Vegetarian Air Fryer Pretzel Bites
These little bites deliver everything you love about a soft pretzel — that signature chewy interior, crackly salted crust, and deep mahogany color — in a perfectly poppable, snackable form. The secret to that authentic pretzel flavor and texture is the baking soda bath, which gives each piece its characteristic chew and that slightly tangy, toasty exterior before it ever hits the air fryer. From there, the egg wash locks in a gorgeous glossy finish and helps the coarse salt cling to every bite. The air fryer does a remarkable job here, producing a crust that's genuinely crisp without any deep-frying mess or extra oil. Everything in this recipe is straightforward pantry staple territory — flour, butter, yeast, egg — so there are no hidden animal-derived surprises to navigate, just clean, simple ingredients that happen to come together beautifully. Dip them in yellow mustard straight out of the basket and they're honestly hard to stop eating.
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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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