Baked soft pretzel cookies with added Omega 3- gluten free, dairy intolerant, no added sugar


Who said pretzels have to be in bite size or twisted in shape?

Life is more fun this way, especially when you are stuck at home during a pandemic and your job is to home school a toddler and teach him about life when you cannot experience life much outside of the home.





1 cup warm water for yeast

Allergic to yeast? use equal parts baking powder but still combine with water to activate

1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

6 cups water for boiling water, plus 2 Tablespoons room temperature water

Approximately 3 Tablespoons vegetable oil, extra for greasing

2 cups Bob’s Red Mill All Purpose Gluten Free flour

1 1/2 cups flaxseed meal  (don’t have this? Add more gluten free flour and the cookies will turn out a lighter color)

1 1/2 teaspoon xanthan gum 

1 teaspoon salt, plus 4 teaspoons more for coating

1/4 cup baking soda

4-5 Tablespoon butter, melted for coating



Place the warm water for yeast in a small mixing bowl and sprinkle the yeast on top. Set aside until the yeast has dissolved and the mixture is slightly bubbly, about 5 minutes. (If the mixture does not bubble, either the water was not at the correct temperature or the yeast is old.)

Coat a separate large mixing bowl with a thin layer of vegetable oil and set aside.

Place all three flours, xanthan gum, and 1 teaspoon salt in an other separate large bowl and whisk briefly to break up any lumps. Once the yeast mixture is ready, combine with the flour mixture, and add 2 tablespoons water. Combine and knead until the dough is elastic and smooth.

Form the dough into a ball, place it in the oiled mixing bowl, and turn to coat in the oil. Knead it a bit more to ensure the dough is moist. Cover the bowl with a towel and let the dough rest in a warm place, about 30 to 35 minutes.

Preheat the oven to 425°F and arrange a rack in the middle. Bring 6 cups of water to a boil in a large saucepan over high heat. Coat two non-stick baking sheets with extra oil or butter.

Once the dough is ready, punch it down and knead it until it’s smooth. Remove the dough from bowl, roll out on a non stick surface and create your figures, approximately 1/4 inch in thickness. Place the pieces spread apart on the baking sheet

Once the water is boiling, add and stir the baking soda into the boiling water (the water will foam up) and place approximately 2 pretzels, bottom side down, in the water. Boil for 2 minute. It should be partially doughy. Place back in water for another minute if more cooking is needed. Remove with the slotted spoon and place on a plate covered with a paper towel to dry a bit. When somewhat dry place on one of the baking sheets. Repeat with the remaining pretzels.

Bake 1 sheet at a time, rotating halfway through the baking time, until golden brown, about 8 to 10 minutes. Transfer immediately to a rack to cool. Dip the pretzels in melted butter and sprinkle the pretzels evenly with salt. Allow to dry.

Enjoy room temperature and your any dip of choice.


Looking for a cool science project? My toddler was amazed at how the boiling water and baking soda reacted with each other.



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