TGI Friday’s Pretzels and Beer Cheese Dip is a recipe that has been requested by so many people just like yourself. TGI Fridays is a casual restaurant I love. They have a wonderful bar, and a menu that is constantly changing all of the time.
I can’t think of a restaurant that I enjoy more when it comes to a place where you can run into and have a couple of drinks and grab some really good appetizers. I love that their menu is always changing, and you never know what to expect when you go there. Along with adding new favorites they do a great job of keeping some of their best known dishes always on the menu. I love going here for a burger on the weekend, or stopping here for a drink after shopping.
Many of you requested this recipe, and I am happy to develop a new recipe for you. Here we are combining homemade pretzel sticks and an easy to make beer cheese dip. For this beer cheese dip, I am using Molson, but you can use any brand of beer that you like. I personally like a hearty beer so this was my choice for this recipe. I have done a similar beer cheese dip with Coors Light, Spaten Ocktoberfest, and a couple of others, all with good results. If you don’t drink beer, replace the beer with milk and you will have a tasty cheese sauce.
TGI Friday's Pretzel Sticks and Beer Cheese Dip
Try the TGI Friday's Pretzel Sticks with a homemade beer cheese dip.
- 1 1/8 teaspoon yeast 1 package instant yeast
- 1 cup water plus 2 tablespoons warm water (125 to 130 degrees)
- 2 tablespoons sugar
- 1 teaspoon sugar
- 4 1/2 cups all-purpose flour plus more for rolling
- 1 teaspoon salt
- vegetable oil for the bowl
- 8 cups for water
- 1/4 cup baking soda
- 1 egg white lightly beaten with 1 teaspoon water, for glaze
- 1 tablespoon coarse kosher salt for sprinkling
Beer Cheese Sauce
- 8 ounces American cheese
- 4 ounces beer
To make the pretzel sticks: Proof the yeast by combining it with 2 tablespoons warm water and 1 teaspoon sugar in a small bowl. Once the yeast begins to foam and bubble, it is ready to use. Transfer the yeast mixture to the bowl of a stand mixer and add the flour and salt; and begin to mix, using the dough hook. Slowly stream the remaining 1 cup of warm water into the flour; a ball of dough will form. Continue to mix for another minute to knead the dough. Grease the bowl with vegetable oil, place the dough ball in the bowl, cover with a towel, and let rise for approximately 35 minutes.
The dough should double in size. Four a cutting board and place the dough on the board. Knead and then divide the dough into 16 portions. Roll each portion into a cigar shape and use a sharp knife to cut 2 or 3 slits into the top. Cove with a towel and let rise for another 25 minutes. Preheat the oven to 375 degrees.
On the stovetop, bring the 8 cups of water to boil in a large saucepan. Add the baking soda and the remaining 2 tablespoons of sugar (the water will foam for a moment). Drop 4 pretzel sticks at a time into the boiling water and cook for 30 seconds per side. Use a slotted spoon to remove the sticks and place them on a baking sheet.
Brush the pretzels with the egg white glaze and sprinkle generously with coarse salt. Bake until brown, about 25 minutes. Transfer to a wire rack and let cool for 10 minutes. Serve warm or at room temperature.
Beer Cheese Sauce
Chop the cheese into 1-inch cubes and place in a small saucepan with 4 ounces of beer. Warm and stir over low heat until the cheese has melted