TGI Friday’s Pretzel Sticks and Beer Cheese Dip

 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.

platter of soft pretzel sticks and 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
  • 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


Pretzel Sticks

  • 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


Calories: 394kcal | Carbohydrates: 59g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 2674mg | Potassium: 136mg | Fiber: 2g | Sugar: 4g | Vitamin A: 300IU | Calcium: 310mg | Iron: 3.6mg