There are two ways I have dipped pretzels: with almond bark and with chocolate chips. I like both ways. The almond bark is a little less fussy, but you have more options with the chips (dark chocolate, even peanut butter or butterscotch chips). Also, I prefer the double boiler method over the microwave method because the chocolate stays on the heat.
Baking chips or almond bark of choice
Vegetable oil (if you are using chips)
Pretzels
Set a small saucepan about half full of water on the stove to heat. Set a heatproof bowl on top of the pan (the bottom of the bowl should be above the water). Put chocolate in the bowl. Stir occasionally as it starts to melt. If using chips, add a little bit of vegetable oil to thin it down (about 1 tsp per bag of chips). White chocolate can be tinted with food coloring for pretty colors.
Line a baking sheet with wax paper and set aside. Dip pretzels in chocolate and place on baking sheet to cool. Almond bark tends to set up fast at room temperature while chocolate chips need some fridge time to harden quickly.
Note that we aren't concerned with how the pretzels look at the end (flat spots on the bottom, etc.) -- it's the taste that matters :)
