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Buffalo Chicken Stuffed Pretzel Bites are a fun and tasty twist on two favorites—spicy buffalo chicken and soft, chewy pretzels. These little bites pack a punch with warm, cheesy chicken inside a pillowy pretzel dough that’s just lightly salted on top. They’re the perfect finger food for game days, parties, or any time you want something a little different but super satisfying.

I love making these because they’re a great way to sneak in some spicy flavor and gooey cheese all in one bite. Plus, the combination of that soft pretzel crust with the zesty buffalo chicken filling always gets people asking for seconds. If you like a bit of heat, you can easily turn up the buffalo sauce to match your taste, and adding a touch of ranch or blue cheese dressing for dipping just makes everything better.

When I serve these, I usually line them up on a big platter and watch everyone just dive in. They’re great for sharing, and leftovers heat up nicely too, which makes them a handy snack to have the next day. Whether you’re feeling snacky or want a salty, spicy treat, these stuffed pretzel bites always hit the spot in the best way.

Key Ingredients & Substitutions

Flour & Yeast: All-purpose flour makes soft pretzel dough. You can swap with bread flour for a chewier texture. Active dry yeast is great, but instant yeast works too and skips proofing.

Baking Soda Bath: This step gives pretzels their classic crust. If you’d like a milder taste, reduce the baking soda or try substituting a baking powder bath, though the crust won’t be as traditional.

Buffalo Chicken Filling: Cooked shredded chicken with buffalo sauce is the star. Use rotisserie chicken for speed. Cream cheese adds creaminess; Greek yogurt is a lighter option. Mozzarella melts well, but provolone is a nice swap.

Toppings: Egg wash gives a beautiful shine, and coarse salt adds flavor. You can skip egg wash for a softer finish. Chives and Parmesan add extra flavor but are optional.

How Do I Seal the Pretzel Bites So Filling Stays Inside?

Sealing is key to keep that cheesy, spicy filling in place during boiling and baking. Here’s how:

• Flatten the dough slightly—don’t stretch it too thin or it might tear.
• Place filling in the center, then gently pull the edges up and pinch firmly to close. Use your fingers to press seams tightly.
• If needed, moisten the dough edges lightly with water to help them stick better.
• Make sure there are no holes or gaps—check each ball before boiling.

Proper sealing prevents leaks during the baking process, keeping your bites neat and tasty!

Equipment You’ll Need

• Mixing bowls – I use a large bowl for mixing and proofing dough; it’s sturdy and helps the dough rise evenly.
• Stand mixer with dough hook (optional) – makes kneading easier if you prefer hands-off mixing.
• Chef’s knife or bench scraper – helps divide dough and shape the bites cleanly.
• Pot for boiling – a large, deep pot to prepare the baking soda bath; I like one with high sides for easy handling.
• Slotted spoon – allows gentle transfer of the pretzel bites from boiling water to baking sheet.
• Baking sheet with parchment paper – keeps pretzels from sticking and makes cleanup simple.
• Pastry brush – for egg wash, giving those pretzels a shiny, golden finish.
• Cooling rack – helps pretzels stay crispy on top after baking.

Flavor Variations & Add-Ins

• Swap buffalo chicken for shredded rotisserie turkey with a dash of hot sauce for a milder twist.
• Use cream cheese mixed with blue cheese crumbles for a stronger, tangy flavor.
• Add chopped jalapeños or diced green onions inside the filling for extra heat and crunch.
• Switch pretzel salt for garlic or everything bagel seasoning on top for added flavor.

Buffalo Chicken Stuffed Pretzel Bites

Ingredients You’ll Need:

For the Dough:

• 1 1/2 cups warm water (about 110°F/43°C)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tbsp granulated sugar
• 4 cups all-purpose flour
• 1 tsp salt
• 2 tbsp unsalted butter, melted

For Boiling:

• 10 cups water
• 2/3 cup baking soda

For the Buffalo Chicken Filling:

• 2 cups cooked, shredded chicken breast
• 1/2 cup buffalo hot sauce (adjust to taste)
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup ranch or blue cheese dressing (optional, for creaminess)

For Topping:

• 1 large egg, beaten (for egg wash)
• Coarse sea salt or pretzel salt
• 2 tbsp melted butter
• Chopped chives or green onions (optional)
• Grated Parmesan cheese (optional)

Time Needed to Make Buffalo Chicken Stuffed Pretzel Bites

This recipe takes about 20 minutes to prepare the dough and filling, plus 1 hour for the dough to rise. Boiling and baking will add another 30 minutes, so expect around 1 hour and 50 minutes from start to finish. The great part? Most of the time the dough is rising or the pretzels are baking, so you’ll have time to relax or prep a dipping sauce.

Step-by-Step Instructions:

1. Prepare the Dough:

In a large bowl, mix warm water, yeast, and sugar. Let it sit for about 5 minutes until it looks foamy — this means the yeast is active. Then add the flour, salt, and melted butter. Stir until combined, and knead on a floured surface for 5 to 7 minutes. Your dough should be smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a towel or plastic wrap, and let it rise for about 1 hour, or until it doubles in size.

2. Make the Buffalo Chicken Filling:

In a medium bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, mozzarella cheese, and ranch or blue cheese dressing if you’re using it. Mix well until all the ingredients are blended together smoothly.

3. Preheat and Prepare:

Preheat your oven to 425°F (220°C). Meanwhile, fill a large pot with 10 cups of water and add 2/3 cup of baking soda. Bring this mixture to a rolling boil — this helps give your pretzels their signature chewy crust!

4. Assemble Pretzel Bites:

Punch down your risen dough and put it onto a clean surface. Divide the dough into 12 equal pieces. Take one piece and flatten it out gently. Spoon about 1 to 1.5 tablespoons of buffalo chicken filling right in the middle. Carefully fold the dough around the filling, pinching the edges tightly so it forms a sealed ball. Repeat the same with all the pieces.

5. Boil the Pretzel Bites:

Using a slotted spoon, gently lower each stuffed dough ball into the boiling water with baking soda. Boil each batch for about 20-30 seconds. Remove them carefully and place them on a baking sheet lined with parchment paper to drain.

6. Bake the Pretzel Bites:

Brush each boiled bite with the beaten egg; this gives them a beautiful golden color and shine. Sprinkle with coarse sea salt or pretzel salt for classic flavor. Bake them in your preheated oven for 12-15 minutes or until they are golden brown and look glossy.

7. Finishing Touches and Serving:

Take the pretzel bites out of the oven and brush them with melted butter—this keeps them soft and adds flavor. If you like, sprinkle on some grated Parmesan cheese and chopped chives or green onions for an extra touch. Serve warm with ranch or blue cheese dressing for dipping.

Enjoy these warm, cheesy, and spicy Buffalo Chicken Stuffed Pretzel Bites with friends or family—they’re sure to disappear fast!

Can I Use Frozen Chicken for the Filling?

Yes! Just make sure to fully thaw the chicken before shredding. You can thaw it overnight in the fridge or use the defrost setting on your microwave. This ensures the filling mixes smoothly and tastes fresh.

Can I Prepare the Pretzel Bites Ahead of Time?

Absolutely! You can assemble the stuffed pretzel bites and refrigerate them on a baking sheet covered with plastic wrap for up to 24 hours before boiling and baking. Just bring them to room temperature before cooking for best results.

How Should I Store Leftover Pretzel Bites?

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes to keep them crispy outside and melty inside.

Can I Adjust the Spice Level in the Filling?

Definitely! If you prefer milder bites, use less buffalo sauce or swap some of it with ranch or blue cheese dressing. For extra heat, add more buffalo sauce or a pinch of cayenne pepper to the filling.