Seed Oil 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 want from a classic soft pretzel in snackable form. The ingredient list is refreshingly straightforward: flour, butter, egg, yeast, and salt. No canola oil, no vegetable shortening, no mystery fats hiding in the dough. That makes this recipe a genuinely easy win for anyone steering clear of industrially processed seed oils, since so many packaged pretzel snacks and even homemade recipes lean on them as a default. The real magic here is the baking soda bath, which gives each bite that signature pretzel chew and dark, glossy crust before the air fryer finishes the job with dry, circulating heat instead of a deep-fry situation. Melted butter is the only fat in play, and it keeps the dough tender without compromising anything. Dip them in yellow mustard straight out of the basket and you've got a crowd-pleasing snack that tastes like it came from a ballpark concession stand — in the best possible way.
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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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