Cinnamon Raisin Sourdough Bagels

Method for raisins 150 g of raisins 12 g of cinnamon 30 g of pure vanilla extract 30 g of water Combine these ingredients, ensuring raisins are covered, and let soak for up to four hours. Ingredients for bagels  469 g of purified water 332 g of active start 1,132 g of bread flour 55 g of turbinado sugar 55 g of maple syrup 22 g of salt Method Add water and starter to a bowl, mix well. Then add maple syrup, sugar, flour, and salt, mix in a stand mixer with a dough hook on low until shaggy dope forms. Add soaked raisin mixture with the liquid and continue mixing until everything is well incorporated. Remove dough from mixing bowl and knead it on the counter for 30 seconds to a minute. Place the dough back in the bowl cover and let rest for one hour. After one hour, remove your dough from the bowl and knead once again on the counter for one minute. Shape it into a ball and place it back in the bowl seem side down. Cover and let bulk ferment. Bulk fermentation takes anywhere from 6 to 12 hours. Your dough should double in size and have a pillow top. Once your dough has doubled, loosen the edges and allow it to come out of the bowl naturally. Divide your dough into 12 equal pieces of about 170 g each and shape each of them into a tight ball. Take care to be sure the raisins are inside of the dough and not sticking out. They may fall out during the boiling process later. Once you have all your dough into balls, place in parchment squares, cover and let rest for 20 minutes. After 20 minutes, poke a hole in the middle of each ball and gently stretch it out. Be sure the bottoms are sealed. Place each back on your parchment Square. Once all are shaped place into a container and cover, or cover your baking sheet with plastic wrap, and let the bagels do their final rise. This should take approximately two hours. Preheat your oven to 425° and boil a pot of water on the stove top adding 50 g of honey. Reshape your bagels, stretching out the hole once again, and drop carefully into boiling water. Boil for 30 seconds per side, removing to a parchment lined baking sheet after boiling. Once complete bake your bagels for 15 to 18 minutes until the tops are golden and glossy. cool at least one hour before slicing into bagels or they will become gummy. Enjoy!