Description
Soft, salty pretzel bites stuffed with creamy, spicy Buffalo chicken dip. Perfect for game day or any party, these portable bites eliminate double-dipping and deliver the classic flavor in every bite.
Ingredients
Scale
- 1 ½ cups warm water (about 110°F)
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons active dry yeast (one standard packet)
- 4 cups all-purpose flour (plus extra for kneading)
- 2 tablespoons unsalted butter, melted and cooled slightly
- 1 ½ teaspoons salt
- 2 cups cooked, shredded chicken (rotisserie chicken recommended)
- 4 ounces cream cheese, softened to room temperature
- ½ cup Buffalo wing sauce (Frank’s RedHot recommended)
- ½ cup shredded sharp cheddar cheese
- ¼ cup crumbled blue cheese (optional)
- 2 tablespoons ranch dressing (or blue cheese dressing)
- ¼ teaspoon garlic powder
- Pinch of salt
- 10 cups water
- ⅔ cup baking soda
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Coarse sea salt or pretzel salt, for sprinkling
- Melted butter, for brushing after baking (optional)
Instructions
- In a large mixing bowl, combine warm water and granulated sugar. Sprinkle yeast over the top and stir gently. Let sit for 5-10 minutes until foamy.
- Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until combined. Gradually add remaining 2 cups of flour, one cup at a time, stirring until a shaggy dough forms.
- Turn dough out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise in a warm spot for about 1 hour until doubled in size.
- While dough rises, make the filling: In a medium bowl, combine shredded chicken, softened cream cheese, Buffalo sauce, shredded cheddar, blue cheese (if using), ranch dressing, garlic powder, and a pinch of salt. Stir until well combined and creamy. Set aside.
- Punch down the risen dough and divide into 4 equal pieces. Roll each piece into a 12-inch log, then cut each log into 6 pieces (24 total).
- Flatten one piece of dough into a 3-inch disc. Place about 1 heaping tablespoon of filling in the center. Gather edges and pinch firmly to seal. Roll gently into a smooth ball. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining dough and filling.
- Preheat oven to 425°F (220°C). In a large pot, bring 10 cups of water to a boil. Carefully add baking soda (it will bubble up). Reduce heat to a gentle simmer.
- Working in batches of 4-5, drop pretzel bites into simmering water. Boil for 30 seconds, flip, and boil another 30 seconds. Remove with a slotted spoon and place back on the baking sheet, spacing 2 inches apart.
- Brush each pretzel bite with egg wash (egg beaten with 1 tablespoon water). Sprinkle with coarse sea salt.
- Bake for 12-15 minutes until deep golden brown and glossy.
- Brush hot pretzel bites with melted butter immediately after baking (optional but recommended).
Notes
Make sure seams are well sealed to prevent filling from leaking during the boil. Keep filling cold for easier handling. Don’t skip the baking soda bath—it gives pretzels their signature crust. For best results, use a thermometer to ensure water is 105-115°F when activating yeast.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 pretzel bites
- Calories: 300
- Sugar: 2.5
- Sodium: 800
- Fat: 13.5
- Saturated Fat: 6
- Carbohydrates: 32.5
- Fiber: 1.5
- Protein: 16.5
Keywords: Buffalo chicken dip, stuffed pretzel bites, game day appetizer, party food, Buffalo chicken, pretzel bites, chicken dip