Prepare the Dough:

• In a bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes until it becomes frothy.
• Add the salt and flour to the yeast mixture and stir until a dough forms.
• Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for 45 minutes, or until it doubles in size.

Make the Mozzarella Filling:

• While the dough is rising, prepare the filling by mixing the cubed mozzarella, chopped rosemary, and grated Parmesan cheese in a small bowl. Set aside.

Shape the Pretzels:

• Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
• Punch down the dough and divide it into 8 equal portions.
• Roll each portion into a long rope (about 12 inches long). Flatten the rope slightly, then place a spoonful of the mozzarella filling in the center. Fold the dough over the filling to encase it, pinching the edges to seal.
• Shape the filled dough into a pretzel shape by twisting the ends and bringing them together, then pressing the ends into the dough.

Baking Soda Bath:

• In a large pot, bring 4 cups of water to a boil. Add the baking soda carefully (it will bubble up).
• Carefully drop each pretzel into the boiling water for about 30 seconds, one at a time. Use a slotted spoon to remove the pretzels and place them on the prepared baking sheet.

Bake the Pretzels:

• Bake the pretzels in the preheated oven for 15-20 minutes, or until golden brown.

Add Toppings:

• After baking, sprinkle the pretzels with grated Parmesan cheese and garnish with fresh rosemary leaves.