In a large bowl, combine the warm water and sugar, then sprinkle the yeast on top. Let it sit for about 5-10 minutes, until foamy.

Add the flour and salt to the yeast mixture. Stir until a dough forms, then knead for about 5 minutes until smooth.

Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise for 1 hour, until it doubles in size.

Preheat your oven to 425°F. Line a baking sheet with parchment paper and bring a large pot of water to a gentle boil.

Once the dough is ready, punch it down and split it into 12 equal pieces.

Take each piece and flatten it out into a disk. Place a mozzarella stick in the center, fold the dough over it, and roll it into a smooth ball.

Take one dough ball and roll into a long rope. Twist it into a pretzel shape and set it aside. Repeat until all dough balls are shaped.

For each pretzel, boil in the water with baking soda for about 30 seconds, then remove it and place it on the baking sheet.

Brush the top of each pretzel with the beaten egg and sprinkle coarse sea salt over them.

Bake for 12-15 minutes until golden brown, and then remove from the oven. Allow to cool for a few minutes before serving.