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Crispy Buffalo Chicken Stuffed Pretzel Bombs Easy Homemade Recipe with Blue Cheese Sauce

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These crispy buffalo chicken stuffed pretzel bombs combine a chewy pretzel crust with a spicy buffalo chicken filling, served with a creamy blue cheese sauce for dipping. Perfect for game day, parties, or cozy nights in.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (420 g)
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 ¼ cups warm water (300 ml, about 110°F / 43°C)
  • 1 tbsp sugar (12 g)
  • ¼ cup baking soda (60 g)
  • 1 ½ tsp salt (9 g)
  • 4 tbsp unsalted butter, melted (57 g)
  • 2 cups cooked shredded chicken breast or thighs (about 280 g)
  • ½ cup buffalo wing sauce (120 ml)
  • 1 cup shredded cheddar cheese (100 g)
  • 2 tbsp chopped green onions (optional)
  • ½ cup blue cheese crumbles (75 g)
  • ¼ cup mayonnaise (60 ml)
  • ¼ cup sour cream (60 ml) or Greek yogurt
  • 1 tsp fresh lemon juice (5 ml)
  • ½ tsp garlic powder (2 g)
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir lightly and let sit for 5–10 minutes until foamy.
  2. Make the dough: Add flour, salt, and melted butter to the yeast mixture. Mix until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic.
  3. Let it rise: Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 45 minutes to 1 hour until doubled in size.
  4. Prepare the filling: Mix shredded chicken with buffalo wing sauce, shredded cheddar cheese, and green onions. Set aside.
  5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  6. Shape the bombs: Punch down dough and divide into 12 equal balls (~2 oz each). Flatten each ball into a circle, place about 2 tbsp of buffalo chicken filling in the center, then pinch and fold edges securely to seal.
  7. Boil in baking soda water: Bring 10 cups (2.4 liters) water and baking soda to a boil. Drop pretzel bombs in batches for 30 seconds each, turning once. Use a slotted spoon to transfer to baking sheet.
  8. Bake: Brush tops lightly with melted butter or egg wash. Bake for 15–18 minutes until deep golden brown and crisp.
  9. Make blue cheese sauce: Whisk together blue cheese crumbles, mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper until creamy but still chunky. Chill until serving.
  10. Serve: Let pretzel bombs cool 5 minutes, then serve warm with blue cheese sauce on the side.

Notes

If dough is too sticky, it should be tacky but not cling to hands. Chill filling if it leaks during shaping. Boiling in baking soda water is crucial for chewy pretzel crust. Avoid overbaking to keep bombs soft enough to enjoy as finger food. For gluten-free, substitute flour with gluten-free blend with xanthan gum. For dairy-free, use vegan mayo and dairy-free yogurt in sauce. Store leftovers in airtight container in fridge up to 3 days; reheat in oven to maintain crispness.

Nutrition

Keywords: buffalo chicken, pretzel bombs, blue cheese sauce, appetizer, game day snack, homemade pretzels, spicy chicken, finger food

Find it online: https://morselora.com/crispy-buffalo-chicken-stuffed-pretzel-bombs-easy-homemade-recipe-with-blue-cheese-sauce/