Activate the yeast: In a mixing bowl, combine warm water and sugar. Sprinkle yeast on top and let it sit for 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast and check your water temperature.

Make the dough: Stir in melted butter and salt. Add 2¾ cups flour and mix until a shaggy dough forms. Knead by hand on a floured surface or in a stand mixer for 5–7 minutes, adding more flour as needed, until the dough is smooth and slightly tacky, not sticky.

Let it rise: Form the dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot for 45–60 minutes, or until doubled in size.

Prep the baking soda dip: In a medium heatproof bowl, whisk 1/4 cup baking soda into 2 cups hot water until mostly dissolved. This gives the pretzels their signature color and flavor. Set aside.

Divide and shape: Punch down the dough and turn it out onto a lightly floured surface. Divide into 6–8 equal pieces for standard pretzels, or more for bites. Roll each piece into a 20–24 inch rope. Form a U, cross the ends twice, and fold them down to the base, pressing gently to stick.

Dip and place: Dip each shaped pretzel into the baking soda solution for 20–30 seconds. Lift out, let excess drip off, and place on a parchment-lined tray. Brush with egg wash if using, and sprinkle with coarse salt.

Preheat the air fryer: Heat your air fryer to 380°F (193°C) for 3–5 minutes. Lightly oil the basket or use a perforated parchment liner rated for air fryers.

Air fry in batches: Arrange pretzels in a single layer with space between them. Cook for 6–9 minutes, or until deep golden brown. Time varies by model, size, and how many you cook at once. Avoid overcrowding.

Finish: Brush with melted butter while warm for extra softness and flavor. For sweet pretzels, skip the salt and toss buttered pretzels in cinnamon sugar. For cheesy, add shredded cheese during the last 1–2 minutes.

Serve: Enjoy hot with mustard, queso, honey mustard, or a cheese dip. Pretzel bites are great for game day or snacking.