1. Gather and measure all your ingredients, including flour, yeast, sugar, cinnamon, raisins, salt, water, and any optional ingredients like vanilla extract or cottage cheese. Prepare necessary tools, such as a large mixing bowl, wooden spoon, clean kneading surface, baking sheets with parchment paper, a large pot for boiling, and a slotted spoon.
2. In a large mixing bowl, combine the dry ingredients: flour, yeast, sugar, cinnamon, and salt. Gradually add warm water (around 110°F) and mix until a soft, slightly sticky dough forms.
3. Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. You can use a stand mixer with a dough hook attachment if preferred.
4. Add the raisins and optional vanilla extract during the final few minutes of kneading. Ensure the raisins are well distributed throughout the dough.
5. Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for 1 to 1.5 hours or until doubled in size.
6. Deflate the risen dough gently and divide it into equal portions. Shape each portion into balls. Poke a hole in the center of each ball with your finger and stretch it to create the classic bagel shape with a 1.5–2 inch wide hole.
7. Preheat your oven to 425°F (220°C). Meanwhile, bring a large pot of water to a boil. Place the shaped bagels into the boiling water and cook each one for about 1 minute per side.
8. Remove the boiled bagels with a slotted spoon and place them on the parchment-lined baking sheets.
9. Bake the bagels in the preheated oven for 20-25 minutes or until they are golden brown. Monitor them closely to avoid overbaking.
10. Allow the bagels to cool slightly before serving. They can be enjoyed plain, with cream cheese, butter, honey, or any other topping of choice.