Fructose Free Air Fryer Pretzel Bites
Warm, chewy, and golden-brown with a satisfying salt crunch on top, these little bites hit every snack craving without any of the high-fructose pitfalls hiding in store-bought versions. The ingredient list is refreshingly straightforward — flour, butter, yeast, egg, and salt — so you stay in full control of what goes into the dough. That quick dip in a baking soda bath is the secret behind the deep mahogany crust and the classic chewy-yet-tender texture that makes a pretzel a pretzel. The air fryer does the heavy lifting from there, delivering that dark, slightly crisp exterior in just minutes without heating up the whole kitchen. If you're serving them with mustard, a simple yellow variety keeps things clean and fuss-free. These are best eaten straight from the basket while they're still steaming, though they reheat beautifully in the air fryer for a quick snack later in the day.
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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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