3 ½ cups all-purpose flour

1 packet (2 ¼ teaspoons) active dry yeast

1 cup warm water

1 tablespoon sugar

1 teaspoon salt

8 ounces fresh mozzarella, cut into small cubes

2 tablespoons chopped fresh rosemary leaves

¼ cup grated Parmesan cheese

4 cups water (for baking soda bath)

¼ cup baking soda

Grated Parmesan cheese (for topping)

Fresh rosemary leaves, for garnish

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Combine warm water, sugar, and yeast in a mixing bowl. Let sit for 5 minutes until the mixture becomes foamy.
Add the flour and salt to the bowl, then knead into a smooth dough.
Cover the dough and let it rise for 30-45 minutes, or until it has doubled in size.
Mix the mozzarella cubes with chopped rosemary and grated Parmesan cheese to make the filling.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Once the dough has risen, divide it into 8 portions and roll each into a rope about 12 inches long.
Flatten each rope slightly, spoon the mozzarella mixture down the center, and then seal the dough around it to enclose the cheese.
Shape each filled dough rope into a pretzel shape.
In a saucepan, heat 4 cups of water and baking soda until it reaches a simmer. Carefully dip each pretzel into the baking soda bath for 30 seconds.
Place the pretzels on the prepared baking sheet. Sprinkle with additional Parmesan cheese and fresh rosemary.
Bake the pretzels for 15-20 minutes, or until golden brown and crispy on the outside.
Let them cool slightly before serving.

Try using different cheeses like cheddar, gouda, or a blend for new flavor twists.

Add garlic powder or other herbs like thyme or oregano to the dough for extra flavor.

For a spicy version, add chopped jalapeños or chili flakes to the cheese mixture.

Make sweet pretzels by using cinnamon sugar in the filling and topping them with icing after baking.