Activate the yeast: In a large bowl, stir warm water with 1 tablespoon sugar. Sprinkle yeast on top and let it sit 5–8 minutes until foamy. If it doesn’t foam, the yeast may be expired or the water too hot/cold—start over.

Make the dough: Add the remaining 1 tablespoon sugar, salt, 2 tablespoons melted butter, and 2 cups of flour. Stir until a shaggy dough forms, then add the remaining 1/2 cup flour as needed to make a soft, slightly tacky dough.

Knead briefly: Turn onto a lightly floured surface and knead for 2–3 minutes until smooth and elastic. The dough should spring back when pressed.

Rest: Place dough back in the bowl, cover, and let it rest 15–20 minutes. This short rest makes it easier to roll and shape.

Preheat the air fryer: Set it to 380°F for 3–5 minutes. Lightly spray or brush the basket with oil to prevent sticking.

Prepare the baking soda dip: In a heatproof bowl, combine 2 cups hot water with 1/3 cup baking soda. Stir until mostly dissolved. This step helps create that signature pretzel flavor and texture.

Shape the bites: Divide the dough into 4 pieces. Roll each piece into a rope about 3/4-inch thick. Cut into 1-inch segments to make bite-size pieces.

Dip and arrange: Working in batches, quickly dip each piece in the baking soda solution, then place on a parchment-lined tray or plate. Don’t soak—just a quick dunk. Arrange in a single layer in the air fryer basket with a little space between pieces.

Air fry: Cook at 380°F for 6–8 minutes until golden brown. Flip halfway if your air fryer runs hot on one side. Timing can vary by model; watch closely the first time.

Coat in butter and cinnamon sugar: Mix 1/2 cup sugar with 2 teaspoons cinnamon in a shallow bowl. Transfer hot pretzel bites to a large bowl, drizzle with the remaining 2 tablespoons melted butter, toss, then roll in the cinnamon sugar to coat generously.

Serve: Enjoy warm. Optional dips: vanilla glaze, cream cheese frosting, or a simple caramel sauce.