TGI Friday's Pretzel Sticks and Beer Cheese Dip

Pretzel Sticks

1. 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.
2. Transfer the yeast mixture to the bowl of a stand mixer fitted with a dough hook.
3. 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.
4. 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.
5. Dust a cutting board with flour and place the dough on the board.
6. Knead and then divide the dough into 16 portions.
7. Roll each portion into a cigar shape and use a sharp knife to cut 2 or 3 slits into the top.
8. Cover the rolled dough pieces with a towel and let rise for another 25 minutes.
9. Preheat the oven to 375 degrees while the dough in on the second rise.
10. 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).
11. 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.
12. Whisk together the egg white and 1 tablespoon of water to make an egg wash.
13. Brush the pretzels with the egg wash and sprinkle generously with coarse kosher salt.
14. Bake at 375 degrees until brown, about 25 minutes.
15. Transfer the pretzel sticks to a wire rack and let cool for 10 minutes.
16. Serve warm or at room temperature.

Beer Cheese Sauce

1. Chop American cheese into 1-inch cubes and place them in a small saucepan with 4 ounces of beer.
2. Cook and stir over low heat until the cheese has melted.