Pre-heat the oven to 375F Degrees. Line a baking sheet with parchment paper or a silicone mat.
In a bowl, add melted butter, eggs, a bit of milk, garlic and Italian parsley together. Mix until combined. Set aside.
In another bowl, add cream cheese, shredded mozzarella, the rest of the whole milk and Italian parsley and pinch of chili flake. Beat together until combined using a hand mixer or by hand. 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.
Fill a piping bag with the cream cheese mixture. Cut the tip off.
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 15 minutes or to your desires level of toasty-ness.
Remove from oven and let them cool slightly. Enjoy hot/warm!