In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Add the warm water and olive oil and mix until a soft dough forms.
Knead for 5–7 minutes, until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 400–425°F (205–220°C). Line a baking sheet with parchment paper.
Turn the dough out onto a lightly floured surface and roll it to about ¼ inch thick.
Use a sharp knife to cut a large heart shape. Carefully transfer the heart-shaped dough to the prepared baking sheet.
Working right on the baking sheet, use your fingertips to gently press and “mound” the outer edge of the heart into a subtle raised rim (about ½ inch wide). Keep the center slightly thinner so the border stands taller.
Prick the center area several times with a fork, staying inside the rim. Leave the rim unpierced so it can rise.
In a saucepan, bring 2 cups water + 1/4 cup baking soda to a boil. Remove from heat and let it cool slightly so it’s very warm but not violently bubbling.
Using a pastry brush, brush the warm baking soda solution only on the raised rim. Avoid brushing the center.
Bake for 12–15 minutes, or until the rim is puffed and deeply golden and the center is set. Rotate the pan halfway through if needed. (Keep an eye on the crust as oven temperatures vary).
Immediately brush the raised rim with melted butter for that glossy pretzel finish.
Sprinkle chocolate chips evenly over the hot center. Return to the oven for 2–4 minutes, just until the chips soften and look glossy.
Gently spread the softened chocolate within the raised rim. Top with sliced strawberries, add optional garnishes if desired, and drizzle with caramel sauce.
Slice and serve warm, or let cool slightly for cleaner slices.
