizza Dough (store-bought or homemade, at room temperature)
- 2 tablespoons All-purpose flour (for dusting the work surface)
- 1 tablespoon Olive oil (to coat the air fryer basket)
The Garlic Herb Butter
- 4 tablespoons Unsalted butter (melted)
- 4 cloves Fresh garlic (very finely minced)
- 2 tablespoons Fresh Italian parsley (finely chopped)
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Kosher salt (adjust to taste)
- 1/4 teaspoon Red pepper flakes (optional, for a hint of heat)
The Finishing Touches
- 1/4 cup Parmesan cheese (freshly grated)
- 1 cup Marinara sauce (warmed, for dipping)
👨🍳 Instructions
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1
Remove your pizza dough from the refrigerator at least 30 minutes before starting; room temperature dough is much easier to stretch and won't snap back.
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2
On a lightly floured surface, roll or stretch the dough into a rough 10x12 inch rectangle.
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3
Using a pizza cutter or a sharp knife, cut the dough into 12 even strips, approximately 1 inch wide.
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4
Take one strip and gently roll it into a 6-inch long rope. Tie the rope into a simple overhand knot, tucking the ends under or into the center.
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5
Repeat with the remaining strips and place the knots on a piece of parchment paper. Cover with a clean kitchen towel and let them rest for 10 minutes to puff up slightly.
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6
Preheat your air fryer to 350°F (175°C) for about 3 minutes.
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7
While the air fryer preheats, whisk together the melted butter, minced garlic, chopped parsley, oregano, salt, and red pepper flakes in a small bowl.
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8
Lightly brush the bottom of the air fryer basket with olive oil or use a non-aerosol oil spray.
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9
Place the knots in the air fryer basket in a single layer, ensuring they are not touching (you may need to cook in two batches).
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10
Lightly brush the tops of the knots with about 1/3 of the garlic butter mixture.
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11
Air fry at 350°F for 6-8 minutes, or until the knots are golden brown and sound hollow when tapped.
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12
Carefully remove the hot knots and place them in a large mixing bowl.
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13
Pour the remaining garlic butter over the hot knots and toss gently to coat every surface.
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14
Immediately sprinkle with the grated Parmesan cheese while the butter is still wet so it adheres to the dough.
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15
Serve immediately while warm with a side of marinara sauce for dipping.
💡 Chef's Tips
Always use fresh garlic rather than jarred for the best aromatic punch. If the dough is too sticky, lightly oil your hands to make the knot-tying process easier. Don't overcrowd the air fryer; air circulation is key to getting that uniform golden crust. For a vegan version, substitute the butter with a high-quality olive oil and use nutritional yeast instead of Parmesan. If you have leftovers, reheat them in the air fryer at 320°F for 2-3 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve alongside a classic Caesar salad with extra anchovies. Pair with a hearty bowl of Spaghetti Bolognese or Lasagna. Enjoy as a game-day snack with a cold Italian pilsner or a crisp Pinot Grigio. Offer a variety of dipping sauces like pesto, spicy arrabbiata, or creamy garlic aioli. Serve as a side to a platter of roasted Mediterranean vegetables.