Soy Free Air Fryer Pretzel Bites
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 color is the baking soda bath, which gives each piece its characteristic crust before it ever hits the air fryer. From there, a quick egg wash and a blast of circulating heat do the rest, producing that gorgeous mahogany finish without a drop of oil needed. Soy is one of those sneaky ingredients that shows up in a surprising number of packaged snack foods, but every single component here — flour, butter, yeast, egg, salt — is naturally free of it. There's no need to scrutinize labels or worry about hidden additives; this is straightforward pantry cooking from start to finish. The air fryer keeps things fast and the cleanup minimal, making it easy to knock out batch after batch for a crowd. Dip them in yellow mustard and watch them disappear.
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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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