In a mixing bowl, combine 1 cup of warm water at 110°F, 2 teaspoons of instant yeast, and 1 tablespoon of sugar. Allow this mixture to sit for about 5 minutes until frothy.

In a separate bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt, then slowly mix in the yeast mixture until a shaggy dough begins to form.

Turn the dough onto a lightly floured surface and knead for about 5 minutes with a stand mixer or 8 minutes by hand until smooth and elastic. Fold in 2 tablespoons of chopped fresh rosemary and ½ cup of grated parmesan cheese.

Place the dough in a lightly oiled bowl, cover, and let it rise in a warm area for approximately 1 hour or until it has doubled in size.

After the dough has risen, punch it down and divide it into 12-14 equal pieces. Roll into long ropes, about 18 inches in length.

Place a cube of mozzarella cheese in the center of each rope, fold the dough over to encase the cheese, pinch and twist into a pretzel shape.

In a large pot, bring 8 cups of water to a rapid boil and add ½ cup of baking soda. Dip each pretzel into the boiling water for about 30 seconds.

Preheat your oven to 425°F (220°C). Place the boiled pretzels on a parchment-lined baking sheet, brushed with melted unsalted butter and sprinkle with coarse sea salt.

Bake for 12-15 minutes or until golden brown. Let them cool slightly before serving.