Line a baking sheet with parchment paper to prevent the pretzels from sticking. Set aside.

In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (if using).

Microwave the mixture on high in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. This should take about 1 to 1.5 minutes.

Take a pretzel rod by one end and dip it into the melted chocolate, twisting it to ensure even coverage.

Allow any excess chocolate to drip back into the bowl, then place the chocolate-dipped pretzel on the lined baking sheet.

If desired, sprinkle the dipped portion with sprinkles while the chocolate is still wet.

Repeat the dipping process with all pretzel rods.

Place the baking sheet in the refrigerator for about 10 minutes or until the chocolate has hardened.

Once set, transfer the pretzels to a cooling rack or serve directly from the baking sheet.

Feel free to experiment with different types of chocolate, such as white chocolate or milk chocolate.

For a fun variation, drizzle melted chocolate over the hardened chocolate for added decoration.

Store any leftovers in an airtight container at room temperature for up to one week.