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TGI Friday's Pretzel Sticks and Beer Cheese Dip (Copycat)
Soft, chewy pretzel sticks with a classic baking-soda bath, served with a smooth, creamy beer cheese dip. Perfect party appetizer.
The first time I tried to make TGI Friday's pretzel sticks at home, I was sure I'd need professional baking skills. I'd spent plenty of Friday nights at my local Fridays, always ordering their warm, pillowy pretzel sticks with that beer cheese dip that vanished before I finished my drink. One Friday, when the craving hit and I couldn't get to the restaurant, I decided to attempt it myself. To my surprise, the process was far less intimidating than I expected. Watching simple ingredients turn into those golden-brown pretzel sticks felt like kitchen magic.
Why you’ll love these homemade pretzel sticks with beer cheese dip
- The baking soda bath gives the pretzels that chewy texture and golden crust you get at the restaurant.
- The beer cheese dip comes together in minutes and melts into a smooth, creamy sauce.
- You can make the whole batch for a fraction of the price of ordering out.
Key ingredients for authentic TGI Friday’s pretzel sticks
- Instant yeast gives the dough a quick, reliable rise. You can substitute active dry yeast if you proof it first, but instant yeast is easier to work with.
- Baking soda creates the alkaline bath that gives the pretzels their distinctive chewy texture and golden-brown crust. Use fresh baking soda for best results.
- American cheese melts into a smooth, creamy sauce that doesn't separate when heated. For a sharper flavor, try sharp cheddar, but American cheese is what makes this dip so silky.
Kitchen tools for making pretzel sticks and beer cheese dip
- Stand mixer with dough hook for kneading the dough
- Large saucepan for boiling the baking soda water
- Slotted spoon for turning the pretzels in the boiling water
- Baking sheet for baking the pretzels
- Wire rack for cooling
- Small saucepan for melting the cheese dip
- Pastry brush for the egg wash
Tips for making the best TGI Friday’s pretzel sticks
- Proof the yeast in warm water with a little sugar until it foams. This confirms the yeast is active before you add it to the dough.
- When boiling the pretzels, work in batches of four and keep the water at a gentle boil so the sticks don't stick together.
- Use a slotted spoon to turn the sticks carefully, and give each one a full 30 seconds per side.
- Don't skip the egg wash. It gives the pretzels that glossy, golden finish.
Expert tips for perfect soft pretzel sticks
- The baking soda bath is what creates that distinct pretzel flavor and chewy crust. It raises the pH on the dough's surface, which helps the exterior brown and develop that classic taste.
- Let the dough rise in a warm, draft-free spot. A slightly warm oven (turned off) works well if your kitchen is cool.
- For the beer cheese dip, use a mild beer so it doesn't overpower the cheese. The recipe calls for 4 ounces, which is about half a cup.
Pretzel stick and beer cheese dip variations to try
- Use sharp cheddar or pepper jack instead of American cheese for a different flavor in the dip.
- Add a teaspoon of garlic powder or smoked paprika to the dough for extra depth.
- Make mini pretzel bites by cutting the dough into smaller pieces and adjusting the boiling time to about 20 seconds per side.
- Skip the beer and use chicken broth or apple cider for a non-alcoholic version of the dip.
What to serve with TGI Friday’s pretzel sticks
- Sprinkle a little extra coarse kosher salt over the warm pretzels before serving.
- Pair with a cold beer or a crisp lager to echo the beer in the dip.
- Serve alongside a bowl of spicy mustard or a tangy pickled vegetable for contrast.
How to store leftover pretzel sticks and beer cheese dip
Store leftover pretzel sticks in an airtight container at room temperature, and keep the beer cheese dip in a sealed container in the refrigerator. The pretzels are best served warm or at room temperature, so if you're not eating them right away, give them a quick warm-up in the oven before serving.
Can you freeze homemade pretzel sticks?
Yes, you can freeze the baked pretzel sticks after they've cooled completely. Wrap them tightly in plastic wrap and place them in a freezer bag. To serve, thaw at room temperature and reheat in a 375°F oven until warm.
Best way to reheat leftover pretzel sticks
The best way to reheat leftover pretzel sticks is in the oven. Place them on a baking sheet and warm at 375°F until they're heated through and the exterior crisps up again. The beer cheese dip can be reheated gently in a small saucepan over low heat, stirring often, or in the microwave in short bursts.
Source recipe: TGI Friday’s Pretzel Sticks and Beer Cheese Dip (Copycat) (SnapChef ID 1e0cc310-7dc9-4aff-8f06-047fb82f1589). Nutrition is estimated per serving.
Recipe
TGI Friday's Pretzel Sticks and Beer Cheese Dip (Copycat)
Ingredients
Instructions
- 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 fitted with a dough hook.
- Add flour and salt. Begin to mix on low and slowly stream 1 cup of warm water into the flour until a ball of dough forms. Continue to mix for another minute to knead the dough.
- Grease a bowl with vegetable oil and place the dough ball in the oiled bowl. Cover with a towel and let rise until doubled, approximately 35 minutes.
- Dust a cutting board with flour 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.
- Cover the rolled dough pieces with a towel and let rise for another 25 minutes.
- Preheat the oven to 375 degrees while the dough in on the second rise.
- Bring 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.
- Whisk together the egg white and 1 tablespoon of water to make an egg wash.
- Brush the pretzels with the egg wash and sprinkle generously with coarse kosher salt.
- Bake at 375 degrees until brown, about 25 minutes.
- Transfer the pretzel sticks to a wire rack and let cool for 10 minutes.
- Serve warm or at room temperature.
- Chop American cheese into 1-inch cubes and place them in a small saucepan with 4 ounces of beer.
- Cook and stir over low heat until the cheese has melted.
Notes
- Sprinkle a little extra coarse kosher salt over the warm pretzels before serving. Pair with a cold beer or a crisp lager to echo the beer in the dip. Serve alongside a bowl of spicy mustard or a tangy pickled vegetable for contrast.
- Store leftover pretzel sticks in an airtight container at room temperature, and keep the beer cheese dip in a sealed container in the refrigerator. The pretzels are best served warm or at room temperature, so if you're not eating them right away, give them a quick warm-up in the
Nutrition per serving, estimated
| Calories | 394 kcal | 20% DV |
|---|---|---|
| Protein | 13 g | 26% DV |
| Fat | 10 g | 13% DV |
| Carbs | 59 g | 21% DV |
| Fiber | 2 g | 7% DV |
| Sugar | 4 g | — |
| Sodium | 2674 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Can I use active dry yeast instead of instant yeast?
Yes, but you'll need to proof it first. Instant yeast can be mixed directly into the flour, but the recipe calls for proofing, so you can use active dry yeast by dissolving it in warm water with sugar and waiting for it to foam before adding it to the dough.
Why do I need to boil the pretzels in baking soda water?
The baking soda bath gives the pretzels their chewy texture and golden color. It raises the pH on the surface, which helps the crust brown and develop that classic pretzel flavor. Skipping this step will result in pale, dense pretzels.
Can I make the beer cheese dip without beer?
Yes, you can substitute chicken broth or apple cider for the beer, but the flavor will be different. The beer adds depth and a slight tang. If you use broth, the dip will be milder.
What kind of beer is best for the dip?
Use a mild lager or ale. The source mentions Molson, but any hearty beer works. Avoid overly hoppy beers, which can make the dip bitter.
How long do the pretzel sticks stay fresh?
Store them in an airtight container at room temperature for a few days, or freeze them for longer storage. The beer cheese dip should be refrigerated and used within a few days.
