Buffalo Chicken Stuffed Pretzel Bites are a tasty twist on two favorite snacks! These little bites pack spicy buffalo chicken inside soft, warm pretzel dough, making each one a perfect combo of bold flavor and chewy texture. They’re like a fun, handheld snack that’s great for sharing or keeping all to yourself.
I love making these because they’re a party favorite, and whenever I pull out a plate of these, everyone gathers around eager to try one. The buffalo chicken filling brings just the right amount of heat, and the pretzel dough adds that satisfying chewiness that makes these bites so addictive. Plus, they’re pretty easy to pop in your mouth—no mess, no fuss.
My favorite way to enjoy these stuffed pretzel bites is with a side of cool ranch or blue cheese dressing—it helps balance the spicy kick and makes each bite so much better. Whether you’re watching a game, having friends over, or just craving something cozy and flavorful, these bites never disappoint.
Key Ingredients & Substitutions
Chicken: Cooked, shredded chicken breast works best for a tender, juicy filling. Rotisserie chicken is a great shortcut if you want to save time.
Buffalo Wing Sauce: This gives that spicy kick. You can swap with mild wing sauce or hot sauce if you prefer less or more heat.
Cream Cheese: Softens and binds the filling. Neufchâtel cheese works well as a lower-fat option.
Cheese Mix: Mozzarella adds gooeyness, blue cheese adds tang. If blue cheese isn’t your favorite, try feta or omit it.
Pretzel or Pizza Dough: Pretzel dough gives a classic chewy crust but pizza dough works fine and is easier to find.
How Do You Get That Perfect Pretzel Crust on Stuffed Bites?
The key to that chewy, flavorful pretzel exterior is the quick soda bath before baking. Here’s how to do it:
- Boil 10 cups water with 2/3 cup baking soda. This alkaline bath gives pretzels their distinctive crust and color.
- Carefully drop the shaped dough pieces in for about 30 seconds each. Don’t leave them too long or they’ll get too soft.
- Use a slotted spoon to remove them and place on a baking sheet to dry slightly before baking.
This step is worth the little extra effort! It transforms ordinary dough into classic pretzel bites that are crusty outside and soft inside.
Equipment You’ll Need
- Large pot – Essential for boiling the pretzel bites in baking soda water, which creates their signature crust.
- Slotted spoon – Makes it easy to lift the dough pieces in and out of the boiling water carefully.
- Baking sheet & parchment paper – Keeps the pretzel bites from sticking and makes cleanup easier.
- Mixing bowls – For combining the filling ingredients and preparing the dough.
- Rolling pin & knife – To shape and cut the dough into uniform pieces.
- Pastry brush – To brush the egg wash for that shiny, golden finish.
Flavor Variations & Add-Ins
- Use cooked shredded rotisserie chicken or turkey for different flavors and easy prep.
- Mix in chopped celery or green onions in the filling to add crunch and freshness.
- Swap blue cheese for feta or shredded cheddar for a milder or different cheesy taste.
- Add extra spices like smoked paprika or garlic powder into the dough or filling for a flavor boost.
Buffalo Chicken Stuffed Pretzel Bites
Ingredients You’ll Need:
For the Filling:
- 1 1/2 cups cooked, shredded chicken breast
- 1/3 cup buffalo wing sauce (adjust to taste)
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled blue cheese (plus extra for garnish)
For the Dough and Finishing:
- 1 package (about 17.3 oz) refrigerated pizza dough or pretzel dough
- 10 cups water
- 2/3 cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse sea salt or pretzel salt, for topping
- Optional: chopped chives or green onions, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and assemble, plus 12-15 minutes to bake. You’ll spend time mixing the filling, shaping the bites, boiling them briefly, then baking until golden. Perfect for a quick snack or party treat!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, mix the shredded chicken, buffalo wing sauce, softened cream cheese, mozzarella, and crumbled blue cheese until everything is well combined and creamy. Set aside.
2. Roll and Fill the Dough:
On a clean surface, roll out the pizza or pretzel dough into a rectangle about 12 by 10 inches. Spread the buffalo chicken mixture evenly over the dough, leaving a little edge clear around the sides. Roll the dough up tightly from one long edge, like a jelly roll, and seal the edge with a little water.
3. Cut and Boil the Bites:
Cut the rolled dough into 1 to 1.5-inch pieces. In a large pot, bring the water and baking soda to a boil. Carefully place the dough pieces in the boiling water for about 30 seconds each. This step gives them that classic pretzel crust.
4. Bake and Finish:
Remove the boiled bites with a slotted spoon and place them on a parchment-lined baking sheet. Brush each bite with the beaten egg wash, then sprinkle with coarse salt. Bake in your preheated oven at 425°F (220°C) for 12-15 minutes until golden brown.
5. Garnish and Serve:
Once baked, sprinkle extra crumbled blue cheese and chopped chives on top if you like. Let the bites cool slightly, then serve warm with ranch or blue cheese dressing for dipping.
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure to fully thaw the chicken before shredding and mixing it with the buffalo sauce and cheeses. Thaw overnight in the fridge or use the defrost setting on your microwave for quicker prep.
Can I Substitute the Buffalo Sauce?
Absolutely! You can use any hot sauce or wing sauce you like. For less heat, try a mild buffalo sauce or even a tangy BBQ sauce for a different twist.
How Should I Store Leftovers?
Keep leftover pretzel bites in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to bring back their crispy exterior.
Can I Make These Ahead of Time?
Yes! You can prepare the stuffed dough bites and refrigerate them before boiling and baking. Just let them come to room temperature before the boiling step for best results.
