Mozzarella Stuffed Soft Pretzels

In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy.

Add flour and salt to the yeast mixture, kneading until a smooth and elastic dough forms.

Cover the bowl with a clean cloth and let the dough rest for 30-45 minutes, allowing it to double in size.

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan cheese to make the filling.

Divide the risen dough into 8 equal portions. Roll each portion into a long rope, flatten slightly, and spoon the mozzarella filling onto the center. Fold the dough over the filling and seal the edges, forming a pretzel shape.

In a large saucepan, bring 4 cups of water to near boiling. Remove from heat and add baking soda, stirring until dissolved.

Carefully lower each pretzel into the baking soda bath for 30 seconds, then transfer to the lined baking sheet. Sprinkle with grated Parmesan and garnish with rosemary leaves. Bake for 15-20 minutes until golden brown and the cheese crust is crispy.

Allow the pretzels to cool slightly before serving for the best taste and texture.