Barley Free Soft Pretzels with Salt

Total time1 hr 45 min

Prep time30 min

Cook time15 min

4.9

(12)

That satisfying chew and glossy, deep-brown crust you get from a great soft pretzel is surprisingly easy to pull off at home, and this recipe nails every detail. The dough comes together with all-purpose flour, yeast, butter, and a touch of sugar — straightforward pantry staples with no grain-based fillers or additives to second-guess. The real magic happens in the baking soda bath, which gives each pretzel that signature chewy exterior and rich color before it ever hits the oven. A generous egg wash and a shower of coarse salt finish things off, creating that irresistible crackle on the outside with a soft, pillowy interior. For anyone navigating grain sensitivities around barley specifically, all-purpose flour is a clean, reliable choice, and nothing in this ingredient list sneaks in malt, malt extract, or barley-derived additives the way many packaged pretzel products do. These are best eaten warm, straight from the baking sheet, though they reheat beautifully if you can manage to save any.

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Ingredients

8 servings

For the dough

1 ½ cups warm water (110°f / 43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tbsp granulated sugar
1 tsp fine 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 fine 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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