Mustard Free Air Fryer Pretzel Bites
Soft, chewy, and golden-brown with a satisfying salt crunch on top, these air fryer pretzel bites hit every snack craving without a single drop of mustard in the dough itself. The classic pretzel flavor comes entirely from a quick baking soda bath — that brief simmer is what gives each bite its signature chewy crust and deep color before it ever hits the air fryer. A beaten egg wash and a generous shower of coarse pretzel salt finish things off, so the results look and taste like something from a ballpark vendor. Because the dip is listed as completely optional, anyone avoiding mustard can skip it entirely and still get the full pretzel experience. The air fryer does a remarkable job here, producing that deep mahogany exterior in under ten minutes without heating up the whole kitchen. These are best eaten straight from the basket while they're still warm and the crust has a little crackle to it — though they disappear so fast that's rarely a problem.
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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)
Can be omittedyellow mustard
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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