Bloom the yeast. In a large bowl, stir the warm water with sugar or honey. Sprinkle the yeast on top and let it sit until foamy, about 5–10 minutes.

Make the dough. Add 2 1/2 cups flour, the salt, and melted butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. If sticky, add more flour 1–2 tablespoons at a time until the dough is soft and slightly tacky but workable.

Knead briefly. Turn the dough onto a lightly floured surface and knead for 3–4 minutes until smooth and elastic. Shape into a ball.

Quick rise. Place the dough back in the bowl, cover, and let it rest in a warm spot for 20–30 minutes. It doesn’t need a full rise; a little puff is perfect.

Prep the baking soda bath. Bring 6 cups of water to a gentle boil in a medium pot. Stir in the baking soda carefully (it will foam). Reduce heat to a simmer.

Shape the bites. Turn the dough out and cut into 4 equal pieces. Roll each piece into a 14–16 inch rope. Cut into 1-inch pieces to make bites. You should get about 60–70 bites total.

Dip in baking soda bath. Working in batches, drop the dough pieces into the simmering water for 20–30 seconds. Scoop them out with a slotted spoon and place on a parchment-lined tray. This step gives that classic pretzel look and flavor.

Preheat the air fryer. Set to 390°F (or 400°F if your model doesn’t have 390°F) for 3 minutes. Lightly oil or spray the basket to prevent sticking.

Air fry in batches. Arrange the bites in a single layer with a little space between them. Sprinkle with coarse salt. Air fry for 6–8 minutes, shaking the basket halfway, until deep golden brown.

Finish and serve. Brush with a little melted butter for shine and flavor, if you like. Serve warm with your favorite dips.