Pin Crispy, golden pretzel balls stuffed with spicy buffalo chicken and melty cheese, perfect for game day or party snacks.
The first time I made these buffalo chicken pretzel balls was for a big family football night. Everyone couldn&t stop reaching for them, and now they're a staple at any get-together.
Ingredients
- Buffalo Chicken Filling: 1 ½ cups cooked chicken breast, finely shredded; ½ cup buffalo hot sauce (e.g., Frank's RedHot); 2 tablespoons unsalted butter, melted; ¾ cup shredded mozzarella cheese; ½ cup crumbled blue cheese; 2 green onions, finely sliced; ¼ teaspoon garlic powder; ¼ teaspoon black pepper
- Pretzel Dough: 2 ¼ teaspoons (1 packet) active dry yeast; 1 ¼ cups warm water (about 110°F / 43°C); 1 tablespoon granulated sugar; 3 ½ cups all-purpose flour; 1 teaspoon salt; 2 tablespoons unsalted butter, melted
- Pretzel Bath & Topping: ½ cup baking soda; 8 cups water; 1 large egg, beaten (for egg wash); Coarse salt, for sprinkling
Instructions
- Mix Filling:
- In a bowl, combine shredded chicken, buffalo sauce, melted butter, mozzarella, blue cheese, green onions, garlic powder, and black pepper. Mix until evenly combined. Set aside.
- Prepare Dough:
- In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand 5 minutes until foamy. Add flour, salt, and melted butter. Mix to form a dough. Knead on a floured surface for 5 ( ) 7 minutes until smooth and elastic.
- First Rise:
- Place dough in a greased bowl, cover, and let rise in a warm place for 30 minutes, or until doubled in size.
- Prep for Baking:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Form Balls:
- Punch down the dough and divide into 24 equal pieces. Flatten each piece into a 3-inch circle. Place about 1 tablespoon of buffalo chicken filling in the center of each circle. Pinch edges to seal well, forming a ball.
- Boil in Pretzel Bath:
- In a large pot, bring water and baking soda to a boil. Reduce to a simmer. Gently drop pretzel balls (4 ( ) 6 at a time) into the bath for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
- Finish and Bake:
- Brush each ball with beaten egg and sprinkle with coarse salt. Bake for 13 ( ) 15 minutes, until golden brown. Serve warm, with extra buffalo sauce or ranch dressing if desired.
Pin My kids love helping with this recipe by rolling the dough balls for the filling, and watching them enjoy the finished treat is always the best part.
Required Tools
Mixing bowls, wooden spoon or stand mixer, baking sheet, parchment paper, large pot, slotted spoon, pastry brush, knife and cutting board
Allergen Information
This recipe contains wheat, eggs, milk, cheese, and butter. Double-check ingredient labels if you need to avoid any allergens.
Nutritional Information (per serving)
Calories: 160, Total Fat: 6 g, Carbohydrates: 18 g, Protein: 8 g
Pin Enjoy these pretzel balls hot out of the oven for the best flavor and texture. They're a fun crowd-pleaser you can prepare ahead for any occasion.
Recipe Questions
- → Can I use rotisserie chicken for the filling?
Yes, rotisserie chicken works well. Shred it finely for easy mixing with buffalo sauce and cheese.
- → Is it possible to freeze pretzel balls before baking?
You can freeze unbaked pretzel balls after filling and shaping. Bake from frozen, adding 3–5 minutes to cooking time.
- → How do I make the dough without a stand mixer?
Mix ingredients in a bowl and knead by hand until smooth and elastic. It takes about 5–7 minutes.
- → What dipping sauces pair best?
Ranch, blue cheese dip, or extra buffalo sauce complement the flavors perfectly for serving.
- → Can I adjust the level of spiciness?
Reduce buffalo sauce for milder taste or increase for extra heat. Customize to your preference.
- → Is there a gluten-free option?
This version contains wheat flour. Substitute a gluten-free flour blend for an alternative, though texture may vary.