In the bowl of a stand mixer add the granulated sugar (4 1/2 tsp) and 110F water (60 g). Stir to combine and slightly dissolve the sugar. Add the dry active yeast (2 1/4 tsp), stir quickly and set aside for 5-10 minutes to bloom.
Once the yeast and sugar mixture becomes foamy and bubbly, add the bread flour (420 g) and salt (1/2 tsp) to the bowl and mix using the dough hook attachment on low. Slowly begin to add the remaining 110F water (240 g).
Allow the mixer to knead the dough for 10-12 minutes. The dough should be smooth (shaggy dough is too dry and sticky dough is too wet).
In a small bowl mix the cinnamon (3 tsp) and water (3 tsp) until it resembles a paste. Add the paste to the mixer along with the raisins (1/2 cup) and knead for 3 minutes until the dough is marbled.
Remove the dough from the bowl, and knead by hand 10-15 times to tuck all the loose raisin into the dough. Drizzle the bowl with the olive oil and brush up the sides with a paper towel to coat the bowl. Return the dough to the bowl, cover with a damp kitchen towel and store in a warm place for 2 hours or until the dough has doubled in size.
After two hours, punch the dough down, cover and rest an additional 10 minutes.
Remove the dough from the bowl to a floured surface. Knead the dough for 2-3 minutes to return the dough to a smooth ball.
Using a sharp knife, divide the dough into 8 pieces. Pressing the dough between your palm and the floured counter, work in a circular motion to form a small ball. Place each ball onto a parchment lined baking sheet and cover with a damp kitchen towel to rise for 15 minutes while the water bath boils.
Preheat the oven to 425°F. Fill a large pot with water and bring to a boil.
Working 1-2 bagels at a time (depending on the space in your pot), punch a hole through the dough balls and lightly shape before adding to the boiling water. Boil on each side for 1 minute, flip and continue to boil for an additional minute on the other side. Remove the boiled bagel from the water and place on a separate piece of parchment paper on the counter to slightly cool. Once all the bagels have been boiled and slightly cooled, move to the dry parchment-lined baking sheet.
Brush the bagels with whisked egg (1 ) wash. Bake for 18-20 minutes until golden. Remove from the oven and cool for 5 minutes before slicing and devouring!