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 secret to that signature pretzel chew and dark, glossy crust is the baking soda bath, which briefly boosts the pH of the dough before it hits the air fryer and creates that unmistakable flavor and color. All-purpose flour does all the heavy lifting here, so there's no need to hunt down specialty flours or worry about grains that don't work for your diet. The air fryer takes things to the next level, producing a beautifully bronzed exterior in a fraction of the time a conventional oven would take. A beaten egg wash gives each bite that bakery-style sheen, and a generous scatter of flaky sea salt ties everything together. Dip them in yellow mustard straight from the basket and you've got a crowd-pleasing snack that tastes far more impressive than the effort involved.
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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.
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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