Pretzel Twists

• The traditional knot-style pretzel is often used for dipping. These are usually done in large batches, keeping the dip medium-soft by putting it in a double-boiler over simmering water. The idea is to dip the pretzel in the coating completely, then remove it with a fork, toothpick, skewer or tongs, letting any excess drip off. Put the covered pretzels on waxed paper to cool and harden.
  
  

Pretzel Rods

• Pretzel rods are easier to cover with candy coating because you can hold onto one end of the rod and dip the other. This leaves one end of the rod uncovered, but it is less time-consuming than dipping twists with a fork, and it shaves off a few calories. Roll dipped rods in crushed peppermint candies, colored sugar or sprinkles for decoration. Place them on waxed paper to cool.
  
  

Dip-it-Yourself

• If you want to offer guests the option of having dipped pretzels but don't want the hassle of making them, allow them to do it themselves. Melt the chips in a small slow-cooker, which will keep it warm enough to dip. Set out pretzel rods, and everyone can dip their own pretzels in the covering.