Korean Inspired Everything Cheesy Garlic Pretzel Bread
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.
1cupshredded mozzarella cheeseI used thick cut for extra cheese pull
2tablespoonswhole milk
2tablespoonsitalian parsley, chopped
pinchchili flakeoptional
Garlic Butter Custard
2sticksunsalted butter, melted
½cupwhole milk
2teaspoonsminced garlic, or more if you desire
2tablespoonsitalian parsley, chopped
2largeeggs
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 bunsinto 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.