In a small bowl mix the water and yeast. Allow to sit for about five minutes until the yeast is activated (looks foamy & bubbly).
Transfer the yeast mixture to a large mixing bowl after proofing. Add salt and flour. If using a stand mixture, knead with dough hook attachment for 7 to 8 minutes. If using your hands, knead for 10 to 12 minutes on a lightly floured flat surface.
Cover the dough with a clean kitchen towel. Let it rise until doubled in size (at least one hour).
Remove a portion of your dough, weighing out 7 ounces. Roll the dough and stretch it out until it’s 8 1/2 inches in diameter and resembles a rope.
Take one end of the “rope” in each hand. Keeping your left hand still “lasso” the dough in your right hand to create a twist. Take the ends of your “rope” and pinch them as you bring them down to the bottom of the pretzel.
Using a medium-size bowl that fits the size of your pretzels, add 2 cups of water and baking soda and whisk together. Place a clean kitchen towel, or paper towels next to your bowl of baking soda water.
Submerge the pretzel in the baking soda water and then immediately place your pretzel on the towel. This helps to remove excess water before cooking the pretzel.
Preheat the air fryer at 380°F for 5 minutes.
After preheating, line the basket with parchment paper or aluminum foil. Place pretzels inside basket, making sure they aren’t touching.
Sprinkle coarse salt on the pretzel and cook for 5-6 minutes or until golden brown.
While the pretzels are cooking, melt butter in a microwave safe dish. Brush melted butter on cooked pretzels.
Notes
Check the expiration date on your yeast to make sure it's fresh.
Serve with stone ground mustard, honey mustard or cheese sauce for dipping sauce.
Best eaten immediately but can be stored on the counter for up to 1 day.
You may need to cook in batches depending no the size of your basket.
Oven directions: make as directed. Bake at 375 degrees F for 8-10 minutes, until golden brown.