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Irresistible Buffalo Chicken Dip Stuffed Pretzel Bites

Buffalo chicken dip stuffed pretzel bites - featured image
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Soft, chewy pretzel bites stuffed with creamy, spicy buffalo chicken dip. Perfect for game day, potlucks, or any gathering, these are next-level comfort food that disappears fast.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 1 ¼ cups (300ml) warm water (about 110°F)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon fine sea salt
  • 2 cups cooked chicken, shredded
  • 8 ounces cream cheese, softened
  • ½ cup Frank’s RedHot Original sauce
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded
  • 1 tablespoon dry ranch dressing mix
  • 3 tablespoons green onions, finely chopped
  • ½ cup baking soda
  • 10 cups water (for bath)
  • 1 large egg
  • 1 tablespoon water (for egg wash)
  • 2 tablespoons coarse sea salt or pretzel salt
  • 3 tablespoons melted butter (for brushing)

Instructions

  1. Make the dough: In the bowl of a stand mixer, combine warm water and brown sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy. Add melted butter and salt, then add flour one cup at a time while mixing on low with the dough hook. Increase to medium speed and knead for 6 minutes until smooth and slightly tacky. Form into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.
  2. Make the filling: While dough rises, beat softened cream cheese until smooth. Add hot sauce, ranch dressing mix, and half the cheddar and Monterey Jack. Mix until combined. Fold in shredded chicken and green onions. Spread filling in a thin layer on a parchment-lined baking sheet and freeze for 15 minutes until cold and slightly firm.
  3. Shape the pretzel bites: Punch down risen dough and turn onto a lightly floured surface. Divide into 4 equal pieces. Roll each into a 12-inch rope, then cut each rope into 6 pieces (24 total). Flatten each piece into a 3-inch circle. Place about 1 tablespoon of chilled filling in the center. Gather edges and pinch firmly to seal, then roll into a smooth ball. Place seam-side down on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rest for 15 minutes while preheating oven …
  4. Prepare the baking soda bath: Bring 10 cups of water to a boil in a large saucepan. Carefully add baking soda (it will foam). Reduce heat to a gentle simmer. Drop 4-5 pretzel bites into the water at a time. Simmer for 30 seconds, flip, and simmer another 30 seconds. Remove with a slotted spoon and place back on baking sheet, spacing 2 inches apart. Repeat with all bites.
  5. Bake: Beat egg with 1 tablespoon water and brush over each pretzel bite. Sprinkle generously with coarse salt. Bake for 12-15 minutes until deep golden brown. Remove from oven and brush immediately with melted butter. Let cool on baking sheet for 5 minutes before serving.

Notes

Chill the filling before wrapping to prevent leaks. Don’t overfill—use about 1 tablespoon per bite. Seal dough completely. For best results, do not skip the baking soda bath. Reheat in oven or air fryer, not microwave.

Nutrition

Keywords: buffalo chicken dip, pretzel bites, stuffed pretzels, game day snack, appetizer, buffalo chicken, party food

Find it online: https://gleamgulp.com/irresistible-buffalo-chicken-dip-stuffed-pretzel-bites/