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

2. Mix the Dough: Add the remaining 1/4 cup of granulated sugar, salt, and vegetable oil to the yeast mixture. Gradually add 3 cups of the all-purpose flour, mixing with a wooden spoon until a shaggy dough forms. Then, incorporate the raisins and ground cinnamon. Slowly add the remaining 1/2 cup of flour, a little at a time, until the dough comes together and is no longer overly sticky. You might not need all the flour.

3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and springs back when gently poked. It should feel pliable and less sticky.

4. First Rise: Lightly grease a clean bowl with vegetable 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 to 1 1/2 hours, or until doubled in size.

5. Shape the Bagels: Gently punch down the risen dough to release the air. Divide the dough into 8-10 equal pieces. Roll each piece into a smooth ball. To form the bagel shape, poke a hole through the center of each ball with your thumb, then gently stretch the hole to about 1-1 1/2 inches in diameter. Place the shaped bagels on a lightly floured baking sheet.

6. Second Rise: Cover the shaped bagels loosely with plastic wrap or a clean towel and let them rise again for 20-30 minutes. They won’t double in size this time, but they should look slightly puffed up. Meanwhile, preheat your oven to 425 F (220 C).

7. Boil the Bagels: In a large pot, bring about 8-10 cups of water to a rolling boil. Add 2 tablespoons of granulated sugar and 1 teaspoon of baking soda 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. Remove them with a slotted spoon and place them back on the baking sheet lined with parchment paper.

8. Bake the Bagels: In a small bowl, whisk together the egg white and 1 tablespoon of water to create an egg wash. Brush the tops of the boiled bagels with the egg wash. Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through. Let them cool slightly on a wire rack before serving.