Subs: malt syrup and diastatic malt powder for bagels
I am a newcomer to baking, and I live in Egypt. Since they are extremely difficult to find here and always terrible, I wanted to try making bagels.
I like ChefSteps and want to use their recipe. It requires both malt syrup and diastatic malt powder.
The internet suggests malt syrup can be substituted with molasses (very common and high-quality here, no problem), but I can't find anything about diastatic malt powder.
Another thread suggested sprouting your own grains and that is also not going to be possible where I am!
Any suggestions? Or if anyone happens to live in Egypt and know where to look, please help!
Thanks so much!!