Preheat the oven to 350°F. Lightly grease a large baking dish and set aside.

Place the cubed pretzel pieces on a baking sheet and toast in the oven for 10–15 minutes, until slightly crisp and dry. This helps them absorb the broth without becoming soggy.

In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it up with a spoon as it cooks. Transfer to a large mixing bowl and set aside, leaving a bit of rendered fat in the pan.

Add the butter to the same skillet. Once melted, add the chopped onion and cook for 5–6 minutes, until soft and translucent. Add the minced garlic and cook for 1 minute more, stirring constantly so it doesn’t burn.

Stir in the sage, thyme, rosemary, salt, and pepper. Cook for another minute to bloom the herbs and release their flavor.

Add the cooked sausage back to the pan and stir to combine, coating everything evenly in the butter and seasonings.

In a large bowl, combine the toasted pretzel cubes with the sausage and onion mixture. Gradually pour in 2 cups of broth, stirring to evenly moisten the bread. Add more broth, a little at a time, until the stuffing reaches your preferred consistency—slightly soft but not soggy.

Transfer the mixture to the prepared baking dish and spread it evenly. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden and slightly crisp.

Remove from the oven and let rest for 5–10 minutes before serving. Sprinkle with fresh parsley, if desired.