Classic Chocolate Covered Pretzels

Chef's Notes

Freezing Instructions: Once the chocolate sets, you can layer the coated pretzels between sheets of parchment paper in a freezer-friendly container. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature. After thawing, the chocolate may appear dull and streaky, but it is fine to consume.
Special Tools (affiliate links): Baking Sheet | Parchment Paper | Double Boiler or Liquid Measuring Cup | Squeeze Bottle
Chocolate: For the best-looking and -tasting pretzels, use 4-ounce “baking chocolate” bars found in the baking aisle. I prefer Baker’s or Ghirardelli brands. You need two 4-ounce bars for this recipe, 8 ounces (226g) total. You can use milk, semi-sweet, bittersweet, or white chocolate. You could also use chocolate melting wafers, such as Ghirardelli brand. Candy melts or almond bark work too, but they don’t taste like real chocolate. Do not use chocolate chips because they contain stabilizers preventing them from melting into the correct consistency for coating. 
Oil: Vegetable oil helps thin out the chocolate so it easily coats the candies. If you’re using chocolate melting wafers, you do not need to add oil. Coconut oil works, but the chocolate isn’t quite as thin. I’ve found vegetable oil is the best choice. Do not use butter.
Fun Variations: Dip various sizes and shapes of pretzels; use white, milk, or dark chocolate (or all three!); add colored sprinkles for holidays or to match a party theme; or top with chopped nuts, crushed candy canes, toffee bits, crushed Oreo crumbs… have fun with it!

Freezing Instructions: Once the chocolate sets, you can layer the coated pretzels between sheets of parchment paper in a freezer-friendly container. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature. After thawing, the chocolate may appear dull and streaky, but it is fine to consume.
Special Tools (affiliate links): Baking Sheet | Parchment Paper | Double Boiler or Liquid Measuring Cup | Squeeze Bottle
Chocolate: For the best-looking and -tasting pretzels, use 4-ounce “baking chocolate” bars found in the baking aisle. I prefer Baker’s or Ghirardelli brands. You need two 4-ounce bars for this recipe, 8 ounces (226g) total. You can use milk, semi-sweet, bittersweet, or white chocolate. You could also use chocolate melting wafers, such as Ghirardelli brand. Candy melts or almond bark work too, but they don’t taste like real chocolate. Do not use chocolate chips because they contain stabilizers preventing them from melting into the correct consistency for coating. 
Oil: Vegetable oil helps thin out the chocolate so it easily coats the candies. If you’re using chocolate melting wafers, you do not need to add oil. Coconut oil works, but the chocolate isn’t quite as thin. I’ve found vegetable oil is the best choice. Do not use butter.
Fun Variations: Dip various sizes and shapes of pretzels; use white, milk, or dark chocolate (or all three!); add colored sprinkles for holidays or to match a party theme; or top with chopped nuts, crushed candy canes, toffee bits, crushed Oreo crumbs… have fun with it!