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Pour the juice off into a saucepan. Make a slurry with some of the juice and tapioca starch and whisk into pan. Bring up to slow boil and continue whisking until it is as thick as you like (you can use corn starch but it breaks down with prolonged cooking). Season to taste...sugar, salt, lemon juice for that acid hit and cinnamon are traditional in my kitchen. I like to add a drop of almond oil....brings a wow what is that factor into play.I am new to bagel baking. I have read all I can find. There are dry, and wet syrup malts in diastatic and non-diastatic. There are lots of bakers that chose oneof the 4 products. I need to order some malt but do not know whether to go with diastatic or non... and dry powder versus syrup. Can anyone here help with the reasons why? Does diastatic do something to the dough during fermentation, besides malt flavor? thanks!