Line a baking sheet with parchment paper and scatter the cornmeal evenly throughout the paper. Put aside.
Pressure the plumped raisins, reserving the liquid. Pat the raisins dry and place them in a small bowl. Sprinkle with the sugar, cinnamon, cocoa powder, and nutmeg.
Add sufficient water to the reserved raisin water to measure 1 cup.
Place the bowl of a stand mixer on a kitchen scale and tare the load to zero. Measure within the flour, raisin water, barley malt syrup, salt, and yeast.
Place the bowl again on the mixer and match it with the dough hook. On low pace, combine the components collectively till there aren’t any dry patches of flour exhibiting, about 4 minutes.
Cease to scrape down the edges of the bowl and enhance the pace to medium. Combine till the edges of the bowl are almost clear, 2 to three minutes. The dough could appear dry and shaggy, like biscuit dough.
Cowl the bowl with a clear tea towel and let the dough relaxation for 20 minutes, permitting the flour to hydrate evenly.
Uncover and take away the bowl from the mixer. Add the raisin combination, utilizing a stiff spatula or picket spoon to fold it into the dough a couple of instances. Return the bowl to the mixer base and switch the pace to low for two to three minutes to additional incorporate the raisins. Cease to scrape down the edges of the bowl and push the dough off the hook.
The dough could be very stiff. In case your mixer is not highly effective, you’ll be able to knead the dough by hand.
Scrape the dough onto a clear, unfloured work floor and provides it 5 – 6 kneads. Divide the dough into six equal items, every weighing 4 3/8 ounces (125 g). Form the bagels and place them on the ready baking sheet.
Cowl the baking sheet tightly with plastic wrap that has been calmly coated with cooking spray and refrigerate in a single day.
When able to boil and bake, take away the bagels from the fridge and uncover them, permitting them to return to room temperature whereas the oven heats and the water boils. Your bagels could also be barely puffed or could not present any important rise at this level, and that is okay.
Place a pizza stone, baking metal, or inverted baking sheet on the oven’s heart rack and set the oven to its highest temperature, 450°F to 500°F (230°C to 260°C) in most dwelling home equipment. Warmth the oven for at the least half-hour.
Fill a 5 quart (4.7 L) or bigger pot with water and produce it to a tough boil. Place a 9-by-13-inch (23-by-33-cm) piece of parchment on a pizza peel, a big reducing board, or an inverted baking sheet. (You want to have the ability to simply slide the bagel-laden parchment paper from this floor into the oven.)
Gently raise one after the other, brush away any extra cornmeal, and drop it into the boiling water. Repeat with one other one or two bagels provided that they match within the pot with out crowding. Utilizing a slotted spoon or spider, flip the bagels again and again within the water till very barely puffed and glossy and seem waterlogged, 60 to 90 seconds. Small blisters could seem on the floor.
Take away the bagels one after the other and place cornmeal-side down on the parchment paper on the pizza peel. Repeat with the remaining bagels; six bagels will match snugly on the parchment paper with out touching.
Decrease the oven temperature to 450°F (230°C). Slide the parchment paper with the bagels straight onto the recent floor within the oven and bake till deeply golden brown and glossy, 12 to 16 minutes.
To take away the bagels from the oven, slide the parchment paper proper onto the peel. Switch the bagels on their paper to a wire rack to chill.
As tempting as it’s to seize the recent bagels instantly, enable them to chill barely earlier than consuming.