I’m so excited to share my Chicken and Cheese Stuffed Pretzel Bites with you! These soft, golden bites are filled with tender chicken and creamy cheese, all wrapped inside warm homemade pretzel dough. Each piece is small, satisfying, and perfect for snacking or serving to guests who love fun finger food.
Level: Medium
Total Time: About 2 hours
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Yield: 10 to 12 bites
Course: Appetizer
Cuisine: American
The first time I made these stuffed pretzel bites, I was amazed at how something so small could be so comforting. The filling is simple: shredded cooked chicken mixed with cream cheese, celery, and a little seasoning for flavor. It becomes creamy, savory, and soft on the inside while the outside bakes into a warm pretzel with a lightly crisp shell.
I want to note that the filling has a gentle heat because the original recipe uses cayenne pepper sauce. I am keeping it here because it is part of the verified ingredients you provided, and I cannot replace or invent any parts of the recipe. Based on the available data, the cream cheese is the main “cheese” present, and it gives the filling its smooth, rich texture.
If you want a snack that feels comforting, exciting, and perfect for sharing, these pretzel bites are a great choice. They look impressive, but they are very beginner friendly once you understand the steps.
How to Make Chicken and Cheese Stuffed Pretzel Bites
Here is how everything comes together in a clear and simple way:
• A creamy chicken filling made with shredded chicken, cream cheese, celery, and mild spices
• A soft pretzel dough that is easy to shape
• A quick baking soda boil that gives the bites their classic pretzel color
• A short bake that makes each piece golden on the outside and soft on the inside
• A fun appetizer that is small, warm, and easy to pick up and eat
Ingredients
Filling
• 1 fully cooked boneless, skinless chicken breast, shredded
• 4 ounces cream cheese, softened
• 2 celery stalks, chopped
• 2 tablespoons cayenne pepper sauce
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
Pretzel Dough
• 1 envelope active dry yeast (2¼ teaspoons)
• ¾ cup warm water
• 2½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1 tablespoon olive oil
Boiling and Finishing
• 3 quarts water
• ⅔ cup baking soda
• 1 large egg, beaten
• 2 tablespoons coarse sea salt
Directions
- Make the Filling
• In a bowl, mix together the shredded chicken, cream cheese, celery, cayenne pepper sauce, garlic powder, salt, and pepper.
• Stir until everything looks creamy and well combined.
• Set the mixture aside. - Prepare the Dough
• In a small bowl, mix the warm water and yeast. Let it sit for about 5 minutes until it starts to foam.
• In a mixer bowl, add the flour, salt, and the yeast mixture.
• Using a dough hook, mix on medium-low until the dough forms a ball.
• If the dough looks dry and crumbly, add a tiny splash of water until it comes together.
• Place the dough in a large oiled bowl, cover with a damp towel, and let it rise until it doubles in size. This usually takes 1 to 2 hours. - Shape the Pretzel Bites
• Once the dough has risen, place it on a lightly floured counter.
• Press it into a large square about 1 inch thick.
• Cut the dough into 2-inch squares.
• Add about 1 tablespoon of the chicken filling to the center of each square.
• Brush the edges lightly with beaten egg, fold the dough up around the filling, and pinch to seal.
• Roll each piece gently between your palms to form a small ball.
• Set them aside seam-side down. - Boil the Pretzel Bites
• Preheat the oven to 425°F (218°C).
• Bring the 3 quarts of water to a boil.
• Very slowly sprinkle in the baking soda. It will bubble, so add it little by little.
• Add a few bites to the pot at a time and boil them for about 1 minute.
• Use a slotted spoon to remove them and place them on a baking sheet lined with parchment paper. - Bake
• Brush the tops with beaten egg.
• Sprinkle coarse sea salt on top.
• Bake for about 15 minutes or until the tops look golden and firm.
Process Details
• Why the Dough Rises: The yeast creates air in the dough, helping it grow and become soft.
• Why We Boil the Dough: The baking soda bath changes the outside of the dough so that it bakes into a brown, shiny pretzel crust.
• Why the Filling Is Creamy: The cream cheese melts slightly as the bites cook, so the chicken becomes smooth and easy to bite into.
• Why Egg Wash Helps: The beaten egg gives a glossy finish and helps the sea salt stick.
Tips for Success
• Make sure the dough stays covered while rising so it does not dry out.
• Seal each dough ball tightly. If the filling leaks out in the pot, the bites will not hold their shape.
• Add the baking soda to the boiling water slowly. Adding it too fast can cause the water to overflow.
• For even browning, rotate the baking sheet halfway through baking.
Serving Ideas
• Serve warm as an appetizer for parties.
• Pair with creamy dips like blue cheese or ranch.
• Serve with sliced celery for crunch.
• Great for game days or gatherings where people like bite-sized snacks.
Storage & Freezing
• Refrigerator:
Place leftover bites in an airtight container and store for up to 3 days. Reheat in the oven so they stay crisp.
• Freezing:
Freeze after baking. Let them cool first, then freeze in a single layer before transferring to a freezer bag. They can keep for about 2 months. Reheat in the oven until warm.
Nutrition Info (Approximate per Serving)
Based on available data, the numbers below are estimates:
• Calories: ~230
• Protein: ~10g
• Carbohydrates: ~27g
• Fat: ~9g
• Fiber: ~1g
• Sodium: ~580mg
I cannot confirm the exact nutrition values because full verified data for each value was not provided.
These Chicken and Cheese Stuffed Pretzel Bites are warm, soft, and filled with creamy chicken, making them a wonderful snack to share. I enjoy how each bite has a tender center wrapped in a classic pretzel shell. They may look fancy, but once you follow the steps, they are simple to make and even more fun to eat. I hope you enjoy every bite as much as I do.
