Bacon Wrapped Pretzel Rods

These Bacon Wrapped Pretzel Rods with Brown Sugar and Cayenne Glaze are simply indescribable. Crunchy, chewy, salty, hot, and sweet? Yes…perfection!

Bacon Wrapped Pretzel Rods on white plate.

I first published this post for Bacon Wrapped Pretzel Rods with Brown Sugar and Cayenne Glaze in 2009, back when I was still just putting some recipes online and maybe taking a quick snap with a small point and shoot camera. The photos were so bad and these are so good so I decided it was time for a redo.

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These goodies have an addictive quality I can not deny. But I’m OK with that…I’ll watch the booze and beer intake carefully but this addiction I’m never going to quit. I thought it time to take some better snaps and share the bounty with my blog readers; you deserve to join me! Try these Bacon Wrapped Pretzels with Brown Sugar and Cayenne Glaze and you will see the light!

Before many of us started scattering around the country, I had a great group of girlfriends that would meet regularly at my home each summer for a Girls Nite In. I made my favorite margaritas and they all brought snacks and we would just gab and drink and eat til we could no more.

I remember the night my oldest daughter ‘auditioned’ for the executive direction of a Chamber of Commerce we all belonged to, and where we met. I had offered Emily’s voice to sing the Star Spangled Banner before a 5K race that was held on Thanksgiving Day. Julie, the director needed to hear her first.

What can I say…I thought she should take my word for it, but she insisted and she was the boss of the Chamber so I asked Em to drop by, she went out into the backyard and sang the song A cappella.

When she had finished, you could hear catcalls coming from neighboring houses that we couldn’t even see and then Julie turned around, tears in her eyes, and said. “I will never not take your word for anything again.” Whew. I know I’m her mom and all but her voice is truly magnificent!

We even wore our PJ’s for the events although everyone actually went home; it made us feel like we were girls again! I will never forget the words on the hand written recipe card that my friend Stacy gave me for these treats that we all loved so much. We pretty much demanded she bring them to our summer soiree every year; it went something like this:

Do not proceed if you are looking for a low fat or low calorie dish!

Have to admit, she is right but for the occasional treat, they are SO good! I mean so decadently good!

Bacon Wrapped Pretzel Rods on Baking Rack

Bacon. Pretzel. Brown Sugar. Cayenne Pepper. Really…what’s not to love right? Sweet, salty, hot, crunchy; this one will tickle all of your taste buds. Bless Stacy’s heart, she followed through each and every year and we, or at least I, looked forward to them with great anticipation. I only hope she has shared them as generously in Seattle. Yes I miss her too!

Bacon Wrapped Pretzel Rods Served with a Glass of Dark Beer.

Since Stacy moved, the baton had to be passed and I’ve made these several times over the years, I’m mostly reminded of those fun evenings during the summer and I’ll have a craving. A bad one when I realize I can no longer survive without this indulgence.

Besides, it was time to make them and remember to capture a photo before they disappeared so that I could share them with you! But it does not mean you can blame me for wanting to eat them all (I didn’t because I had company coming but I assure you I think I could have!).

Bet you can’t eat just one.

More of my Favorite Pretzel Dishes!

PIN ‘Bacon Wrapped Pretzel Rods with Brown Sugar and Cayenne Glaze’

Bacon Wrapped Pretzel Rods with Brown Sugar and Cayenne Pepper

Bacon Wrapped Pretzel Rods Served with a Glass of Dark Beer.

Bacon Wrapped Pretzels with Brown Sugar and Cayenne Pepper

A crunchy, sweet, hot and bacony appetizer of nothing but goodness!
5 from 50 or more votes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizers
Cuisine American
Servings 10 Servings
Calories 710 kcal


  • 12 oz Pretzel Rods
  • 1 pound Bacon NOT thick cut
  • 2 cups Brown Sugar
  • 3-4 Tbsp Red Chili Powder or most to taste if you want them real spicy
  • Dash Cayenne Pepper Use more if you want hot spicy


  • Preheat oven to 375 degrees.
  • Break the pretzels in half; I actually have the best luck if I cut them with a very sharp knife.
  • Cut the bacon slices into half.
  • Mix the sugar, chili powder and cayenne in a medium size bowl and then spread it out on a large flat dish.
  • Coat each strip of bacon on both sides with the brown sugar mixture.Press firmly to make sure a lot of it adheres to the bacon.
  • Wrap the bacon around the pretzel.
  • Place the delicious treat on a wire rack placed on top of a baking sheet or roasting pan; I try to make sure that the tail end of the bacon I just wrapped is on the bottom to try and avoid having it 'unwrap' during cooking.
  • Bake for about 10-15 minutes or until bacon cooks and appears crisp.


  1. IMPORTANT: Let cool on wire rack and rearrange occasionally while cooling so they don't stick to rack. Do not put these on paper towels; they are sticky.
  2. For Easy clean up: I line a baking sheet that has sides with aluminum foil. After they are baked and removed to a serving dish, the foil is pitched and I fill the baking sheet with hot water. Put the wire rack in there to soak a bit and the caramel bacon yucky stuff will melt away. (Sorry but not true about the fat on our thighs after eating the entire batch of bacon pretzels!).
  3. As tempting as it might be; do not take a bite straight out of the oven. Your tongue will thank me.


Nutrition Facts
Bacon Wrapped Pretzels with Brown Sugar and Cayenne Pepper
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bacon, brown sugar, pretzels
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  1. I tried searching to see if you can wrap a whole piece of bacon around a full pretzel rod…seems like that would save time and trips to going back for more. Also, can these be dipped in chocolate once cooled? We have a demand for chocolate dipped bacon (usually baked bacon on a skewer then dipped).

    1. You can but guess I’ve always broken them because those full rods are so long; they’re more finger ‘foodish’ after they’re broken in half. But either way should work. I would sure try the chocolate; sounds great to me!

  2. Do you preheat the oven to 375 or turn it on when I place it in the oven?? Ive baked bacon before and was told not to preheat. How about your recipe??

  3. You are right when you say what’s not to love. I love discovering new appetizers and this one certainly looks like a keeper. Great timing…Superbowl Sunday! πŸ™‚

  4. OMG!!!! These are so good! A very unique party snack! I used small pretzel rods so no cutting required! I did cut each piece of bacon in half to fit each smaller rod! Mine took 15 minutes to bake! And I loved them straight from the oven while the pretzels were still soft! The coating tastes like a really good smokey/sweet barbecue sauce! Great recipe! I’ll be blogging about this soon and linking back here! Thanks! =)

  5. Saw this on Pinterest today; and my mouth salivated! I love bacon, so this looks and sounds like a winner – will have to try it soon. Before I pin a recipe, I read the blog post and comments and was concerned about the bacon not cooking thoroughly as some commentors have mentioned. Perhaps cooking the pretzel bacon rods at 400-425 degrees for 10-15 minutes will cook the bacon more thoroughly?

    I plan to try this recipe and will adjust the oven temp to 400-425 and cook for 10-15 minutes using regular thin cut bacon. Thanks for sharing!

    1. I’ve never had a problem with it Kelli but I do know that substituting thick cut bacon is a big mistake; it will never cook. I’ve learned over the years that levels of expertise affect all recipes; I can’t know exactly what someone else has done and how that impacted their end result. I can only know if I’ve made it multiple times and it’s been successful…and this has!

  6. My mouth literally started salivating when I read your recipe. This will be a winner. I may not be able to have friends over before I try it. Thx

    1. I hesitate to recommend it go unrefrigerated; the bacon is cooked but it’s still meat and I would prefer you err on the side of caution.

  7. Seemed like an outstanding idea. I used normal cut bacon, and after 45 minutes, it still wasn’t crispy – at least the way I thought it should be. Turned on the broiler – burnt them all pretty good. I took some bacon off and tasted it – actually think this recipe calls for too much chili powder – overwhelmed the bacon. Oh well. Maybe I’ll try those maple bacon cornbread cupcakes.

    1. So sorry Matt; I’ve made these so many times with success I wish I knew what would have caused that problem or wish I could send you some of mine! I won’t say the cupcakes aren’t good too but honestly feel bad these didn’t work for you!

        1. I like my bacon pretty crisp but I’m trying to recall when I had these last and there is some definite chewiness. I tried it once with a thicker cut of bacon and had some similar results; it’s has to be really thin cut. What I might suggest is you let your bacon warm up a bit…it will stretch a bit more as you wrap it and that might be another way to insure it’s thin enough to crisp up. Or else I might fry it a bit to lose some of the fat and then proceed to the next step? I make my own bacon from pork belly…yeah, no way could I cut it thin enough!

  8. I am going to bring these to our espresso coffee shop’s first coffee tasting and wondering if the cooking could be done either in a microwave or a toaster oven? I will of course do them at my home in my conventional oven this time but should these be one of the things that we want to redo our shop only has these small appliances right now. Thank you:)!

  9. Love your site! We used to live in Parker (sub SE of Denver) but recently moved to Pittsburgh, PA, for hubby’s job. Our son is a student at CU-Boulder, GO BUFFS!

    1. Thanks Kitsy. I know Parker well; I live between Arapahoe and Orchard Roads…right by the car dealerships before I-25? When we moved here 26 years ago we moved in a home in Piney Creek, right off Parker Road. We would take out girls to Parker for a ride to ‘the country.’ My how it has changed!

  10. I am making these for an upcoming Pinterest party I am hosting, and I can’t wait! Before I even read some of the reviews I planned on making a double batch, and it looks like my intuition was spot-on! Thanks for sharing the recipe!

    1. They are killer Andrea. I need a new photo though; I don’t think this one does them justice…so I can’t fault a double batch. That way you can try way too many and still have some for guests!

    1. Thank you Nathan…I’ve bought the ingredients to make them this weekend and get a new photo…they are so good but think the photo does not convey that like it should (or is that just my excuse to make them, hmm?).

  11. re: Splenda Thankyou for the recipe. I have made this a few times now and will make them for my Office’s Grand Opening tomorrow. That is how good they are. Questions….Has anyone ever tried using SPLENDA Brown sugar? What a thought huh? Wanted to see if anyone had before I attempt it. Thanks !

    1. I have not Amanda but I’m betting they would work. Just be cautious about flareups with the combination of sugar and dripping bacon grease.

  12. i don’t know what happened but these did not turn out for me. i had fresh ingredients, followed directions(even rechecked them) after 40 min in the oven i broiled them to get the bacon to finish cooking. nothing wrong with my oven either. oh well. i’m glad i only cooked a few to try it. i dipped the rest of the pretzels into chocolate, always a hit.
    thanks, i’ll try another recipe sometime.

    1. Linda, I am sorry to hear that. The only time I’ve ever had a problem was when I thought it might be better to use a thicker cut bacon and that was a big mistake…this really needs thin bacon strips to have the bacon crisp up with burning or drying out the pretzel rod to a rock. Could that have been the case…because if it took 40 minutes that was four times longer than they typically require.

  13. Made these tonight… & have come to the conclusion that these “treats” will find me a husband. Haha seriously tho… AMAZING. I want to share them with everyone i know and keep them for myself all at the same time! I found this recipe like 2 weeks ago and ive literally thought about it every night. Thanks for sharing!

    1. Whoo hoo…another convert. I actually need to get a better photo; I don’t think the one I have does justice to the amazingness of these treats. You get it now…and why the first time I made some for company I ate so many I had to make a 2nd batch. Yes…I did do that!

  14. Lisa Michelle Just tweeted out this recipe from Parsley Sage and Line Drives…. wow! Is this legal? Who even THINKS of recipes like this – and clearly, it is delicious as those below who have made it also say! Well, that was a no-brainer, anyway!
    Happy Friday!

  15. My brother is a bacon freak and I’d like to make these for him for Christmas. The problem is, we don’t live in the same city. Do you know how long they will keep? And do they need to be refrigerated? If so, would this make the pretzel stale or soggy?

    1. I wish I could say yes but probably not. The pretzels would most likely lose some crispness as they are transported inside the bacon. How about buying him some pretzel rods and packaging up some cayenne and brown sugar with the recipe? He would have to do the bacon! Although I’m shipping bacon today that I made. Froze it and vacuum sealed it and now praying but cold between Denver and St. Louis should keep it fine. I’m hoping!

    2. I hope you enjoy these with your brother since you know I’m not sure they would travel that well. The hardest part of taking them somewhere for me? Not eating them all before I get there. πŸ™‚

  16. I brought a batch of these to our local food swap last night. Rave reviews from everyone. I had no problem finding people to swap with. They were dying to get their hands on these. I fully intended to take a photo at the swap but they were devoured before I could get one. Will take pics next time I make them.

    1. I need a new photo…it really does not do justice to how wonderful these are but had the same issue; they were made and people were standing in line to eat them! So glad they were a hit.

  17. These devilish babies are sooo addictive! I served them over Thanksgiving and they disappeared! I swear, people were grabbing them in bunches! They cover all the bases; sweet, salty, crunchy, and spicy…who could ask for more? Thanks for sharing Barbara!

    1. Thank you Dawn for taking the time to comment. They are amazing aren’t they. I need to make them again and get a new photo…I was in a hurry too while people were grabbing them from me!

  18. These do sound mighty tempting and I will be purchasing the supplies from the grocery this week. However, I can’t stop myself from wondering, what would these taste like with a really light dip/coat of chocolate!! Hmmmm…..

    1. How about just dipping the top half in chocolate (which I think would be divine by the way) allowing a ‘handle’ that doesn’t have chocolate coating it? If you do that, you must let me know!

  19. These look and sound amazing, but i have a QUESTION! What size/variety of Pretzel Rods are you suggesting? Could you specify the size package and/or brand please? Are you talking about those long, (10-inch?) rods? what size are the finished apps? Thanks for the clarification.

  20. Barb, you have outdone yourself with these. One question- How do you store them? How long do they keep? I know once they’re tasted they’re gone, but how far in advance can I make them? when the husband’s not around to eat them all. ;0)

    1. Make only as many as you can eat. Cause you will eat them all!

      But in lieu of that, I would suggest an airtight container and a freshening up in the oven for a minute or two would probably be good.

    1. I once did, I can not lie. I made a batch, my friend’s hubs got sick and they had to cancel an evening of watching a football game. These might have been dinner.

    1. That they are. I put them all out for friends…well, most of them, I might have squirreled a couple away for me. its true!

  21. Barb, I haven’t stopped thinking about them since I saw your tweet! We’re heading to the cottage next weekend, and I can assure you my gang there will appreciate and love them with as much passion and enthusiasm as I have for them now (before even attempting to make them!). Such a unique treat!

    1. You will make many people happy with what is really a simple combination of ingredients. Hope everyone loves them as much as I do!

  22. wow. just… wow. yep, these will do it! I love the idea of the cayenne, and when I make these I will be sure to have others around to help me devour. well, if it wasn’t 10:30 on a school night, I’d make these Right Now. πŸ˜‰

    1. I think having others around is a requirement for that very reason. They really are THAT good! Thanks for stopping by.

    1. Insanely wonderful! And you’re right Katherine; they are the perfect addition to a cocktail party…summer or winter.

    1. I’m sure the word addictive has actually been used in conjunction with these pretzels…though pretzel sounds so mundane. Must think of new word soon!

    1. I think you need a big batch of these made for you to munch on pre, during and after the birth of the baby. Just cause.

  23. These treats define all that is good in the world. Seriously Barb – these look absolutely incredible. I’m going to make these for one of our Sunday football-watching afternoons.

    1. I did chuckle because I love your comment about them defining all that is good in the world. So very true. Funny thing is I don’t really love pretzels but they are transported to a whole new place with bacon, brown sugar and cayenne!

    1. I’ve not tried that. My only concern would be whether the softer pretzel would absorb too much of the bacon fat while it’s cooking? Now for some that would be a plus but it is a consideration. Hope you try them. You won’t be sorry, promise.

  24. wowza! when i read your tweet,, i instantly clicked the link. you got me at the bacon, at the wrap, at the glaze on everything really! such a culinary creative idea indeed!

  25. This recipe certainly fits the blog name, and it’s the kind of culinary creation I like the idea of too. Thanks for posting, I’d love to try this.

    1. Thank you for visiting…and please let me know when you do. I would love to hear your opinion. If it’s good. πŸ™‚

    1. That I can do too. Funny…not sure what we drank with them but they are the star, the drink could be water and I would be happy!

  26. I sat and stared at that picture with my mouth gaping open for a good minute! Wow…I’m willing to bet that I could polish off that entire plate and then still be looking for more. Sweet, salty, spicy AND bacon-y?? Not sure that it gets any better…

    1. Shh…a little secret between just you and me…I know I could. I’m sure I’ve scarfed down way too many on more than one occasion. Who needs Brie for crying out loud? πŸ™‚

  27. How good do these look?! I like anything bacon wrapped and glazed in a hot/sweet concoction. Speaking of sweet, how’s my Abby? Give her a hug for us and tell her we miss her.

    1. Abby is here at my feet saying, ‘Mom, c’mon…it’s time to go to bed.’ If I tell her you asked about her I fear she would get all excited recalling her fun summer adventure at your dog resort…I mean your home. πŸ™‚

      We are due to get together…maybe next week?

    1. I hope you do; they are seriously a very long time favorite and I’m so glad I FINALLY got them on the blog!

  28. I love the look of these and I know I would love eating them! What a great little appetizer. I’m thinking of heating a round of Brie and just going to town twirling those pretzel tips round and round in it!

    P.S. Did you make these with your Charcutepalooza Bacon?

    1. I did not use the bacon I made…as good as it would have been, I once used bacon that was too thick and took too long to cook. Sadly that means the pretzels started to get a bit too brown. So these are really best with regular thin sliced bacon so it cooks up well in the 8-10 minutes range. Hmm…dipping in Brie huh; that would be good1

  29. Holy heck woman! What are you trying to do to me? These look like they could become my BFF! Love the savory sweet combo, then the addition of spice? You’re killing me!

    1. They are perfect for football games too cause this is a non sexist treat…men and women love the equally!

  30. I bet that would be awesome on par baked breadsticks or pizza dough too. Thanks for this recipe. It will be made ASAP.

    1. If you try that Jim you must let me know. I do think the crispness of the pretzels might keep too much of the fat from being absorbed rather than dripping off…but it’s not like these are on the ‘diet of the day’ plan in any circumstance!

    1. You are too funny…don’t waste the bacon jam…these are good alone and it’s the best on a wonderful biscuit. Hey…I could have a bacon party and serve both, right?

  31. OMG Barbara! OMG! I want to be invited to Girls’ Night if you serve these! I can’t think of anything more crazy, more decadent or more desirable! Delicious!

    1. YOU are always welcome to my girls nite out…as a matter of fact I’ll do one in your honor if I can ever get you to Denver. NOLA has nothing on Denver!

    1. It’s a simple thing…but it is also the right simple things put together sometimes isn’t it? Hope you try them; they are definitely yummalicious!

  32. Liar, liar, pants on fire! I now AM getting in my car and driving to your house. These sound insanely good. Who would ever think to put this all together? Great treat; thanks for passing it along.

  33. I love bacon, any kind of dish that has a bacon i will surely love it,.. so i probably love this dish..

  34. I just made these last weekend for my sis-in-laws baby shower… along with some tomato/mozzarella/basil skewers and berry skewers, too.

    Thanks for adding bacon pretzels to your sight… they are soooo good! Would be good with some citrus baked french toast… don’t you think?

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