In a small bowl mix together the cinnamon, vanilla and raisins.
In a bowl add the water, sprinkle the yeast on top and let sit for approximately 5 minutes.
In the mixing bowl of a stand up mixer add the flour, salt and honey, then add the yeast mixture and cinnamon mixture, mix at lowest speed (#1) with the dough hook attachment, until dough just starts to come together, approximately 3-4 minutes. Increase the speed to medium low (#2) and continue for approximately 8-10 minutes, until the dough is smooth and elastic.
Remove the dough to a lightly floured flat surface and divide into 7 portions. Roll each portion into a ball, cover them and let rest for 10 minutes.
Form each of the balls into a rope approximately 10 inches (25 cm) long and shape into a circle, join the ends, (the ends should over lap by about 1 inch (2½ cm) (damp the ends with water to stick them together).
Dust a large baking sheet lightly with flour, place the dough rings on the sheet, cover tightly with plastic wrap and refrigerate 12-18 hours.
Remove the dough from the fridge and let sit for 1 hour at room temperature.
Pre-heat oven to 420° degrees (210° celsius).
In a large pot add the 8 cups of water and ¾ tablespoon of honey bring to a boil.
Add the bagel rings 2 or 3 at a time, boil for 60 seconds, turn over and boil for another 60 seconds.
Remove and drain on a wire rack.
Place the boiled bagels on a parchment paper lined baking sheet, brush them with a beaten egg and bake for approximately 15-20 minutes or until golden, if bagels are not golden underneath, flip over and bake for another 3-5 minutes. Remove the baked bagels immediately to wire rack to cool completely. Enjoy!
Notes
This recipe can also be made by hand, knead the dough for about 10-12 minutes or until smooth and elastic, then continue with the recipe.To substitute with fresh yeast you need double the amount. In other words, 1 teaspoon of active dry yeast is 3 grams therefore you would need 6 grams of fresh.Baked and cooled bagels should be stored at room temperature in an airtight bag. They will last up to 4-5 days but are better if eaten within two days, as they can get stale and dry out.There are 2 ways to freeze them, when they are baked and completely cool, place in a freezer safe bag and put in the freezer, they will last up to three months in the freezer.Or you can freeze them after they have risen in the fridge, but before they are boiled. Freeze them on a cookie sheet until firm then move to a freezer safe bag or container. When ready to make, let them thaw or almost completely thawed, boil and bake.