Air Fryer Soft Pretzel Bites
Soft pretzel bites are easier to make at home than they look: a quick yeast dough, a short dip in a baking soda bath, then a few minutes in the air fryer. The bath is what gives them a deep brown, chewy crust and that pretzel flavour. Serve them warm with a cheddar and mustard dip that comes together while they cook.
Published
- Prep Time
- 30 mins
- Cook Time
- 25 mins
- Rise
- 45 mins
- Total Time
- 1 hr 40 mins
- Servings
- 48 pretzel bites
How do you make Air Fryer Soft Pretzel Bites?
Knead a dough of 375 g flour, warm water, instant yeast, sugar, salt and melted butter, and let it rise for 45 minutes. Roll it into ropes, cut 48 bites and dip them in simmering water with 110 g baking soda for 20-30 seconds. Brush with egg yolk, sprinkle with coarse salt and air fry at 180°C (350°F) for 6-8 minutes per batch.
- Total time
- 1 hr 40 mins
- Calories
- 390 per serving
- Protein
- 13 g
- Yield
- 48 pretzel bites
- Difficulty
- Medium
- Method
- Air frying
Ingredients
Dough
Baking soda bath
Topping
Cheddar mustard dip
Equipment
Air fryer · Large mixing bowl · Large wide pot · Slotted spoon · Baking tray · Parchment paper · Pastry brush · Small saucepan · Whisk
Quick Directions
Make the dough
Stir the warm water, sugar and yeast together in a large bowl.
Let it rise
Put the dough in a lightly oiled bowl, cover and leave it somewhere warm for 45-60 minutes, until puffy and roughly doubled in size.
Shape the bites
Divide the dough into 6 pieces.
Dip in the baking soda bath
Bring the water to a boil in a large, wide pot, then lower to a gentle simmer.
Air fry
Preheat the air fryer to 180°C (350°F) and lightly oil the basket or use a perforated parchment liner, because the damp dough sticks.
Make the cheddar dip
Melt the butter in a small saucepan over medium heat, whisk in the flour and cook for 1 minute.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fryer soft pretzel bites.
Make the dough
Stir the warm water, sugar and yeast together in a large bowl. Add the flour, salt and melted butter and mix into a shaggy dough. Turn it out onto a lightly floured surface and knead for 5-6 minutes until smooth and springy.
Let it rise
Put the dough in a lightly oiled bowl, cover and leave it somewhere warm for 45-60 minutes, until puffy and roughly doubled in size.
Shape the bites
Divide the dough into 6 pieces. Roll each piece into a rope about 2.5 cm (1 inch) thick and cut it into 8 pieces, giving 48 bites. Line a tray with parchment paper.
Dip in the baking soda bath
Bring the water to a boil in a large, wide pot, then lower to a gentle simmer. Add the baking soda slowly, a spoonful at a time, because it foams up. Working in batches, lower the bites into the water for 20-30 seconds, lift them out with a slotted spoon, let them drain and set them on the lined tray. Brush with the egg yolk mixture and sprinkle with the coarse salt.
Air fry
Preheat the air fryer to 180°C (350°F) and lightly oil the basket or use a perforated parchment liner, because the damp dough sticks. Air fry the bites in a single layer with a little space between them for 6-8 minutes, until deep, glossy brown. Repeat with the rest.
Make the cheddar dip
Melt the butter in a small saucepan over medium heat, whisk in the flour and cook for 1 minute. Slowly whisk in the milk and simmer for 2-3 minutes, stirring, until thickened. Take it off the heat, stir in the cheddar until melted, then the mustard and paprika. Serve warm with the pretzel bites.
Recipe Tips
- Use plain baking soda, also called bicarbonate of soda, not baking powder. Baking powder will not give the brown crust or the pretzel flavour.
- Take care with the bath. The water is very hot and foams when the baking soda goes in, so use a large pot, add the soda slowly and keep children away from the stove.
- Use coarse or flaky salt for the topping. Fine table salt dissolves into the damp dough and tastes much saltier.
- Traditional cheddar can be made with animal rennet. For a strictly vegetarian dip, choose a cheese made with microbial or vegetable rennet.
Variations
- Honey mustard dip: stir 60 g (1/4 cup) Dijon or yellow mustard with 2 tbsp honey and 2 tbsp mayonnaise instead of making the cheese dip.
- Cinnamon sugar bites: skip the coarse salt, brush the cooked bites with melted butter and toss them in 50 g (1/4 cup) sugar mixed with 1 tsp cinnamon.
- Seeded bites: top with sesame seeds or everything bagel seasoning instead of salt.
Nutrition (per serving)
| Calories | 390 |
|---|---|
| Protein | 13 g |
| Carbs | 53 g |
| Fat | 13.5 g |
| Saturated fat | 7.5 g |
| Fibre | 2 g |
| Sugar | 4 g |
| Sodium | 950 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Pretzel bites are best on the day they are made. Keep them in a loosely covered container at room temperature for up to 1 day, or refrigerate for up to 3 days. Refrigerate the cheese dip within 2 hours in a sealed container for up to 4 days.
- Freezer
- Freeze cooled bites in a freezer bag for up to 2 months. Reheat from frozen in the air fryer at 160°C (325°F) for 4-5 minutes.
- Reheat
- Reheat in the air fryer at 160°C (325°F) for 2-3 minutes. Warm the dip in the microwave in 20-second bursts, stirring, with a splash of milk if it is thick.
Air Fryer Soft Pretzel Bites FAQs
Why do you dip pretzel dough in a baking soda bath?
Baking soda makes the water alkaline. A short dip sets the surface of the dough, so it bakes into a thin, chewy, deep brown crust with the classic pretzel flavour. Bakeries often use a stronger alkaline solution, but baking soda is the safe choice at home.
Can I skip the baking soda bath?
You can, but the bites will taste like soft bread rolls and stay pale. The 20-30 second dip is what turns plain dough into pretzels, so it is worth the extra 10 minutes.
How long do pretzel bites take in the air fryer?
Pretzel bites about 2.5 cm (1 inch) across take 6-8 minutes at 180°C (350°F). Cook them in a single layer with space between them, and take them out when they are deep, glossy brown.
Can I make pretzel dough ahead of time?
Yes. After kneading, put the dough in an oiled bowl, cover it and refrigerate for up to 24 hours. Let it sit at room temperature for 20-30 minutes before shaping, then continue with the baking soda bath.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
