Non-Diastatic Malt

Non-diastatic malt is malted grain, usually barley, that's been heated enough to inactivate its enzymes. Because the enzymes are gone, it won't break down starch in your dough. You use it for flavor, color, and a little sweetness, and it comes as a powder or as a thick syrup. It's the classic ingredient in bagel dough and the bagel boiling water, where it adds that malty taste and helps the crust brown.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Don't mix up the two malts. Non-diastatic is for flavor and color, so you can use more of it. Diastatic is active and goes in by the pinch, or you'll end up with a gummy loaf.