Caffeine Free Air Fryer Pretzel Bites
Soft, chewy, and golden brown with a satisfying salty crust, these air fryer pretzel bites are the kind of snack that disappears the moment you set them on the table. The baking soda bath is the real secret here — a quick 30-second dip gives each bite that signature pretzel chew and deep, slightly tangy flavor before it ever hits the air fryer. A generous egg wash and a shower of coarse salt finish things off, creating that gorgeous mahogany color and crunch you'd expect from a proper pretzel. Because this recipe is built entirely from pantry staples — flour, yeast, butter, salt — there's nothing hidden to worry about, and every ingredient is exactly what it says it is. The air fryer does a remarkable job of getting the outsides crisp and deeply colored while keeping the insides pillowy and tender, all without heating up the whole kitchen. Dipped in yellow mustard, they hit that perfect balance of savory, salty, and just a little tangy. These are genuinely hard to stop eating, so consider doubling the batch.
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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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