Mix warm water with yeast in a stand mixer bowl fitted with a dough hook. Let it rest for 5 minutes.

Add the flour, brown sugar, salt, and vanilla extract. Mix on low speed for 2 minutes, then blend in the raisins until well combined.

Knead dough on a clean surface with a mixture of granulated sugar and cinnamon for about 5 minutes.

Grease a large bowl lightly and place the dough inside, coating it all around. Cover and let it rise at room temperature for about 60-90 minutes or until doubled in size.

Line two baking sheets with parchment paper.

Punch down the dough gently. Divide into 8 pieces, shape each into a ball, and make a hole in the center 1.5 – 2 inches wide.

Cover the shaped bagels lightly with a towel and prepare the water bath. Preheat your oven to 425°F.

In a large pot, combine 2 quarts of water with honey and bring to a simmer. Drop bagels in 2-4 at a time, cooking for 1 minute on each side.

Brush tops and sides of bagels with egg wash. Place them on the lined baking sheets, 4 at a time.

Bake for 20-25 minutes, adjusting the pan halfway through for even browning. Let cool for about 20 minutes on the sheets before transferring to a wire rack.

Enjoy your homemade bagels sliced and toasted, or as they are! Store leftovers tightly for a few days at room temperature or up to a week in the fridge.