Honey vs Barley Malt Syrup: Bagels, Beer Bread and Gluten
Honey vs barley malt syrup is a comparison bakers often face, especially when making bagels, pretzels and whole grain breads. Barley malt syrup is a dark, thick syrup made from sprouted barley, with a toasty, bread-like flavor and only about half the sweetness of sugar. Honey is sweeter and more floral. They also differ on gluten: barley malt contains it, while honey is naturally gluten-free. This article compares honey vs barley malt syrup on flavor, sweetness, baking and diet. For another grain syrup, see honey vs brown rice syrup.
For general education only, not medical advice. Our honey is a food and is not intended to diagnose, treat, cure or prevent any disease.
How barley malt syrup is made
Barley grains are soaked and allowed to sprout, which activates enzymes that turn starch into sugars. The sprouted grain is dried, mashed with water and cooked so the enzymes convert more starch into maltose. The liquid is strained and reduced into a thick, dark syrup.
It is the same malting process used in brewing beer, without fermentation.
Honey vs barley malt syrup at a glance
Key differences:
| Feature | Honey | Barley malt syrup |
|---|---|---|
| Source | Flower nectar via bees | Sprouted barley |
| Main sugars | Fructose and glucose | Mostly maltose |
| Sweetness | Sweeter than sugar | About half as sweet as sugar |
| Flavor | Floral to malty | Toasty, bready, like malted milk |
| Gluten | Naturally gluten-free | Contains gluten |
Gluten matters
Barley contains gluten, so barley malt syrup, malt extract, malt flavoring and malt vinegar are not safe for people with celiac disease. The Celiac Disease Foundation's food labeling guide lists malt ingredients among the hidden sources of gluten to watch for.
Pure honey is naturally gluten-free, though flavored honey products should still be checked.
Malt syrup in bagels
Traditional New York-style bagels use barley malt syrup in the dough and often in the boiling water. It gives a subtle sweetness, deep golden-brown crust and characteristic malty flavor. Honey can replace it in both dough and boiling water, producing a slightly sweeter, more golden bagel, sometimes called a honey bagel.
Baking bread with honey vs malt
Both feed yeast and help crusts brown. Malt syrup gives a darker crust and a toasty, beer-like flavor that suits whole wheat, rye and pumpernickel. Honey gives a softer crumb and gentle sweetness that suits sandwich loaves, challah and oat breads. Our article on honey in bread explains more.
- Malt syrup: bagels, pretzels, rye, pumpernickel
- Honey: sandwich bread, challah, oat bread, rolls
- Both feed yeast and brown crusts
Swapping honey for malt syrup
Because honey is about twice as sweet, use roughly half as much honey as malt syrup if you want similar sweetness, or the same amount for a sweeter result. For a closer flavor match, choose a dark honey. Our baking with honey guide covers oven adjustments.
Other uses for malt syrup
Malt syrup flavors malted milkshakes, granola, baked beans and barbecue sauce. Some people stir it into oatmeal or coffee for a malted note. It is also used in homebrewing as malt extract.
Blood sugar
Maltose breaks down into glucose, so barley malt syrup raises blood sugar quickly. Honey also raises blood sugar, though its fructose content moderates the glycemic index somewhat. Both are added sugars.
Flavor match: dark honey
If you want malt's toasty depth without gluten, Raw Buckwheat Honey, harvested in New York State, is the best honey match, with malted, earthy notes. Use it in rye-style loaves, gingerbread and baked beans.
For lighter breads, Raw Clover Honey, also from New York State, gives clean sweetness.
Storage
Store barley malt syrup tightly sealed in a cool place or fridge after opening; it can ferment or grow mold if moisture gets in. Honey keeps for years at room temperature and may crystallize naturally.
Safety note
Never give honey to babies under 12 months. Anyone with celiac disease or a wheat allergy should avoid barley malt syrup and check labels for malt ingredients.
The takeaway on honey vs barley malt syrup
Honey vs barley malt syrup comes down to flavor and diet. Malt syrup gives bagels and dark breads their classic toasty flavor but contains gluten. Honey is sweeter, floral to malty and gluten-free.
Honey vs barley malt syrup in pretzels
Soft pretzels get their deep brown crust from a quick dip in an alkaline bath, and many recipes add barley malt syrup to the dough for color and flavor. Honey works too, giving a slightly sweeter pretzel with a shiny, golden crust. Brush with melted butter and sprinkle with coarse salt right after baking. Serve with a honey mustard dip made from equal parts honey and mustard.
Malted milkshakes without gluten
Malted milk powder contains barley. For a gluten-free milkshake with a similar toasty note, blend vanilla ice cream and milk with a spoon of buckwheat honey and a pinch of salt. It will not taste identical, but it captures some of that deep, caramel-malt character.
Buying malt syrup
Barley malt syrup is sold in natural food stores and baking shops. Check labels, since some products blend it with corn syrup. Diastatic malt powder is a different product that contains active enzymes, used in small amounts to help bread rise and brown.
Honey for your bread board
Bake with Raw Buckwheat Honey for depth or Raw Clover Honey for soft loaves. Save with a 3 jar or 6 jar pack of any honey, and orders over $50 ship free. Visit our shop.
Sources
Outside health sources we used for this article. They open in a new tab.
- Food Labeling Guide · Celiac Disease Foundation
- Honey: nutrient profile · USDA FoodData Central
- How much sugar is too much? · American Heart Association
Frequently asked questions
- Does barley malt syrup contain gluten?
- Yes. It is made from barley.
- Is honey gluten-free?
- Pure honey is naturally gluten-free.
- Can I use honey instead of malt syrup in bagels?
- Yes. Use about half as much for similar sweetness.
- How sweet is barley malt syrup?
- About half as sweet as sugar.
- What does barley malt syrup taste like?
- Toasty, bready, like malted milk.
- Which honey tastes most like malt?
- Buckwheat honey has malted, earthy notes.
- How should I store malt syrup?
- Sealed in a cool place or fridge after opening.
Al Safa Honey is a food producer, not a medical provider. Nothing here is medical advice, and these statements have not been evaluated by the Food and Drug Administration. Talk to your doctor about any health concern. Never give honey of any kind to a baby under 12 months old.
