Preparation Steps

• In a mixing bowl, combine 1 ½ cups of warm water (about 110°F), 1 packet of instant yeast, and 1 tablespoon of sugar. Let it sit for about 5 minutes until it becomes foamy.
• In a separate bowl, whisk together 4 cups of all-purpose flour and 1 ½ teaspoons of salt until well combined.
• Gradually add the flour mixture to the yeast mixture, stirring until combined to form a shaggy dough.
• If using a stand mixer, knead the dough with the dough hook for about 5 minutes, or until smooth and elastic. If mixing by hand, knead on a floured surface for about 8 minutes.
• Incorporate the chopped rosemary and grated Parmesan into the dough until evenly distributed.
• Form the dough into a ball and place it in a greased bowl. Cover with a towel and let it rise for about 1 hour, or until doubled in size.
• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Once the dough has risen, punch it down and divide it into 8 equal pieces. Flatten each piece and place a cube of mozzarella in the center. Fold the dough around the cheese to seal.
• Roll each ball into a rope about 24 inches long, then twist it into the shape of a pretzel.
• In a saucepan, bring 4 cups of water to a boil. Add ¼ cup of baking soda carefully. Using a slotted spoon, drop each pretzel into the boiling water for about 30 seconds.
• Remove the pretzels and let them drain on paper towels. Brush each pretzel with melted butter and sprinkle with coarse sea salt.
• Bake in the preheated oven for 12-15 minutes or until golden brown.