Chocolate Covered Pretzels

Best Pretzels to Use

When it comes to making chocolate covered pretzels, the world is your oyster… or should I say, pretzel? The options for coating, decorating and even which pretzel shape to use are truly endless. I’ve made these with everything from classic large pretzel twists to mini pretzels, pretzel rods, pretzel thins, holiday shapes and even peanut butter–filled pretzel nuggets (if you love the combo of chocolate and peanut butter, this is a must-try!).

I personally prefer to use pretzel rods and the larger pretzel twists because they are easier to work with and give you the perfect chocolate-to-pretzel ratio and salty, sweet crunch.

Gluten-free pretzels work just as well here, too, which makes this an easy no-bake dessert everyone can enjoy.

Best Chocolate for Dipping Pretzels

Any time you’re melting chocolate to coat something in it, whether it’s chocolate-covered marshmallows or Buckeye balls, the best chocolate to use is one you actually love eating. Chocolate-covered pretzels are so simple that the chocolate really shines.

My go-to choice: chocolate melting wafers, specifically the Ghirardelli ones. They melt consistently in the microwave, taste like real chocolate (not waxy or overly sweet like candy melts can be), and set hard and glossy without any extra steps. You can use milk, semi-sweet, dark or white chocolate to coat your pretzels, so go with your favorite. If you want stress-free dipping and picture-perfect results, this is the route I recommend every time.

Chocolate chips also work, but with one small tweak. Because chocolate chips are designed to hold their shape, they need a little help to melt smoothly. Adding 1–2 teaspoons of oil (like vegetable or coconut oil) keeps the chocolate silky, smooth and easy to dip.

White chocolate lovers, take note: White chocolate can be a little finicky and prone to seizing. I strongly recommend using white chocolate melting wafers instead of white chocolate chips for the smoothest results and least frustration.

How to Make Chocolate Covered Pretzels

There are two simple steps to this recipe:

1. Melt the chocolate.
2. Dip the pretzels.

Before you melt the chocolate, line a baking sheet with parchment or wax paper and set it aside. Add your chocolate to a microwave-safe bowl and microwave at 50% power in 30-second increments, stirring between each round, until smooth and glossy. Go slow here—chocolate burns easily, and once it does, there’s no fixing it.

Dip a pretzel into the melted chocolate and lift it out using a fork. Gently tap the fork against the side of the bowl to let any excess chocolate drip off, then slide the dipped pretzel onto the prepared baking sheet. If decorating with sprinkles, apply them right away. And if you’re using pretzel rods, just hold one end and dip the other (see my Halloween pretzel rods recipe for inspiration). Let the chocolate dipped pretzels sit at room temperature until the chocolate is fully set, 30 minutes to 1 hour, or pop the tray in the freezer for about 10 minutes if you’re short on time.

Decorating Tips

• Add toppings while the chocolate is wet. If you’re adding sprinkles, chopped nuts, crushed candy canes or flaky sea salt, sprinkle them on immediately after dipping. Once the chocolate starts to set, toppings won’t stick.
• Drizzle for an easy upgrade. Once the first layer of chocolate is fully set, drizzle a second chocolate over the top for contrast. White chocolate over dark, dark over milk, any color of candy melts—anything goes. A spoon works great, but so does a squeeze bottle (this is my go-to, just like when decorating cutout sugar cookies with royal icing) or a zip-top bag with the corner snipped off.
• Double-dip like a pro. Want thicker chocolate coverage or layered flavors? Dip the pretzels once, let them set completely, then dip again or add a drizzle. This works especially well with pretzel rods and peanut butter–filled pretzel nuggets.
• Dip and decorate in batches. I like to dip about 12 pretzels at a time before stopping to add sprinkles. If the chocolate starts to thicken, simply rewarm it in the microwave and keep going.

Storage, Freezing & Gifting

Once the chocolate has fully set, store chocolate-covered pretzels in an airtight container at room temperature for up to 2 weeks. Keep them in a cool, dry spot away from heat or humidity, which can cause the chocolate to soften or bloom.

You can freeze chocolate-covered pretzels, but I usually recommend it only if you’re making them well ahead of time. When thawed, the chocolate may develop white streaks or spots (called sugar bloom or fat bloom) due to moisture and temperature changes. They’re still completely safe to eat, but the finish may look a little dull.

If you do freeze them, let the pretzels thaw in the container at room temperature to minimize condensation.

For gifting: Once fully set, package them in cellophane bags, treat boxes or tins lined with parchment paper. Tie with ribbon, add a handwritten tag, and you’ve got an easy, no-bake treat that works for holidays, birthdays, Valentine’s Day dessert boxes or Christmas cookie boxes. If gifting, I recommend skipping the freezer so the chocolate stays glossy and picture-perfect.