• Make a batch of basic pretzel dough. Click here for the recipe.
• Take the chicken breast season with salt and pepper and cook it in a frying pan for 5-7 minutes on each side or until no longer pink. (See notes) Once the chicken is cooked take 2 forks and shred the chicken. Measure out 1 cup since you will probably end up with more when cooking 1 chicken breast.
• In a medium bowl add the room temperature cream cheese, the buffalo sauce, and the shredded chicken. Mix until well combined and set aside.
• Measure out a 1.5 ounce of pretzel dough using a food scale. (See notes) Roll the dough out about ¼ inch thick. Fill the dough with 2 teaspoons of the mixture.
• Fold the dough over the mixture ensuring no filling will leak out. Pinch the dough once you have covered the filling. Place on a parchment lined baking sheet.

Lye or Baking Soda Solution

• Gather safety goggles, disposable rubber gloves, stainless steel pot, long stainless steel stirring spoon. Put on safety goggles and rubber gloves.
• Take the stainless steel pot and fill it with 6 cups of water. Add the lye to the pot and heat on high until you see steam. Then turn the heat off and set aside for about 5 minutes until you no longer see the steam. Make sure that the area you work in is well ventilated. Do not inhale the steam.
• If you opt to use baking soda instead of lye, follow these instructions:

  When using the baking soda bath you will need to bake ¼ cup of baking soda at 250 degrees for 1 hour. Then you will need a stainless pot with 8 cups of water. Add the baked baking soda to the pot of water and cook on high until you it simmers. Use a stainless steel spoon to mix the solution to make sure the baking soda dissolves. Then turn the heat to medium to maintain a simmer. You are ready to dip your pretzels for 30 seconds then cook.
• Once all bites are made, dip them in the lye or baking soda bath for only 30 seconds. That’s right I said 30 seconds. You do not want to soak the pretzels in the lye or baking soda bath. Make sure to use a kitchen timer to ensure each bite only sits in the lye or baking soda bath no longer than 30 seconds. Place the bite back on the parchment paper. If you use the lye solution do not touch the dough with your bare hands at this stage.
• After all of the pretzels have been dipped in the lye solution be sure to clean the pot, any utensils and work area. You can pour the lye solution down the drain. Clean the pot, utensils and work area with soap and warm water.

Baking

• Preheat the oven to 425 degrees.
• After dipping the pretzels, use a sharp knife score a couple slits on the bites to prevent them from exploding in the oven. Be careful not to cut too deeply into the dough. You just want to lightly score the dough. Top each bite with salt (pretzel large flake salt works best) and bake at 425 degrees for 10-12 minutes.
• Let the bites rest for about 5-10 minutes before digging in, you don’t want to burn your mouth. Enjoy!