u/ConstructionAware267

You guys are always so helpful here, I need some help with malt for the boiling process. I've been baking at home with sugar and some baking soda instead of malt, but we are moving into a commercial kitchen, and I'm looking to switch to malt to avoid using any baking soda. I just don't like how the bagels get a bit pretzely.

My questions:

What is the difference in malt syrup, diastatic malt powder and brewers malt? I've seen all 3 recommended but don't know which to use. What would be the best, cheapest option in bulk?

How much do you use in your water?

Any assistance is much appreciated!! Starting our trial runs this week for our first Farmer's markets starting this weekend!

Thanks so much!