The Fresh Loaf

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Bagels- barley malt syrup vs molasses

PanaderoJefe's picture
PanaderoJefe

Bagels- barley malt syrup vs molasses

I have a recipe that calls for "barley malt syrup". All I have is molasses, which I used to make rye bread with. Will molasses be a good substitute for barley malt syrup? and will the flavor of the bagels be just as good as if I used barley malt syrup.

drogon's picture
drogon

barley malt syrup is much sweeter and lighter in colour than molasses. I use both in Rye breads of various types...

-Gordon

gary.turner's picture
gary.turner

It will  depend on your taste buds.  I've used both and they do have some differences in flavor.  It comes down to which you prefer; I like them either way with a slight nod to molasses.  My favorite is boiled in a weak lye bath, slightly less than a 1% solution. (compare to pretzels' cold lye bath @ 3%)

Plain water works, too.  Don't get overly concerned about which is 'better'.  Try them all and decide which taste you prefer.

cheers,

gary