Maple Bacon Pretzels
Sweet, salty, and smoky maple bacon pretzels baked on a sheet pan with a glossy maple-butter glaze. Perfect for game day, parties, gifting, or make-ahead snacking.
Ingredients
- 6 cups mini pretzels twists or snaps; gluten-free if needed
- 8 slices thick-cut bacon cooked until crisp and crumbled
- 1/4 cup brown sugar packed; light or dark
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon smoked paprika optional
- 1/4 teaspoon black pepper freshly ground if possible
- 1/4-1/2 teaspoon kosher salt to taste; start low if bacon and pretzels are salty
- 1/3 cup pure maple syrup use real maple syrup, Grade A amber if possible
- 4 tablespoons unsalted butter melted; can reduce to 3 tablespoons for lighter version
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with foil or parchment. Lay 8 slices of thick-cut bacon flat and bake for 15–20 minutes, or until very crisp. Transfer to a paper-towel-lined plate, cool slightly, then crumble into small pieces. Bacon can be cooked earlier in the day and refrigerated.
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Add 6 cups of mini pretzels to a large mixing bowl, leaving plenty of room to stir.
- In a medium bowl or large measuring cup, whisk together the maple syrup, melted butter, vanilla extract, brown sugar, ground cinnamon, smoked paprika (if using), black pepper, and 1/4 teaspoon kosher salt. Whisk until the sugar dissolves and the mixture looks glossy and smooth.
- Sprinkle the crumbled bacon over the pretzels in the large bowl. Pour the maple glaze evenly over everything. Gently toss with a large spatula or wooden spoon until all the pretzels and bacon are well coated, checking the bottom of the bowl for any dry pretzels and stirring again.
- Pour the coated pretzel mixture onto the prepared baking sheet and spread into a mostly even layer. Avoid overcrowding too much so the pretzels can crisp.
- Bake at 350°F (175°C) for 18–22 minutes, stirring once halfway through. Around the 10-minute mark, pull the tray out and gently stir, bringing some of the darker edges toward the center. The glaze should look thicker and slightly bubbly and some pretzels should be a deeper golden color. Start checking around 16 minutes, as ovens vary.
- Remove the tray from the oven and give everything a light stir to keep clusters from sticking too firmly. Let the pretzels cool completely on the pan so they firm up and become crunchy. Taste a cooled piece and, if needed, sprinkle on a pinch more salt while the pretzels are still slightly warm.
- Once fully cool, gently break up any very large clusters. Transfer the maple bacon pretzels to a serving bowl, snack board, or airtight container for storage.
Notes
Storage: Store in an airtight container at room temperature for 3–4 days (up to 1 week if very well sealed). To re-crisp, spread on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes, then cool. For longer storage, you can freeze up to 1 month; re-crisp in a low oven before serving.
Variations: Add 1/4–1/2 teaspoon cayenne or red pepper flakes for a spicy version. Add 1–1½ cups mixed nuts (pecans, cashews, almonds) for a maple bacon nut mix. Replace the cinnamon with 1 teaspoon BBQ seasoning for smoky BBQ bacon pretzels. Use gluten-free pretzels for a gluten-free option.
Tips: Use real maple syrup for the best flavor. Don’t rush the cooling time—this is when the glaze sets and the pretzels get crunchy. Taste your bacon and pretzels first and adjust added salt accordingly. Stir during baking to prevent over-browning at the edges. Little clumps of bacon-and-maple-coated pretzels are the best bites.
Love this recipe?Follow us at @Recipecs for more