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.
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.
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