September 13, 2015 - 1:50am
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.
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barley malt syrup is much sweeter and lighter in colour than molasses. I use both in Rye breads of various types...
-Gordon
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