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Bacon Wrapped Pretzels with Brown Sugar and Cayenne Glaze

Bacon Wrapped Pretzel Rods with Brown Sugar and Cayenne Glaze

by Barbara Kiebel on August 22, 2011

I will never forget the words on the hand written recipe that my friend Stacy gave me for these treats so many years ago. 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!

Pretzel rods with bacon

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. I first had these pretzels when Stacy, who was always invited to my annual ‘Girls Nite In‘ brought them as her contribution to the event. From then on…it was by everyone’s request and she followed through each year and we, or at least I, looked forward to them with great anticipation.

bacon-pretzel-rods-close

Stacy has moved to Seattle and though 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.

Bacon Wrapped Pretzels with Brown Sugar and Cayenne Glaze

Prep Time: 30 minutes

Cook Time: 10 minutes

Bacon Wrapped Pretzels with Brown Sugar and Cayenne Glaze

A crunchy, sweet, hot and bacony appetizer of nothing but goodness!

Ingredients

  • 1 Package Pretzel Rods
  • 1 pound of regular bacon - regular cut, NOT thick cut
  • 2 cups Brown Sugar
  • 3-4 Tbsp Red Chili Powder (or most to taste if you want them real spicy)
  • Dash or two (or three!) Cayenne Pepper

Preparation

  1. Break the pretzels in half; I actually have the best luck if I cut them with a very sharp knife.
  2. Cut the bacon slices into half.
  3. Mix the sugar, chili powder and cayenne in a medium size bowl and then spread it out on a large flat dish.
  4. 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.
  5. Wrap the bacon around the pretzel.
  6. 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.
  7. Bake at 375 for about 10-15 minutes or until bacon cooks and appears crisp.
  8. 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!

Notes

Thicker cut is not better. You need the bacon to cook without burning the pretzels...so regular bacon is best. I know...I tested this theory once. Trust me.

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!).

As tempting as it might be; do not take a bite straight out of the oven. Your tongue will thank me.

http://www.creative-culinary.com/bacon-wrapped-pretzels/



Thanks for visiting...I would love to hear from you!

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{ 131 comments… read them below or add one }

1 Lillian @ My Recipe Journey March 30, 2013 at 3:34 pm

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! =)
Lillian @ My Recipe Journey Most Recent Post: Got Leftover Ham?

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2 Kelli D March 27, 2013 at 5:33 pm

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!

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3 Creative Culinary March 28, 2013 at 5:48 pm

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!

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4 Katie January 5, 2013 at 5:27 am

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

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5 Creative Culinary January 5, 2013 at 9:46 am

I have been there Katie…I would not blame you one bit. :)

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6 abby December 16, 2012 at 3:05 pm

I thought about making these for little gifts. Do they have to be refrigerated? Is the bacon safe to eat if not?

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7 Creative Culinary December 16, 2012 at 5:46 pm

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.

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8 donna December 11, 2012 at 10:57 am

i microwave my bacon and it is evenly crisp every time. High power for 3-4 minutes on a grooved pan.

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9 Creative Culinary December 12, 2012 at 3:53 pm

You wrap the pretzel and then microwave the pretzel and the bacon then? OR??

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10 Matt October 17, 2012 at 9:55 pm

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.

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11 Creative Culinary October 18, 2012 at 8:59 am

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!

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12 Matt October 18, 2012 at 9:26 am

I have a hunch that I was too worried about the bacon not being crisp enough. So how crisp is crisp for you?

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13 Creative Culinary October 18, 2012 at 10:39 am

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!

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14 Robie Ecklund October 13, 2012 at 2:49 pm

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:)!

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15 Kitsy (Buchanan) Wortmann August 25, 2012 at 11:01 am

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!

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16 Creative Culinary August 26, 2012 at 8:23 am

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!

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17 steve bowles June 20, 2012 at 12:23 pm

Have a convection pellet grill/smoker will be doing these this weekend..awesome idea..cheers!! and thank you….mr.pepperwood

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18 Creative Culinary June 21, 2012 at 9:01 am

Would love to know how those turn out; everything is better smoked!

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19 Andrea B. May 14, 2012 at 8:59 am

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!

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20 Creative Culinary May 14, 2012 at 12:24 pm

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!

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21 Nathan May 4, 2012 at 12:43 pm

We recently featured this recipe in a new food trend blog post. You can check it out here. Thanks for making great food!

http://blog.recipelion.com/food-trend-crazy-bacon-recipes

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22 Creative Culinary May 4, 2012 at 3:10 pm

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?).

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23 Carol Halpin March 19, 2012 at 11:05 am

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 !

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24 Amanda January 20, 2012 at 4:58 pm

Hi! These look awesome. Have you ever done them on a grill?

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25 Creative Culinary January 20, 2012 at 5:07 pm

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.

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26 linda baker January 16, 2012 at 6:29 pm

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.

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27 Creative Culinary January 16, 2012 at 6:37 pm

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.

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28 Heather | Farmgirl Gourmet January 13, 2012 at 3:49 pm

You are killing me. I want these RIGHT NOW!!
Heather | Farmgirl Gourmet Most Recent Post: Spicy Sausage, Prune and Grande Grain Stuffing

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29 Donna January 13, 2012 at 3:48 pm

Holy snackfood. I think I’d have to make a double batch if I expected any to be left for guests, though.
Donna Most Recent Post: Whole Foods Friday: It’s Pie!

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30 Leia January 12, 2012 at 10:37 pm

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!

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31 Creative Culinary January 13, 2012 at 10:03 am

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!

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32 A Canadian Foodie January 6, 2012 at 9:28 am

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!
valerie
A Canadian Foodie Most Recent Post: Food Trends 2012 Part Seven: Local Farmers Chime in!

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33 Creative Culinary January 6, 2012 at 9:41 pm

Do it, do it! They are sinfully good. Make sure you have company coming.

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34 Carrie December 20, 2011 at 4:38 pm

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?

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35 Creative Culinary December 20, 2011 at 5:24 pm

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!

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36 Creative Culinary December 23, 2011 at 8:37 am

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. :)

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37 La Phemme Phoodie December 7, 2011 at 4:32 am

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.

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38 Creative Culinary December 7, 2011 at 5:13 pm

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.

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39 Dawn November 27, 2011 at 10:23 am

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!

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40 Creative Culinary November 27, 2011 at 8:25 pm

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!

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41 treeser November 22, 2011 at 6:52 pm

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…..

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42 Creative Culinary November 24, 2011 at 12:31 pm

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!

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43 Teresa November 6, 2011 at 4:12 pm

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.

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44 robynski October 9, 2011 at 12:07 pm

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)
robynski Most Recent Post: Juniper Berries

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45 Creative Culinary October 10, 2011 at 1:58 pm

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.

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46 Curt September 27, 2011 at 5:29 am

Now that’s different. I would definitely try this.
Curt Most Recent Post: Bangers and Mash

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47 Creative Culinary September 27, 2011 at 6:12 pm

Do it Curt. Friends have made them for husbands and story I’ve heard is all about them disappearing.

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48 Carolyn September 27, 2011 at 4:50 am

Oh. My. Goodness! Came across these on Stumble and was floored. I would eat the whole lot of these in one go!
Carolyn Most Recent Post: Almond Butter Amaretto Brownies (Low Carb and Gluten Free)

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49 Creative Culinary September 27, 2011 at 6:12 pm

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.

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50 Kristen September 7, 2011 at 8:53 pm

These are nothing short of amazing. Seriously. Yum!
Kristen Most Recent Post: August 2011 Strut Your Stuff {Recipe: Bacon and Parmesan Pasta}

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51 Creative Culinary September 7, 2011 at 9:52 pm

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!

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52 Anne-Marie @ This Mama Cooks! August 29, 2011 at 9:58 am

Anything wrapped in bacon is A-OK with me!
Anne-Marie @ This Mama Cooks! Most Recent Post: Starbucks Bistro Boxes Review

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53 Denise @ Creative Kitchen August 29, 2011 at 9:26 am

These look and sound incredible!! You had me at bacon…..
Denise @ Creative Kitchen Most Recent Post: Peach Pecan Pancake & a healthy living challenge!

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54 Rosie @ Sweetapolita August 25, 2011 at 6:51 pm

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!

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55 Creative Culinary August 25, 2011 at 8:21 pm

Perfect. They are pretty loveable. Not around long but loveable while there. :)

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56 Creative Culinary August 28, 2011 at 5:20 pm

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

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57 Kristina @ spabettie August 24, 2011 at 11:23 pm

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. ;)
Kristina @ spabettie Most Recent Post: Down to Earth on the Street of Dreams

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58 Creative Culinary August 25, 2011 at 7:18 am

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

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59 Valentina August 24, 2011 at 11:09 pm

these look incredible! i love the flavor combination! yum!

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60 Katherine Martinelli August 24, 2011 at 7:08 pm

These are just insane. They have everything I love in one delicious bite! Perfect for a cocktail party.

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61 Creative Culinary August 24, 2011 at 7:16 pm

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

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62 Sara @ Saucy Dipper August 24, 2011 at 3:56 pm

I’m pretty sure I couldn’t eat just one…no way I’m betting.

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63 Creative Culinary August 24, 2011 at 7:15 pm

Sara, it is humanly impossible to stop at one. You’ve made a good call.

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64 blackbookkitchendiaries August 24, 2011 at 3:42 pm

i am sure this is can be very addictive! i cant stop thinking about this already. Love it!!

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65 Creative Culinary August 24, 2011 at 7:16 pm

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!

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66 saltyseattle August 24, 2011 at 2:17 pm

OK, you win. Idea of the summer.

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67 Creative Culinary August 24, 2011 at 7:14 pm

I did? What did I win? Prizes or bruises maybe…cause you got a winner there girl!

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68 Kate @ Food Babbles August 24, 2011 at 1:43 pm

I’ve never had such a wonderful treat! So this will need to be made for sure. After all… what’s not to love about anything wrapped in BACON?!? Mmm!

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69 Creative Culinary August 24, 2011 at 7:17 pm

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.

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70 Cookin' Canuck August 24, 2011 at 11:26 am

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.

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71 Creative Culinary August 24, 2011 at 7:13 pm

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!

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72 Jen Schall August 23, 2011 at 9:38 pm

These sound incredible to me, Barb… I’m wondering if I could pull it off with soft pretzel sticks instead. Hmmm :)

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73 Creative Culinary August 23, 2011 at 10:14 pm

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.

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74 Mairi @ Toast August 23, 2011 at 7:01 pm

Oh these look dangerously deliciously to me!
Mairi @ Toast Most Recent Post: My Darling Clementine

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75 Creative Culinary August 23, 2011 at 10:12 pm

One word? Yes!

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76 Diane {Created by Diane} August 23, 2011 at 11:12 am

Now this is a seriously mouthwatering treat to me. I LOVE snacks, and wrapped in bacon….yummy!

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77 Creative Culinary August 23, 2011 at 10:12 pm

I know right? Seriously one of my all time favorite treats.

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78 Aggie August 23, 2011 at 10:33 am

Oh my goodness!! I have to make these for football season! Amazing!

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79 Creative Culinary August 23, 2011 at 10:12 pm

Aggie…they are perfect. One word of warning? Makes lots. Guys love them too!

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80 skip to malou August 23, 2011 at 9:11 am

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!
xo,
Malou

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81 Creative Culinary August 23, 2011 at 10:11 pm

Thank you so much Malou; for stopping by and for such a sweet comment. Cheers!

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82 GastroStu August 23, 2011 at 9:04 am

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.

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83 Creative Culinary August 23, 2011 at 10:09 pm

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

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84 sippitysup August 23, 2011 at 8:59 am

You better get me a cocktail because I am going to do some damage to these. GREG

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85 Creative Culinary August 23, 2011 at 10:10 pm

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!

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86 Tickled Red August 23, 2011 at 4:31 am

What in the world!! This looks crazy good Barb.

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87 Creative Culinary August 23, 2011 at 8:51 am

Thanks Red…thinking of you…missing my afternoon phone calls!

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88 sweetsugarbelle August 22, 2011 at 11:25 pm

This looks ABSOLUTELY AMAZING!

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89 Creative Culinary August 23, 2011 at 8:50 am

And they taste amazing too!

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90 Karen August 22, 2011 at 9:55 pm

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…

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91 Creative Culinary August 22, 2011 at 9:59 pm

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? :)

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92 Mountain Mama Cooks August 22, 2011 at 9:42 pm

Yep, I might have just licked my screen. Salty, sweet, bacony goodness. Come to mama.

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93 Creative Culinary August 22, 2011 at 9:59 pm

You got it…it’s all that and more. And hey…no altitude issues…a huge plus for us right?

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94 Karen Harris August 22, 2011 at 7:13 pm

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.

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95 Creative Culinary August 22, 2011 at 9:42 pm

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. :)

We are due to get together…maybe next week?

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96 Lisa~~ August 22, 2011 at 6:57 pm

My goodness, bacon, sugar and spice…amazing! I can’t wait to give these a try.

Lisa~~
Cook Lisa Cook

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97 Creative Culinary August 22, 2011 at 9:42 pm

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

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98 Lisa August 22, 2011 at 6:10 pm

I don’t even know what else to say other than ..humina, humina..snack of dreams etc etc..

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99 Creative Culinary August 22, 2011 at 6:49 pm

I love what you said..kinda says it all huh?

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100 Paula August 22, 2011 at 5:57 pm

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?

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101 Creative Culinary August 22, 2011 at 6:48 pm

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

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102 Renee - Kudos kitchen August 22, 2011 at 4:34 pm

*gasp* Be still my heart!

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103 Creative Culinary August 22, 2011 at 6:47 pm

Thanks for stopping by Renee…and making me chuckle!

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104 robynski August 22, 2011 at 4:22 pm

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!

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105 Creative Culinary August 22, 2011 at 6:46 pm

Please come to Denver…forget the rest of the song. I’ll make these for you!

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106 Lynda August 22, 2011 at 3:35 pm

This recipe pretty much knocks it out of the park in the snack department. Yum!

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107 Creative Culinary August 22, 2011 at 6:46 pm

Thank you Lynda…and you know what; that is a great description!

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108 Kimmy August 22, 2011 at 3:22 pm

My husband will simply die over this…. simply die. Perfect for sunday football afternoons!
Kimmy Most Recent Post: Jalapeno Stuffed Chicken Breasts with Olive and Corn Salsa (Giveaway)

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109 Creative Culinary August 22, 2011 at 6:45 pm

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

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110 jim mosier August 22, 2011 at 1:45 pm

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

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111 Creative Culinary August 22, 2011 at 2:00 pm

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!

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112 Annapet August 22, 2011 at 11:52 am

Barb, you know how to welcome me home ;-). Bacon! [I was freaking out when Twitter won't auto-fill your Twitter handle.] Whew.

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113 Creative Culinary August 22, 2011 at 1:49 pm

Welcome back! Yes, bacon…we do love our bacon, huh?

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114 Nelly Rodriguez August 22, 2011 at 11:31 am

I’m speechless. Is it crazy I thought about dipping these into your bacon jam recipe?

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115 Creative Culinary August 22, 2011 at 1:58 pm

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?

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116 Wendi @ Bon Appetit Hon August 22, 2011 at 10:39 am

I am swooning at the thought of these treats Barbara.

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117 Creative Culinary August 22, 2011 at 1:50 pm

They are pretty amazing. They will still be here after Alaska…you lucky girl!

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118 Jamie August 22, 2011 at 9:58 am

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!

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119 Creative Culinary August 22, 2011 at 1:58 pm

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!

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120 polwig August 22, 2011 at 9:51 am

This does look amazingly tasty… can you pass one over please.

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121 Rosa August 22, 2011 at 8:59 am

Mmmhhh, surely incredibly addictive!

Cheers,

Rosa

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122 Creative Culinary August 22, 2011 at 1:57 pm

Perfect word Rosa; addictive.

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123 Lana @ Never Enough Thyme August 22, 2011 at 7:55 am

Barbara – You’re killing me with these! If there was ever a better combination of flavors I haven’t heard of it. And that dash or two of cayenne has to put these over the top!

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124 Creative Culinary August 22, 2011 at 1:57 pm

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!

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125 orla@ThePremiumButcher August 22, 2011 at 7:32 am

What an interesting recipe. I love Bacon and I’ve never see this recipe before! Looking forward to trying it out!

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126 Baker Street August 22, 2011 at 7:01 am

Oh Barb! If I could, i would be over in a jiffy. They look absolutely delicious.

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127 Creative Culinary August 22, 2011 at 1:55 pm

That they are. A ‘decadent you could eat them all yourself but better not’ type treat1

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128 Boulder Locavore August 22, 2011 at 6:29 am

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.
Boulder Locavore Most Recent Post: Grilled Fairytale Eggplant

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129 Creative Culinary August 22, 2011 at 1:51 pm

Did you get lost? I’m waiting.

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130 liz May 22, 2011 at 7:13 pm

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

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131 Stacy Hatch June 19, 2009 at 8:03 am

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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