The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

substitution of molasses for barley malt in bagels

goody1006's picture

substitution of molasses for barley malt in bagels

I've read bagel recipes which call for barley malt, which I don't have.

I do, however, have dark molasses. I read several pages back that someone substituted this way--do you think it would work for the bagels?

It calls for some in the dough, as well as in the water.



gaaarp's picture

goody, the recipe I use from BBA says you can substitute brown sugar or honey for the malt in the dough.  And for boiling, the recipe calls for about 1 T of baking soda.

goldrhim's picture

Hi Goody,

I have the opposite problem, I can't find barly malt syrup anywhere in my area, but I can get a big bag of malt powder.  I've made bagels calling for syrup and I've substituted the powder for the syrup and they tured out just fine (see my post here) so I would figure what you're doing would work...

Good luck!


PS - OOPS!  I noticed you already saw my post and replied to it.  Can't wait to see yours!

Wisecarver's picture
Wisecarver (not verified)

...Try to use a dark Honey.
I always make mine with Sourwood Honey and everyone loves them.

Yumarama's picture

I had one HECK of a time finding malt syrup or powder, looked in all the health food stores and had no luck save in one (eventually) that had a 450g jar (about 2 cups) for $13. No way... I was on the hunt for it at that time looking to get a couple of teasponns to get a starter going. This was following the Mike Avery starter info for Clavel's starter. Needless to say, I passed on $13 for 2 teaspoons. 

Then I located a nearby brew-your-own-beer store and they have malt syrup (light, med. or dark, I got light), I got a half liter for $2.50. They didn't have powder as they say it's hard to keep, any moisture and it lumps right back up. Malt powder can be substituted with syrup at a ratio of about 1 powder to 1.2 liquid.