Line two baking sheets or large trays with parchment paper or silicone baking mats. Pour the mini pretzels into a large bowl and set aside. Open the flaky sea salt and any optional toppings so they are ready to use.

Add the dark chocolate and 1 teaspoon neutral oil (if using) to a microwave-safe bowl. Microwave on 50% power for 30 seconds, then stir. Continue heating in 20–30 second bursts at 50% power, stirring after each, until the chocolate is completely melted, smooth, and glossy. Alternatively, melt the chocolate in a heatproof bowl set over a pot of gently simmering water (double boiler method), stirring until smooth.

Dip one pretzel into the melted chocolate, lift it out with a fork, and let the excess drip back into the bowl. If the coating looks too thick or heavy, stir in an additional 1/2 teaspoon neutral oil at a time until the chocolate flows and coats smoothly.

Add a small handful of pretzels to the bowl of melted chocolate. Use a fork to gently turn and coat each pretzel. Lift each pretzel out with the fork and tap the fork against the side of the bowl to let excess chocolate drip off, preventing thick puddles. Place the coated pretzels on the prepared baking sheets, spacing them slightly apart.

While the chocolate is still wet, sprinkle a small pinch of flaky sea salt over each pretzel. Add any optional toppings such as crushed nuts, crushed freeze-dried berries, sprinkles, or extra chocolate chips at this stage so they adhere to the chocolate.

Continue dipping pretzels in batches, tapping off excess chocolate, and arranging them on the trays. If the chocolate thickens as you work, briefly rewarm it in the microwave for 10–15 seconds at 50% power and stir until smooth again.

Allow the pretzels to sit at room temperature for 30–45 minutes, or until the chocolate is firm and dry to the touch. If your kitchen is warm or humid, place the trays in the refrigerator for 15–20 minutes to help the chocolate set more quickly.

Once the chocolate is fully set, gently peel the pretzels off the parchment. Transfer to an airtight container or serving dish. Store at room temperature for up to 1 week in a cool, dry place, or refrigerate for up to 2 weeks, separating layers with parchment if needed. Serve at room temperature for best flavor.