Preheat the oven to 375°F.
Add the ingredients for the chicken filling to a large mixing bowl. Mix everything together using a rubber spatula, or your hands. Ensure that the cream cheese is completely broken down, and there are no large clumps of unmixed cream cheese. Set the mixed filling aside.
2 cups Shredded chicken, 8 oz Cream cheese, ¾ cup Mozzarella cheese, ½ cup Buffalo hot sauce , ¼ cup Ranch dressing, 2 teaspoon Garlic powder , 2 teaspoon Onion powder, 2 teaspoon Dried chives
Flatten down a dough ball, and stretch it out with your fingers so the edges are thinner, and the middle of the dough disc is thicker.
20 Frozen yeast dinner rolls
Using a 1 ½ tablespoon ice scream scoop, scoop in one portion of the chicken filling.
Bring up the sides of the dough to cover the filling, and pinch the dough together to close it over the chicken filling to form a large stuffed ball.
Bring 10 cups (2 ½ quarts) of water to a boil in a large pot over medium-high heat. Once the water has come to a boil, sprinkle in the baking soda.
10 cups Water, ½ cup Baking soda
Using a slotted spoon, carefully lower the pretzel balls into the baking soda & water mixture. Boil the pretzel bites for 30 seconds, and remove carefully with a slotted spoon.
Arrange the boiled buffalo bites on a parchment lined or silicone mat lined sheet tray. Sprinkle the coarse sea salt on top while the dough balls are still moist out of the water.
2 tablespoon Coarse sea salt
Bake the pretzel balls for 20 minutes, or until golden brown and cooked on the bottom. Start checking on the pretzel balls at the 15 minute mark, as different ovens can vary.