Sweet-spiced and studded with plump raisins, these bagels get their deep flavor from a slow overnight rise in the fridge, which gives the dough time to develop real chew and complexity before shaping. Each ring is boiled briefly in water sweetened with a touch of honey before baking, which locks in that glossy, taut skin that snaps when you bite into it. Inside, the crumb turns soft and dense with ribbons of cinnamon running through every slice, and the raisins caramelize slightly at the edges for little pockets of sweetness. The float test and hollow-tap check make it easy to nail the timing, so you end up with a batch of bakery-style bagels with a golden, crackly crust. This is a great recipe to keep in your gluten free rotation when you're craving something that tastes like a proper bagel shop morning.
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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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