Organic Traditional Barley Malt Syrup, Whole Grain Liquid Sweetener, 74.5% Maltose, Non-Diastatic, Perfect for Bagels, Non-GMO, 20 oz Glass Jar

This is the secret weapon when baking bread, or anything you want to impart a slightly malted caramel flavor to, I started using this years ago with my Belgian waffles. A plastic disposable spoon, dip it in and whatever stuck to the spoon, I would dissolve in a small amount of hot water. This is sticky stuff. It's very thick, so whatever you attend to use to measure it with you're going to be washing with hot water. It is a excellent nutrient for yeast in bread baking and pizza making. When making a pizza crust this is the secret that most Pizzeria is don't ever want to admit they use. It's a singular sugar, that's easily absorbed by the yeast, which gives them a punch when rising. Also when kept in the refrigerator it seems to have almost an indefinite Shelf life. The first jar I bought of it was 10 years ago or more. And I just ran out of it a few months ago and had to another. A little bit goes a long way with this stuff I wouldn't try to use it to replace sugar as the flavor is way too strong. For me it works well as a additive when baking for making waffles. It simulates the flavor of malted milk in Crusty's brand Belgian waffle mix without having to have malted milk powder around. Just a hint if you're making Belgian waffles with this, and you're using the Crusty's brand mix. Mix the batter together the night before add a little extra sugar than what they call for and a small amount of vanilla. Put the batter in the refrigerator overnight, the next morning crack two eggs for the egg whites only beat the egg whites to stiff pics, and carefully fold into the batter. This will give you Krispy restaurant style Belgian waffles. I did a lot of research on this when I was trying to duplicate the waffles that I got at the breakfast bar at a hotel.

I purchased this Barley Malt Syrup to make bagels. I have purchased this brand in the past, and it’s great. The bagels are shiny and chewy on the outside and aft n the inside. There really is no good substitute.

It tastes amazing. Very complex flavor in a good way. it is thicker than I expected.

Good quality

This makes the BEST malted milk!!! You have to pour a small amount of milk in a cup you can microwave a very small amount of milk, just warm not hot, then mix in a spoonful of the malt until it's dissolved then fill glass with milk. It is the BEST ever!! Always dissolve into warm liquid before putting it into cold as it will just harden.

I wanted to make authentic NY Bagels, and I read from "AI" that this ingredient is 100% necessary to accomplish this. Not only is it used for the Bagel Dough, it is also used in the water to boil the bagels in it. I have used it several times now and each time it has given that bagel the bite and the color of a NY bagel!

I used this for the water dip when making bagels. They were better than the bagels I've made in the past - added a more traditional bagel flavor. This will last quite a while - good size bottle and you don't use a lot for the bagel water.

Bought this as it was recommended to use when making bagels. I tried using in rye bread instead of sugar. Worked great with yeast and added wonderful flavor to the bread. Will use from now on!

This is what my mum used to give us kids during the war so we got our doses of minerals. Tastes just the same so lots of memories come up. Yup, I’m that old already, it must work. Love the stuff!