These golden bites start with a simple yeasted dough, kneaded until smooth and elastic, then rested just long enough to develop that classic chew. A quick dip in a bubbling baking soda bath is what gives pretzels their signature deep-brown crust and unmistakable flavor, and here that happens before the pieces ever hit the air fryer. Brushed with egg wash and air-fried until each bite turns a deep mahogany brown, they come out with a crisp, glossy exterior and a soft, pull-apart interior. The air fryer method means no deep-frying and no oven preheat marathon — just fast, hands-off cooking in batches. Warm, pillowy, and endlessly dippable, these are a genuinely solid pick for anyone keeping an eye on added salt without giving up snack-time favorites. Skip the pretzel salt topping and any salty dipping condiments, and you've got a batch that's ready to enjoy fresh from the basket.
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Limit or remove salt from this recipe if possible.
Combine the warm water, yeast, and sugar in a large bowl and let stand for 5–7 minutes, until the surface is foamy and the mixture smells yeasty.
Add the flour, fine salt, and melted butter to the yeast mixture. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 4–5 minutes, until the dough is smooth, slightly tacky, and springs back when poked. Return to the bowl, cover with a clean kitchen towel, and rest for 10 minutes.
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