In a mixing bowl, combine the active dry yeast, warm water, and sugar. Allow to sit for 5 minutes until frothy.

Add the all-purpose flour and salt, mixing until a dough forms. Knead for 5-7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let rise in a warm area for about 1 hour, or until doubled in size.

Cut fresh mozzarella into small cubes and combine with chopped fresh rosemary and grated Parmesan cheese.

Punch down the risen dough, divide into pieces, roll into ropes, and place the filling in the center before shaping into pretzels.

Boil water and baking soda in a pot, then soak each pretzel for 30 seconds.

Remove pretzels and place on a baking sheet lined with parchment paper. Sprinkle with extra Parmesan and rosemary.

Preheat oven to 425°F and bake for 12-15 minutes until golden brown.

Allow to cool slightly on a wire rack before serving with dipping sauces.