In a mixing bowl, combine 1 ½ cups of warm water (110°F) with 1 packet of instant yeast and 1 tablespoon of sugar. Let the mixture sit for about 5-10 minutes until it becomes frothy. Meanwhile, in another bowl, whisk together 4 cups of all-purpose flour and 1 ½ teaspoons of salt. Gradually pour the yeast mixture into the flour, mixing until a dough forms. Knead the dough for about 5 minutes using a stand mixer or 8 minutes by hand until it is smooth and elastic.

Once your dough is kneaded, gently incorporate 1 tablespoon of chopped fresh rosemary and ½ cup of grated Parmesan cheese into the mixture, ensuring even distribution. Shape the dough into a ball and place it in a greased bowl, covering it with a clean kitchen towel. Allow it to rise in a warm place for about 1 hour or until the dough has doubled in size.

Preheat your oven to 425°F (220°C) to get ready for baking the Mozzarella Stuffed Rosemary Parmesan Soft Pretzels. After the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and flatten each piece into a disc. Place a 1-inch cube of mozzarella cheese in the center, fold the dough over the cheese, seal it, and shape the dough into a pretzel twist.

In a large pot, bring 4 cups of water to a rolling boil. Carefully add in ¼ cup of baking soda, watching as it bubbles. Gently drop each shaped pretzel into the boiling water, boiling them for 30 seconds each. Use a slotted spoon to remove the pretzels and let them drain on a paper towel, ensuring they’re not soggy before baking.

Line a baking sheet with parchment paper and arrange the boiled pretzels on it, giving them some space. Brush each pretzel generously with ¼ cup of melted unsalted butter and sprinkle with sea salt to taste. Bake the pretzels in the preheated oven for 12-15 minutes or until they turn a beautiful golden brown, giving you that perfect combination of flavors in your Mozzarella Stuffed Rosemary Parmesan Soft Pretzels.