Air Fryer Garlic Bread
Air fryer garlic bread takes a baguette from the bread bin to the table in under 25 minutes, with crisp edges, a soft middle and plenty of garlic butter. The slices are spread with butter, garlic and parsley, topped with a little parmesan and cooked in two batches at 180°C. There is no oven to heat up, which makes it a handy side for pasta, soup or a quick supper.
- Total
- 23 min
- Prep
- 10 min
- Cook
- 13 min
- Serves
- 4
- Per serving
- 320kcal
Choosing the ingredients for air fryer garlic bread
A plain baguette from the supermarket bakery works well, and one that is a day old is fine, as it takes the butter without going limp. Salted butter gives the best flavour, so there is no need to add extra salt. Soften it on the worktop for about 30 minutes, or beat it with a fork until it spreads easily.
Fresh parsley is brighter than dried, but either works. Parmesan is not vegetarian, so use a vegetarian hard Italian-style cheese if you need to. Without a garlic press, grate the cloves on a fine grater or chop them very finely.
Making air fryer garlic bread
Tap a time to start a timer.
- Make the garlic butter Beat the softened butter with the crushed garlic and parsley in a small bowl until smooth and evenly speckled. The butter should be soft enough to spread without tearing the bread.
- Slice the baguette Cut the baguette into slices about 2.5cm thick, which gives you roughly 16. Thinner slices turn into crisps before the butter has melted.
- Spread and top Spread a generous teaspoon of garlic butter over one side of each slice, right to the edges. Sprinkle the parmesan over the top and press it down lightly so it stays put.
- Preheat Heat the air fryer to 180°C for .
- Cook the first batch Lay 8 slices butter side up in a single layer, without overlapping, and cook for . They are ready when the edges are golden and the butter is bubbling. Check at , as some machines run hotter.
- Cook the second batch and serve Cook the remaining slices in the same way. Serve straight away, while the edges are still crisp.
What to serve with garlic bread
It is the natural partner for tomato pasta, soup and lasagne, and works just as well beside pasta with prawns and garlic. For a steak night, try it with steak with garlic butter and a green salad.
Making it in the oven
A big batch for a crowd is easier in the oven. Lay the buttered slices on a baking tray and bake at 200°C (180°C fan), gas 6, for 8–10 minutes, until golden. For a pale, softer loaf-style bread, wrap a split baguette in foil and bake it for 15 minutes before opening the foil for the last 5.
Common problems and fixes for Air Fryer Garlic Bread
- The garlic has burnt and tastes bitter.
- Garlic left on bare crust catches first. Mix it well into the butter and spread the butter right to the edges, so the garlic is covered. Check the first batch at 4 minutes.
- The bread is soggy rather than crisp.
- The slices were piled up or overlapping, so steam could not escape. Keep them in one layer, and do not use melted or runny butter, which soaks straight into the crumb.
- The slices are hard all the way through.
- They were cut too thin or left in too long. Cut them 2.5cm thick and take them out as soon as the edges are golden. Very stale bread also dries out faster, so use a baguette from the last day or two.
Frequently asked questions about Air Fryer Garlic Bread
How long does garlic bread take in the air fryer?
About 5 minutes at 180°C for a batch of 8 slices. With 3 minutes to preheat and two batches, the cooking time comes to 13 minutes.
Can you use garlic powder instead of fresh garlic?
Yes, use ¾ tsp garlic powder in place of the 3 cloves. Fresh garlic gives a sharper, more rounded flavour, but the powder is less likely to burn.
Can you make garlic bread in the oven instead?
Yes. Put the buttered slices on a baking tray and bake at 200°C (180°C fan), gas 6, for 8–10 minutes, until golden and crisp at the edges.
Can you make garlic bread ahead and reheat it?
Yes, but only the butter. It keeps in the fridge for 3 days, so spread and cook the bread just before serving. Leftover slices keep in an airtight container for a day and reheat at 160°C for 2–3 minutes.
How did you like the recipe?
4.8 / 5 · 17 ratings
