Make With Mara logo

Korean Inspired Everything Cheesy Garlic Pretzel Bread

Published: · Modified: by · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

This Korean Inspired Everything Cheesy Garlic Pretzel Bread is so unbelievably good! The exterior is perfectly toasted while the inside is super buttery and filled with creamy cream cheese filling, melty mozzarella and loaded with garlic, herbs and everything bagel seasoning.

Overhead of Korean Inspired Everything Cheesy Garlic Pretzel Breads on different small plates (black, grey and white) There are pretzel nuggets spread around the plate. There's also a small square white bowl full of everything seasoning and a bunch also bread around the picture

August 2021 updated with ingredient notes, expert tips and recipe FAQs.

Golden brown and toasted on the outside, deliciously creamy and soft on the inside, this Korean Inspired Everything Cheesy Garlic Pretzel Bread recipe is an incredibly flavorful and indulgent treat! Each pretzel bread is filled with a mozzarella and cream cheese mixture, dipped in garlic butter custard and topped with lots of everything bagel seasoning!

These are inspired by Korean garlic cream cheese bread with an American twist. I use pretzel buns and everything bagel seasoning to make it more savory and salty instead of sweet. These are truly decadent and delicious! If you're looking for even more unique bread recipes you have to try my butter swimming biscuits like my Green Chile Cheddar Butter Swimming Biscuits and Cheesy Jalapeño Bacon Butter Swimming Biscuits.

Why You'll Love This Recipe

  • They're buttery, garlicky, cheesy and oh so delicious
  • Toasted to perfection
  • A unique twist on garlic cheese bread
  • Cheese pull for the win!
Hands ripping into a piece of Korean Inspired Everything Cheesy Garlic Pretzel Bread.

Ingredients

Korean Inspired Everything Cheesy Garlic Pretzel Bread ingredients on a white marble background. Each ingredient is labeled with a dark red rectangle box with white text in all caps.
  • Pretzel Buns - pre-made pretzel buns cut down on the time! I used these Pretzilla ones. Do not use pre-cut buns/bread!
  • Whole Milk - gives the bread its richness in the garlic butter and creates a 'custard' with the eggs, we also use a bit in the filling to help ingredients combine.
  • Cream Cheese - use room temperature cream cheese. It will be easier to mix the filling together. I used full fat cream cheese for this recipe.
  • Mozzarella Cheese - a whole cup is used in our cream cheese filling. Gives the bread that cheese pull. I recommend hand shredding your cheese for the best quality or using a high quality store-bought variety like Tillamook.
  • Italian Parsley - adds lovely specks of green on the bread. You could use dry parsley flakes if that's what you have available.
  • Minced Garlic - I have only tried this recipe with fresh garlic.
  • Eggs - Whole eggs are used. Added to the garlic butter to created a 'custard' with the milk.
  • Unsalted Butter - Although you could use salted butter, it will be harder to control the saltiness of the garlic butter. So unsalted butter is recommended instead.
  • Everything Bagel Seasoning - crunchy, nutty, garlicky, and delicious. Plus, adds just a bit of texture.
  • Flaky Sea Salt - used to give us that deliciously salty taste! Might be optional if you use pre-salted pretzel buns or bread OR if your everything bagel seasoning has salt already in it.
  • Chili Flake (Optional) - gives a little heat and spice.

Step-by-Step Instructions

  1. Pre-heat the oven to 375° Fahrenheit. Line a baking sheet with parchment paper or a silicone mat and set aside. In a bowl, add cream cheese, shredded mozzarella, some whole milk and Italian parsley and pinch of chili flake. Beat together until combined using a hand mixer or by hand. Fill a piping bag with the cream cheese mixture. Cut the tip off. Set aside.
A metal bowl full of a cream cheese mixture with hand mixer in the background. A dark circle with a white '2' in the upper left corner on a white marble background.
  1. In another bowl, add melted butter, eggs, and the rest milk, garlic and Italian parsley. Mix until combined. Set aside.
A metal bowl full of garlic butter custard with a metal whisk in the bowl. A dark circle with a white '2' in the upper left corner on a white marble background.
  1. Cut pretzel buns into at least 4 equal wedges, but do not cut all of the way through. 
Sliced pretzel buns on a white marble background a single bun is on a small tan cutting board with a serrated knife.
  1. Pipe the cream cheese mixture into the pretzel bun through the slices about ½ way full. Repeat with remaining buns.
A piping bag of cream cheese mixture piped in a sliced pretzel rolls on a white marble background with a dark red circle with a '4' in white in the upper left corner.
  1. One bun at a time, dunk the bread into the garlic butter custard mixture until fully coated. Place onto the lined baking sheet. Repeat with remaining buns.
A pretzel roll dunked in a garlic butter custard with a large serving spoon. The bowl is on a white marble background with a dark red circle with a white '5' in the upper left corner.
  1. Sprinkle bread generously with flaky sea salt and everything bagel seasoning.
6 pretzel puns on a baking sheet lined with white parchment paper with everything bagel seasoning on top. A dark red circle with a white' '6 in the upper left corner. In the upper right corner is a small container of everything bagel seasoning and a container of sea salt.
  1. Bake for at least 15 minutes or to your desires level of toasty-ness. Remove from oven and let them cool slightly. Enjoy!
6 baked Korean-inspired pretzel buns on a baking sheet lined with parchment paper on a white marble background. A dark red circle is in the upper left corner with a white '7'.

Recipe Notes

  • Look out for the salt! - Carefully look at your pretzel buns and the everything bagel seasoning for the salt levels! Since these items can sometimes already have salt in them you want to be careful with the salt to not make the bread too salty.
  • Make sure not to cut completely through the rolls! - You want the pretzel bread to stay together, so only cut through enough to fill it with the cream cheese mixture.
  • Give the filled rolls a good coating of the garlic butter custard mixture - Dunk and let it sink in between the wedges for the most flavor. Yummy!

Recipe FAQs

How can I fill the rolls without a piping bag?

Make your own piping bag by cutting the corner off of a plastic sandwich or gallon bag. It doesn’t have to be neat, it just has to work!

How do I store leftover bread? How do I reheat leftover bread?

Store in an airtight container in the fridge for a 1-2 days.

To re-heat, microwave for 30 seconds - 1 minute until hot.

What kind of pretzel bread buns did I use?

I used 6 Pretzilla Soft Pretzel Burger Buns

You Might Also Like

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

Close Up of a Korean Inspired Everything Cheesy Garlic Pretzel Bread on a small plate plate with 2 more breads on a white and black plate in the background

Korean Inspired Everything Cheesy Garlic Pretzel Bread

Mara
You’ve never had garlic bread quite like this! These Korean Inspired Everything Cheesy Garlic Pretzel Breads are filled with cream cheese and mozzarella cheese, lots of garlic and Italian parsley. They're dunked in a pool of garlic butter then baked until crispy and toasty on the outside and soft, creamy and buttery on the inside. 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 3 minutes
Total Time 28 minutes
Course Side Dish
Cuisine American
Servings 6 people
Calories 475 kcal

Ingredients
  

  • 6 pretzel burger buns uncut
  • everything bagel seasoning, for topping
  • flaky sea salt, for topping*

Cream Cheese Filling

  • 8 ounces cream cheese
  • 1 cup shredded mozzarella cheese I used thick cut for extra cheese pull
  • 2 tablespoons whole milk
  • 2 tablespoons italian parsley, chopped
  • pinch chili flake optional

Garlic Butter Custard

  • 2 sticks unsalted butter, melted
  • ½ cup whole milk
  • 2 teaspoons minced garlic, or more if you desire
  • 2 tablespoons italian parsley, chopped
  • 2 large eggs

Instructions
 

  • Pre-heat the oven to 375° Fahrenheit. Line a baking sheet with parchment paper or a silicone mat and set aside. In a bowl, add cream cheese, shredded mozzarella, some whole milk and Italian parsley and pinch of chili flake. Beat together until combined using a hand mixer or by hand. Fill a piping bag with the cream cheese mixture. Cut the tip off. Set aside.
  • In another bowl, add melted butter, eggs, and the rest milk, garlic and Italian parsley. Mix until combined. Set aside.
  • Cut pretzel buns into at least 4 equal wedges (I followed the lines on the pretzel rolls), but do not cut all of the way through. 
  • Pipe the cream cheese mixture into the pretzel bun through the slices about ½ way full.
  • One bun at a time, dunk the bread into the garlic butter custard mixture until fully coated. Place onto the lined baking sheet. Repeat with remaining buns.
  • Sprinkle bread generously with flaky sea salt and everything bagel seasoning.
  • Bake for at least 15 minutes or to your desires level of toasty-ness. Remove from oven and let them cool slightly. Enjoy!

Notes

Look out for the salt! - Carefully look at your pretzel buns and the everything bagel seasoning for the salt levels! Since these items can sometimes already have salt in them you want to be careful with the salt to not make the bread too salty.
Make sure not to cut completely through the rolls! - You want the pretzel bread to stay together, so only cut through enough to fill it with the cream cheese mixture.
Give the filled rolls a good coating of the garlic butter custard mixture - Dunk and let it sink in between the wedges for the most flavor. Yummy!
 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 475kcal | Carbohydrates: 4g | Protein: 8g | Fat: 49g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 274mg | Potassium: 127mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1840IU | Vitamin C: 4mg | Calcium: 174mg | Iron: 1mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara

«
»

Reader Interactions

Comments

  1. Bob says

    I don't see eggs on the ingredients list 🙈 How many are there?

    Reply

    • Mara says

      Hi Bob! So sorry about that! There are two eggs. I just updated the recipe card as well.

      Best,
      Mara

      Reply

Did you make this recipe? Let me know!

Your email address will not be published. Required fields are marked *

Recipe Rating