BHA & BHT Free Air Fryer Pretzel Bites
Chewy on the inside, deeply golden on the outside, and finished with a satisfying crunch of coarse salt — these little bites deliver everything you love about a classic soft pretzel in snackable form. The baking soda bath is the secret weapon here, giving each piece that signature chew and rich, slightly alkaline flavor before they ever hit the air fryer. Because the dough comes together from scratch with just flour, yeast, butter, water, and salt, you know exactly what's going into every bite — no preservatives, no additives, no label-reading required. That matters more than people realize with packaged snack foods, which routinely rely on synthetic antioxidants to extend shelf life. Here, freshness comes from actually making the dough yourself, and the air fryer locks in that deep mahogany color without any shortcuts. A simple egg wash is all it takes to get that glossy, bakery-style finish. Dip them in yellow mustard straight out of the basket and they disappear fast — plan accordingly.
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Learn more →Ingredients
6 servings
For the dough
- 1 cup warm water (about 110°f / 43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 2 tbsp unsalted butter, melted
For the baking soda bath
- 6 cups water
- ⅓ cup baking soda
For finishing
- 1 large egg, beaten
- 1–2 tbsp coarse pretzel salt or flaky sea salt
For serving
- ½ cup yellow mustard (optional)
Instructions
- 1
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.
- 2
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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