Meanwhile, place the diced Dragone® Fresh Mozzarella Cheese in the freezer until you’re ready for assembly.

Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a 12-inch to 18-inch rope and then flatten the ropes with the rolling pin so they are long rectangles. Down the center of each long rectangle, place a channel of about 2 tablespoons of Dragone® Fresh Mozzarella Cheese and 1 teaspoon of minced rosemary. Roll the dough back into rope shapes, pinching the edges to ensure all the cheese is completely encased in the dough. Then, shape them into pretzels. Line them up on a baking sheet lined with parchment paper and set them aside.Note: If you’re not cooking them within the hour, store them covered in the freezer until you’re ready to make them.

When you’re ready to make them, preheat the oven to 425°F.

In a large pot, bring the 12 cups of water and the baking soda to a boil.

Using a flat spatula, drop the pretzels into the boiling water and boil for 30 seconds or until the pretzels float to the surface. Depending on the size of your pot, you may need to boil one at a time.

Remove the pretzels from the water, drain them and place them back on the baking sheet lined with parchment paper. 

Brush the top of each pretzel with olive oil and sprinkle with salt and the remaining rosemary. Bake until golden and puffed, 12–15 minutes. If the pretzels were frozen, bake for an extra 2 minutes. 

Serve warm with the mustard.

Tip: Add chopped pickled jalapeños or chopped hot dogs to the mozzarella mix for a radremake of jalapeño poppers or cheesy pretzel dogs.