1-First off, start with dough preparation: Combine 1 and 1/2 cups warm water, 1 package Rapid Rise yeast, 1 and 1/2 tablespoons sugar, and 1 and 3/4 teaspoons salt in a stand mixer bowl with a dough hook. Let it sit for 10 minutes until it’s nice and foamy that’s the yeast waking up! Then, add 2 tablespoons chopped fresh rosemary, 4 and 1/4 cups all-purpose flour, and 6 tablespoons very soft unsalted butter. Knead on medium speed for 12 minutes, cover with a warm damp cloth, and let it rise in a cozy spot for about 1 hour until it’s doubled in size.

2-Next, for assembly and cooking prep, mix 1 cup shredded mozzarella and 1/4 cup grated parmesan in a bowl for the filling, then freeze it until you’re ready this keeps it from leaking out later, trust me! Preheat your oven to 425 degrees F and line baking sheets with parchment paper. In a large pot, bring 10 cups water and 3/4 cup baking soda to a boil; this step gives those pretzels their classic chewy crust.

3-Now, shape and fill the dough: Divide the risen dough into 8 equal rounds, roll each into a 16-inch rope, and flatten to about 4 inches wide. Spread 2 tablespoons of that frozen cheese filling along each rope, roll it back up tightly, and pinch the edges to seal. Form into that iconic pretzel shape by making a ‘U’, crossing the ends, and pinching them onto the bottom curve.

4-Boil each pretzel in the baking soda mixture for 30 seconds, then scoop them out with a slotted spoon and place on your baking sheets. Brush with the egg wash that’s 1 beaten egg mixed with 1 tablespoon water and bake for 16 to 18 minutes until they’re deeply golden brown. Let them cool for 5 minutes, and for an extra kick, mix up the optional topping with 1/4 cup grated parmesan, 1/2 tablespoon fresh rosemary, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and a pinch of salt, then brush with 2 tablespoons melted butter and sprinkle it on. Total time is about 2 hours and 10 minutes, with 45 minutes prep and 25 minutes cooking.