going to make bagels tomorrow! the other time i've done them i had some malt powder which I added. i have no malt powder and my natural food store doesn't either (it's small...). my questions are: (1) I sometimes use molasses instead of malt powder in other bread recipes, how crucial is the malt itself to the bagels? (2) if I purchase malt syrup, will it be shelf-stable for a long time? (3) Can one make malted milk balls with malt syrup (this will be a big selling point for me)? What else do I do with malt syrup? I'm a pretty healthy eater but I enjoy worthwhile sweets, especially if there's something complex about them.