Legume Free Air Fryer Pretzel Bites
Salty, chewy, and golden-brown with that signature pretzel crust, these little bites are the kind of snack that disappears the moment they hit the table. The dough comes together with pantry staples — flour, butter, yeast, and salt — so there's nothing hidden to worry about for anyone avoiding legumes. That quick dip in a baking soda bath is the real secret, giving each bite its deep mahogany color and the satisfying chew you expect from a great soft pretzel. A generous egg wash and a shower of coarse salt before they hit the air fryer takes the flavor over the top. The air fryer does a fantastic job here, producing that crisp, crackly exterior without any fuss. Serve them straight out of the basket with a side of yellow mustard and watch them vanish.
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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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