Description
These Air Fryer Pretzel Bread Bites are golden, chewy, and perfectly crispy, served with a rich and creamy cheese dip. A crowd-pleasing snack that’s easy to make and utterly delicious!
Ingredients
- Frozen Pretzel Bread Bites
- Melted Butter
- Pretzel Salt (Coarse Salt)
- Sharp Cheddar Cheese
- Whole Milk
- Butter
- All-Purpose Flour
- Non-Alcoholic Beer Alternative or Chicken Broth
- Garlic powder
- Onion powder
- Paprika
- Salt
- Freshly ground black pepper
- Cayenne pepper (optional)
Instructions
- Preheat Air Fryer: Set your air fryer to 350°F (175°C) and let it preheat for 3-5 minutes.
- Arrange Bites: Place the frozen pretzel bites in a single layer in the air fryer basket.
- Air Fry: Cook for 5-8 minutes, shaking the basket halfway through to ensure even cooking.
- Butter & Salt: Immediately brush the warm pretzel bites with melted butter and sprinkle with coarse pretzel salt.
- Keep Warm: Transfer the finished pretzel bites to a serving dish and keep them warm.
- Make Roux: In a medium saucepan, melt 2 tablespoons of butter over medium heat and whisk in 2 tablespoons of all-purpose flour.
- Add Liquids: Gradually whisk in 1 1/2 cups of whole milk and 1/4 cup of the non-alcoholic beer alternative or chicken broth.
- Thicken: Bring the mixture to a gentle simmer, whisking until the sauce thickens.
- Melt Cheese: Remove from heat and stir in 2 cups of freshly shredded sharp cheddar cheese until melted.
- Season: Stir in garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper if desired.
- Serve: Pour the hot cheese dip into a serving bowl and serve immediately with the pretzel bread bites.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 4 bites with dip
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 40 mg
Keywords: For a gluten-free option, use a cornstarch slurry instead of the flour and butter roux. Shred your own cheese for the best melt and flavor.