Air Fryer Recipe
Garlic knots
These air-fried garlic knots are a simple and delicious snack, perfect for pairing with pastas or soups.
Ingredients
- 250g plain flour
- 7g sachet of instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 160ml warm water
- 2 tablespoons olive oil, plus extra for greasing
- 3 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano
- Grated Parmesan cheese, for garnish (optional)
Method
- Mix warm water, sugar, and yeast in a bowl and let sit until foamy.
- Combine flour and salt in a large bowl, add yeast mixture and olive oil, and stir to form a dough.
- Knead dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.
- Punch down dough, divide into 12 pieces, roll into ropes, and tie into knots.
- Let knots rise on a parchment-lined baking sheet for 15-20 minutes.
- Preheat air fryer to 180°C (356°F), brush basket with olive oil, and fry knots for 6-8 minutes until golden brown.
- Melt butter in a pan, add garlic, sauté until fragrant, then stir in parsley and oregano.
- Toss fried knots in garlic butter mixture and garnish with Parmesan cheese if desired.
Why this works in an air fryer
Kneading develops gluten so the knots hold their tied shape while rising. A short second prove gives enough gas without making them collapse. In the air fryer, fast convection dries the outer dough quickly for colour, then garlic butter is added after cooking so the minced garlic does not scorch.
Equipment notes
Assumes a 4–5 litre basket holding 6 knots with space between them; cook in two batches if needed. In a single-drawer air fryer, place knots in one even layer and turn positions halfway if browning is patchy. In a dual-zone model, split the batch evenly and check 1–2 minutes early as smaller drawers often brown faster.
Common pitfalls
- Knots look pale and feel bready at 8 minutes? The dough surface is too moist or the basket is crowded; leave more spacing and cook 2–3 minutes longer, misting or brushing only lightly with oil before frying.
- Dark tops but doughy centres? The knots are too thick or the fryer is running hot; roll slimmer ropes and reduce to 170°C for the next batch, adding 2 minutes if needed.
- Garlic tastes bitter or has brown flecks in the butter? It has scorched; warm it gently only until fragrant, then remove from the heat before adding herbs.
- Knots spring open during cooking? The ropes were under-kneaded, too short, or tied loosely; knead until elastic, roll to an even thickness and tuck the ends firmly under the knot.
Variations & substitutions
- Use strong white bread flour instead of plain flour for a chewier knot; it may need a splash more water and can take an extra minute to brown.
- Swap parsley for basil or chives; add them off the heat so they stay green rather than drying out in the hot butter.
- Add chilli flakes to the garlic butter for heat; they bloom quickly in the fat, so stir them in after the garlic has softened rather than frying hard.
- Use grated mature Cheddar instead of Parmesan; it melts more readily, so sprinkle after tossing rather than before air frying to avoid greasy scorching.
Storage & reheating
Keep cooled knots in an airtight container for up to 2 days, then reheat in the air fryer at 160°C for 3–4 minutes until warmed through and lightly crisp.
Nutrition
Calories: 250
