To make chocolate-covered pretzels, melt 8 ounces of chocolate until smooth, dip pretzel rods or twists into the chocolate, and lay each on a baking sheet lined with wax paper. Refrigerate for about 15 to 20 minutes, until the chocolate hardens around the pretzels.
Prepare a sheet pan with either parchment or wax paper, to prevent the chocolate from sticking once the covered pretzels are assembled. Alternatively, to prevent puddling of the chocolate, set the covered pretzels on an open-slotted baking rack and allow excess chocolate to drip down to the lined baking sheet below.
Choose from milk, dark or semisweet chocolate varieties. Melt the chocolate in the microwave on high in 30-second increments. To prevent scorching, stir in-between each increment and check for consistency. Dip pretzel sticks into the chocolate and roll to coat each about 3/4 of the way up. Use a spoon to drizzle the melted chocolate, if needed. Lay assembled pretzels flat and allow to set.
Alternatively, concoct a double boiler on the stove top with a heatproof bowl set atop a saucepan of water to melt the chocolate. Allow the bowl of melted chocolate to slightly cool and place the pretzel twists inside. Thoroughly cover each pretzel in chocolate, remove with a fork and place on the baking sheet or rack.