In a mixing bowl fitted with the dough hook, combine the active dry yeast, water and approximately 1 teaspoon of the sugar. Gently stir to hydrate the yeast. Allow to sit until foamy, 3-5 minutes. (If you are using instant yeast, add it with the water and all of the sugar to the rest of the ingredients.) Add the bread flour, rest of the sugar and malt powder (or malt barley syrup). Knead on a medium-low speed for about 7 minutes. Then, with the mixer on a low speed, slowly add the salt. Once combined, increase the mixer to medium-low, and continue kneading an additional 3-5 minutes. The salt should be fully absorbed (you should not feel the salt when you touch the dough) and the dough should be very smooth.
While the dough is kneading, mix the 6 teaspoons of cinnamon with the 5 teaspoons of water to make the cinnamon paste. Set aside.
To make sure the gluten is fully developed, do a windowpane test. Take a small piece (about 1 teaspoon worth) of dough and stretch it between your fingers. It should form a “window pane”, meaning it should get thin enough that it is translucent without it ripping. If it is not at that point yet, continue kneading in the machine at 1 minute intervals or knead by hand until it passes the test.
Add the cinnamon paste and knead until the dough starts to look marbled. (It is less messy to knead the cinnamon in with the mixer.) Add the raisins and knead until they are fully incorporated. (It may be easier to turn the mixer off and knead the raisins in by hand.)
Divide the dough into equal portions, each approximately 138 g. if making six bagels. (If you want your bagels to each be equal, weigh the entire dough and divide the weight by the number of bagels you want to make. I suggest 6, but you can also get 7 or 8 slightly smaller ones.) Shape each one into a ball, covering each with plastic wrap. Taking one dough ball at a time, flatten the ball into an oval with your fingers so that the long part of the oval is horizontal in front of you. Fold over the top third, toward you, onto itself. Make another fold over the remaining portion of the dough. With the palms of both your hands, roll the dough into a rope, approximately 8-9 inches long. Cover with plastic wrap. Repeat with remaining dough balls. Allow the six ropes to rest for 15 minutes.
Attach the ends of each rope to form bagels. Be careful not to deflate the dough, but you can gently pinch the ends together and gently rub the dough ring against the countertop to flatten out the places where the dough was joined. Place each bagel on a baking sheet lined with parchment paper. Place the tray, tightly covered in plastic wrap, in the refrigerator overnight.
In the morning, remove the tray from the refrigerator and allow them to come to room temperature, approximately 90-120 minutes (1½-2 hours).
Approximately 30 minutes before you plan to boil the bagels, preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
Using a pot large enough to comfortably hold 2 or 3 bagels at a time, bring a pot of water with 2 Tablespoons of non-diastatic malt powder to a boil. (I use a 4½ quart pot and fill it up at least half way with water.) Place 2 or 3 bagels at a time into the boiling water for 30 seconds. (If the bagels are sticking to the parchment paper, do not force them off. Cut the parchment into squares and place the bagels, parchment side up, in the boiling water. Using tongs, immerse the bagels for a few seconds in the boiling water and remove the parchment paper with the tongs.) Flip each bagel and boil for an additional 30 seconds. Using a strainer or a slotted spoon, remove each bagel from the water and place on the prepared baking tray. Repeat with the rest of the bagels.
Bake the bagels for 16-20 minutes, until the tops are browned.