Description
Cheesy buffalo bacon pretzel bombs elevate snack time with explosive flavor combinations. Crispy, tangy bites drenched in ranch drizzle promise irresistible moments you’ll savor till the last delectable morsel.
Ingredients
Scale
FILLING INGREDIENTS:
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 cup cooked shredded chicken
- ½ cup cooked bacon, crumbled
- ⅓ cup buffalo sauce
DOUGH INGREDIENTS:
- 4 cups all-purpose flour
- 1 ½ cups warm water (110°F / 43°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
TOPPING AND BOILING INGREDIENTS:
- 8 cups water
- ⅓ cup baking soda
- 1 egg, beaten (for egg wash)
- ½ teaspoon coarse salt
- ½ cup ranch dressing
- 1 tablespoon milk (to thin, if needed)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Activate the yeast by combining warm water, sugar, and yeast in a spacious mixing vessel. Allow the mixture to become frothy and bubbly, indicating active fermentation. Incorporate salt, melted butter, and flour, then knead the dough until it transforms into a smooth, elastic texture. Shield the dough and permit it to rise in a warm environment until doubled in volume.
- Combine shredded chicken with zesty buffalo sauce, creating a vibrant and spicy filling. Fold in crispy crumbled bacon and a generous blend of sharp cheddar and creamy mozzarella cheeses. The mixture should be well-integrated and bursting with flavor.
- Heat the oven to a robust 425F (220C) and prepare a baking sheet with parchment paper. Deflate the risen dough and partition it into uniform portions. Gently flatten each segment, nestle a hearty spoonful of the prepared filling at the center, and meticulously seal the edges, forming compact, rounded parcels.
- Generate a boiling liquid bath by bringing water to a rolling boil and introducing baking soda. Carefully immerse each dough ball into the effervescent solution for a brief submersion, allowing a protective skin to form. Transfer the treated parcels to the prepared baking sheet.
- Delicately brush the surface of each pretzel bomb with a glossy egg wash and sprinkle with coarse sea salt. Slide the baking sheet into the preheated oven, allowing the bombs to transform into golden-brown, crispy delicacies with a perfectly caramelized exterior.
- Thin the ranch dressing with a touch of milk to achieve a luxurious drizzling consistency. Cascade the creamy ranch over the piping hot pretzel bombs. Optional: Garnish with freshly chopped parsley for a vibrant, aromatic finishing touch.
Notes
- Choose room temperature ingredients to ensure smooth, consistent dough texture and better rise.
- Activate yeast carefully by using warm (not hot) water between 100-110°F to prevent killing the live cultures.
- Knead dough thoroughly to develop gluten, creating a stretchy, elastic consistency that helps pretzel bombs hold their shape.
- For gluten-free version, substitute all-purpose flour with a blend of gluten-free flour and xanthan gum to maintain structural integrity.
- When boiling dough, work quickly and carefully to prevent overcrowding, ensuring each bomb gets proper baking soda bath for authentic pretzel crust.
- Seal filling completely inside dough balls to prevent cheese and chicken from leaking during baking.
- Customize filling with different proteins like pulled pork or shredded turkey for variety.
- Use a kitchen thermometer to check chicken’s internal temperature reaches 165°F for food safety.
- Store leftover pretzel bombs in airtight container, reheating at 350°F for 5-7 minutes to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 50 mg