Place a saucepan with one-inch of water over medium heat and bring the water to a simmer. Turn heat down to low. Place the chocolate into a heatproof bowl and set it to rest on top of the saucepan. Stir the chocolate until melted and smooth.
Add the pretzels to a food processor. Pulse until coarsely crushed (not fine). Pour the crushed pretzels into a bowl for dipping.
Have a sheet pan lined with wax paper standing by.
One at a time, hold the top of each strawberry and dip them into the melted chocolate until almost completely covered, allowing the excess to drizzle off. Then, immediately dip the strawberries into the crushed pretzels to coat. Place the finished strawberries onto a sheet pan lined with wax paper. Refrigerate the strawberries until the chocolate is completely set. Serve.