Pregnancy Friendly Air Fryer Pretzel Bites
Soft, chewy, and golden-brown with a satisfying salt crunch on top, these little bites hit every craving at once — and cravings during pregnancy are nothing to mess around with. The dough comes together with simple pantry staples like flour, butter, yeast, and water, so you always know exactly what's going into your food. That quick baking soda bath is the secret to getting that signature pretzel chew and deep color without any mystery additives or preservatives hiding in a store-bought bag. The egg wash gives each bite a gorgeous, glossy finish before the air fryer works its magic, producing that deep mahogany crust in under ten minutes. Because everything is made from scratch with straightforward ingredients, you can feel genuinely good about snacking on a whole batch. Dip them in yellow mustard and honestly, it doesn't get much better than that.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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