Gut Friendly Air Fryer Pretzel Bites
Soft, chewy, and golden with a satisfying salty crust, these little bites deliver everything you love about a classic ballpark pretzel in a poppable, snackable form. The dough comes together with simple pantry staples — flour, yeast, butter, and salt — keeping things clean and free from the additives and preservatives that can make store-bought snacks a gut concern. The quick baking soda bath is the secret to that signature pretzel chew and deep brown exterior, and it works without any harsh or unfamiliar ingredients. Using the air fryer instead of a conventional oven means less oil and a faster cook, so you get that satisfying crunch without feeling heavy afterward. Each bite gets a brush of egg wash and a sprinkle of coarse salt before hitting the basket, building real flavor through honest technique rather than anything artificial. They come out deep mahogany and firm on the outside, pillowy in the middle — exactly the kind of wholesome, from-scratch snack that feels good to eat. A side of yellow mustard makes them completely irresistible.
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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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