Description
Cheesy buffalo bacon pretzel bombs with ranch drizzle offer a spicy, crispy snack that combines classic flavor profiles. Melted cheese, crisp bacon, and tangy buffalo sauce create an irresistible bite you’ll crave at game day gatherings or casual parties.
Ingredients
Scale
- 1 cup cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- 1 cup chicken, cooked and shredded
- ½ cup bacon, cooked and crumbled
- ⅓ cup buffalo sauce
- 4 cups all-purpose flour
- 1 ½ cups water, warm (110°F / 43°C)
- 2 ¼ tsps (1 packet) active dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsps unsalted butter, melted
- 8 cups water
- ⅓ cup baking soda
- 1 egg, beaten (for egg wash)
- ½ tsp coarse salt
- ½ cup ranch dressing
- 1 tbsp milk (to thin, if needed)
- 1 tbsp parsley, fresh and chopped (optional)
Instructions
- Yeast Activation: Combine warm water, sugar, and yeast in a large mixing bowl. Allow the mixture to become frothy, then integrate salt, melted butter, and flour. Knead the dough until smooth and elastic, then cover and let rise in a warm spot until doubled in volume.
- Filling Preparation: Blend shredded chicken with buffalo sauce, incorporating crispy bacon crumbles, sharp cheddar, and mozzarella cheese. Ensure the mixture is thoroughly combined and intensely flavorful.
- Dough Assembly: Preheat oven to 425F (220C) and line a baking sheet with parchment paper. Deflate the risen dough and divide into equal portions. Flatten each piece, place a generous spoonful of filling in the center, and carefully seal the edges to create compact, rounded parcels.
- Pretzel Bath and Coating: Bring water to a boil and add baking soda. Briefly submerge each dough ball in the effervescent solution, then transfer to the prepared baking sheet. Brush with egg wash and sprinkle with coarse sea salt.
- Baking and Finishing: Bake until the pretzel bombs transform into golden-brown, crispy delicacies with a caramelized exterior. Thin ranch dressing with milk to create a drizzling consistency. Once baked, cascade the creamy ranch over the hot pretzel bombs and optionally garnish with fresh parsley.
Notes
- Yeast Activation Precision: Ensure water temperature is between 100-110°F to activate yeast without killing it, creating perfect fermentation and soft dough texture.
- Filling Balance Technique: Drain excess buffalo sauce from chicken to prevent soggy pretzel bombs, maintaining a concentrated flavor and preventing dough from becoming wet.
- Sealing Method: Pinch dough edges thoroughly and roll gently to prevent filling leakage during boiling and baking, ensuring a compact and intact final product.
- Temperature Control: Allow pretzel bombs to cool slightly before drizzling ranch to prevent dressing from becoming runny, preserving the creamy coating’s consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 300
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 50 mg