These bagels get their chew and deep color from a classic overnight cold-proof, which gives the dough time to develop real flavor before it ever hits the boiling pot. Plump raisins and warm cinnamon are kneaded straight into the dough, so every bite has that same cozy swirl you want from a bakery-style bagel. A quick dip in barley malt-sweetened boiling water is what gives the crust its shine and satisfying tug before baking, and a hot oven finishes them off with a deep golden crust and that telltale hollow sound when tapped. Shaped by hand into eight rounds with a proper hole stretched in the center, these bake up glossy, chewy, and studded with sweet little bursts of raisin in every slice. It's a solid pick for a wheat free breakfast spread, whether toasted with a schmear or eaten warm straight off the rack.
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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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