Line 2 baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easy. Pour the mini pretzels into a wide bowl so they are easy to grab, and set any toppings (sprinkles, crushed freeze-dried fruit, nuts, sea salt) in small bowls nearby.

Place the yogurt chips and coconut oil (or shortening) in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well after each round, until the mixture is mostly melted. When only a few small pieces remain, stop microwaving and stir until fully smooth. The consistency should be thick but pourable, like warm pudding. Alternatively, melt gently over a double boiler, stirring until smooth.

If using Greek yogurt for extra flavor, stir the Greek yogurt and powdered sugar together in a small bowl until completely smooth with no lumps. Off the heat, whisk this mixture into the warm melted yogurt coating, then stir in the vanilla extract until fully combined. If the mixture thickens too much, gently warm it for about 10 seconds in the microwave and stir again until fluid but not hot.

Drop one pretzel into the yogurt coating and lift it out with a fork, letting excess drip back into the bowl. If the coating is too thin and you can see the pretzel clearly through it, let the coating cool for a couple of minutes or stir in a tablespoon or two of additional melted yogurt chips. If it is too thick and clumpy, stir in 1 teaspoon extra coconut oil at a time or warm the bowl for about 10 seconds until the coating flows smoothly.

Working with a few pretzels at a time, drop mini pretzels into the bowl of yogurt coating. Gently press them down with a fork so they are fully coated. Lift each pretzel out with the fork, tapping the fork on the side of the bowl to let any excess drip off, then slide the pretzel off the fork onto the prepared baking sheet. Arrange so the pretzels do not touch for a neater appearance.

While the yogurt coating is still wet, immediately sprinkle coated pretzels with colored sprinkles, crushed freeze-dried fruit, chopped nuts, or a pinch of sea salt flakes if using. Have toppings ready before you begin dipping, as the coating will start to set as it cools.

Place the baking sheets in the refrigerator for 20–30 minutes, or until the yogurt candy coating is firm and dry to the touch. In a cool kitchen you can let them set at room temperature, but chilling helps them firm up faster and gives a nice snap.

For a bakery-style finish, melt 1/4–1/2 cup white, dark, or milk chocolate chips in a small microwave-safe bowl using short bursts and stirring until smooth. Transfer to a piping bag or a zip-top bag with a tiny corner snipped off, or use a spoon to drizzle thin lines of chocolate over the set yogurt covered pretzels. Refrigerate again for 10–15 minutes until the chocolate is firm.

Once fully set, transfer the yogurt covered pretzels to an airtight container. Store at room temperature for up to 5 days if your kitchen is cool and dry, in the refrigerator for up to 2 weeks, or freeze for up to 2 months. Let chilled or frozen pretzels sit at room temperature briefly before serving for the best texture.