Friday, February 3, 2012

In the Kitchen: Buffalo Chicken Pretzel Bites

Good Lawd! Three posts today. But, this recipe is perfect for Super Bowl Sunday, so I had to share. It looks like a lot of steps, but I promise they are easy.  

Buffalo Chicken Pretzel Bites
*Makes about 2 dozen bites

Pretzel Dough
2 1/2 cups flour
1/2 tsp salt
2 tsp brown sugar

2 1/4 tsp instant yeast
1 cup  very warm water

In a large bowl mix the flour, salt, brown sugar sugar and yeast. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.

Buffalo Bites
1 1/2 cups cooked, finely diced chicken (I use a cooked rotisserie chicken from the grocery)
8 ounces cream cheese, softened to room temperature
1/4 cup shredded sharp cheddar cheese
2 tablespoons Texas Pete's

1 recipe Pretzel Dough
2 tablespoons butter, for brushing
6 cup warm water
4 tablespoons baking soda

Make the pretzel dough according to the recipe. As the dough rises, mix the filling (first 4) ingredients.
Preheat oven to 475
Boil the 6 cups water with the 4 tbsp of baking soda, and reduce to a simmer. When the pretzel dough is ready to roll out, split it into two sections. Working with one section at a time, press or roll the dough into a long, thin rectangle – about 12-inches by 4-inches or so.
Spread half of the chicken filling on the lower third of one of the long edges. Roll the dough tightly, pressing the seam to seal well. Cut the dough into about 1 1/2-inch pieces. Drop bites 4 at a time in the simmering water for roughly 20 seconds or until bites float to the top. Place on lined baking sheet, about 1 inch apart. I found that cooking them like a cinnamon roll with the filling facing up worked best.
Bake the buffalo bites for 8-10 minutes, until they are golden brown and the filling is bubbly and hot. Brush the hot bites with the melted butter and sprinkle with corse Kosher salt. Let them cool for 5-10 minutes. Serve warm.

*These can be made in advance. Cook through and reheat in the oven when ready to eat.

Allow dough to rise

Fill 1/3 of dough with chicken mixture

Cut into bite-sized peices

Boil to puff dough up


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