Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

Place the chopped dark chocolate and coconut or neutral oil in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring after each, until the chocolate is smooth and fully melted. Stop when a few small pieces remain and stir until they melt from residual heat.

Let the melted chocolate sit for 2–3 minutes. It should still be fluid but not very hot; slightly cooler chocolate coats the pretzels better and sets with a nice shell.

Add a handful of mini pretzel twists to the bowl of melted chocolate. Use a fork to flip and coat each pretzel fully. Lift each pretzel with the fork, gently tap the fork on the side of the bowl to remove excess chocolate, then place the pretzels on the prepared baking sheet.

Continue adding small batches of pretzels to the chocolate, stirring gently as you go. If the chocolate begins to thicken, microwave it for about 10 seconds and stir until smooth again. You can fully coat all the pretzels or leave some half-dipped for contrast.

While the chocolate is still wet, sprinkle flaky sea salt evenly over the pretzels. Start with a light sprinkle; you can make the next batch saltier if desired. The salt will not stick once the chocolate begins to set.

If using white chocolate, melt it in the microwave in short bursts, stirring until smooth. Drizzle it over the pretzels with a spoon or piping bag. If desired, sprinkle crushed nuts or festive sprinkles over the wet chocolate for extra texture and color.

Transfer the baking sheet to the refrigerator and chill for 20–30 minutes, or until the chocolate is completely firm to the touch.

Once set, gently lift the pretzels off the parchment. If some have stuck together, you can leave them as clusters or break them apart. Serve in bowls, snack bags, or as part of a dessert or snack board.