• Add the raisins to a small bowl and cover with hot water (not boiling, just hot from the tap or cooled for a minute off the boil). Leave to soak for 10-15 minutes until plump. Drain thoroughly in a sieve, then squeeze to remove as much leftover water as possible. 100 g raisins, hot water
• In a large bowl, combine the 240g warm water, yeast, and brown sugar and stir together. If using active dried yeast, leave it to sit for 5 minutes until foamy. If using instant yeast, you can proceed straight away, though if you're unsure how fresh your yeast is, let it sit for a few minutes to confirm it's active. 240 g water, 1 1/2 tsp instant yeast , 25 g soft brown sugar
• Add the flour, cinnamon, and salt to the yeast mixture and use a fork to combine everything into a rough dough. Switch to your hands and push the dough together into a rough ball. Tip it onto a clean bench and knead for 6-8 minutes until the dough is smooth and strong. It should feel stiff and firm, not sticky. If using a stand mixer, use the dough hook on low speed for the same amount of time. 406 g bread flour, 2 teaspoon ground cinnamon, 1 ¼ teaspoon salt
• Flatten the dough into a disc and scatter the drained, patted-dry raisins over the surface. Fold the sides of the dough up over the raisins and begin kneading, pressing and turning the dough rather than just folding it over itself. Folding alone can trap raisins in layers without actually distributing them, so make sure you're pushing the dough through rather than just wrapping it. Be gentle enough not to rip the raisins as you work, because torn raisins release moisture and sugar into the dough which can make the surface sticky and uneven. Knead for 2-3 minutes until the raisins are visibly spread throughout with no clumps, and the dough feels uniform with no damp or slippery patches from residual moisture. If you notice a wet spot, keep working that area until it's absorbed. The dough should feel smooth and consistent all the way through before you move on.
• Form the dough into a ball and place it in a large greased bowl. Cover with plastic wrap and let it rise in a warm place until doubled in size, around 1-1.5 hours.
• Overnight option: After the rise, punch down the dough, cover tightly, and refrigerate for up to 24 hours. The slow cold ferment develops much better flavor. Shape straight from the fridge the next day.

Shaping

• Pull the risen dough from the bowl onto a lightly floured surface. Divide it into 8 equal pieces (use a kitchen scale for even bagels). Shape each piece into a smooth ball and let them rest uncovered for 5 minutes.
• Take a dough ball and push both thumbs through the center. Roll the dough around your thumbs and index fingers in a circular motion to widen the hole. Aim for a hole that looks too large - it will shrink back significantly during proofing and boiling. Place the shaped bagels on a baking sheet lined with parchment paper. Repeat with the remaining dough balls.
• Let the shaped bagels puff for around 30 minutes at room temperature while the oven preheats and the water comes to a boil.

Water bath

• Preheat the oven to 428°F (220°C) and line a large baking sheet with parchment paper. Bring a large pot of water to a boil and stir in the honey and baking soda. The baking soda will bubble up briefly when it hits the hot water, which is normal. 2 litres water, 12 g brown sugar, 1/2 tsp baking soda
• Dust any excess flour off the bagels. Drop them into the boiling water 2-3 at a time. Poach for 1 minute total, flipping them after 30 seconds. Remove with a slotted spoon, let them drain for a few seconds, then transfer to the lined baking sheet.

Baking

• Bake for 22-25 minutes until deep golden brown. If the bagels are browning unevenly, rotate the tray after 15 minutes. If your baking sheet is dark colored, place a second sheet pan underneath it to prevent the bottoms from getting too dark.
• Transfer to a wire rack and cool for at least 30 minutes before slicing. The crust will feel hard when they first come out but will soften to the right texture as they cool.