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BREADSTICKS - Pretzel Sticks and Beer Cheese Dip
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| TGI Friday's Pretzel Sticks and Beer Cheese Dip Pretzel Sticks: | |
| 2 1/2 teaspoons or 1 package | instant yeast |
| 1 cup plus 2 tablespoons | warm water,, (125 to 130 degrees) |
| 2 tablespoons plus 1 teaspoon | sugar, divided |
| 4 1/2 cups | to 5 cups of all-purpose flour, plus more for rolling |
| 1 teaspoon | salt |
| vegetable oil for 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 to 6 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 wrack and let cool for 10 minutes. Serve warm or at room
temperature.
To make the 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.
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