Warm 1½ cups water to 100–110°F. Stir in 1 tbsp sugar, sprinkle 2¼ tsp yeast, and let sit 5–10 min until foamy.

In a bowl, whisk 4 cups flour with 2 tsp salt.

Add yeast mixture and knead (by hand or stand mixer with dough hook) 5–7 min until smooth and elastic.

Lightly oil a clean bowl, place dough inside, cover, and let rest 1 hour until doubled.

Punch down dough and divide into 8 pieces.

Roll each into an 18″ rope, flatten center, add mozzarella, and pinch edges to seal.

Twist into pretzel shapes: form a “U,” cross ends twice, and press to base.

Preheat oven to 450°F; line a baking sheet.

Boil 8 cups water with ⅓ cup baking soda.

Dip 2–3 pretzels at a time for 30 sec, drain, and transfer to sheet.

Brush each pretzel with melted butter.

Sprinkle with parmesan and rosemary (and optional coarse salt).

Bake 12–15 min, rotating halfway, until deep golden brown. Let cool 2 min.

Enjoy warm with marinara or mustard. Reheat leftovers at 300°F for 5–7 min wrapped in foil.