Prepare the dough:

• In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.

• Add flour, salt, and melted butter to the yeast mixture. Mix until the dough comes together. Knead for about 5-7 minutes until smooth and elastic. Add more flour if necessary to prevent stickiness.

Let the dough rise:

• Form the dough into a ball and place it in a lightly oiled bowl. Cover it with a clean kitchen towel and let it rise for about 1 hour or until it doubles in size.

Shape the pretzels:

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

• Punch down the dough and divide it into 8 equal portions. Roll each portion into a long rope, about 12 inches long.

• Place a small amount of mozzarella cheese in the center of each rope, adding some fresh rosemary. Pinch the ends of the dough to seal the cheese inside, then twist the dough into a pretzel shape and place it on the prepared baking sheet.

Boil the pretzels:

• In a large pot, bring water and baking soda to a boil. Carefully lower the pretzels into the boiling water, one at a time, and cook for 30 seconds per side. Remove with a slotted spoon and place them back on the baking sheet.

Bake the pretzels:

• Brush each pretzel with olive oil and sprinkle with coarse salt. Bake for 12-15 minutes, or until golden brown.

Serve:

• Let the pretzels cool for a few minutes before serving. For an extra boost of flavor, sprinkle additional rosemary on top.