Mozzarella Stuffed Pretzels in 65 Minutes

Instructions:

1. Combine warm water, honey, and yeast in a bowl; let it sit for 5 minutes until foamy.
2. Stir in olive oil and salt, then gradually add flour.
3. Knead the dough on a floured surface for 5-7 minutes until it feels smooth and elastic.
4. Place in a greased bowl, cover, and let rise in a warm spot for 30-35 minutes until doubled in size.
5. Punch down the dough and divide it into 8 equal portions.
6. Flatten each portion into a circle. Place a mozzarella cube and a pinch of rosemary in the center.
7. Fold the edges over the cheese and pinch tightly to seal, rolling it into a smooth ball.
8. Roll the ball into a long rope (about 10 inches) and twist into the classic pretzel shape.
9. Preheat your oven to 425°F (218°C).
10. Bring water and baking soda to a rolling boil in a large pot.
11. Drop each pretzel into the bath for 30 seconds, then transfer to a baking sheet using a slotted spoon.
12. Sprinkle with coarse salt and bake for 12-15 minutes until the crust is deep golden brown.
13. Brush immediately with melted butter for a velvety finish.