In a mixing bowl, combine warm water at 110°F, instant yeast, and sugar. Stir gently, then let it rest for about 5 minutes until frothy.

In a separate bowl, whisk together all-purpose flour and salt. Gradually pour the yeast mixture into the flour, mixing until a dough forms.

Knead the dough on a floured surface for about 5 minutes with a stand mixer or 8 minutes by hand until smooth and elastic.

Gently fold in the chopped fresh rosemary and grated Parmesan cheese, ensuring even distribution.

Shape the dough into a ball and place it in a greased bowl, covering with a kitchen towel. Let it rise in a warm place for about 1 hour until doubled in size.

Preheat your oven to 425°F (220°C). Once risen, punch down the dough and divide into 8 equal pieces.

Flatten each piece slightly, placing a cube of mozzarella in the center. Gather edges to seal and twist into pretzel shape.

Place shaped pretzels on a baking sheet lined with parchment paper.

In a large pot, bring water to a boil and add baking soda. Carefully drop each pretzel into boiling water for 30 seconds on each side.

Use a slotted spoon to remove and drain excess water, then place them back on the baking sheet.

Melt unsalted butter and brush over each pretzel. Sprinkle coarse sea salt on top.

Bake for 12-15 minutes, monitoring until golden brown and glossy.