Barley Free Classic Pretzels
Soft, chewy, and deeply bronzed with that signature mahogany crust, these homemade pretzels hit every note you want — salty, a little crisp on the outside, and pillowy within. The dough comes together with all-purpose flour, yeast, butter, and a handful of pantry staples, making this a completely barley-free bake from start to finish with no hidden grain swaps needed. That deep flavor and glossy exterior come entirely from the baking soda bath, which is the real secret here — a quick 30-second dip per side before the oven gives you that classic chew and color without any specialty ingredients. A generous egg wash and a shower of coarse salt before baking seal the deal. Store-bought pretzels can be a minefield for anyone avoiding barley, since malt (often derived from barley) is a common flavoring in commercial versions — making a from-scratch batch like this one genuinely worth the effort. The shaping looks impressive but is easier than it sounds once you get your first pretzel twisted and folded. Serve them warm straight from the rack and watch them disappear.
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Learn more →Ingredients
8 servings
For the dough
- 1 ½ cups warm water (110°f / 43°c)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tbsp granulated sugar
- 2 tsp kosher salt
- 4 cups all-purpose flour, plus more for dusting
- 2 tbsp unsalted butter, melted
For the baking soda bath
- 10 cups water
- ⅔ cup baking soda
For finishing
- 1 large egg, beaten
- 2 tbsp water
- 2 tbsp coarse pretzel salt or flaky sea salt
Instructions
- 1
Combine the warm water, yeast, and sugar in the bowl of a stand mixer and let stand for 5 minutes, until foamy and fragrant.
- 2
Add the kosher salt, melted butter, and flour to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, then increase to medium speed and knead for 5 minutes, until the dough is smooth, pulls cleanly away from the sides of the bowl, and springs back when poked.
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