Hi Kelly, most bagel recipes call for non-diastatic malt powder or barley malt syrup, both for the flavor these ingredients impart and the shine they help deliver when added to the bagel water. Diastatic malt powder, on the other hand, has an active enzyme in it, which helps convert starches to sugar, and is generally not used for flavor because more than a teaspoon or 2 could adversely affect the structure of the bagels. Milk powder can affect the texture, rise and keeping quality of the bagel, but isn't really comparable to the malt products listed. 

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