Hi everyone,
My DH & I moved down here to Argentina 3 years ago and I'm having bagel withdrawal symptoms! So, I've decided to make some.
I found a place that sells all kinds of flours, baking & health food ingredients.

Some of the ingredients I'm not sure are equivalent and I need help sorting through them.

I can buy bread flour at the supermarket. But recipes suggest high gluten flour to make bagels. This specialty store has harina glutinada. I don't know if this is high gluten flour for bread or if this is some sort vital gluten flour. They also have harina de gluten 100%. Can someone clarify these types of flours for me?

Alos, they have harina de malta & harina de cebada. One is malt flour & the other is barley flour. I'm confused as the bagel recipes either ask for barley malt powder or flour. Should I used one of these?

Otherwise I have a recipe that uses malt syrup. Is extracto de malta the same as malt syrup? Or am I complicating things too much?

Finally, what is the recipe for the lye water to boil the bagels in. Most recipes say "boil bagels" but don't give the water recipe.

Thank you all in advance for you help!
Mia