Do I temper the chocolate for chocolate-covered pretzels?

You certainly can. I have a How to Temper Chocolate tutorial in my cookbook, Sally's Candy Addiction , and there are many available online. Tempering chocolate is a method of carefully and slowly heating and cooling chocolate. The benefit of tempering is that it maintains that delicious "snap" when biting into the chocolate. Also, when simply melting chocolate (without tempering), you may notice a dull appearance and streaks in the chocolate as it sets. When tempering, chocolate remains a bit shiny, and the streaks do not form. Tempered chocolate should not be refrigerated, so if you decide to temper the chocolate for these pretzels, keep them at room temperature.

Chocolate Covered Pretzels

Description

Chocolate-covered pretzels are so simple to make, yet always a crowd-pleaser. Have fun with all the variations including different shaped pretzels, white chocolate and semi-sweet chocolate, and various toppings like sprinkles, crushed candy canes, Oreo cookie crumbs, and more. See recipe Notes for more ideas.

Ingredients

8 ounces (226g) semi-sweet or white chocolate (two 4-ounce bars), finely chopped*
1/2 teaspoon vegetable oil or coconut oil
4 cups pretzels
optional: sprinkles for topping

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Instructions

Line a large baking sheet with parchment paper. Set aside.
Melt the chocolate with the oil: You can melt it in a double boiler or use the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a glass 2-cup liquid measuring cup because its depth makes dipping really easy. Microwave for 20-second increments, stirring after each, until chocolate is completely melted and smooth.
Dip a pretzel in the melted chocolate. Use a fork to lift it out, and tap the fork on the side of the bowl to allow excess chocolate to drip off. Use a toothpick to help slide the pretzel off the fork and onto the lined baking sheet. Top with sprinkles (if using) while the chocolate is still wet. If you have leftover melted chocolate, you can reheat it (if needed to keep it fluid) and drizzle it on top of the coated pretzels. I usually use a squeeze bottle for drizzling.
Refrigerate to set the chocolate, about 20–30 minutes. Once chocolate is set, store the chocolate-covered pretzels in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.

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!