- 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 of beer
To make the 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 and add the flour and salt ; and begin to mix, using the dough hook. 3) Slowly stream the remaining 1 cup of warm water into the flour; a ball of dough will form.
4) Continue to mix for another minute to knead the dough.
5) 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.
6) 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.
7) Preheat the oven to 375 degrees.
8) 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).
9) 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.
10) 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:
1) Chop the cheese into 1 inch cubes and place in a small saucepan with 4 ounces of beer.
2) Warm and stir over low heat until the cheese has melted