In the bowl of a stand mixer, fitted with the dough hook attachment, add all ingredients for dough. Mix on low speed until ingredients are combined then turn up to medium speed and knead for 4 minutes.

Transfer dough to lightly greased bowl. Spray the top of the dough with nonstick spray, then cover with plastic wrap.

Allow the dough to rise in a warm place for 25 minutes. You may turn your oven on and allow the temperature to reach 100F. Once it reaches 100F, turn the oven off. Place the covered dough in the warm oven.

Turn dough out onto lightly floured surface. Divide into 8 roughly equal pieces.

Working with one piece at a time, while keeping the rest of the dough covered, roll into a 18-20 inch long rope. Flatten the rope. Divide the mozzarella cheesestick into 4-5 thinner strips, then place the mozzarella cheese strips on the center of the flattened dough. Pinch the dough around the mozzarella cheese to seal the cheese into the dough.

Shape the rope into a pretzel shape.

Place the pretzel on a parchment paper lined baking sheet. Cover, while you repeat the process with the remaining dough.

Preheat oven to 400F.

Make the baking soda bath. Add water to a large pot. Bring the water to a boil, then turn off the heat. Sprinkle in the baking soda. The mixture will bubble.

Add the pretzels 1-2 at a time for 20 seconds in the water. Remove from the water with a slotted spoon or spatula and allow excess water to drip off of pretzel. Place pretzel on parchment paper lined baking sheet.

Brush the pretzels with beaten egg, then sprinkle salt and fresh herbs over pretzel.

Bake in preheated oven for 12-15 minutes, or until golden brown in color.