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 ingredient list is refreshingly straightforward: flour, butter, yeast, egg, and salt, with no whole grains, seeds, or legumes that tend to cause problems for people managing nickel sensitivity. That quick dip in a baking soda bath is the secret to the signature pretzel chew and that gorgeous mahogany color, and the air fryer locks it all in without needing a full oven setup. Because you're building the dough from scratch, you stay in complete control of what goes in — no mystery additives or shared-facility concerns that come with store-bought snacks. The egg wash gives each bite a glossy, bakery-worthy finish that makes them almost too pretty to eat. Dip them in yellow mustard straight out of the air fryer and they disappear fast, so consider making a double batch.
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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.
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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