In a large mixing bowl, combine the flour, salt, and sugar. In a separate bowl, sprinkle the yeast over the warm water and let it sit for about 5 minutes until it gets all foamy and excited.

Add this bubbly yeast mixture to the flour mix along with the melted butter, and stir until a dough begins to form.

Flour your work surface and knead the dough for about 5-7 minutes until it’s smooth and elastic.

Toss it into an oiled bowl, cover it with a kitchen towel, and let it rise for an hour or until it’s doubled in size.

While the dough is rising, mix the shredded mozzarella with the chopped rosemary in a small bowl to create your cheesy filling.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Once the dough has risen, punch it down and divide it into 8 pieces.

Roll each piece into a 12-inch rope, flatten it slightly, and place 2 tablespoons of your filling in the center.

Fold the dough over to seal it, and twist it into a pretzel shape.

In a large pot, bring 10 cups of water to a boil and stir in the baking soda.

Carefully drop the pretzels into the boiling water one by one, boiling each for 30 seconds per side.

Once done, transfer them to the baking sheet.

Whisk up the egg and brush it generously over each pretzel. Finish with a sprinkle of coarse salt.

Bake in your preheated oven for 12-15 minutes or until they turn a beautiful golden brown.

Let your pretzels cool just a tad before diving in—trust me, they’re worth the wait!