1-First, combine 1½ cups of warm water, 1 package of rapid rise yeast, 1½ tablespoons of sugar, and 1¾ teaspoons of salt in a mixer with a dough hook. Let it sit for 10 minutes until it gets foamy that’s the yeast waking up! Then, add 2 tablespoons of chopped fresh rosemary, 4¼ cups of all-purpose flour, and 6 tablespoons of very soft unsalted butter. Knead on medium speed for 12 minutes until smooth.

2-After kneading, cover the dough and let it rise in a warm spot for 1 hour until it doubles in size. While that’s happening, blend 1 cup of shredded mozzarella and ¼ cup of grated parmesan cheese, then chill it in the freezer to make filling easier. Preheat your oven to 425°F and line baking sheets with parchment paper. In a large pot, boil 10 cups of water with ¾ cup of baking soda.

3-Once the dough is ready, divide it into 8 equal pieces and roll each into a 16-inch rope. Flatten each rope to about 4 inches wide, spread 2 tablespoons of the cheese mixture along it, then roll it back into a rope and seal the edges tightly. Shape into pretzels by forming a U, crossing the ends, and pinching them to the bottom.

4-Boil each pretzel in the baking soda water for 30 seconds, then drain and place on the baking sheets. Brush with a mix of 1 beaten egg and 1 tablespoon of water for that shiny finish. Bake for 16 to 18 minutes until golden brown, and let them cool for 5 minutes before handling. For the optional topping, mix ¼ cup grated parmesan, ½ tablespoon fresh rosemary, ½ teaspoon garlic powder, ½ teaspoon black pepper, and a pinch of salt, then brush the pretzels with 2 tablespoons of melted butter and sprinkle on the mix.