In a small bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes until it gets frothy and bubbly (your yeast is waking up).
Make the Dough:
In a large bowl, mix together the flour and salt.
Pour in the frothy yeast mixture and the melted butter. Stir until combined, then knead the dough on a lightly floured surface for about 5 minutes, or until it’s smooth and elastic. You’re basically giving it a mini workout.
Rest the Dough:
Coat the dough with oil and place it in a lightly greased bowl. Cover with a clean towel and let it rise for about 30 minutes, or until it doubles in size. This is the time to grab a cup of coffee and relax.
Prep the Baking Soda Bath:
While the dough is rising, bring 4 cups of water to a boil in a medium saucepan. Add the baking soda and stir until it dissolves. Keep this bath on low heat while you shape the pretzels.
Shape the Pretzels:
Punch down the dough and divide it into 4 equal pieces. Roll each piece into a long rope (about 18 inches long).
To shape the pretzels, form each rope into a “U” shape, then twist the ends over to form the classic pretzel shape. Pinch the ends to secure them—this is where your inner pretzel artist shines.
Bathe the Pretzels:
Gently drop each pretzel into the baking soda water for about 30 seconds. This gives them that soft, chewy texture. Remove them and place them on a paper towel to drain briefly.
Air Fry the Pretzels:
Preheat the air fryer to 350°F (175°C) for 3 minutes.
Brush each pretzel with the beaten egg to get that golden, glossy finish.
Place the pretzels in the air fryer basket (don’t overcrowd, they need room to breathe). Air fry for 10–12 minutes, or until golden brown and crispy.
Finish and Serve:
Once done, remove the pretzels from the air fryer and sprinkle with coarse salt.
Let them cool for a few minutes, then grab a mug of mustard or cheese dip for dunking.
