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Easy Air Fryer Pretzels Recipe
Ash Tyrrell

Easy Air Fryer Pretzels Recipe

I started making pretzels in my air fryer the day I got tired of paying mall prices for something I knew I could recreate at home. The first batch surprised me, soft and chewy on the inside with that deep golden crust I was chasing. Now I make these on lazy weekends just because the whole house smells incredible while they cook.
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Total Time 1 hour 28 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups warm water — needs to be warm not hot, or it can kill the yeast before it even gets going
  • 1 packet 2 ¼ teaspoons active dry yeast — this is what makes the dough puff up light and airy
  • 1 tablespoon sugar — feeds the yeast and helps it activate faster
  • 4 cups all-purpose flour — the base of the dough spoon and level it so you don't pack in too much
  • 1 teaspoon salt — balances the sweetness and rounds out the pretzel flavor
  • 2 tablespoons unsalted butter melted — adds richness and keeps the dough from drying out
  • ⅔ cup baking soda — used for the quick water bath that gives pretzels their signature chew and color
  • 4 cups water for the baking soda bath — brings the baking soda solution together for dipping
  • 1 egg beaten — brushed on top for that glossy, golden-brown finish
  • Coarse salt for topping — the classic finishing touch that makes it taste like a real soft pretzel

Method
 

  1. In a large bowl, stir together the warm water, sugar, and yeast, then let it sit for about five minutes until it turns foamy on top. This tells you the yeast is alive and ready to work. If it doesn't foam up, your water was likely too hot or too cold.
  2. Add the flour, salt, and melted butter into the yeast mixture, and stir until a shaggy dough forms. Turn it out onto a floured surface and knead for about five minutes until it feels smooth and slightly elastic. This step builds the structure that gives pretzels their chew.
  3. Place the dough in a lightly oiled bowl, cover it with a towel, and let it sit somewhere warm for about an hour. It should roughly double in size during this time. Don't rush this part, since a properly risen dough makes a huge difference in the final texture.
  4. Punch down the risen dough and divide it into eight equal pieces. Roll each piece into a long rope, then twist it into a classic pretzel shape, tucking the ends underneath to seal them.
  5. Warm the water and baking soda together in a saucepan until just simmering, then dip each shaped pretzel into the solution for about 20 seconds. This quick bath is what gives pretzels their signature dark, chewy crust once cooked.
  6. Brush each pretzel with the beaten egg, sprinkle with coarse salt, and place them into your air fryer basket in a single layer. Cook at 375°F for 7 to 9 minutes, checking around the halfway point, until they're deep golden brown all over.

Notes

  • I always give my dough the full hour to rise, since rushing it leaves the pretzels dense instead of fluffy.
  • I work in batches instead of overcrowding the basket, which lets the hot air circulate and cook everything evenly.
  • I brush the egg wash on generously, since a thin layer doesn't give me that deep golden color I'm after.
  • I keep a close eye during the last two minutes of cooking, because air fryers can go from perfect to overdone fast.
  • I like warming my butter for brushing on top right after cooking, it makes the pretzels taste even richer.