Name: Air Fryer Pretzel Bites
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 40 pieces
Cuisine: American
Ingredients: 0.75 cup water; 1.125 teaspoons active yeast; 2 cups all-purpose flour; 0.5 tsp sea salt; 0.5 tbsp sugar; Coarse kosher salt; 3 cups water; 0.333 cup baking soda

From the Cook

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Air Fryer Pretzel Bites

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a mixing bowl, combine the water and yeast and stir.

Add flour, sugar, and sea salt and mix until it is completely combined.

With floured hands, knead the dough for 1 minute or use dough hook in electric mixer, until it forms into a ball. Divide the dough into eighths.

On a lightly floured surface, roll the dough into ropes.

With a knife, slice the dough into 1-inch pieces and bath the pieces baking soda bath for 30 seconds.

Spray the basket of the air fryer with oil. Place pretzel bites into the basket, giving them enough room to expand.

Cook for 6 minutes at 390 degrees F, or until lightly browned on top. Remove and brush with melted butter and salt with kosher salt to taste.

Nutrition

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Tips & Tricks (5)

Baking Soda Bath Perfection 🧪
Dissolve baking soda in water before boiling your pretzel bites for 30 seconds—this creates the authentic chewy exterior and deep brown color that store-bought pretzels have.
Don't Skip the Yeast Activation ⏱️
Activate your yeast in warm water (110°F) for 5-10 minutes before mixing to ensure proper rise and airy, light pretzel texture in your air fryer bites.
Salt Application Timing 🧂
Apply coarse kosher salt immediately after air frying while the pretzel bites are still warm and slightly moist—this ensures the salt adheres properly instead of sliding off.
Optimal Air Fryer Temperature & Spacing 🌡️
Preheat your air fryer to 380°F and arrange pretzel bites in a single layer with space between them for maximum air circulation, ensuring even golden-brown results.
Proof Time Monitoring 👀
Watch for the dough to rise by about 50% (not double) before air frying—over-proofed dough will collapse, while under-proofed dough will be dense and chewy rather than light and airy.