Capsaicin 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 they hit the table. The dough comes together with simple pantry staples — flour, yeast, butter, and salt — and the classic baking soda bath is what gives each bite that signature pretzel chew and deep mahogany color. For anyone avoiding capsaicin, snack foods can be a minefield of hidden chili powders, spicy seasoning blends, and "zesty" coatings that show up without warning, but every ingredient here is straightforward and heat-free. The air fryer does a brilliant job of getting that crisp, burnished exterior without any fuss, and the batches come out consistently gorgeous. A generous brush of egg wash before cooking is the secret to that glossy, bakery-style finish. Dip them in yellow mustard for a classic pairing that keeps things cool and tangy, or enjoy them plain straight out of the basket. These are the kind of bites you'll want to make on repeat.
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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)
Can be omittedyellow mustard
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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