Buttery and Golden Brown Garlic Knots that are crisp on the outside and soft and fluffy on the inside. They are perfect to serve with your favorite pasta or as an appetizer with your favorite dipping sauce.
Combine flour, instant yeast, sugar in a large bowl or the bowl of a stand mixer and mix to combine. Add the salt and mix. Add 1 teaspoon olive oil and ½ cup warm water and mix on low speed or with a wooden spoon until the dough starts to come together. It will be dry and crumbly at this stage. Scrape down the sides of the bowl.
Add in 1 Tablespoon of the warm water at a time, mixing the dough on low speed between additions. Add just enough water so the dough is no longer crumbly and all of the dry flour is hydrated with the liquid. Scrape down the sides of the bowl as needed. The dough ball should be tacky, but not stick to your fingers. If it is too dry, add some more water and if it is sticky and wet, add a little flour at a time until it is just slightly tacky.
Knead on medium speed for 3-5 minutes or by hand on a lightly floured surface for about 5-7 minutes. The dough ball should be smooth and pliable.
Place the remaining 2 teaspoons of oil into a clean mixing bowl and coat the dough ball on both sides. Cover the bowl with plastic wrap and let sit on the counter until it doubles in sizes. If you are using a proofing oven/Ninja Foodi, then set the proofing temp between 95-105°F/35-40°C and proof for 30 minutes or until it doubles in size.
Garlic Knots
Once the dough has doubled in size (whether homemade or store-bought) add in the roasted garlic cloves and either knead on low using a stand mixer until the garlic mixes with the dough or add the garlic cloves to the dough and fold, turn, fold until it is incorporated into the dough.
Melt 4 Tablespoons of butter in a small bowl and add the garlic, salt, Italian seasoning. Set aside. Prepare a large sheet tray by lining it with parchment or wax paper.
Separate the dough into 16 equal pieces and roll into a smooth ball. Roll the ball into a rope about 6" long and tie the rope into a knot. Dip each knot into the garlic butter mixture and set on the tray.
Once all of the knots are formed and dipped, preheat the air fryer on the hottest setting for a full 10 minutes.
Place the air fryer knots in a single layer into the air fryer basket or cooking tray. I place them about 1" apart. How many you can make at once will depend on your air fryer. If you are going to cook several batches, place the tray with the uncooked knots into the refrigerator so they don't rise too much before air frying.
Air Fry on 375°F/190°C for 7-10 minutes. Melt the remaining 2 Tablespoon of butter and use a pastry brush to brush the top of the knots about 5 minutes into the air frying time. You don't need much butter, just a little dab. Once the garlic knots are golden brown, remove them from the air fryer and place them on a cooling rack.
Brush a little butter on top and garnish with dried parsley. Serve with your favorite dipping sauce or plain!