24 Bar Snacks for Social Noshing (2024)

Bar snacks are a fun, timeless category of low-lift foods that are easy to enjoy whenever you've got a cold drink in hand. Maybe that drink is a lightly chilled, citrusy Albariño that begs to be paired with garlicky sautéed shrimp. Perhaps you've got a margarita that calls for a side of spicy taquitos or a crisp helles lager just destined to accompany a salty soft pretzel. For this roundup, we've gathered recipes for our favorite small bites to nosh on while imbibing on a co*cktail, beer, or glass of wine. Grab yourself a drink and decide on a well-suited snack.

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Popcorn with Sesame-Glazed Pistachios

Mixing popcorn with glazed pistachios creates a sweet-salty snack that's fantastic with co*cktails.

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Ultimate Loaded Chili-Topped Hot Dogs

Like any “loaded” situation, this hot dog is all about constructing your plate. Split-top buns allow you to hollow out the sides a bit, fitting extra toppings into each bite. A touch of sweetness in the chili balances out the salt from corn nuts and the hot dog, while the sharp bite of pickled jalapeños creates balance. Radishes and sour cream offer a welcome hit of freshness.

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German Soft Pretzel Sticks

"I've always been a fan of any food high in salt and starch," chef Grant Achatz says, "and soft pretzels right out of the oven are awesome." You can eat these slightly sweet, chewy, dark pretzel sticks plain or with mustard; Achatz goes for ranch dressing.

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Buffalo Wings

Cook these classic Buffalo wings in an air fryer or on the stove, then toss them in a buttery hot sauce and serve with creamy blue cheese dressing. If you like extra-crispy wings, fry them for an extra minute or two. Or if you're using an air fryer, cook the wings skin-side up to keep the skin as crispy as possible.

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Fried Pickles with Spicy Mayonnaise

Chef Zak Pelaccio grew up eating fried pickles in New York's Brooklyn Heights neighborhood. He coats his extra-crisp version in panko and fries them in schmaltz (chicken fat), though vegetable oil works well, too.

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Queso Fundido

This simple, 20-minute dip recipe of melted cheese flavored with tomatoes, chiles, onion, and a hit of tequila is just the thing to satisfy a craving for something warm, salty, and gooey.

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Fried Citrus Peanuts

To make these irresistible peanuts extra tangy, chef Chris Yeo soaks them in lime juice before frying and tossing them with tart shredded lime leaves.

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Natchitoches Meat Pies with Spicy Buttermilk Dip

Natchitoches, Louisiana, is renowned for its meat pies. Chef Kelly English serves his mini version with a dipping sauce that combines two quintessential Southern ingredients: buttermilk and hot sauce.

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Lobster Sliders

These little sliders are lush, miniature takes on classic New England lobster rolls.

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Black Pepper Jerky

This classic jerky gets a double dose of peppery flavor from both cracked peppercorns in the marinade and coarsely ground peppercorns on top.

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Jalapeño-Lime Pepitas

As pepitas toast, they puff up, forming a light, crisp outer shell and a slightly chewy center. The floral notes of the lime balance the spicy jalapeño, making this a great bar snack to pair with Mexican lagers or tequila-based co*cktails.

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Soy-Glazed Chicken Yakitori

Walking into a yakitori bar in Tokyo, chef Dean Fearing was startled by the thick grill smoke filling the room, then delighted by the delicious flavor of the skewered meats. "These chicken skewers are as close to the food from that grill as I can remember," he says.

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Shrimp in Garlic Sauce

Based on a popular Spanish tapa, this dish is delicious enough to serve as a main course. You just sauté the shrimp in garlicky, spicy olive oil and then toss them with sherry, lemon juice, and a handful of parsley. The shrimp are equally good hot or at room temperature.

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Lampe's Chicken Wings with Sweet-and-Spicy Pantry Sauce

National barbecue champion Ray Lampe bumps up the flavors in these sweet and sticky chicken wings by slashing the inside of the joints so the seasonings can penetrate. Nothing's better with a platter of spicy wings than beer. Reach for a malty, flavorful ale like Old Speckled Hen.

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Fried Cheese Curds with Buttermilk Ranch Dipping Sauce

White cheddar cheese curds are battered and deep-fried until they're golden brown for an irresistible appetizer or snack. The batter includes white rice flour, which is the secret to extra-crispy frying. It's spiked with lager and gets a subtle zip from yellow mustard.

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Tater Tot Nachos (Tatchos) with Kimchi Cheese Sauce

Tater Tots on their own are good. Tater Tots dipped in cheese sauce are even better. Tater Tots turned into nachos are THE BEST.

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Crispy Chickpeas

To make these salty snacks, chef Jason Travi tosses canned chickpeas with flour, coriander, and cumin, then fries them.

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Potato and Poblano Taquitos

Taquito means “little taco” in Spanish and will delight any snack lover. Roll a corn tortilla around your favorite filling, fry until crispy, and serve as a party snack with crema or other salsa. Any leftovers will freeze and reheat beautifully.

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Fig and Prosciutto Flatbreads

This flatbread is topped with sticky-sweet fig jam, pungent Gorgonzola cheese, and salty prosciutto, then garnished with sliced scallion.

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Butternut Squash and Sage Wontons

"Wonton wrappers are terrific for making ravioli when you don't have time to make homemade pasta," says food writer Jill Donenfeld. The wontons here, filled with mashed butternut squash and roasted garlic, get nicely crispy when sautéed in a touch of oil, but they're also delicious simply steamed.

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Bloody Mary–Pickled Green Beans

F&W culinary director at large Justin Chapple loves drinking Bloody Marys, so he created a fantastic Bloody Mary "brine" — made with tomato juice, vinegar, horseradish, peppercorns, and garlic — which he boils and pours over green beans. They're irresistible eaten on their own and delicious served with an actual Bloody Mary.

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Fried Oysters with Remoulade

These crunchy fried oysters are an elegant, fun appetizer. They're served with a creamy remoulade made from mayonnaise, horseradish, capers, hot sauce, and Creole mustard — the perfect dipper for the crispy oysters.

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Warm Olives with Rosemary, Garlic, and Lemon

Chef Marc Murphy serves these olives warm to accentuate the marinade's lemony flavor. They're ready in just 25 minutes.

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Gouda, Pancetta, and Onion Fondue with Pretzels

Leyden, a Dutch cheese flecked with cumin seeds, inspired cheese aficionado Laura Werlin to create this cumin-spiced Gouda fondue. Serve it with soft, warm pretzels or pickled vegetables for dipping.

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