So, one night during my spring semester of college I was so very hungry and googled chicken and pretzels hoping to find a recipe for pretzel crusted chicken. Instead, I found this little nugget, which I've used several times since. It's delicious for dinner or as an appetizer.
Chewy, salty pretzel. Hot, creamy buffalo chicken. Dip it in some cool ranch. Ridiculous.
Recipe adapted from FontyFast
Buffalo Chicken Pretzel Bites
*Makes about 2 dozen bites
*Makes about 2 dozen bites
Pretzel Dough
2 1/2 cups flour
1/2 tsp salt
2 tsp brown sugar
2 1/4 tsp instant yeast
1 cup very warm water
2 1/2 cups flour
1/2 tsp salt
2 tsp brown sugar
2 1/4 tsp instant yeast
1 cup very warm water
In a large bowl mix the flour, salt, brown sugar sugar and yeast. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Spray the bowl with cooking spray, place dough in the bowl, spray with cooking spray & cover with saran wrap, and let it rest for 30 minutes or up to 60 minutes.
Buffalo Bites
1 1/2 cups cooked, finely diced chicken (I pan seared a frozen chicken breast seasoned with salt, pepper, onion powder & garlic powder, and then finished it in the oven)
6 ounces cream cheese
1/4 cup shredded mozarella cheese
2 tablespoons Frank's hot sauce
1 recipe Pretzel Dough
2 tablespoons butter, for brushing
6 cup warm water
4 tablespoons baking soda
1 1/2 cups cooked, finely diced chicken (I pan seared a frozen chicken breast seasoned with salt, pepper, onion powder & garlic powder, and then finished it in the oven)
6 ounces cream cheese
1/4 cup shredded mozarella cheese
2 tablespoons Frank's hot sauce
1 recipe Pretzel Dough
2 tablespoons butter, for brushing
6 cup warm water
4 tablespoons baking soda
Make the pretzel dough according to the recipe. As the dough rises, mix the filling (first 4) ingredients.
Preheat oven to 475
Boil the 6 cups water with the 4 tbsp of baking soda, and reduce to a simmer. When the pretzel dough is ready to roll out, split it into two sections. Working with one section at a time, press or roll the dough into a long, thin rectangle – about 12-inches by 4-inches or so.
Spread half of the chicken filling on the middle third of one of the long edges. Roll the dough tightly, pressing the seam to seal well. Cut the dough into about 1 1/2-inch pieces. Drop bites 4 at a time in the simmering water for roughly 20 seconds or until bites float to the top. Place on lined and greased baking sheet, about 1 inch apart. Cook with filling facing down.
Bake the buffalo bites for 8-10 minutes, until they are golden brown and the filling is bubbly and hot. Brush (or drizzle) the hot bites with the melted butter and sprinkle with corse Kosher salt (or regular salt if you're broke like me). Let them cool for 5-10 minutes. Serve warm with ranch dressing.
Preheat oven to 475
Boil the 6 cups water with the 4 tbsp of baking soda, and reduce to a simmer. When the pretzel dough is ready to roll out, split it into two sections. Working with one section at a time, press or roll the dough into a long, thin rectangle – about 12-inches by 4-inches or so.
Spread half of the chicken filling on the middle third of one of the long edges. Roll the dough tightly, pressing the seam to seal well. Cut the dough into about 1 1/2-inch pieces. Drop bites 4 at a time in the simmering water for roughly 20 seconds or until bites float to the top. Place on lined and greased baking sheet, about 1 inch apart. Cook with filling facing down.
Bake the buffalo bites for 8-10 minutes, until they are golden brown and the filling is bubbly and hot. Brush (or drizzle) the hot bites with the melted butter and sprinkle with corse Kosher salt (or regular salt if you're broke like me). Let them cool for 5-10 minutes. Serve warm with ranch dressing.
*These can be made in advance. Cook through and reheat in the oven when ready to eat.
So, so good.
dry ingredients for dough
knead the dough for 5 minutes
let it rise 30 - 60 minutes
Mix the filling
Spread over the middle of the dough and roll
CUT. BOIL.BAKE. Drizzle with butter, sprinkle with salt. Let it cool if you can and then nom.
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