Air fryer recipe · Sides
Buttery Garlic Knots
Soft pull-apart knots drenched in garlic-herb butter and a shower of parmesan.
- 22 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 215kcal
- 7.0 gprotein
- 25.6 gcarbs
- 9.1 gfat
- 1.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Pizza dough300 g
- Butter, melted3 tbsp
- Garlic, minced3 cloves
- Fresh parsley2 tbsp
- Parmesan, grated1/4 cup
Method
Roll the ropes
Divide the dough into 8 pieces and roll each into a rope about 18 cm long. Keeping the ropes an even thickness means the knots are the same size, so they bake and brown at the same rate with no thin ends burning.
Tie the knots
Loop each rope into a simple knot and tuck the ends underneath so they hold. Rest them on a lined plate for 10 minutes, which lets the dough relax and puff a little so the knots bake up light, not tight and dense.
Make garlic butter
Stir the minced garlic and chopped parsley into the melted butter, then brush half of it over the knots before they go in. The first coat soaks in as they cook, carrying garlic flavour right into the surface of the dough.
Air-fry the knots
Arrange the knots in a single layer and cook at 180°C for 9 min until golden and risen. Brush them with the rest of the garlic butter and dust with parmesan straight away, so the hot knots drink it in and the cheese clings.
