These bagels get their deep, malty flavor from a slow overnight rise in the fridge, which gives the dough time to develop real chew and tang before it ever sees the oven. Sweet raisins and warm cinnamon are kneaded right into the dough, so every bite carries that cozy, spiced flavor all the way through instead of just on the surface. A quick dip in barley malt syrup–boiled water is what gives these that glossy, chewy bagel-shop crust, and the hot oven finishes them off with a deep golden color and a satisfying hollow sound when tapped. Hand-shaping each ring and letting the dough rest until it passes the float test means you get that classic dense-yet-airy bagel texture every time. This is a great pick if you're keeping an eye on sodium, since you're in full control of what goes into the dough from the very first mix. Sliced, toasted, and slathered with whatever you like, these are a homemade upgrade over anything from a bakery case.
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In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let stand for 5–8 minutes, until foamy and fragrant.
Add the bread flour, salt, ground cinnamon, and 2 tbsp barley malt syrup to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 8–10 minutes, until the dough is smooth, stiff, and pulls cleanly away from the sides of the bowl.
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