In a large bowl, whisk together the heated milk, yeast, and honey.

Let it stand until foamy, about 10 minutes.

Stir in the flour and kosher salt until just combined.

Then, stir in the room temperature butter until completely absorbed.

Scrape the dough onto a lightly floured work surface and knead until smooth, about 6 minutes.

Transfer the dough to a lightly greased bowl, cover loosely with plastic wrap or a kitchen towel, and let it sit until nearly doubled in size, about 1 hour.

Once risen, lightly press down on the dough to expel the bubbles, then divide it into 8 equal pieces.

Roll each piece into a 6-inch rope, then tie it into a simple knot, tucking the loose ends into each side of the “hoop” made by the knot.

Return the knots to the bowl they proofed in, then add the olive oil, chopped fresh rosemary, garlic powder, minced garlic, and black pepper.

Toss the knots until coated in the oil and spices.

Nestle the knots side by side in the air fryer basket.

Cover the knots loosely with plastic wrap and let them sit until lightly risen and puffed, 20 to 30 minutes.

Preheat the air fryer to 280°F (140°C).

Uncover the knots and air fry until they are golden brown outside and tender and fluffy inside, about 14 minutes.

Remove the garlic knots from the air fryer and brush with a little more melted butter, if desired.

Sprinkle with a pinch of flaky sea salt.

Serve warm.