In a small bowl, combine 2 teaspoons of active dry yeast with 1 tablespoon of sugar and 1 cup of warm water (110°F). Let it sit for about 5 minutes until frothy.

In a large mixing bowl, combine 4 cups of all-purpose flour, 1 teaspoon of salt, 2 tablespoons of fresh rosemary, and 1 cup of grated parmesan cheese. Gradually pour in the yeast mixture, stirring until a dough begins to form. Knead for 5-7 minutes until smooth and elastic.

Transfer the kneaded dough to an oiled bowl, cover with a kitchen towel and let it rise for about 1 hour or until doubled in size.

Preheat your oven to 450°F (230°C) and prepare a baking sheet lined with parchment paper.

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

Punch down the risen dough and divide it into 12 pieces. Flatten each piece and wrap it around a mozzarella stick, sealing the ends.

Boil each pretzel in the baking soda water for about 30 seconds and then place on the prepared baking sheet.

Brush the boiled pretzels with a beaten egg and sprinkle with coarse salt. Bake for 12-15 minutes or until golden brown.