We'd be happy to help, Deanna. Typically in recipes that call for non-diastatic malt powder (like bagels and pretzels), you can use an equal amount of barley malt syrup in its place. Usually, these kinds of recipes only call for 1 to 2 tablespoons of malt powder/syrup, so the formula won't be drastically changed when you use a liquid in place of a dry ingredient. (There's no need to make any other adjustments when making substitutions in these small quantities.) If you find yourself using a large amount of syrup in place of powder (more than 1/4 cup), you'll want to start decreasing the added liquid or adding more flour to compensate for the additional moisture. You can use the general guidelines of 1 tablespoons of flour per 1/4 cup of liquid sweetener used to start off and adjust the consistency as necessary. Happy baking! Kye@KAF

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