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Savory Smoked Gouda Buffalo Chicken Stuffed Pretzel Bites

smoked Gouda buffalo chicken stuffed pretzel bites - featured image
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These savory stuffed pretzel bites combine smoky Gouda cheese with spicy buffalo chicken in a soft, chewy pretzel crust. Perfect as a quick and easy appetizer for parties or casual gatherings.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (about 440g)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 ¼ cups warm water (about 295ml or 1 ¼ cups)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter, melted (about 42g)
  • 2 cups cooked shredded chicken (about 280g)
  • 1 ½ cups shredded smoked Gouda cheese (about 170g)
  • ½ cup buffalo sauce (about 120ml)
  • 4 ounces cream cheese, softened (about 115g)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¼ cup baking soda (about 60g)
  • Coarse sea salt or pretzel salt for sprinkling

Instructions

  1. Activate the yeast: In a large mixing bowl, combine 1 ¼ cups warm water (about 110°F/43°C) with 1 tablespoon sugar and the packet of active dry yeast (2 ¼ teaspoons). Stir gently and let sit for 5-10 minutes until foamy.
  2. Make the dough: To the yeast mixture, add 3 ½ cups all-purpose flour, 1 teaspoon salt, and 3 tablespoons melted unsalted butter. Stir until combined, then knead by hand on a floured surface for 8-10 minutes (or 5 minutes with a stand mixer) until smooth and elastic.
  3. Let the dough rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 45 minutes or until doubled in size.
  4. Prepare the filling: While the dough rises, mix shredded chicken, shredded smoked Gouda, buffalo sauce, softened cream cheese, garlic powder, onion powder, and black pepper in a bowl until creamy. Refrigerate until ready to use.
  5. Divide and fill the dough: Punch down the dough and roll into a 12×16 inch rectangle. Cut into 1 ½-inch squares. Place about a teaspoon of filling in the center of each square, fold dough over, and pinch edges tightly to seal and form bite-sized balls.
  6. Boil the pretzel bites: Preheat oven to 425°F (220°C). Bring a large pot of water to a boil and add ¼ cup baking soda. Boil pretzel bites in batches for 30 seconds each, then remove with a slotted spoon and place on a lined baking sheet.
  7. Salt and bake: Sprinkle pretzel bites with coarse sea salt. Bake for 12-15 minutes until golden brown and puffed.
  8. Cool and serve: Transfer to a wire rack to cool slightly before serving warm.

Notes

If filling leaks during boiling, pinch edges more firmly and consider brushing water on edges before sealing. The baking soda bath is essential for authentic pretzel texture and flavor. Use a convection oven if available for crispier crust. Dough can be prepared a day ahead and refrigerated after first rise. Reheat leftovers in a 350°F oven for 8-10 minutes for best texture.

Nutrition

Keywords: buffalo chicken, smoked Gouda, stuffed pretzel bites, appetizer, party food, easy recipe, quick snack, cheesy, spicy

Find it online: https://twirltaste.com/savory-smoked-gouda-buffalo-chicken-stuffed-pretzel-bites-recipe-easy-and-perfect-appetizer/