Eden 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.

It adds a delicious taste to my bagels. It's thick, but breaks down and melts in the water easily. It's uses are very versatile, and can substitute this for other sweetners for bagles.

Used for making bagels, and they tasted amazing. I used in the dough and the boiling process. My only complaint is that this is a jar, not a container that you can squeeze into a spoon. Very messy because no matter how I tried to make it stay on the spoon, a trail of it went onto the counter or side of jar as I tried to measure over the bowl. My measuring spoons were not able to go into the jar and come out clean enough to prevent dripping. I will try to find a good size condiment bottle to transfer into but honestly the jar holds a lot! Still a great product - just in subpar packaging.

Worked great for homemade bagels. Cost is high, but good product overall.

I'm using this to make an ovaltine replacement drink. A little bit goes a long way. I make a large 32oz drink and two tablespoons of this stuff was a bit too much, the flavor is quite strong. I'll try just one next time, or maybe a teaspoon. It is definitely very thick, thicker than any molasses I've worked with, for sure, and that makes it a little difficult to get out of the jar without making a huge mess. I try to scrape the bottom of the spoon against the jar and then keep scraping the little strands against the side until they're thin enough that it's not as big of a mess for me to clean up when I transfer. I also have a hard time stirring it into a cold liquid due to the thickness, but I read if you thin it out and dissolve it into some warm water first, that helps a lot, so I am going to try that next time. I'm pretty dead set on sticking with this syrup just because I really like the flavor. I think a thinner one wouldn't taste as good.

Home made bagels are a family favorite. To get the exterior shiny and golden brown, and the interior soft and chewy barley malt syrup is essential. Add it to the dough while mixing and to the water bath when boiling. You won’t be disappointed. I’ve been using Eden’s brand for years. A little goes a long way. If refrigerated the malt will last for over a year with no deterioration.

Great quality. I make bagels with it. Great flavor.

I saw this used in a YouTube video for NY Style Bagels so had to buy it. It was a good price for the size and good quality but I do wonder how using honey or just plain baking soda would work in the water to boil bagels before baking.

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!

麦芽麦芽シロップより、強烈な黒糖の匂いと焦げ臭みがして・・・ちょっと無理です。