Shellfish Free Air Fryer Pretzel Bites
Soft, chewy, and deeply golden, these air fryer pretzel bites deliver that satisfying combination of crispy shell and pillowy interior that makes it nearly impossible to stop at just a few. The baking soda bath is the real secret here — a quick 30-second dip gives each bite that signature pretzel chew and gorgeous mahogany color before they even hit the air fryer. A generous egg wash and a shower of coarse salt finish them off, so every single piece looks and tastes like something from a proper pretzel stand. The air fryer does the heavy lifting fast, circulating heat to get that deep, even browning without the mess of a full oven bake. Everything in this recipe is straightforward pantry staple territory — flour, yeast, butter, egg — so there's zero guesswork about what's actually in your food. Serve them straight out of the basket with yellow mustard while they're still warm and you've got a snack that genuinely disappears in minutes.
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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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