Lactose Free Air Fryer Pretzel Bites
Chewy on the inside, deeply bronzed on the outside, and finished with a satisfying crunch of coarse salt — these little bites deliver everything you love about a classic soft pretzel in snackable form. The secret to that signature pretzel chew and color is the baking soda bath, which gives each piece its characteristic tang and that gorgeous mahogany crust before it ever hits the air fryer. Because the dough comes together with just flour, yeast, water, a little sugar, salt, and melted butter, there's no dairy to worry about beyond that small amount of butter — and it's easy to swap in a dairy-free alternative if you want to keep things completely clear. The air fryer does the heavy lifting here, circulating heat to get that bakery-style exterior without a full oven setup or deep fryer. A quick egg wash before cooking locks in the salt and adds a beautiful sheen that makes these look far more impressive than the effort involved. Dip them in yellow mustard straight out of the basket and they disappear fast — 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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