1-Start: Start by combining 1 and 1/2 cups warm water, 1 package rapid rise yeast, 1 and 1/2 tablespoons sugar, and 1 and 3/4 teaspoons salt in a mixing bowl; let it stand for 10 minutes until foamy. This activates the yeast and sets the foundation for fluffy dough.

2-Add Ingredients: Add 2 tablespoons chopped fresh rosemary, 4 and 1/4 cups all-purpose flour, and 6 tablespoons very soft unsalted butter, then knead on medium speed for 12 minutes until smooth.

3-Building and Shaping the Dough: After kneading, cover the dough with a warm, damp cloth and let it rise in a warm spot for about 1 hour or until doubled in size. While the dough rises, mix 1 cup shredded mozzarella cheese and 1/4 cup grated parmesan cheese, then place the mixture in the freezer until needed. Preheat the oven to 425 degrees F and line baking sheets with parchment paper.

4-Step 1: In a large pot, bring 10 cups water and 3/4 cup baking soda to a boil.

5-Step 2: Divide the dough into 8 equal parts and roll each into a 16-inch rope.

6-Step 3: Flatten each rope to 4 inches wide, spread the cheese filling evenly along the length, and roll it back into a rope shape, pinching the edges to seal.

7-Step 4: Form each rope into a U shape, cross the ends over each other to create a pretzel shape, and pinch to secure.

8-Step 5: Boil the pretzels one at a time in the baking soda water for 30 seconds, then remove with a slotted spoon, drain excess water, and place on the baking sheet.

9-Step 6: Brush each pretzel with the egg wash made from 1 beaten egg and 1 tablespoon water, and bake for 16 to 18 minutes until golden brown.

10-Step 7: Let cool on the baking sheet for 5 minutes, then optionally brush with 2 tablespoons melted butter and sprinkle with toppings.