What can I substitute for barley malt syrup?
Running low on barley malt syrup? Here are the best verified substitutes, including how to adjust your measurements.
About barley malt syrup
Barley malt syrup is a thick, dark, sticky sweetener made from sprouted barley grains that have been dried, ground, and cooked down into a concentrated liquid. It has a distinctive robust, slightly bitter, earthy flavour reminiscent of molasses, with only about half the sweetness of regular sugar. It is widely used in bread baking — particularly bagels and rye breads — to add depth of flavour, promote browning, and provide a subtle malty complexity.
Best substitute
brown rice syrup
Brown rice syrup is the closest match in terms of flavour profile, viscosity, and mild sweetness, making it an excellent swap in bread and bagel recipes. It lacks the distinctive malt flavour but performs almost identically in texture and colour.
Use 1 cup for every 1 cup of barley malt syrup
bakingbagelsbreadglazesNot suitable for: recipes requiring strong malt flavour
Alternative
molasses
Molasses shares a similar dark colour, thick consistency, and robust bittersweet flavour that makes it a practical substitute in breads and savoury baking. It is significantly more intensely flavoured and slightly more bitter, so use a smaller amount blended with a neutral sweetener like honey or golden syrup to balance it out.
Use ½ cup molasses mixed with ½ cup honey or golden syrup for every 1 cup of barley malt syrup
bread bakingsavoury glazesdark breadsNot suitable for: delicate flavour profilesNot suitable for: pale baked goods
What is barley malt syrup called in other countries?
| Country | Name |
|---|---|
| Australia | barley malt syrup |
| Canada | barley malt syrup |
| New Zealand | barley malt syrup |
| United Kingdom | malt extract |
| United States | barley malt syrup |
Common names for barley malt syrup
malt syrupliquid malt extractmalted barley syrupmalt extract