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

Add flour and salt to the yeast mixture and knead 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 rise and double in size.

Preheat the oven to 425°F and line a baking sheet with parchment paper.

In a small bowl, mix together the mozzarella cubes, chopped rosemary, and grated Parmesan cheese to create the filling.

Once the dough has risen, divide it into 8 equal portions. Roll each portion into a long rope.

Flatten each rope slightly and place the mozzarella and rosemary filling in 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 a boil. Once boiling, remove from heat and stir in the baking soda until fully dissolved.

Carefully place each pretzel into the baking soda bath for 30 seconds, then transfer them to the prepared baking sheet.

Sprinkle each pretzel with grated Parmesan cheese and garnish with fresh rosemary leaves.

Bake the pretzels for 15-20 minutes, or until golden brown and the cheese crust is crispy.

Allow the pretzels to cool for a few minutes before serving.

Details: These soft mozzarella-stuffed pretzels with fresh rosemary are perfect for a savory snack or appetizer. The chewy texture of the dough combined with the gooey mozzarella and aromatic rosemary creates a delightful treat. The addition of Parmesan cheese adds a savory finishing touch.