Chestnut Free Air Fryer Pretzel Bites
Salty, chewy, and golden-brown with that signature pretzel crust, these air fryer 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 — it gives each little nugget that distinctive chewy exterior and deep mahogany color before they even hit the air fryer. A quick egg wash and a generous shower of coarse salt finish them off perfectly. Every ingredient in this recipe is straightforward pantry staple territory: flour, yeast, butter, egg, and salt, so there's nothing hidden or ambiguous to stress over. For anyone navigating tree nut allergies or sensitivities, snack foods can be a minefield of shared facilities and vague labeling, but making these from scratch puts you fully in control of what goes into the bowl. The air fryer keeps things fast and delivers a crunch that's genuinely hard to beat, with no deep-frying required. Dunk them in yellow mustard and try not to make them every single weekend.
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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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