Pescatarian Air Fryer Pretzel Bites
Soft, chewy, and deeply golden with that signature pretzel chew, these air fryer bites are the kind of snack that disappears the moment you set them on the table. The secret to that dark, glossy crust is the baking soda bath — a quick 30-second dip before air frying gives each bite its characteristic tang and that satisfying snap when you bite through. From there, the air fryer does the heavy lifting, delivering a deep mahogany finish without ever turning on the oven. The dough itself comes together with pantry staples — flour, butter, yeast, and salt — so there's nothing complicated standing between you and a fresh batch. A generous brush of beaten egg before cooking locks in that sheen and helps the coarse salt cling to every surface. Dipped in yellow mustard, they hit that perfect balance of salty, savory, and just a little tangy. Whether you're feeding a crowd or just treating yourself on a weeknight, these are 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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