Air Fryer Garlic Bread
This air fryer garlic bread recipe delivers a golden, crispy crust and a soft, buttery center in just about 10 minutes, with no preheating a full oven required. The rapid hot-air circulation toasts the bread evenly and quickly without drying it out, giving you restaurant-quality results from your air fryer.
Equipment
- Air fryer - basket-style or oven-style, at least 4-quart capacity
- Serrated bread knife
- Mixing bowl - small or medium
- Flexible spatula
- Butter knife - or for spreading
- Cutting board
- Measuring spoons
- Garlic press - optional, but makes mincing garlic much faster
- Pastry brush - optional, for even spreading
Ingredients
- 1 French baguette - about 14–16 inches or 35–40 cm long
- 4 tablespoons unsalted butter - 60g, softened to room temperature
- 3 cloves fresh garlic - finely minced, about 1 tablespoon or 15 ml
- 3 tablespoons Parmesan cheese - 15g, freshly grated
- 1 tablespoon fresh flat-leaf parsley - 4g, finely chopped, or 1 teaspoon or 2g dried parsley
- 1/2 teaspoon dried Italian seasoning - 1g
- 1/4 teaspoon salt - 0.5g, if using unsalted butter
- red pepper flakes - optional, pinch for a little heat
- 2 tablespoons shredded mozzarella - 15g, optional for cheesiest version, added during last 1-2 minutes
Instructions
- Soften the butter at room temperature for 20-30 minutes or microwave in 5-second bursts until soft but not melted.
- Combine softened butter with minced garlic, grated Parmesan, parsley, Italian seasoning, and salt in a bowl. Mix until uniform and well blended.
- Slice the baguette in half lengthwise, then cut into sections about 5-6 inches (12-15 cm) long to fit your air fryer basket.
- Spread the garlic butter mixture generously over the cut sides of each piece, covering edge to edge with about 1 tablespoon per piece.
- Preheat air fryer to 350°F (175°C) for 3 minutes to ensure even crisping from the start.
- Place buttered bread pieces in the air fryer basket in a single layer, cut side up. Air fry at 350°F (175°C) for 6-7 minutes, checking at 5 minutes.
- If adding mozzarella, sprinkle it on top at the 5-minute mark and cook for an additional 1-2 minutes until melted and golden.
- Remove carefully from the air fryer, transfer to a cutting board, and slice crosswise into individual portions about 1.5-2 inches (4-5 cm) wide. Serve immediately.
Notes
- Use fresh garlic rather than garlic powder for the best flavor - fresh garlic caramelizes in the heat and becomes mellow and sweet rather than sharp.
- Make sure your butter is properly softened - if it's too cold it will tear the bread, and if melted it will soak in unevenly.
- Avoid crowding the air fryer basket - overlapping pieces trap steam and prevent the crispy texture.
- Air fryer temperatures vary, so check at 4 minutes and reduce heat to 325°F (165°C) if your unit runs hot to prevent burning.
- Choose a French baguette or Italian loaf with a firm crust - soft sandwich bread won't achieve the same crisp texture.
- Grate your own Parmesan cheese for the best melting and flavor - pre-shredded cheese contains anti-caking agents that affect texture.
- Prepare the garlic butter mixture up to 3 days ahead and refrigerate, or butter the bread and wrap tightly for up to 24 hours before cooking.
- For reheating leftovers, use the air fryer at 325°F (165°C) for 2-3 minutes - avoid the microwave which will make the bread soft and chewy.
- You can freeze uncooked buttered bread pieces - cook directly from frozen at 325°F (165°C) for 10-12 minutes.
- Make it spicy by adding red pepper flakes and a tiny dash of cayenne to the garlic butter mixture.