1. Activate the Yeast: In a large bowl, combine the warm water, 1 tablespoon of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This foam indicates your yeast is active and ready to work.

2. Mix the Dough: Add the salt, cinnamon, and 3 cups of flour to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Gradually add the remaining 1 cup of flour, a little at a time, until the dough comes together and is no longer sticky.

3. Knead and Add Raisins: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. During the last 2 minutes of kneading, incorporate the raisins, ensuring they are evenly distributed throughout the dough.

4. First Rise: Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.

5. Shape the Bagels: Gently punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a smooth ball. Using your thumb, press a hole through the center of each ball and gently stretch the dough to create a bagel shape, about 1-inch in diameter. Place the shaped bagels on a lightly floured baking sheet, cover loosely, and let them rest for 20 minutes. Preheat your oven to 425 F (220 C) during this time.

6. Boil the Bagels: Bring a large pot of water to a rolling boil. Add 1 tablespoon of baking soda and 1 teaspoon of granulated sugar to the boiling water. Carefully drop 2-3 bagels into the boiling water at a time (don’t overcrowd the pot). Boil for 1 minute on each side.

7. Bake to Perfection: Remove the boiled bagels with a slotted spoon, letting excess water drain, and place them back on the baking sheet lined with parchment paper. Brush the tops of the bagels with the lightly beaten egg white. Bake for 20-25 minutes, or until golden brown and cooked through. Let them cool slightly on a wire rack before serving.