Barley malt syrup is incredibly easy to make at home, and it adds an amazing depth of flavor, rich color, and distinct chew to a variety of baked goods.
While traditional barley malt syrup is made by sprouting and processing actual barley grains, this quick shortcut method delivers that exact same deep, malty punch using just a few simple kitchen staples. It is the perfect secret weapon for baking authentic, bakery-style Authentic NYC Sourdough Discard Bagels, classic soft pretzels, and hearty rye bread!
Ingredients
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2 bottles (12 oz each) Stout Beer: Guinness Extra Stout is highly recommended. Avoid using an IPA or overly hoppy beers, as the reduction process will concentrate the hops and make your syrup unpleasantly bitter.
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2.5 cups Dark Brown Sugar: Provides the deep, molasses-backed sweetness that perfectly complements the malty stout.
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3 tbsp Karo Syrup (Light or Dark): A crucial addition! Corn syrup acts as an interfering agent, keeping the sugar molecules from bonding and preventing your final syrup from recrystallizing in the fridge.
The Golden Ratio: This recipe’s beauty is its simplicity. To scale the recipe up or down, match the volume of beer you use with an equal amount of dark brown sugar.
Step-by-Step Instructions
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Combine the Ingredients: Add the stout beer, dark brown sugar, and Karo syrup into a large, deep pot. Whisk them together until the sugar begins to dissolve.
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Pro-tip: Make sure your pot is large! As the mixture comes to a boil, it will foam and rise significantly, which can easily overflow a small pan.
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Reduce the Liquid: Place the pot over medium-low heat. Bring it to a steady simmer and let it cook for about 30 to 40 minutes, stirring occasionally, until the mixture reduces to roughly half its original volume.
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Cool and Store: Once reduced, remove the pot from the heat and pour the syrup into a clean glass jar or airtight container. Leave the lid off while it cools to prevent condensation from forming inside the jar, which can thin out your syrup. Once completely cooled, cover and store it in the refrigerator.
It will thicken beautifully into a rich, glossy glaze as it chills, ready for your next baking day!
Baker’s Tips for Success
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Stirring while cooking: Keep the pot over a steady medium-low flame and stir regularly as it simmers to keep the mixture smooth.
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Avoid crystallization: Don’t skip the Karo syrup, and make sure to leave the lid off the jar while cooling so trapped steam condensation doesn’t drop back down into your syrup.
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Best uses: Add 1–2 tablespoons of your homemade barley malt syrup directly into your boiling water bath when making my NYC Sourdough Discard Bagels to give them that iconic glossy, shiny crust and authentic chew!
Can you stir it while it’s cooking or will it crystalized?
Hi Jessie,
I kept on stirring as it cooked. You want to keep it on a medium/low flame (I use a gas stove, so if you are using something else, whatever is that temperature). Also, when you are pouring it into your glass container, keep the lid off to prevent condensation, then cover and keep in the frig. I have had mine for a long time, and it never crystallized.