Barley Malt Syrup

Barley malt syrup is a slow-pouring, dark amber syrup made from malted barley. It tastes deeply malty and toasty with gentle caramel notes and a faint bitter edge, and it is less sweet than honey or table sugar; it encourages browning and a shiny glaze. Bakers use it in bagels, pretzels, and rye breads, and cooks stir it into sauces or marinades; it dissolves best in warm liquids. Sold primarily as non-diastatic syrup, often labeled malt extract.

Developed from traditional barley malting and wort concentration used in European brewing, it spread into baking for flavor and color. Modern production sprouts and kilns barley, mashes to make wort, then evaporates to a thick syrup that features in Central and Northern European breads and North American bagel shops.