Unlike many cinnamon raisin bagels, which are cinnamon in name and hue alone, these have a cinnamon flavor you can see, smell, and taste. Their superior flavor is due to the distinct way the cinnamon is incorporated: It’s mixed with water, spread over the dough, then folded and chopped in so that it remains in visible streaks even after shaping. The raisins stay juicy and plump, thanks to a soak in hot water, and the use of High-Gluten Flour makes the bagels extra chewy.
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To make the soaker: In a small bowl, combine the hot water and raisins. Allow them to soak for 10 minutes and then drain.
To prepare the cinnamon swirl: In a separate small bowl, combine the cinnamon and water until it forms a thick paste.
To make the dough: In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients. Mix for 2 to 3 minutes on the lowest setting, then increase the speed to medium-low and knead for 8 minutes. By the end of the mixing time, the dough should be at (or close to) the windowpane level of development.
Transfer the dough to a lightly floured surface and pat it into a rough rectangle about 8" x 6" in size.
Using a small offset spatula, spread the cinnamon paste evenly over the top of the dough. Add the drained raisins on top, then fold the dough over onto itself several times to incorporate.
Use a bench knife to make chopping, stacking, and kneading motions in order to make individual bits of dough, incorporate the raisins, and bring everything back together into a ball. Don’t worry if the process looks messy; the goal is to end up with a rough ball of dough with streaks of cinnamon. Cover the dough and let it rise for 1 1/2 hours.
To shape the bagels: Transfer the dough to a lightly floured work surface and divide it into 8 pieces (about 120g each).
Working with one piece at a time, deflate the dough and then tightly preshape each piece into a short blunt cylinder about 4" long. Cover the preshaped pieces and let them rest for 20 minutes.
Starting with the first cylinder you shaped, roll each piece into a rope about 8" to 10" long. (Keep the dough covered except for the piece you’re working with.)
Wrap each rope around the broad part of your hand, overlapping the ends by about 1". Connect the ends of the dough in your palm and roll the dough against the work surface to seal. (See our blog post, How to shape bagels, for alternative shaping methods.) Place the shaped bagels on a parchment-lined baking sheet sprinkled liberally with semolina flour. Repeat with the remaining pieces of dough.
Allow the shaped bagels to rise, covered, at room temperature for about 45 minutes.
While the dough is resting, prepare the water bath: In a large, wide-diameter pot, bring at least 4" of water to a gentle boil. Preheat the oven to 475°F.
Working in batches, transfer the bagels to the simmering water. (Only boil as many bagels as can comfortably fit in the pot at one time.) Simmer the bagels for a total of about 40 seconds, stirring and flipping the bagels halfway through.
Using a slotted spoon or dough whisk, individually remove the bagels from the water and transfer to a parchment-lined baking sheet. Repeat with the remaining bagels.
Bake the bagels for 18 to 21 minutes, until well browned. A bold bake (deeper color) will yield more flavor and better texture.
Remove the bagels from the oven and allow them to cool briefly before slicing.
Storage information: Store leftover cinnamon raisin bagels covered, at room temperature, for up to 3 days or freeze up to 1 month. Thaw bagels before serving.
