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

Add flour and salt to the yeast mixture, kneading 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 double in size.

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

In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan cheese to make the filling.

In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan cheese to make the filling.

Divide the risen dough into 8 equal portions. Roll each portion into a long rope.

Flatten each rope slightly and spoon the mozzarella and rosemary filling onto the center.

Fold the dough over the filling and seal the edges, forming a pretzel shape.

In a large saucepan or kettle, bring 4 cups of water to near boiling. Remove from heat & add baking soda, stirring until dissolved.