Paraben 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 chewy crust and rich, slightly tangy flavor before it ever hits the air fryer. Because you're making the dough from scratch with straightforward pantry staples, you have complete control over every ingredient that goes into the batch — no mystery additives, no preservative-laden shortcuts, no label anxiety. The air fryer does a remarkable job of developing that deep mahogany color and firm exterior without the mess of deep frying or the long wait of a conventional oven. A quick egg wash before cooking adds gorgeous shine and helps the salt stick, so every bite looks as good as it tastes. Dip them in yellow mustard straight out of the basket and they're genuinely hard to stop eating.
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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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