Prepare the Dough:

In a large bowl, dissolve sugar and salt in warm water. Sprinkle yeast on top and let it sit for 5 minutes, or until it begins to foam.

Add the flour and melted butter to the yeast mixture. Mix until the dough comes together and is smooth and elastic, about 4-5 minutes by hand or with a dough hook in a stand mixer.

Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.

Shape the Pretzels:

Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

Turn the risen dough out onto a lightly floured surface and divide it into 12 equal pieces.

Roll each piece into a long rope, about 12-15 inches long.

Flatten each rope and place a stick of mozzarella in the center. Enclose the cheese by pinching the dough around it, then gently roll again to ensure the cheese is securely wrapped.

Form into a traditional pretzel shape or keep as logs.

Prepare the Baking Soda Bath:

In a large saucepan, bring the 10 cups of water and the baking soda to a rolling boil.

Boil each pretzel (one at a time) in the baking soda water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.

Bake the Pretzels:

Brush each boiled pretzel generously with the egg wash and sprinkle with coarse sea salt.

Bake in the preheated oven until golden brown, about 12-14 minutes.

Serve:

Let the pretzels cool slightly before serving to allow the cheese to set a bit, making them easier to handle.

Serve warm for a delicious, cheesy experience.