1. In a stand mixer bowl fitted with a dough hook, add warm water, yeast, sourdough discard, honey, salt, flour, and cinnamon. Mix on low until combined (about 30 seconds).

2. Add raisins and knead about 2 minutes more, until dough pulls away from the bowl and feels slightly spongy.

3. If dough is too sticky, add flour 1 tbsp at a time. If too dry, add water 1 tbsp at a time.

4. Place dough in a large greased bowl. Cover and let rise in a warm spot until doubled, about 2 hours.

5. Cut 8–9 small squares of parchment paper and set aside.

6. Divide dough into 8–9 equal pieces (about tennis-ball size). Lightly flour hands if dough is sticky.

7. Roll each piece into an 8-inch rope, wrap around your hand, and twist the ends over/under to seal into a ring.

8. Place each shaped bagel onto its own parchment square. Set all bagels on a baking sheet.

9. Let bagels rise in a warm spot 30–45 minutes, until slightly puffy.

10. Bring 2–3 quarts of water to a rolling boil. Add brown sugar and baking soda.

11. Carefully lower one bagel (with parchment) into the water, bagel-side down. Peel off parchment once it releases.

12. Boil 1 minute per side, then transfer to a cooling rack to drain. Repeat with remaining bagels.

13. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

14. Place drained bagels on the prepared baking sheet and bake 20–25 minutes, until deeply golden brown.

15. Cool before slicing and toasting. Enjoy.