Sometimes, in moments of true culinary inspiration we indeed find that one “key” ingredient that’s missing and, as a result, we proudly turn ordinary, into EXTRAordinary.
Then again, like a song writer with a “writers block”, try as we might, there are just those times when nothing, absolutely nothing seems to create that same magic.
More of this, less of that and finally pulling out all the stops by trying those long-forgotten seasonings you pushed to the back of the cupboard ages ago, and still, even THEY don’t seem to quite do the trick.
You throw everything at a recipe idea but the “kitchen sink”.
In the end, the kitchen sink is where all of the attempts eventually end up.
We’ve all heard the expression that “sometimes”, less IS more.
But just like every rule has its exceptions, there are actually times when, truthfully, MORE is more.
When anything you try doesn’t seem to be the answer…
Red Goose Everything Seasoning Blend.
Long since known for its blast on bagels, Red Goose Everything seasoning is a welcome seasoning addition to your standard breading procedures, in salad dressings mixes, sprinkled on vegetable stir-fry’s, or, as a remarkable salad seasoning topper.
Another delicious application for the Everything Seasoning Blend is on baked breads, or for the recipe we’d like to share with you below, for our Red Goose Soft, Petite Pretzel Loaves.
Red Goose Soft, Petite Pretzel Loaves with Everything Seasoning
Makes 6 – 5 ounce Petite Pretzel Loaves
2 lbs. Frozen Bread or Pizza Dough (Any Brand)
3/4 Cup Baking Soda
2 Qts. Water
½ Cup Red Goose Everything Seasoning
- Preheat oven to 375 degrees F.
- Thaw frozen bread dough in the refrigerator overnight or until completely soft and pliable.
- Place the water in a non-reactive saucepan or metal casserole dish of at least 2” of depth and 9” to 10” in diameter then stir in the baking soda until it dissolves. Place the solution over medium low heat until it JUST simmers.
- Portion the dough into 6 equal pieces approximately 5 + ounces each.
- Roll out each portion of dough into an 8″ long, thick stick. Repeat for the remaining pieces.
- Let the sticks rest 5 minutes.
- Place the dough sticks in the gently simmering baking water and poach on both sides approximately 2 to 3 minutes rolling over the sticks as they “poach”.
- Remove the sticks with a slotted spatula and place on a non-stick baking pan (approximately 2″ apart from one another). You may also want to spray this pan lightly with a non-stick vegetable spray.
- While the dough sticks are still moist and VERY sticky, sprinkle evenly, and heavily, with the EVERYTHING SEASONING so that it will stick to the dough.
- Before baking, slash each dough stick with a sharp knife with diagonal cuts approximately 1/4″ deep and 1″ to 2″ apart. Bake for approximately 20 to 30 minutes or until the “Pretzel Loaves” are medium brown and baked through.
- Serve plain or with your favorite mustard.