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

Makings my sourdough bagels taste amazing

It helps to make the best homemade bagels... hopefully the photo showed up,,,it wouldn't allow me to do anything further...

I just learned about this product. What a game changer when making my bagels!! Gave them such a beautiful crust, leaving the inside chewy. Can't bake without this stuff now.

Good quality

Works great in bagels and pretzels. And other baked goods.

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.

Many bagel recipes call for this stuff. Adds authentic bagel store flavor. Used the King Arthur flour recipe. Great results. Not buying grocery store bagels ever again.

This is great for bagels! After rolling them in the shape I want and while the oven is preheating I dip my bagels in this while at boiling point for 30 seconds per side. I know some prefer 60 seconds per side for more of a chewy bagel.