Buffalo Chicken Stuffed Pretzel Bites are a fun and tasty twist on two favorites: spicy buffalo chicken and soft, chewy pretzels. Each bite packs a little surprise with zesty buffalo chicken wrapped inside a warm, golden pretzel dough. The mix of spicy, salty, and soft textures makes these bites really hard to put down.
I love making these for game days or casual get-togethers because they’re easy to share and everyone can enjoy the perfect hit of heat and flavor. One tip I’ve learned is to make sure the buffalo chicken filling is nice and saucy but not too wet, so the pretzels stay soft and don’t get soggy. Trying them fresh out of the oven with a cool ranch or blue cheese dip is an absolute winner in my book!
These pretzel bites always remind me of fun nights with friends, where snacks like this make the party better. They’re great for when you want something a little different but still comforting and familiar. I’m already thinking about the next get-together where I can bring a big batch of these to share!
Key Ingredients & Substitutions
Pretzel Dough: This dough needs to be soft but sturdy enough to hold the filling. Using all-purpose flour gives the right chewiness. You can swap butter for olive oil for a slight twist, or use bread flour for extra chew.
Shredded Chicken: Rotisserie chicken is a great shortcut here; it’s already cooked and easy to shred. Leftover chicken or turkey will work just as well.
Buffalo Sauce: Classic hot sauce like Frank’s RedHot is best for that authentic buffalo flavor. Feel free to adjust the amount if you prefer milder or spicier bites.
Cream Cheese & Mozzarella: These cheeses keep the filling creamy and melty. You can swap mozzarella for cheddar or Monterey Jack if you want a sharper taste.
Baking Soda Bath: Boiling pretzels briefly in baking soda water is what gives them their signature pretzel crust and color. Don’t skip this step!
How Do You Keep the Filling from Leaking Out?
Sealing the pretzel bites properly is key to keeping all that delicious buffalo chicken inside. Here’s how I do it:
- Flatten the dough evenly to about 3 inches diameter for good coverage.
- Use about 1 to 1.5 teaspoons of filling per piece—too much can overflow.
- Pinch the edges together tightly and press to seal any gaps.
- Turn the sealed ball seam-side down and gently roll it to form a smooth ball with no cracks.
- Handle the dough gently but firmly. If it tears, just seal it again carefully.
These tips helped me avoid leaks and get perfect, fluffy bites every time.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for making the dough and a medium one for the filling. They keep everything organized.
- Stand mixer or hand mixer with dough hook (optional) – makes kneading easier, but you can knead by hand if you prefer.
- Measuring cups and spoons – for accurate ingredients, especially with flour and liquids.
- Cooking thermometer – to check the water temperature for boiling and the dough’s temperature.
- Baking sheet lined with parchment paper – prevents sticking and makes cleanup easier.
- Slotted spoon – to lift the pretzels out of boiling water gently.
- Pastry brush – for egg wash, helping the pretzels turn golden.
- Sharp knife or dough cutter – to divide dough evenly into pieces.
Flavor Variations & Add-Ins
- Cheese options: Swap mozzarella for cheddar, pepper jack, or a mix for different cheesy flavors.
- Protein alternatives: Use cooked shredded turkey or rotisserie chicken for a different twist on the filling.
- Spice levels: Add a dash of cayenne pepper or hot sauce inside the filling for extra heat.
- Herbs & seasonings: Mix in chopped cilantro, green onions, or a sprinkle of parmesan on top for added flavor.
Buffalo Chicken Stuffed Pretzel Bites
Ingredients You’ll Need:
For the Pretzel Dough:
- 1 1/2 cups warm water (about 110°F/43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 2 tsp kosher salt
- 4 tbsp unsalted butter, melted
For Boiling:
- 10 cups water
- 2/3 cup baking soda
For the Buffalo Chicken Filling:
- 2 cups cooked chicken breast, finely shredded
- 1/2 cup hot sauce (like Frank’s RedHot)
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup blue cheese crumbles (optional)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For Topping:
- 1 large egg, beaten (for egg wash)
- Coarse salt (pretzel salt)
- 1 tsp garlic powder
- 1 tsp dried onion flakes or everything bagel seasoning (optional)
- Chopped fresh chives or green onions for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and filling, 1 hour for the dough to rise, plus about 30 minutes for boiling and baking. Altogether, plan for around 1 hour and 45 minutes until you have delicious, warm buffalo chicken pretzel bites ready to enjoy!
Step-by-Step Instructions:
1. Make the Pretzel Dough:
In a large bowl, mix warm water, yeast, and sugar. Let it sit for 5 minutes until it gets foamy. Then add the flour, kosher salt, and melted butter. Stir until a dough forms.
Turn the dough out on a floured surface and knead for 5-7 minutes until it feels smooth and stretchy. Place it in a lightly oiled bowl, cover with a kitchen towel, and let it rise for about 1 hour until it doubles in size.
2. Prepare the Buffalo Chicken Filling:
In a medium bowl, combine shredded chicken, hot sauce, softened cream cheese, mozzarella, blue cheese (if using), garlic powder, salt, and pepper. Mix well until everything is evenly combined. Set this tasty filling aside.
3. Shape the Pretzel Bites:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into about 24 roughly equal pieces. Flatten each piece into a small round disc. Spoon about 1 to 1.5 teaspoons of the buffalo chicken filling onto the center. Pinch the edges tightly to seal the filling inside, then shape each piece into a smooth ball.
4. Boil the Pretzel Bites:
In a large pot, bring 10 cups of water and the baking soda to a boil. Working in batches, gently drop the pretzel bites into the boiling water. Boil each batch for 20–30 seconds until the bites float to the surface. Use a slotted spoon to carefully remove them and place them on your baking sheet.
5. Bake the Pretzel Bites:
Brush each pretzel bite with the beaten egg wash. Sprinkle with coarse salt, garlic powder, and dried onion flakes or everything bagel seasoning if you like.
Bake for 12–15 minutes, or until the pretzels turn golden brown and look delightfully soft.
6. Serve and Enjoy:
Once baked, remove the pretzel bites from the oven and sprinkle with fresh chopped chives or green onions if desired. Serve warm, with ranch or blue cheese dressing on the side for dipping. These bites are perfect for sharing and are sure to be a hit!
Can I Use Frozen Cooked Chicken for the Filling?
Yes! Just make sure to thaw the cooked chicken completely before shredding. You can thaw it overnight in the fridge or use the microwave on a low setting. This helps the filling mix evenly and prevents extra moisture.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough up to the point of the first rise, then cover and refrigerate it overnight. Before using, let it come to room temperature and finish rising until doubled before shaping the pretzel bites.
How Should I Store Leftover Pretzel Bites?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 5–7 minutes to keep the pretzel crust nice and soft.
Can I Make These Pretzel Bites Spicier or Milder?
Definitely! Adjust the amount of hot sauce in the filling to suit your heat preference. You can also add extra cayenne pepper for more kick or reduce the hot sauce for a milder bite.