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Ultimate Buffalo Chicken Dip Stuffed Pretzel Bites

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These Ultimate Buffalo Chicken Dip Stuffed Pretzel Bites take everything you love about the iconic party dip—shredded chicken, cream cheese, hot sauce, and ranch—and wrap it up in a soft, golden pretzel dough. Perfect for game day, potlucks, or any gathering, they’re handheld, portable, and utterly irresistible.

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)
  • 1 tablespoon granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 2 cups cooked shredded chicken (about 2 small chicken breasts)
  • 8 ounces cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup hot sauce (Frank’s RedHot recommended)
  • 1 tablespoon ranch seasoning mix
  • ¼ cup blue cheese crumbles (optional)
  • 8 cups water (for baking soda bath)
  • ½ cup baking soda (for baking soda bath)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Coarse sea salt (for sprinkling)
  • 2 tablespoons melted butter (for brushing after baking)

Instructions

  1. Make the dough: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy. In a large mixing bowl, combine flour and salt. Add melted butter and yeast mixture. Mix until a shaggy dough forms. Knead with a dough hook on medium-low speed for 6-7 minutes (or by hand for 8-10 minutes) until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
  2. Make the filling: In a medium bowl, combine shredded chicken, softened cream cheese, shredded cheddar, hot sauce, and ranch seasoning. Mix until well combined and creamy. Fold in blue cheese crumbles if using. Cover and refrigerate until ready to assemble.
  3. Assemble the pretzel bites: Punch down the dough and turn onto a lightly floured surface. Divide into 4 equal pieces. Roll one piece into a 12-inch log. Cut into 12 equal pieces (about 1 inch each). Flatten each piece into a 3-inch circle. Place 1 heaping teaspoon of filling in the center. Gather edges and pinch tightly to seal. Roll gently between palms to smooth. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining dough and filling (makes about 48 bites).
  4. Prepare the baking soda bath: Preheat oven to 425°F (220°C). Bring 8 cups of water to a boil in a large pot. Carefully add ½ cup baking soda (it will bubble vigorously). Reduce heat to a simmer. Working in batches of 6-8, drop pretzel bites into the water bath for 30 seconds, flipping halfway through. Remove with a slotted spoon, let excess water drip off, and place back on parchment-lined baking sheets, spaced 2 inches apart.
  5. Egg wash and bake: Brush each pretzel bite with egg wash. Sprinkle generously with coarse sea salt. Bake for 12-15 minutes until deep golden brown and puffed, rotating sheets halfway through.
  6. Finish and serve: Immediately brush baked pretzel bites with melted butter. Let cool on baking sheet for 5 minutes before serving. Best served warm.

Notes

Don’t overfill the dough—use just a heaping teaspoon of filling to prevent bursting. Seal edges tightly. The baking soda bath is essential for the pretzel crust; don’t skip it. Work in batches for the water bath. Use parchment paper for easy cleanup. Double the recipe for a crowd. For make-ahead: assemble, boil, freeze before egg wash, then bake from frozen adding 2-3 minutes.

Nutrition

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

Find it online: https://junomeals.com/ultimate-buffalo-chicken-dip-stuffed-pretzel-bites/