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Irresistible Buffalo Chicken Dip Stuffed Pretzel Bites

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These buffalo chicken dip stuffed pretzel bites are the ultimate game-day snack, featuring a creamy, tangy buffalo chicken dip encased in a chewy, golden-brown pretzel exterior. Perfect for parties, they come together in about an hour and are sure to disappear fast.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
  • 8 ounces cream cheese, softened
  • 1/2 cup buffalo wing sauce (Frank’s RedHot recommended)
  • 1/2 cup shredded cheddar cheese (sharp cheddar preferred)
  • 1/2 cup crumbled blue cheese (optional)
  • 1/4 cup ranch dressing (or blue cheese dressing)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 1/2 cups warm water (about 110°F)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 tablespoon granulated sugar
  • 3 1/2 cups all-purpose flour (plus more for dusting)
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 6 cups water (for baking soda bath)
  • 1/3 cup baking soda
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • Coarse sea salt or pretzel salt
  • Optional: melted butter for brushing after baking

Instructions

  1. Make the dough: In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5 minutes until foamy. Add the flour, salt, and melted butter. Mix until a shaggy dough forms, then knead for about 5 minutes until smooth and elastic. Cover with a damp towel and let it rise in a warm spot for 30 minutes.
  2. Make the filling while the dough rises: In a medium bowl, beat the softened cream cheese until smooth. Add the buffalo sauce, ranch dressing, garlic powder, and onion powder. Mix until combined. Fold in the shredded chicken, cheddar cheese, and blue cheese. Taste and adjust salt and pepper. Cover and set aside.
  3. Preheat and prep: Preheat your oven to 425°F. Line a baking sheet with parchment paper. In a large pot, bring 6 cups of water to a boil, then carefully add the baking soda. Reduce the heat to a simmer.
  4. Assemble the pretzel bites: Punch down the risen dough and turn it out onto a lightly floured surface. Divide it into 4 equal pieces. Roll each piece into a log about 12 inches long. Cut each log into 6 equal pieces (24 total). Flatten each piece into a small circle, about 3 inches across. Place about 1 tablespoon of filling in the center. Gather the edges up and pinch them together tightly to seal. Roll gently between your palms to smooth it out. Place seam-side down on the baking sheet.
  5. The baking soda bath: Drop 4-5 assembled bites into the simmering water-baking soda mixture. Let them cook for 30 seconds, flip them with a slotted spoon, and cook another 30 seconds. Remove and place back on the baking sheet. Repeat with all bites.
  6. Bake: Brush each bite with the egg wash and sprinkle generously with coarse salt. Bake for 12-15 minutes until deeply golden brown. Let cool on the baking sheet for 5 minutes before serving. Optionally, brush with melted butter as soon as they come out of the oven.

Notes

Don’t overfill the dough; 1 tablespoon per bite is the sweet spot. Seal seams tightly to prevent bursting. Keep the filling cold for easier handling. Use a thermometer for the water to activate yeast (105°F-115°F). For air fryer, cook at 375°F for 8 minutes. To freeze unbaked, assemble, skip the baking soda bath, freeze solid, then store in a bag. Thaw overnight, then do the bath and bake.

Nutrition

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

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