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Flavorful Jalapeño Popper Buffalo Chicken Dip Stuffed Pretzel Bites

jalapeño popper buffalo chicken dip stuffed pretzel bites - featured image
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These stuffed pretzel bites combine creamy, spicy jalapeño popper buffalo chicken dip inside soft, chewy pretzel dough pockets, making a perfect bite-sized party snack.

Ingredients

Scale
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 ½ cups warm water (110°F/43°C)
  • 1 tablespoon granulated sugar
  • 4 cups all-purpose flour (plus extra for kneading)
  • 2 teaspoons kosher salt
  • 2 tablespoons unsalted butter, melted
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 8 ounces cream cheese, softened
  • ½ cup ranch dressing
  • ½ cup buffalo wing sauce (Frank’s RedHot recommended)
  • 1 cup shredded sharp cheddar cheese
  • 2 jalapeños, seeded and finely diced
  • 2 cloves garlic, minced
  • ½ cup diced green onions
  • Salt and pepper to taste
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg, beaten (for egg wash)
  • Coarse sea salt for sprinkling

Instructions

  1. Activate the yeast by combining warm water and sugar in a large mixing bowl. Sprinkle yeast over the top and stir gently. Let sit until foamy and bubbly, about 5-10 minutes.
  2. Make the dough by adding melted butter, salt, and half the flour to the yeast mixture. Stir until combined, then gradually add remaining flour until a shaggy dough forms. Knead on a floured surface for about 8 minutes until smooth and elastic (or 6 minutes with a stand mixer).
  3. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
  4. Prepare the filling by mixing shredded chicken, cream cheese, ranch dressing, buffalo wing sauce, cheddar cheese, jalapeños, garlic, and green onions. Season with salt and pepper to taste.
  5. Punch down the risen dough and divide into 1.5-inch balls (about 24). Flatten each ball, place a heaping teaspoon of filling in the center, then pinch dough closed and roll into a smooth ball.
  6. Preheat oven to 425°F (220°C). Bring 10 cups of water and baking soda to a rolling boil in a large pot.
  7. Boil pretzel bites in batches for 30 seconds on each side. Remove with a slotted spoon and place on a baking sheet lined with parchment paper or silicone mat.
  8. Brush each pretzel bite with beaten egg and sprinkle with coarse sea salt.
  9. Bake for 15-18 minutes until golden brown and puffed. Let cool for 5 minutes before serving.

Notes

For less filling leakage, chill the filling before stuffing and roll dough tightly. Boiling in baking soda water is essential for authentic pretzel crust. Dough should be soft but not sticky; adjust flour or water as needed. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.

Nutrition

Keywords: jalapeño popper, buffalo chicken dip, stuffed pretzel bites, party snack, spicy appetizer, cheesy pretzels

Find it online: https://cravemila.com/flavorful-jalape-n-o-popper-buffalo-chicken-dip-stuffed-pretzel-bites-recipe-easy-and-perfect-for-parties/