Start by gathering all your ingredients. Measure out the flour, yeast, sugar, salt, and wet ingredients.

In a large bowl, mix the flour, yeast, sugar, and salt together. Then, add the warm milk and melted butter. Stir, and knead the mixture for about 5 to 7 minutes until a smooth dough forms.

Cover the bowl with a damp cloth or plastic wrap and place it in a warm area. Let the dough rise until it has doubled in size, which will take approximately 45 minutes.

In a separate bowl, combine mozzarella, cream cheese, Parmesan, chives, garlic powder, and black pepper. Mix everything well, ensuring a creamy and uniform filling.

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Once the dough has risen, punch it down and divide it into 24 equal pieces. Flatten each piece, place about 1 teaspoon of cheese filling in the center, pinch the dough to enclose the filling, and roll it into a ball.

Arrange the filled balls in a ring shape on the baking sheet, ensuring they touch each other.

In a large pot, bring 8 cups of water combined with 1/2 cup of baking soda to a rolling boil. Carefully drop each dough ball into the water for 15 to 20 seconds, then remove with a slotted spoon and place them back on the baking sheet.

Brush each dough ball with the beaten egg and sprinkle with coarse pretzel salt.

Bake in the preheated oven for 18 to 22 minutes, or until golden brown and cooked through.