Dough:

• In a large cup, whisk together barley malt syrup, warm water, and yeast. Let sit for 7-10 minutes to activate. Mixture is ready to use when cloudy, fragrant, and foamy.
• Place raisins in a medium bowl. Pour enough hot water to cover raisins. Let sit for about 5 minutes while you mix dough.
• In the bowl of a stand mixer mix together flour, salt, cinnamon, and sugar. Add yeast mixture. Attach dough hook attachment. Mix on the lowest speed for 3 minutes. Stop mixer and let dough rest for 5 minutes.
• Strain raisins and discard water. Add drained raisins to stand mixer. Continue to mix for another 4 minutes on the lowest speed. The raisins should be well distributed. At this point, the dough should be stiff yet supple. Transfer dough to a clean, lightly oiled bowl. Cover with plastic wrap. Let dough rest at room temperature for one hour.
• Divide dough into 9 equal pieces (about 107 grams each). From each piece into a loose ball. To form the bagel, slightly flatten the ball. Poke a hole through the center using your thumb. Using both thumbs, rotate the dough and gradually stretch it to create a hole about 2-inches in diameter.
• Place formed bagel onto a greased parchment lined sheet pan. Mist the bagels with oil or cooking spray. Cover. Chill in the fridge overnight.
• The following morning, prepare the poaching liquid. n a large sauce pot, add the water. Make sure the water is at least 4 inches deep. Cover and bring to a boil. Once it boils, lower the heat to keep the water at a simmer and add the remaining ingredients (barley malt syrup, baking soda, and kosher salt.)
• As you are waiting for the poaching liquid to come to a boil, remove the bagels from the fridge. To check if bagels are ready to be cooked, place a bagel in a bowl filled with cold water. If the bagel floats to the surface, it is ready to be boiled. If the bagel sinks, return it back to the pan and let it rest at room temperature for another 15-30 minutes. Preheat oven to 500℉.
• Once the bagels have passed the float test, gently lower bagels into the simmering poaching liquid using a slotted spoon. You can add as many bagels can comfortably fit in the pot. Let bagels cook for one minute, then turn each bagel over using the spoon. Let cook for another one minute, then remove using slotted spoon. Place bagel, domed side up, to a lightly oiled parchment lined sheet tray. If desired, brush tops with egg whites to achieve shiny exterior.
• Lower oven temperature to 450 ℉. Place bagels in the oven and bake for 8 minutes. Rotate pan and check the bottom of the bagels. If they are are browning too much, place another baking tray under the pan. Bake for additional 8 minutes until the bagels are a nice, rich golden brown. Cool on wire rack before serving.