I bet there aren’t many guys that could resist the temptation of anything buffalo chicken flavored. At least none that I’ve ever met.
I think we can all agree that it’s a guaranteed favorite flavor among those with XY chromosomes. Not that the girls don’t enjoy it too, but the guys flip over it.
Personally, I’m not a huge spice fan of extremely spicy foods. I happen to like tasting food while I eat it, but I do like a little kick sometimes if it’s balanced. Maybe that’s what it is. The contrast of hot spicy meat with cool blue cheese or ranch is just more exciting to eat then mild foods.
So, you may remember me talking about having a bajillion people in my house recently. Fine, slight exaggeration, it wasn’t more than 70, but you try getting that many people in one house and see how small it seems. Anyway, the group included a decent amount of dudes and these pretzels disappeared with record speed. My brothers haven’t stopped talking about them. They kept telling me I should make them again and post the recipe, so here it is. It was actually something I made up at the last minute when I had a bunch of extra chicken and pretzel dough at the same time. Those kind of recipes are usually my favorites though, when they are spontaneous and unplanned. Completely inspired by the moment.
And, okay I know I’m about to sound like a major broken record for saying this, but they taste way better than they look. For some reason they are hard to photograph because of their orangy color. I don’t really get it, but that’s the way it is. Actually, there were some terrible pictures taken of the originals by a few different people at the shindig and then posted on social networks. You guys, these were so bad that they made me want to quit this food thing all together. Of course, I appreciated the compliment and nice gesture of sharing by these different people but I couldn’t help thinking they looked pretty unappetizing.
They are pretty easy to make. You stuff with chicken in a buffalo blue cheese sauce and then twist them into pretzels. It sounds comlicated but I know you can do it. Also, I know it’s the opposite time of year for this, but these would be perfect for the Superbowl so keep that in mind for January, but they would also be good for any summertime events too.
- 1 tablespoon active dry yeast
- 2 talespoons sugar
- 1/4 cup milk
- 1/4 cup water
- 1 teaspoon salt
- 1/2 stick butter (melted)
- 1 egg
- 3 1/2 cups all-purpose flour (I use part whole wheat)
- 1 tablespoon butter
- 1/2 cup celery, finely chopped
- 1/2 cup onions, finely chopped
- 1/2 cup sour cream
- 4 ounces blue cheese
- 1/4 cup hot sauce, such as Frank's red hot (or more to taste)
- 1 cup cooked chicken, cubed
- salt & pepper to taste
- 1 egg beaten with 1 tablespoon water
- pretzel salt (optional)
- Stir water, milk, sugar, and yeast together until yeast is dissolved and allow to sit for about 5 minutes. Pour into a large mixing bowl and whisk in egg and melted butter until combined. Add flour and mix until dough comes together. Turn out onto lightly floured surface and knead for a few minutes. Place in oiled bowl and cover bowl with plastic or a damp towel, then place in warm place to rise until doubled in size.
- While bread is rising, melt the butter in a small frying pan over medium high heat and add celery and onion. Saute for 5 - 6 minutes until somewhat cooked down and fork tender. Reduce heat to low and add sour cream and blue cheese; stir until melted in. Add hot sauce, chicken, then salt and pepper to taste and remove from heat.
- Preheat oven to 400 degrees F (200 C) and line a baking tray with parchment. On a lightly floured surface, roll out dough into a rectangle, about 1/4 inch tall. Cut into 12 - 15 strips (longways) and spread chicken mixture on half of each one. Fold opposite half of strips over filling and gently start twisting the corners of strip and stretching into a rope. Twist into pretzel (you can do spirals if that is simpler) and place on parchment tray.
- Brush with egg/water and sprinkle with pretzel salt if desired. Bake for 18 to 20 minutes until golden brown. Serve warm.