Do I need to soak barley overnight?

December 3, 2025 •

3 min read

Overnight soaking is a common practice for many grains and legumes, but whether it's necessary for barley depends entirely on the variety. A quick guide reveals that while pearl barley cooks quickly without a soak, its whole-grain cousin, hulled barley, benefits greatly from an overnight rest.

Quick Summary

The necessity of soaking barley hinges on whether you have hulled or pearl barley. Hulled barley benefits significantly from overnight soaking to reduce cooking time and aid digestion, while pearl barley does not require it due to its processed nature. Soaking can improve texture and nutrient absorption, offering a range of preparation choices.

Key Points

Identify Your Barley: Hulled barley is a whole grain that benefits most from soaking, while refined pearl barley does not require it.
Hulled Barley Benefits from Soaking: Soaking hulled barley significantly reduces its cooking time and creates a more tender texture.
Pearl Barley Cooks Quickly Unsoaked: The polishing process makes pearl barley cook in about 30 minutes without any pre-soaking.
Soaking Improves Digestion: For hulled barley, soaking can help break down phytic acid, potentially improving digestion and nutrient absorption.
Rinse Before Soaking: It is a good practice to rinse all barley before soaking to remove any surface dust or debris.
Personal Preference Matters: Your final decision to soak depends on your desired texture (tender vs. chewy) and cooking time constraints.
Consider the Color Change: Soaking can cause pearl barley to take on a gray hue, though this does not affect its flavor.

Hulled vs. Pearl Barley: The Key Difference

To answer the question, "Do I need to soak barley overnight?" you must first identify the type of barley you have. The two most common types, hulled and pearl barley, have distinct differences in their processing and structure, which directly affects how they should be prepared.

Hulled Barley: The Whole Grain

Hulled barley is a whole grain retaining its bran and germ, with only the tough outer hull removed. This makes it more nutritious but also slower to cook as water penetrates the fibrous bran layer less easily. Soaking overnight is highly recommended for hulled barley to tenderize it and reduce cooking time.

Pearl Barley: The Polished Grain

Pearl barley is more processed, with the outer husk and part or all of the bran layer removed. This results in a faster cooking time, typically 25-30 minutes without pre-soaking. Soaking pearl barley is not necessary and can lead to a mushier texture and a grayish color.

Benefits of Soaking Barley

Soaking, particularly for hulled barley, offers several advantages:

Reduces Cooking Time: Soaking allows water to penetrate the grain, shortening simmering time.
Improves Digestibility: Soaking helps break down phytic acid, an anti-nutrient, improving mineral absorption and making the grain easier to digest.
Enhances Texture: Soaked grains cook to a more tender and plump texture, ideal for various dishes.
Potential Nutrient Boost: Soaking may slightly increase some vitamin, mineral, protein, and antioxidant levels.

The Simple Steps for Soaking Barley

For hulled barley, follow these steps:

Rinse: Clean barley under cool water using a fine-mesh strainer.
Soak: Place rinsed barley in a bowl, cover with cold water. Adding an acidic medium like lemon juice can enhance phytic acid breakdown.
Wait: Let soak for at least 7-8 hours, or overnight.
Drain and Rinse: Before cooking, drain and rinse the soaked barley again.

Comparison of Soaked vs. Unsoaked Barley


Feature	Hulled Barley (Soaked)	Hulled Barley (Unsoaked)	Pearl Barley (Unsoaked)
Cooking Time	35-45 minutes	45-60+ minutes	25-30 minutes
Texture	Tender, plump, less chewy	Firm, robust, chewier	Tender, slightly creamy
Digestion	Easier to digest; reduced phytic acid	Potentially harder on digestion	Easily digestible
Nutrient Absorption	Improved mineral absorption	Slightly lower absorption	Lower nutrient content due to processing
Appearance	Pleasant, lighter shade when cooked	Darker, whole grain color	Lighter beige, may turn gray if soaked
Best For	Soups, stews, porridges needing softer grain	Dishes where a firmer texture is desired	Risottos, quick dishes, salads

The Cooking Process After Soaking

After soaking, cooking time is reduced. On the stovetop, simmer drained, soaked barley in boiling water for 35-45 minutes. A pressure cooker can cook it in 15-20 minutes. Using broth adds flavor, and less cooking liquid is needed for pre-soaked grain.

How to tell if barley is cooked

Barley is done when it's tender but still has a pleasant chew. Avoid overcooking to prevent mushiness. Taste-test near the end of cooking. Drain any excess water.

Conclusion: Your Prep, Your Choice

Whether you need to soak barley overnight depends on the type. Hulled barley benefits significantly from soaking to reduce cooking time, improve texture, and aid digestion. Pearl barley cooks quickly without soaking and doesn't require it. The decision ultimately rests on your time and desired texture. Always rinse barley before cooking. Enjoy this nutritious grain!

Visit The Mediterranean Dish for a straightforward guide on cooking barley for more details.

Frequently Asked Questions

Hulled barley is a whole grain with only the outer hull removed, retaining its nutritious bran layer. Pearl barley is polished to remove the bran and sometimes the germ, making it faster to cook but less nutritious.

Yes, soaking can reduce the cooking time for pearl barley, but it's not a necessary step like it is for hulled barley. Soaking pearl barley might also cause a color change, turning it a grayish color.

You should soak hulled barley in cold water for a minimum of 7-8 hours, or ideally overnight. This helps to soften the grain and reduce cooking time.

Soaking helps to break down phytic acid in whole grains like hulled barley, which can improve the absorption of minerals like zinc, iron, and magnesium. It may also slightly increase certain vitamin levels.

Yes, you can cook both hulled and pearl barley without soaking. However, unsoaked hulled barley will take significantly longer to cook and will have a much chewier texture.

Soaking hulled barley, particularly with an acidic medium like lemon juice or vinegar, helps neutralize phytic acid and makes it easier on the digestive system for many people. Cooking it thoroughly is also key.

To cook barley as quickly as possible, use pearl barley, as it does not need soaking and cooks in under 30 minutes. Using a pressure cooker with pre-soaked hulled barley is another very fast method.