In a large mixing bowl, combine 1 ½ cups of warm water, 2 teaspoons of instant yeast, and 1 tablespoon of sugar. Let sit for about 5 minutes until foamy. In another bowl, whisk together 4 cups of all-purpose flour and 1 tablespoon of salt. Gradually mix dry ingredients into yeast mixture until cohesive dough forms. Knead for 5 minutes using stand mixer or 8 minutes by hand until smooth and elastic.

Once well-kneaded, gently fold in 2 tablespoons of chopped fresh rosemary and ½ cup of grated Parmesan cheese. Shape dough into a ball, place in a greased bowl, cover with a kitchen towel, and let rise for about 1 hour until doubled in size.

Preheat oven to 425°F (220°C). Punch down risen dough and divide into 8 equal pieces. Roll each piece into a flat circle, place a cube of mozzarella cheese in the center, and fold the dough around it, twisting into pretzel shape. Place on prepared baking sheet.

In a pot, bring 10 cups of water to boil and add ⅔ cup of baking soda. Carefully drop each pretzel into boiling water for about 30 seconds. Remove with slotted spoon and place back on baking sheet. Brush with melted butter and sprinkle with coarse salt. Bake for 12-15 minutes until golden brown and shiny.