Oats Free Air Fryer Pretzel Bites
Chewy on the inside, deeply bronzed 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, poppable form. The secret to that signature pretzel chew and dark crust is the baking soda bath, which gives each piece its characteristic flavor and color before it ever hits the air fryer. All-purpose flour, yeast, butter, and a few pantry staples are all it takes, making this a naturally oat-free recipe with zero substitutions required. For anyone navigating an oat sensitivity or intolerance, that matters more than it might seem — oats can sneak into unexpected baked goods through shared processing lines or added ingredients, but here every component is straightforward and easy to verify. The air fryer does a brilliant job of replicating that bakery-style exterior in a fraction of the time, turning out batch after golden batch with minimal fuss. A side of yellow mustard for dipping is optional, but honestly, don't skip it.
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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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