Hands down, an appetizer that always disappears! No leftovers!

1. In a large bowl, dissolve the yeast and sugar in the warm water. Let it sit for about 5 minutes, until it becomes frothy.
2. Add the salt and flour to the yeast mixture, gradually mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
3. Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour, or until it’s doubled in size.
4. Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
5. Once the dough has risen, punch it down and divide it into 8 equal pieces. Flatten each piece into a rectangle and place a stick of mozzarella in the center. Roll the dough around the cheese, pinching the seams to seal.
6. In a large pot, bring 8 cups of water to a boil and carefully add the baking soda. Reduce to a simmer.
7. Gently drop each pretzel into the simmering baking soda solution and let it cook for about 30 seconds on each side. Use a slotted spoon to remove the pretzels and place them on the prepared baking sheets.
8. Brush the pretzels with melted butter and sprinkle with coarse salt.
9. Bake for 12-15 minutes, or until the pretzels are golden brown.
10. Allow to cool slightly before serving. Enjoy!
Variations & Tips
For a different twist, you can use cheddar or gouda cheese instead of mozzarella. If you like a bit of spice, add some jalapeno slices or a dash of chili powder to the filling. For a sweeter version, skip the cheese and brush the baked pretzels with butter and cinnamon sugar.