1-First, mix the dough by combining the active sourdough starter, 1 1/4 cups warm water, vegetable oil, barley malt syrup or honey, sea salt, all-purpose flour, whole wheat flour, and cinnamon in a bowl. The dough might feel stiff, so add the rest of the water gradually if needed to fully hydrate it. Once mixed, cover the bowl with a damp towel and let it rest for 10 minutes to relax the gluten.

2-Next, knead the dough using a stand mixer with a dough hook for about 7 minutes, or by hand for around 14 minutes, until it’s smooth but dense. Add the raisins in the last 2 minutes of kneading to distribute them evenly for thorough gluten development, a stand mixer works wonders with this stiff dough. After kneading, transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm spot for about 4 hours, or up to 5 hours if it’s cooler in your kitchen.

3-Shaping and Proofing: Turn the dough out onto a counter and divide it into 100g portions, which should give you about 14 bagels. Shape each piece into a ball, then make a hole in the center with your finger and widen it by rotating to form the classic bagel shape. Place the shaped bagels on two baking sheets lined with parchment paper about 7 per sheet and cover with a damp towel for a second proof at room temperature, roughly 1 to 2 hours, until they’re springy to the touch.

4-Boiling and Baking: Preheat your oven to 425°F once the bagels are proofed. Bring a large pot of water to a rolling boil and add the baking soda. Boil the bagels in batches for about 20 seconds per side, keeping the total time under 1 minute to avoid a tough crust. After boiling, use a slotted spoon to place them back on the lined baking sheets.

5-Brush the tops with milk for a golden finish, then bake for about 10 minutes before rotating the pans. Continue baking for an additional 5 to 15 minutes until they reach a deep golden color baking time can vary based on your oven and bagel size. Finally, remove them from the oven and let them cool before serving. For reference, the total prep time is about 40 minutes, with resting and proofing taking around 7 hours, and cooking about 30 minutes, so plan ahead for the full experience.