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1
Sift the whole-wheat flour, bread flour, and barley flour together and set aside.
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2
Warm 1/2 cup of the water to 115F.
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3
In the bowl of a stand mixer fitted with the paddle attachment, combine the warm water, yeast, sugar, and brown rice syrup.
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4
Mix well on low speed and let stand for 5 minutes.
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5
Add the salt and half of the flour mixture and mix on low speed to create a loose dough, about 1 to 2 minutes.
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6
Switch to the dough hook and, with the mixer on low speed, add the remaining flour mixture a little at a time until the dough comes together into a ball.
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7
Increase the mixer speed to high and knead for 3 minutes.
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8
Punch down the dough and continue to knead on medium-low speed for another 2 minutes, until the dough is smooth and not sticky.
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9
If the dough is very sticky, add a bit more bread flour.
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10
Cover the dough and let it proof for 1 hour in a warm spot.
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11
Preheat the oven to 375F.
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12
Line 2 baking sheets with parchment and set aside.
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13
Divide the dough into 4 pieces.
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14
Keep the dough you arent working with covered.
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15
Working with one piece at a time, pinch off tablespoon-sized pieces of dough and roll into long 1/4-inch-thick logs.
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16
Place the logs on the prepared baking sheets.
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17
Repeat with the remaining dough.
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18
In a small bowl, whisk the egg whites with the baking soda and remaining 1 tablespoon water.
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19
Brush each pretzel generously with the egg wash and sprinkle with the coarse salt.
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20
Bake until the pretzels are a deep golden brown, 10 to 15 minutes, rotating the baking sheets every 5 minutes.
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21
Cool on a wire rack, and serve long or break into smaller sticks.
