Pretzels provide the salty crunch that contrasts perfectly with the sweetness of the coating. Choose small pretzel twists or rods depending on your preference. Their firm texture holds up well when dipped without breaking or becoming soggy.
White chocolate chips melt evenly and create a smooth coating for dipping. Opt for high-quality white chocolate chips to ensure creamy texture and rich flavor. Avoid cheaper versions that may contain more wax or less cocoa butter.
Adding vegetable oil helps thin the melted white chocolate slightly, making it easier to dip pretzels smoothly. This also gives the coating a shiny finish once cooled. Use neutral-flavored oil to avoid altering the taste.
For decoration and added texture, use colorful sprinkles or chopped nuts like almonds or pecans. These toppings stick well to the melted white chocolate before it sets and add visual appeal along with extra flavor dimensions.
Place 12 ounces of white chocolate chips in a microwave-safe bowl. Heat in short bursts of 20 seconds at medium power, stirring between intervals to prevent burning. Continue until smooth without lumps. Mix in 2 tablespoons of vegetable oil thoroughly to get a glossy consistency ideal for dipping.
Line a baking sheet with parchment paper or silicone mats where you will place dipped pretzels to set. Have your optional toppings nearby if you plan to decorate. This setup allows quick transfers from bowl to sheet while coating stays fluid.
Hold each pretzel by one end and dip it approximately two-thirds into the melted white chocolate mixture. Gently shake off excess coating back into the bowl by lightly tapping on its edge. Place the coated pretzel flat onto your prepared sheet carefully so it doesn’t touch others.
Immediately after dipping, sprinkle your chosen toppings over each coated pretzel while the chocolate is still wet. You can press crushed nuts lightly onto the surface for better adhesion or let sprinkles fall naturally for colorful patterns.
Let the dipped pretzels cool at room temperature on parchment paper until completely firm—this usually takes about 30 minutes depending on ambient heat. Avoid refrigerating as condensation could cause sugar bloom or soften crispness.