BAKERS CLUB EST 1991 Barley Malt Syrup 16oz — Non‑GMO Malted Barley for Bagels, Pretzels, Rich Crust & Shine

Bakers Club Barley Malt Syrup is a single-ingredient, non-GMO malted barley syrup that adds authentic malty sweetness, richer crust color, and bakery-style shine to bagels, pretzels, breads, and pastries.

Made in the USA by BAKERS CLUB EST 1991, this 16oz jar delivers the classic toasted, caramel-like notes bakers use to deepen flavor without overwhelming a recipe. It’s made from sprouted barley transformed into a thick syrup, offering a clean-label alternative to refined sugars, corn syrup, or honey. Use it in doughs, glazes, sauces, or as a finishing brush for baked goods to get professional-looking results at home.

How will this syrup change my bagel and pretzel results?

The syrup improves crust color, surface shine, and the subtle maltiness traditional bagels and pretzels are known for. Add to the boiling water for a glossy, bronzed finish or mix into dough for a rounded malt character without extra sweetness.

• Brush into boiling water to increase browning and sheen.
• Blend into dough to enhance aroma and depth.
• Small amounts intensify flavor without making products overly sweet.

Can I use it instead of sugar or honey in bread and pastries?

Yes — Bakers Club Barley Malt Syrup works as a natural sweetener and flavor enhancer that replaces refined sugar or corn syrup in many baking applications. It supplies gentle sweetness and improves crust development while retaining moisture for tender crumbs.

• Use a reduced volume compared with granulated sugar for balanced sweetness.
• Enhances Maillard browning for deeper crust color in artisan loaves.
• Compatible with sourdough, enriched doughs, and whole-grain recipes.

How do I measure and incorporate the syrup in recipes?

The syrup is thick and pours slowly; warm briefly or measure with a wet-measuring spoon to ease use. It blends well into liquids and doughs, and a little goes a long way when adjusting sweetness and color.

• Warm the jar briefly in a bowl of warm water to thin for pouring.
• Measure by volume using a wet-measuring cup or spoon for accuracy.
• Add to boiling water, dough, glazes, or batters as directed by your recipe.

Will this affect texture or fermentation in yeasted doughs?

Used in typical baker’s amounts, barley malt syrup gently feeds yeast and contributes to browning without disrupting fermentation when incorporated properly. Avoid excessive amounts that could alter hydration; adjust other liquids slightly if needed.

• Small additions can support yeast activity and flavor complexity.
• Monitor dough hydration; syrup adds moisture compared to dry sugar.
• Best used at conventional recipe ratios to maintain crumb structure.

Who is this for? Bakers Club Barley Malt Syrup is aimed at home bakers, artisan bread makers, and small-batch commercial bakers seeking authentic malt flavor and improved crust color. If you make bagels, pretzels, artisan loaves, rolls, or pastries and want a simple, non-GMO ingredient to elevate finish and flavor, this 16oz jar is a practical pantry addition.

Ingredients

Sprouted Barley