Description
Soft pretzels stuffed with chicken, Monterey Jack, mozzarella, and ranch dressing, baked until golden and brushed with butter.
Ingredients
2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
¼ cup unsalted butter, softened
1 teaspoon onion powder
2¼ teaspoons instant dry yeast
⅔ cup warm water
1 cup boiling water
2 tablespoons baking soda
2 cups cooked chicken, cut into ½-inch cubes
1 cup shredded Monterey Jack cheese
½ cup shredded mozzarella cheese
¼ cup ranch dressing
1 tablespoon everything seasoning or coarse salt
1 tablespoon unsalted butter, melted
Instructions
1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, sugar, softened butter, onion powder, yeast, and warm water. Mix on medium speed for about 5 minutes until a soft dough forms.
2. Transfer the dough to a lightly oiled bowl, cover, and let it rest at room temperature for 45 minutes.
3. Stir baking soda into boiling water until dissolved and cool.
4. Mix chicken, Monterey Jack, mozzarella, and ranch dressing.
5. Divide dough into 8 pieces and roll into rectangles.
6. Spoon filling into center, fold and seal tightly.
7. Preheat oven to 475°F and grease baking sheet.
8. Dip each pretzel in baking soda bath for 2 minutes.
9. Place on sheet, sprinkle seasoning, rest 10 minutes.
10. Bake 8–9 minutes until golden brown.
11. Brush with melted butter and serve warm.
Notes
Seal seams tightly to prevent filling from leaking.
Serve warm for best texture.
Reheat in oven to maintain crust.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizers & Snacks
- Method: Baking
- Cuisine: American