Does my "bagel flour" need malt powder added?
Malted syrup is a form of sugar (maltose). Malted barley flour is flour that has been partially germinated (sprouted) which increases your dough's ability to convert starch into sugar (maltose), making your bagel softer and more moist. Both will increase maltose levels in your bagels: one directly and one indirectly. I would probably try reducing some of the malted syrup in your recipe but would not eliminate it (unless you have a recipe specifically for this flour which does not include malted syrup). Also, the flour you are using is high-gluten flour which should also give your bagels the traditional chewiness.