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In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
In a large mixing bowl, combine the flour, salt, and rosemary. Add the yeast mixture and olive oil, and stir until a dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Divide the dough into 8 equal pieces.
Flatten each piece into a disc, place a cube of mozzarella in the center, and wrap the dough around it, pinching the edges to seal.
Roll each piece into a log about 12 inches long and twist into a pretzel shape.
In a large pot, bring the water and baking soda to a boil.
Gently lower each pretzel into the boiling water for 20–30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
Brush each pretzel with melted butter and sprinkle with Parmesan cheese, coarse salt, and extra rosemary.
Bake in the preheated oven for 12–15 minutes, or until golden brown and puffed.
Allow the pretzels to cool slightly before serving to avoid hot cheese burns.
Serve warm with marinara sauce, ranch, or your favorite dipping sauce.