1-In a mixer bowl, combine 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; let it stand for 10 minutes until foamy.

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

3-Cover the dough with a warm damp cloth and let it rise in a warm spot until doubled in size, about 1 hour.

4-Mix 1 cup shredded mozzarella cheese and 1/4 cup grated parmesan cheese; chill in the freezer until needed.

5-Preheat the oven to 425 degrees F and line baking sheets with parchment paper.

6-Bring 10 cups water and 3/4 cup baking soda to a boil in a large pot.

7-Divide the dough into 8 equal parts; roll each into a 16-inch rope, then flatten to about 4 inches wide.

8-Place 2 tablespoons of the cheese mixture along each rope; roll the dough back tightly, pinching the edges.

9-Shape into a U, cross the ends, and pinch at the bottom to form a pretzel shape.

10-Boil each pretzel in the baking soda water for 30 seconds; remove and drain.

11-Transfer to the prepared baking sheets and brush with the egg wash (1 beaten egg mixed with 1 tablespoon water).

12-Bake for 16-18 minutes until golden and cooked through.

13-Cool for 5 minutes before handling.

14-For optional toppings, mix 1/4 cup grated parmesan cheese, 1/2 tablespoon fresh rosemary, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1 pinch of salt. Brush the pretzels with 2 tablespoons melted butter and sprinkle with the topping mixture before serving.