Save Crispy, golden pretzel balls stuffed with spicy buffalo chicken and melty cheese, perfect for game day or party snacks.
I first made these pretzel balls for a football party and they were gone before halftime. Everyone loved the gooey cheese and kick of buffalo flavor inside the chewy pretzel shell.
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 the Buffalo Chicken Filling:
- In a bowl, combine shredded chicken, buffalo sauce, 2 tablespoons melted butter, mozzarella, blue cheese, green onions, garlic powder, and black pepper. Mix until evenly combined. Set aside.
- Make Pretzel Dough:
- In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand 5 minutes until foamy.
- Add Dough Ingredients:
- Add flour, salt, and 2 tablespoons melted butter. Mix to form a dough. Knead on a floured surface for 5 to 7 minutes until smooth and elastic.
- Let Dough Rise:
- Place dough in a greased bowl, cover, and let rise in a warm place for 30 minutes, or until doubled in size.
- Prepare 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.
- Fill and Seal:
- Place about 1 tablespoon of buffalo chicken filling in the center of each circle. Pinch edges to seal well, forming a ball.
- Pretzel Bath:
- In a large pot, bring 8 cups water and baking soda to a boil. Reduce to a simmer.
- Boil Balls:
- Gently drop pretzel balls (4 to 6 at a time) into the bath for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
- Egg Wash & Salt:
- Brush each ball with beaten egg and sprinkle with coarse salt.
- Bake:
- Bake for 13 to 15 minutes, until golden brown. Serve warm, with extra buffalo sauce or ranch dressing if desired.
Save These became a family favorite when I brought them for our weekend movie night. Kids even enjoy helping shape the dough and add the filling.
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
Contains wheat (gluten), eggs, milk, cheese, butter. May contain traces of soy. Always double-check ingredient labels if you have sensitivities.
Nutritional Information
Per serving: 160 calories, 6 g total fat, 18 g carbohydrates, 8 g protein
Save Serve these warm for melty cheese in every bite. They are sure to disappear quickly at any gathering!
Kitchen Help
- → What cheese works best for these pretzel balls?
Mozzarella and blue cheese add creaminess and tang, but extra mozzarella can be used if blue cheese is not preferred.
- → Can I prepare the pretzel balls ahead of time?
Yes, shape and freeze the balls before baking. Bake directly from frozen, adding 3–5 minutes to the bake time.
- → Is there a gluten-free option?
This version uses all-purpose flour, so it's not gluten-free. A gluten-free dough substitute may work but won’t provide the classic texture.
- → What’s the best dipping sauce?
Serve these pretzel balls with ranch, blue cheese dip, or extra buffalo sauce for added richness and flavor.
- → How do I get perfectly golden pretzel crust?
Boil the shaped balls in baking soda water, brush with egg wash, and bake at 425°F for crisp, golden results.
- → Can the filling be made milder?
Reduce the buffalo sauce and increase cheese to mellow the heat while keeping great flavor.