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Easy Buffalo Chicken Dip Stuffed Pretzel Bites

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Soft, chewy pretzel bites stuffed with creamy, spicy Buffalo chicken dip. The perfect handheld party appetizer that combines two favorite foods into one irresistible bite.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 tablespoon granulated sugar
  • 3 ½ to 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 10 cups water (for baking soda bath)
  • ½ cup baking soda (for baking soda bath)
  • 2 cups cooked shredded chicken (rotisserie or two 12.5-ounce cans chunk chicken, drained)
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup shredded sharp cheddar cheese
  • ½ cup Buffalo wing sauce (such as Frank’s RedHot)
  • ¼ cup ranch or blue cheese dressing
  • ¼ cup crumbled blue cheese (optional)
  • 2 green onions, thinly sliced
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • Coarse sea salt or pretzel salt
  • 2 tablespoons melted butter (for brushing after baking)

Instructions

  1. In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let sit for 5 minutes until foamy.
  2. Add melted butter and salt, then gradually add flour one cup at a time, stirring until a shaggy dough forms.
  3. Turn dough onto a floured surface and knead for 6-8 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot for 30 minutes until doubled in size.
  5. While dough rises, make filling: Beat softened cream cheese until smooth. Mix in shredded chicken, cheddar, Buffalo sauce, ranch/blue cheese dressing, blue cheese (if using), and green onions. Refrigerate.
  6. Preheat oven to 425°F. Punch down dough and divide into 4 equal pieces.
  7. Roll each piece into a 12-inch log, then cut each log into 6 pieces (24 total).
  8. Flatten each piece into a 3-inch circle. Place 1 tablespoon filling in center, bring edges up, and pinch firmly to seal. Roll gently between palms to smooth.
  9. Place bites seam-side down on a parchment-lined baking sheet.
  10. Bring 10 cups water to a boil in a large pot. Carefully add baking soda (it will bubble vigorously). Reduce to a simmer.
  11. Working in batches of 4-5, drop bites into simmering water for 30 seconds, flip, and cook another 30 seconds. Remove with slotted spoon and return to baking sheet.
  12. Brush bites with egg wash and sprinkle generously with coarse salt.
  13. Bake at 425°F for 12-15 minutes until deep golden brown and filling is bubbly.
  14. Remove from oven and brush with melted butter immediately. Let cool 5 minutes before serving.

Notes

Don’t skip the baking soda bath—it creates the authentic pretzel crust. Seal edges tightly to prevent filling from leaking. Keep filling cold while shaping bites. Work in batches of 4-5 for the baking soda bath. Use a timer for the bath to avoid rubbery texture. For best results, shred cheese from a block rather than using pre-shredded.

Nutrition

Keywords: Buffalo chicken dip, pretzel bites, game day appetizer, party food, stuffed pretzels, Buffalo chicken, Super Bowl snack

Find it online: https://siennaspoon.com/easy-buffalo-chicken-dip-stuffed-pretzel-bites/