In a mixing bowl, combine warm water, active dry yeast, and sugar. Let sit for about 5 minutes until frothy.

Add all-purpose flour and salt, mixing until soft dough forms. Knead on floured surface for 5-7 minutes until smooth.

Grease a large bowl, place the kneaded dough inside, cover, and let it rise in a warm area for about 1 hour, until doubled in size.

Punch the risen dough down, divide into 12 pieces, roll into ropes, and encase mozzarella in each piece before shaping into pretzels.

Preheat oven to 450°F. Boil 8 cups of water, stir in baking soda, and boil each pretzel for 30 seconds on both sides.

Transfer boiled pretzels back to baking sheet, brush with egg wash, and bake for 12-15 minutes until golden brown.

Let baked pretzels cool on a wire rack for 5 minutes, then serve warm with dipping sauces.