Hi Marie, vital wheat gluten and diastatic malt powder don't really overlap in their functions, although most often non-diastatic malt powder is the kind recommended for use in bagel recipes. This will help with flavor and providing color and shine in the water bath. The active enzyme in diastatic malt powder means that it needs to be used in very small quantities and won't provide much flavor. Vital wheat gluten helps develop a stronger dough and more chew, but may require adding a bit more liquid to the recipe. 

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