Instructions:
- Line baking sheets with parchment paper or silicone mats. Set aside.
- Measure out the chocolate and place it in a microwave-safe bowl or the top of a double boiler.
- Melt the chocolate: If microwaving, heat in 30-second intervals, stirring well until mostly smooth. If using a double boiler, heat over simmering water until completely smooth. Stir in the optional coconut oil/shortening until fully incorporated for a glossy finish.
- Hold a pretzel by one end. Dip it into the melted chocolate, ensuring at least two-thirds of the pretzel is submerged.
- Lift the pretzel out, gently shaking off the excess chocolate back into the bowl. Lay the dipped pretzel onto the prepared baking sheet.
- Optional: Immediately sprinkle the wet chocolate with flaky sea salt or desired garnish.
- Allow the pretzels to set uncovered at cool room temperature (around 70°F/21°C) until the chocolate is firm to the touch (about 45 minutes), or chill them in the refrigerator for 15–20 minutes for a faster set.