Preheat oven to 325°F and line a 24-cup mini muffin tin with paper liners.

Mix crushed pretzels, 3 tbsp sugar, and melted butter; press 1 tsp into each liner to form crusts.

Beat cream cheese until smooth, add 1/2 cup sugar, sour cream, egg, vanilla, and salt; mix just until combined.

Spoon about 1 tbsp filling over each crust, smoothing tops, and bake 12–14 minutes until centers are set.

Cool in pan, then chill at least 1 hour before removing and drizzling with chocolate or caramel if desired.