Mushroom Free Air Fryer Pretzel Bites
Chewy on the inside, deeply golden 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 baking soda bath is the secret weapon here, giving each piece that signature pretzel chew and rich, slightly alkaline flavor before it ever hits the air fryer. A quick egg wash before cooking helps lock in that gorgeous mahogany color that makes them look like they came straight from a street cart. Since the whole recipe is built around pantry staples like flour, butter, yeast, and salt, there's nothing hiding in the ingredient list that could cause concern — just straightforward, honest dough. The air fryer does a remarkable job of crisping the exterior without drying out the soft, pillowy center, and working in batches means every single bite gets proper heat circulation. Dip them in yellow mustard straight out of the basket and they disappear fast, so 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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