Easy Air-Fryer Garlic Knots

Where I grew up, there was an amazing pizza place a few minutes down the road from us. I passed it on the way to to school everyday and I seriously loved it.

We went to pickup pizza from there every Wednesday night. Most of the time, it was just plain cheese pizza. But as my brother and I became hungrier teenagers, we started eating salads, or stuffed shells or garlic knots along with the pizza.

To be honest, I always loved the garlic knots the most. There were one of the few fried foods we ate growing up, so it was a huge treat. They were crunchy, super super garlicky and drowning in salty butter. These things were delicious, but definitely not heathy. They really were a special treat.

Fast forward to now, and I have never found a garlic-knot place I liked as much as the one near I grew-up. So, I thought I would give making them myself in the air-fryer (a way healthier option) a go.

I’ll tell you, these are good. They’re not like the ones I grew up eating. But, I was super impressed with how light and delicious these are. A lot of time, homemade breads can be dense, but these are light and tasty.

So, if you’re having a garlic knot fix, give these a try and let me know what you think of them in the comments below! Happy baking!

Easy Air-Fryer Garlic Knots

Servings: 8 knots
Time: 30 minutes
Difficulty: easy
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Ingredients

Olive oil spray
1 cup all-purpose flour
3/4 teaspoon kosher salt
2 teaspoons baking powder
1 cup fat-free Greek Yogurt, drained of any excess liquid
2 teaspoons butter
3 cloves garlic, chopped
1 tablespoon parmesan cheese, grated
1 tablespoon fresh parsley, finely chopped

Directions

Pre-heat air-fryer 325F degrees and line the baking tray with parchment paper.
In a large bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a spoon until incorporated. Then use your dry hands and knead about 15 times. If it’s too sticky you can add a little more flour. Roll into a ball.
Divide the dough into 8 equal pieces then roll each piece into worm like strips, about 9 inches long. Tie each breadstick into a “knot-like” ball; place on the prepared baking sheet. Spray the top with olive oil.
Bake for 11-12 minutes, cooking in batches. Let them cool 5 minutes.
Meanwhile, in medium nonstick skillet melt the butter, add the garlic and cook until golden, 2 minutes.
Toss the knots in the skillet with the melted butter and garlic or use a brush to cover the knots with the garlic. If the knots are too dry, give them another mist of olive oil. Sprinkle with parmesan cheese and chopped parsley. Enjoy!