In a large mixing bowl, combine the active dry yeast and sugar with 1 cup of warm water. Allow the mixture to sit for about 5 minutes until it becomes frothy.

Once yeast mixture is bubbly, add 2 ½ cups of all-purpose flour, 1 teaspoon of salt, 2 tablespoons of chopped fresh rosemary, and 1 cup of grated Parmesan cheese. Mix until a shaggy dough forms.

Transfer dough onto a lightly floured surface. Knead for about 5 to 7 minutes until smooth and elastic.

Place dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.

Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

In a large pot, bring 10 cups of water to a gentle boil and add 2/3 cup of baking soda. Stir to dissolve.

After the dough has risen, punch it down and divide into 12 equal portions. Flatten each piece and place a mozzarella stick in the center, folding the dough over and pinching edges to seal.

Carefully lower each filled pretzel into the boiling water, boiling for 30 seconds on each side. Remove with a slotted spoon.

Brush each pretzel with a beaten egg and sprinkle with sea salt. Bake for 12 to 15 minutes until golden brown.

Remove from oven, brush with melted butter, and allow to cool slightly before serving.