Line a large baking sheet with parchment paper or wax paper. Clear some room in the refrigerator for this sheet. You’ll need it later.

Melt the chocolate: use the double boiler method or do the following to melt the chocolate. Add vegan chocolate chips to a microwave-safe, medium bowl. Heat in 20-second increments until melty and smooth. Make sure to stir in between each heating increment and don’t overheat.

Dip the pretzels: Fill a bowl full of pretzels for easy grabbing. Drop one pretzel into the bowl of melted chocolate. Grab a pair of chopsticks or similar utensil. Use one chopstick to spear a crevice in the pretzel to pick it up and flip it, thereby coating the opposite side in chocolate.

Spear another chopstick into another crevice in the pretzel, now shake excess chocolate off the pretzel. I like to remove one of the chopsticks and poke a hole into any other crevice that’s filled with melted chocolate. Now, scrape off any excess on the side of the bowl.

Lay pretzels evenly spaced apart on the prepared baking sheet. Repeat until there’s no more melted chocolate left.

Chill the pretzels: Place the sheet of chocolate covered pretzels in the refrigerator to chill, about 15-25 minutes, or until the coating is completely firm.

Once firm, peel pretzels off parchment and enjoy! Storing instructions below.