Nightshade Free Air Fryer Pretzel Bites
Soft, chewy, and golden-brown with a satisfying salt crunch on top, these air fryer pretzel 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 lurking in the ingredient list that would raise any red flags for people avoiding nightshades. That quick dip in a baking soda bath is the secret to that deep, glossy pretzel crust you'd expect from a ballpark vendor, and the air fryer locks in a beautifully firm exterior without any fuss. Because the whole process is made from scratch, you stay in complete control — no store-bought dough blends with mystery seasonings, no sauces with hidden tomato or pepper derivatives. The optional yellow mustard on the side keeps things classic and clean, but these bites are honestly irresistible on their own straight out of the basket. Make a double batch if you're feeding a crowd, because the first one will be gone before you've even sat down.
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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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