Start by measuring out, with your kitchen scale, your raisins in a small bowl and covering the raisins in hot water. You want the raisins to soak for at least 15 minutes.

While the raisins are soaking, in the bowl of a stand mixer or a large mixing bowl, combine the starter, water and brown sugar. Mix this by hand until a slurry is formed.

Next add the flours and mix with the dough hook attachment or by hand until a shaggy dough forms. At this point you will let your dough rest or fermentolyse for 30 minutes.

After the dough resting time is over add the raisins (be sure to drain the excess water off), cinnamon and salt. Knead for 6 minutes. The dough will come together and pull away from the bowl.

Next, transfer the dough to a greased mixing bowl and cover with a tea towel. Let rest for 30 minutes and then complete one stretch and fold on the dough.

Taking a side of the dough in one hand pull up on the dough, stretching it without tearing it, fold it to the center, turn the bowl and repeat 4 time total. Flip the dough over in the bowl.

After the stretch and fold place the dough, covered with plastic wrap, in the fridge for 8-10 hours or overnight.

The next morning, take your bagel dough from the fridge and separate the dough into 10 equal pieces. I use a kitchen shears, but you could also use a bench scraper.

If you want the pieces to be equal divide the total weight of the dough by 10 and weigh each bagel.

Taking one piece of dough at a time shape into a log about 2 inches long. You want to shape these creating some tension on the dough. Let the bagels rest for 10 minutes.

Next, take and roll the log into a 10”-12” log. You will then wrap the dough around your index fingers, into a circle and “knot” the ends of the bagel.

After the knot is made place your hand inside the bagel hole, knot side down and roll it together to seal the ends together.

Place the shaped bagels on a parchment paper lined and lightly greased baking sheet. Let rest covered with a tea towel for 1 hour. It may take a bit longer, but you want the dough to be slightly puffy.

First you will want to preheat your oven to 400 degrees.

After the bagels have rested, take a large saucepan, and bring 8 cups of water and 1 T barley malt syrup or maple syrup to a boil.

Once the water is boiling strong place two bagels into the boiling water. Boil bagels for 30 seconds on each side. Remove with a slotted spoon or spatula and place back on the baking sheet. Repeat with all the bagels.

When all the cinnamon raisin sourdough bagels have been boiled place the baking sheet in a preheated 400-degree oven and bake for 25-30 minutes or until golden brown on the bottom of the bagel.

Remove from the oven and place the bagels on a cooling rack to cool. Enjoy fresh or store in an airtight container or bag for up to 3 days.