Print

Crispy Buffalo Ranch Chicken Dip Stuffed Soft Pretzels

buffalo ranch chicken dip stuffed soft pretzels - featured image
Print Recipe

Soft pretzel dough stuffed with a creamy, spicy buffalo ranch chicken dip, baked to a crispy golden crust with a molten, flavorful filling. Perfect for game day or casual gatherings.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (420g)
  • 1 ¼ cups warm water (110°F/43°C)
  • 2 ¼ tsp active dry yeast (1 packet)
  • 2 tbsp sugar
  • 1 tsp salt
  • 3 tbsp unsalted butter, melted
  • 2 cups cooked chicken breast, shredded (about 10 oz/280g)
  • ½ cup buffalo wing sauce (120ml)
  • ½ cup ranch dressing (120ml)
  • 4 oz cream cheese, softened (115g)
  • 1 cup shredded cheddar cheese (110g)
  • ½ cup shredded mozzarella cheese (55g)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp chopped green onions (optional)
  • ⅓ cup baking soda (80g)
  • 10 cups water (2.4 liters) for boiling
  • Coarse sea salt for sprinkling
  • 1 large egg beaten with 1 tbsp water (egg wash)

Instructions

  1. Activate the yeast: In a small bowl, stir together warm water (110°F/43°C), sugar, and yeast. Let sit for 5-7 minutes until foamy.
  2. Make the dough: In a large bowl, combine flour and salt. Pour in yeast mixture and melted butter. Stir until a shaggy dough forms.
  3. Knead the dough: Turn dough onto floured surface and knead about 8 minutes until smooth and springy. Or knead with stand mixer dough hook on medium speed for 5 minutes.
  4. First rise: Place dough in lightly oiled bowl, cover, and let rise in warm spot for 45-60 minutes until doubled in size.
  5. Prepare filling: Mix shredded chicken, buffalo sauce, ranch dressing, cream cheese, cheddar, mozzarella, garlic powder, onion powder, and green onions until well combined.
  6. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
  7. Shape pretzels: Punch down dough and divide into 8 equal pieces (~3.5 oz each). Roll into balls and flatten slightly.
  8. Stuff pretzels: Place 2-3 tbsp filling in center of each dough piece. Fold edges over filling, pinch and seal tightly. Shape into pretzel or round bun.
  9. Boil pretzels: Bring water and baking soda to boil in large pot. Drop pretzels in boiling water for 20-30 seconds, then remove and place on baking sheet.
  10. Brush pretzels with egg wash and sprinkle coarse sea salt on top.
  11. Bake for 15-18 minutes until golden brown and crisp.
  12. Cool on rack for 5 minutes before serving.

Notes

Keep dough slightly tacky to seal well. Do not overfill to prevent bursting during boiling. Boiling in baking soda water is essential for chewy crust. Use room-temperature ingredients for smooth filling. Seal edges well by moistening with water before pinching. Pretzels can be refrigerated after boiling and baked later. For air fryer method, bake at 400°F (200°C) for 12-15 minutes, turning halfway.

Nutrition

Keywords: buffalo chicken dip, stuffed pretzels, buffalo ranch, soft pretzels, game day snack, appetizer, spicy dip, cheesy filling

Find it online: https://realityeats.com/crispy-buffalo-ranch-chicken-dip-stuffed-soft-pretzels-easy-recipe/