Syrup
Barley Malt Syrup
S tier
Barley malt syrup is the thick, opaque, bread-crust sweetener from sprouted barley: less sweet than sugar, deeply malty, the bagel-boil classic and a dark-bread ally. It is diastatic or non-diastatic depending on heat—baking syrup is usually the non-diastatic, flavour-first kind. A spoon in bagel water browns the crust. It is not molasses and not beer. Too much makes a loaf gummy and too dark.
Track this ingredient
Unit
Characteristics
Preparations
Bagel BoilDark BreadMalt Drink
Traits
BagelBread CrustCrust ColourLess SweetMaltyNot MolassesOpaqueSprouted Barley
History
DE
Malt extracts from sprouted barley entered baking and brewing as a syrup.
US
New York bagel makers standardised malt syrup in the kettle and the dough.
Health-food barley malt syrup was sold as a less-refined liquid sugar.
Bagel revival made barley malt syrup a sought home-baking tin.