Homemade cinnamon raisin bagels that are crusty, chewy, and lightly sweetened, replicating the taste of NY bagel shop bagels with a lovely marbling effect from cinnamon.
1: In the evening, mix all dough ingredients except for the raisins and cinnamon. Knead until smooth.
2: Incorporate the raisins, then add the cinnamon and knead until the cinnamon is roughly mixed in.
3: Form the dough into a ball, let it rise for 30 minutes to 1 hour at room temperature, then refrigerate overnight for a long, slow rise.
4: The next morning, divide the dough into 6 equal sections and shape into balls. Cover and let them rest for 20 minutes.
5: Shape them as shown or use your preferred method.
6: Place them onto individual sheets of parchment paper, cover, and proof for 30 minutes to 1 hour until noticeably puffy.
7: Preheat your oven to 425°F and boil a large pot of water.
8: Once boiling, turn the heat down to a gentle rolling boil, add a spoonful of barley malt and baking soda.
9: Working in batches, boil each bagel for 30 seconds on each side, then transfer to a lined baking sheet.
10: Bake for 18 to 22 minutes until deeply golden brown.
