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Easy Mummy Pretzel Bites: Best Halloween Snack

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These easy mummy stuffed pretzel bites for Halloween are everything a Halloween snack should be—cute enough to make kids smile, simple enough to throw together after school, and just salty enough to balance out all that candy.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 12 mozzarella cheese sticks, each cut into thirds (36 pieces)
  • 36 mini pretzel twists
  • 1 large egg, beaten with 1 tablespoon water
  • Everything bagel seasoning or coarse sea salt (optional)
  • Mustard or candy eyes for decorating

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Prepare your cheese. Take 12 mozzarella cheese sticks and cut each one into three equal pieces. You should have 36 small cheese cubes. Set them aside on a plate. If they’re too soft, pop them in the freezer for 5 minutes.
  3. Roll out the crescent dough. Open the can and unroll the dough onto your cutting board. If using perforated dough, press the seams together gently to form one solid rectangle.
  4. Cut the dough into strips. Using a pizza cutter or sharp knife, cut the dough lengthwise into 12 thin strips, each about 1/2-inch wide.
  5. Wrap the cheese. Take one cheese cube and place it at one end of a dough strip. Wrap the dough around the cheese, overlapping slightly as you go, like bandaging. Leave a small gap at the top for the face.
  6. Place on baking sheet. Arrange each wrapped bite on the prepared baking sheet, seam-side down, leaving about 1 inch between each.
  7. Apply egg wash. In a small bowl, beat the egg with 1 tablespoon of water until smooth. Brush each mummy bite lightly with the egg wash.
  8. Add pretzel faces. Before baking, gently press one mini pretzel twist into the exposed gap at the top of each mummy to form the face.
  9. Sprinkle with salt. If using everything bagel seasoning or coarse salt, sprinkle a tiny pinch over each mummy.
  10. Bake for 10-12 minutes, until golden brown and puffed. Check around the 8-minute mark.
  11. Cool slightly. Let them rest on the baking sheet for 2-3 minutes.
  12. Add eyes. Once cool enough to handle, use a toothpick to dab a tiny dot of mustard on each pretzel for eyes. If using candy eyes, press them on gently while still warm.
  13. Serve warm. Best eaten within 15 minutes of coming out of the oven.

Notes

Assemble completely (minus egg wash) up to 4 hours ahead and refrigerate. Brush with egg wash and bake right before serving. For best results, keep cheese cold to prevent leaking. Watch oven closely as they can burn quickly.

Nutrition

Keywords: Halloween snack, mummy pretzel bites, easy Halloween recipe, pretzel bites, cheese stuffed pretzels, crescent roll recipe

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