These Chicken Bacon Ranch Pretzels feature buttery pretzels stuffed with juicy chicken, crispy bacon and creamy ranch dressing! They’re delicious!
Every summer, Laura and I make our way down to Hagerstown, Maryland for her family reunion. It’s a bit of a drive – 6 hours without stopping – so we typically turn the trip into a long weekend. (Plus, with a baby/toddler/little boy in the backseat, there’s no way you’re driving 6 hours without stopping!)
Laura’s favorite part about Maryland is eating fresh blue crabs on the back deck with her family. They’ve been doing that since she was a little girl, so it’s cool that the tradition continues. (Also, I’ve never seen people devour a bushel of crabs so quickly!) My favorite part of the trip? Not the crabs. I love crawfish, but crabs just aren’t my jam. My jam is the indoor Amish farmer’s market that’s about 15 minutes away from the house.
I usually sneak away on Saturday morning and spend an hour or two wandering through the Amish market. There are all sorts of vendors there, from an Amish furniture maker to a local cheesemaker to a guy who just sells bulk spices. In the back of the market, there’s a food court of sorts. One of my favorite stops in the food court is a guy who just makes all sorts of filled pretzel rolls. Sure, he sells classic homemade pretzels. I usually get one to munch on while wandering around the rest of the market. But the filled pretzels take things to a whole new level!
Imagine a buttery, salted pretzel stuffed full of all sorts of delicious ingredients. Ham & swiss pretzel rolls? Yup. Pepperoni pizza pretzels? Sure. Buffalo chicken pretzels? Uh, I’ll take two please. BBQ rib meat with mozzarella cheese? Where has that been my whole life!? Stromboli pretzels? The list goes on and on…
Chicken Bacon Ranch Pretzels
These Chicken Bacon Ranch Pretzels were totally inspired by the pretzel shack at the Amish farmer’s market. I don’t have his exact recipe, so I started with my classic pretzel dough recipe. From there, I simply rolled each piece of dough into a rectangle rather than twist it into a pretzel. The rectangle got stuffed with a delicious combination of juicy chicken, crispy bacon, creamy ranch dressing and melty cheese. Holy cow are these pretzels amazing! (We served them for dinner alongside sauteed veggies.)
As if the filling in these Chicken Bacon Ranch Pretzels wasn’t enough, I sprinkled the top of the pretzels with an everything bagel seasoning. You could certainly use just salt, though. Did you know that pretzel salt is a real thing? It’s a coarse salt kinda like kosher salt, but not quite as large. It truly is perfect for pretzels. I found my pretzel salt from – you guessed it – the bulk spice guy at the Amish market, but I’ve also used this version of pretzel salt from Amazon.
The sky is the limit with these stuffed pretzels. I’m thinking a pulled pork version with a bit of BBQ sauce would be delicious! As with these Chicken Bacon Ranch Pretzels, the key is making sure the filling is entirely cooked before going into the pretzel dough. Pretzels only take about 8-9 minutes to bake. That’s plenty of time to melt cheese, but it wouldn’t be enough to cook meat or veggies. Just cook everything in the filling first, and then stuff it inside of the pretzel dough. And don’t forget to brush the tops of the pretzels with a bit of melted butter right when they come out of the oven – trust me on that one!
I hope you enjoy these Chicken Bacon Ranch Pretzels as much as we did. They’re a fun way to mix up a classic flavor combination. Cheers!
Did you make a batch of these Chicken Bacon Ranch Pretzels? Leave a comment, or better yet snap a photo and tag me on Instagram (@Spicedblog).
Chicken Bacon Ranch Pretzels
For the Pretzels
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- ¼ cup unsalted butter softened
- 1 tsp onion powder
- 2¼ tsp instant dry yeast
- ⅔ cup warm water
For the Baking Soda Bath
- 1 cup boiling water
- 2 Tbsp baking soda
For the Filling
- 8 oz. thick-cut bacon
- 2 cups cooked chicken cut into ½” cubes
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded mozzarella cheese
- ¼ cup prepared ranch dressing
- 1 Tbsp everything seasoning can use kosher salt only
- 1 Tbsp unsalted butter melted
For the Pretzels
- Using a countertop mixer with the dough hook attached, add flour, salt, sugar, softened butter, onion powder, yeast and warm water. Mix on medium speed for 5 minutes. (Note: Dough will be very soft.)
- Transfer dough into an oiled bowl, cover and let sit at room temperature for 45 minutes.
- Meanwhile, prepare the Baking Soda Bath by combining the boiling water and baking soda. Stir until baking soda is fully dissolved, then set mixture aside to cool. (Note: This is a great to go ahead and cook the bacon and make the filling mixture.)
- Once dough has risen, divide it into 8 equal pieces. Roll each piece into a 5”x8” rectangle. Spread filling down the center of each rectangle, leaving ~1” on each side. Fold the sides up and pinch the seam together at the top. Pinch seams on each end of the rectangle together. Repeat until all pieces of dough have been filled and pinched closed.
- Preheat oven to 475°F.
- Pour baking soda mixture into a shallow dish. Place each pretzel in the mixture and let sit for 2 minutes. (If necessary, spoon the water over the top of the pretzel if it is not fully covered.)
- Generously spray a standard baking pan with non-stick baking spray. Transfer pretzels to baking tray. Sprinkle tops of pretzels with everything seasoning. Let sit uncovered for 10 minutes.
- Bake for 8-9 minutes, or until tops are golden brown in color.
- Remove pretzels from oven and brush with melted butter.
For the Filling
- Using a large skillet, cook bacon over medium-high heat until crispy. Remove from skillet, pat dry and crumble.
- Using a large bowl, combine crumbled bacon, cooked chicken, Monterey Jack cheese, mozzarella cheese and ranch dressing; toss until well combined. Set mixture aside.
Looking for more pretzel recipes? Check out these other favorites, too: