Air fryer recipe · Sides
Garlic Parmesan Knots
Pillowy dough knots brushed with garlic butter and showered in salty parmesan and parsley.
- 14 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 330kcal
- 12.3 gprotein
- 15.3 gcarbs
- 24.8 gfat
- 1.1 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Pizza dough1 ball
- Butter3 tbsp
- Minced garlic3 cloves
- Grated parmesan1/3 cup
- Fresh parsley2 tbsp
Method
Roll the ropes
Divide the pizza dough into eight pieces and roll each into a rope about fifteen centimetres long. Rolling them the same length means they tie into tidy knots that bake and brown at the same rate.
Tie the knots
Loop each rope into a simple knot and tuck the ends underneath so it holds together. Keep the knot a little loose, as a tight knot has no room to puff and can stay doughy in the middle.
Make garlic butter
Gently melt the butter with the minced garlic until it smells fragrant but has not browned. Let the garlic warm slowly and take it off the heat before it colours, or it can turn bitter.
Brush and rest
Brush half the garlic butter over the knots and let them sit for ten minutes so they puff a little. This short rest lets the dough relax and rise, giving the knots a lighter, softer chew.
Air-fry and finish
Air-fry at 180C for 10 min until the knots are golden and risen, then brush them with the rest of the garlic butter. Toss them at once with the parmesan and parsley while hot so it clings.
