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Buffalo Chicken Stuffed Pretzel Bites

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Soft, chewy pretzel bites stuffed with spicy, tangy buffalo chicken and melty cheese, perfect for game day or casual snacking.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440g)
  • 1 ½ cups warm water (360ml)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • ⅓ cup baking soda (80g)
  • 4 tablespoons unsalted butter (56g), melted
  • 2 cups cooked shredded chicken (about 250g)
  • ½ cup buffalo wing sauce (120ml)
  • 4 ounces cream cheese (113g), softened
  • 1 cup shredded cheddar cheese (110g)
  • ¼ cup ranch or blue cheese dressing (60ml), optional
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoons coarse salt (pretzel salt)
  • Optional: chopped fresh chives or parsley for garnish

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F/43°C), sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy and bubbly.
  2. Make the dough: In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture along with melted butter. Stir with a wooden spoon or dough hook until the dough starts to come together.
  3. Knead the dough: On a floured surface, knead the dough for about 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If using a stand mixer, knead with the dough hook on medium speed for 6–7 minutes.
  4. Let the dough rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm spot for about 1 hour or until doubled in size.
  5. Prepare the buffalo chicken filling: While the dough rises, mix shredded chicken, buffalo sauce, cream cheese, shredded cheddar, ranch or blue cheese dressing (if using), garlic powder, and onion powder in a bowl. Combine thoroughly and set aside to let the flavors meld. Let the filling cool before stuffing.
  6. Preheat the oven to 425°F (220°C). In a large pot, bring about 8 cups (2 liters) of water to a boil. Slowly add the baking soda (it will bubble up).
  7. Shape the pretzel bites: Punch down the dough and divide into about 24 equal pieces. Roll each piece into a small ball, then flatten slightly. Add about 1 tablespoon of buffalo chicken filling in the center, then fold the dough over and pinch edges securely to seal.
  8. Boil the pretzel bites: Working in batches, drop the stuffed bites into the boiling baking soda water for 30 seconds. Use a slotted spoon to remove and place on a parchment-lined baking sheet.
  9. Season and bake: Brush each bite lightly with melted butter and sprinkle with coarse salt. Bake for 12–15 minutes or until golden brown and puffed.
  10. Cool and serve: Transfer to a cooling rack and let cool for 5 minutes. Serve warm with extra ranch or blue cheese dressing for dipping.

Notes

Let the buffalo chicken filling cool before stuffing to prevent soggy dough. Seal edges tightly to avoid filling leakage during boiling. Boiling in baking soda water is essential for the pretzel crust. Dough can be prepared ahead and refrigerated before rising. For gluten-free or vegan options, substitute ingredients accordingly.

Nutrition

Keywords: buffalo chicken, pretzel bites, stuffed pretzels, snack recipe, game day food, easy appetizer, homemade snack

Find it online: https://yumnode.com/buffalo-chicken-stuffed-pretzel-bites-recipe-easy-homemade-snack-idea/