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Soak raisins Mix raisins, cinnamon, vanilla & water and let them soak 4 hours.
Make the dough Stir water + starter, then add maple syrup, sugar, flour, & salt. Mix on low until a shaggy dough forms.
Add mix-ins Add the soaked raisins with the liquid and cinnamon. Mix until fully incorporated.
Light knead + rest Knead on the counter for 30–60 seconds, place back in the bowl, and rest 1 hour.
Second quick knead Knead again for 1 minute, shape into a tight ball, and place seam-side down. Cover and bulk ferment until doubled & jiggly.
Divide Turn dough out gently. Divide into 12 pieces (~170g each) and roll into balls. Rest 20 minutes.
Shape bagels Poke a hole in the center of each ball and gently stretch it.
Final rise Place in a covered container and let rise until soft, puffy, and jiggly (this usually takes a few hours).
Boil Preheat oven to 425°F. Boil water with 50g honey. Boil each bagel 30 seconds per side, then transfer to parchment.
Bake Bake 15–18 minutes until golden & glossy.
Cool Let cool at least 1 hour before slicing.