1 envelope active dry yeast
1 1/4 cups warm water (105 to 115)
3 teaspoons sugar
4 cups all-purpose flour
1 teaspoon salt
1/4 cup unsalted butter, melted
1 large egg, lightly beaten
2 1/2 teaspoons coarse salt
14 ounces milk chocolate, chopped
4 teaspoons vegetable oil
1 ounce each white and dark chocolate (such as semisweet), chopped
Sprinkle yeast over warm water and 1 teaspoon sugar in a small measuring cup. Let stand until foamy, 5 minutes.
Heat oven to 425. In medium-size bowl, mix remaining 2 teaspoon sugar, flour, and salt. Stir in yeast mixture and melted butter. Knead until smooth, about 3 minutes.
Roll 1 tablespoon dough into 18-inch rope. Form pretzel shape; transfer to a nonstick-foil-lined baking sheet. Repeat for 32 pretzels total. Brush with egg; sprinkle on coarse salt.
Bake in 425 oven for 20 to 25 minutes until browned. Cool on sheets 10 minutes. Transfer to wire rack; let cool.
In small bowl, melt milk chocolate and oil in microwave at 100% powder 1 minute; stir. Melt white and dark chocolates in 2 separate bowls, 1 minute each; stir. Dip top half of pretzels in milk chocolate; place on waxed paper. Chill to set, about 15 minutes. Drizzle with white or dark chocolate. Chill to set. Store airtight up to 1 month.
