Air Fryer Recipe
Pretzels
This recipe provides a simple guide to making delicious air-fried pretzels, perfect for a quick and healthy snack.
Ingredients
- 500g strong white bread flour, plus extra for dusting
- 10g salt
- 7g sachet of fast-action yeast
- 50g unsalted butter, melted
- 300ml warm water
- 2 tbsp bicarbonate of soda
- 1 tbsp caster sugar
- Sea salt flakes, for topping
Method
- In a large mixing bowl, combine the flour and salt. Make a well in the centre and pour in the yeast. Add the melted butter and warm water. Mix until a rough dough forms.
- Transfer the dough to a floured surface and knead for 10 minutes until smooth and elastic.
- Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for about an hour or until doubled in size.
- Punch down the risen dough and divide into equal portions. Roll each portion into a long rope and shape into a pretzel.
- In a large saucepan, bring approximately 2 litres of water to a boil. Add bicarbonate of soda and sugar. Dip each pretzel into the soda bath for about 15 seconds.
- Preheat air fryer to 180°C (356°F). Line the basket with parchment paper. Place pretzels on the paper, sprinkle with sea salt flakes, and air fry for 8-10 minutes until golden brown.
- Let the pretzels cool slightly and enjoy.
Why this works in an air fryer
Strong flour builds enough gluten for chewy pull, while the brief bicarbonate bath alkalises and dries the surface so it browns fast in the air fryer’s concentrated convection. Melted butter tenderises the crumb, and parchment prevents the softened dipped dough welding to the basket before the crust sets.
Equipment notes
Assumes a 5–6 litre basket holding 2–3 pretzels with space between them; in a single-drawer model cook in batches and keep shaped dough covered, while in a dual-zone air fryer use the same temperature but swap drawers or rotate positions halfway if one side colours faster.
Common pitfalls
- Pretzels look pale and bready after 10 minutes: the soda bath was too weak, too cool or skipped; bring it back to a proper boil and dip the next batch for the full 15 seconds before salting.
- Wrinkled, collapsed pretzels after dipping: they have over-proved and the gluten can no longer hold the shape; shorten the rise next time and handle each pretzel with a slotted spoon or spider rather than lifting by the rope.
- Tops brown but bases stay damp or gummy: the parchment is blocking airflow or the dough is crowded; trim parchment to just under the pretzels, leave gaps, and add 1–2 minutes after flipping or lifting them briefly near the end.
- Salt falls off or leaves wet patches: the surface was allowed to dry too long after the soda bath; sprinkle sea salt immediately after dipping, before the alkaline surface loses tackiness.
Variations & substitutions
- Brush with melted butter after air frying for a softer, mall-style crust; it will dull the crisp surface slightly, so eat warm rather than storing for crunch.
- Use sesame, poppy or everything-bagel seasoning instead of sea salt; add it straight after the soda bath so the seeds adhere before the crust sets.
- For cheese pretzels, add finely grated mature Cheddar in the last 2 minutes only; earlier addition can scorch in the air fryer’s top heat.
- Replace up to 150g of the white flour with wholemeal bread flour; the dough will absorb more water and may need a splash extra to stay pliable rather than tight.
Storage & reheating
Keep cooled pretzels in an airtight container for up to 2 days, then refresh in the air fryer at 160°C for 3–4 minutes until warm and lightly crisp.
Nutrition
Calories: 250
