# Components:
→ Buffalo Chicken Filling
01 - 1 1/2 cups cooked chicken breast, finely shredded
02 - 1/2 cup buffalo hot sauce (such as Frank’s RedHot)
03 - 2 tablespoons unsalted butter, melted
04 - 3/4 cup shredded mozzarella cheese
05 - 1/2 cup crumbled blue cheese
06 - 2 green onions, thinly sliced
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon black pepper
→ Pretzel Dough
09 - 2 1/4 teaspoons active dry yeast (1 packet)
10 - 1 1/4 cups warm water (approximately 110°F)
11 - 1 tablespoon granulated sugar
12 - 3 1/2 cups all-purpose flour
13 - 1 teaspoon salt
14 - 2 tablespoons unsalted butter, melted
→ Pretzel Bath & Topping
15 - 1/2 cup baking soda
16 - 8 cups water
17 - 1 large egg, beaten
18 - Coarse salt, for sprinkling
# Method steps:
01 - In a medium bowl, thoroughly combine shredded chicken breast, buffalo hot sauce, 2 tablespoons melted butter, shredded mozzarella, crumbled blue cheese, green onions, garlic powder, and black pepper until evenly mixed. Set aside.
02 - In a large mixing bowl, dissolve the active dry yeast and granulated sugar in 1 1/4 cups warm water at approximately 110°F. Allow to stand for 5 minutes until the yeast turns foamy.
03 - Add all-purpose flour, salt, and 2 tablespoons melted butter to the yeast mixture. Stir with a wooden spoon or stand mixer until a dough forms. Knead on a floured surface for 5 to 7 minutes until smooth and elastic.
04 - Transfer the dough to a lightly greased bowl, cover, and allow to rise in a warm area for 30 minutes, or until doubled in volume.
05 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
06 - Punch down the risen dough and divide into 24 equal portions. Flatten each piece into a 3-inch circle.
07 - Place approximately 1 tablespoon buffalo chicken filling in the center of each dough round. Pinch the edges together securely to form sealed balls.
08 - In a large pot, bring 8 cups water and 1/2 cup baking soda to a rolling boil. Reduce to a gentle simmer.
09 - Carefully drop 4 to 6 pretzel balls at a time into the simmering bath for 30 seconds. Remove each with a slotted spoon and transfer to the parchment-lined baking sheet.
10 - Brush each pretzel ball with beaten egg using a pastry brush and sprinkle generously with coarse salt.
11 - Bake the pretzel balls in the preheated oven for 13 to 15 minutes or until deeply golden brown. Serve warm, optionally accompanied by additional buffalo sauce or ranch dressing.
