• In the morning, feed the sourdough starter and let it rise until it is doubled in size.
• In a large bowl, add flour, cinnamon, brown sugar, salt and water. Add in the doubled sourdough starter.
• Use a fork and then your hands to mix the dough into a rough and shaggy ball. Tip the dough onto a lightly floured surface and knead for around 6-8 minutes it until smooth and strong. Alternatively, mix the dough in a bowl of a stand mixer fitted with a dough hook attachment on low speed.
• Cover the bowl and let the dough rise in a warm spot around 25°C/77°F until it almost doubles in size. You can create a warm and humid spot by placing the dough in a turned-off oven next to a mug of boiled water. This can take around 4-6 hours in a warm space.
• Once the dough has risen, ensure it's tightly covered and place it in the refrigerator until the next morning or for up to 24 hours.

Shaping and adding the raisins

• Remove the stiff dough from the refrigerator and pull it from the bowl onto a lightly floured bench.
• Stretch the dough out into a rectangle, and press on half the raisins.
• Fold the sides of the rectangle up like a pamphlet. Then press in the remaining raisins.
• Roll the dough up like a sleeping bag to encapsulate the raisins.
• Shape it into a ball, then weigh it on a scale. Divide this number by 8.
• Cut the dough into eight equal pieces and shape them into balls. Let them rest for 5 minutes.
• Generously dust a sheet of parchment paper with flour and set aside.
• Take a dough ball and use both hands’ thumb and index finger to push a hole into the center.
• Roll the dough ball around your fingers in a circular motion to widen the hole.
• Place the shaped bagels on the prepared parchment paper. Cover them with a clean kitchen towel for 1-2 hours to lightly puff while the oven preheats and a pot of water is brought to a boil.

Water bath

• Bring a large pot of water to a boil, preheat the oven to 425°F/220°C, and line a large baking sheet with parchment paper.
• Once the water is boiling, stir in brown sugar or honey.
• Dust any excess flour off the bagels and drop them in the boiling water one at a time. Boil 1-2 bagels at a time.
• Let them poach in the water for 1 minute, flipping them after 30 seconds.
• Using a slotted. spoon, drain the bagels from thece them on a baking sheet lined with parchment paper. Continue with the rest.

Baking

• Bake them in the oven for 22-25 minutes until a deep golden brown. If they are baking unevenly or your oven has hot spots, turn the oven tray around after 15 minutes of baking.
• Remove the baked bagels from the tray and let them cool to room temperature on a cooling rack for 30 minutes before slicing and serving.