In the bowl of a stand mixer fitted with a dough hook, combine all the ingredients needed for the dough. Mix on low until all the flour is incorporated, then turn it up to medium speed and mix for about 5 minutes. Once you have a pretty smooth dough (the dough should have pulled away from the sides and bowl should be pretty clean), sprinkle the raisins and cinnamon over the dough. Use your hands to knead and mix throughout the dough, for about 2-3 minutes. Turn the dough out and spray the same bowl with non-stick cooking spray. Return the dough to the bowl, giving it a turn or two to coat in oil. Let rest, covered with a clean dish towel for an hour.
Turn the dough out onto a lightly floured surface and cut into 8 equal pieces. Roll into a ball and use a finger to press and stretch a small hole through. Allow them to rest for about 10 minutes. Meanwhile, put a large pot of water on to boil. Spray an 11 x 18-inch baking sheet with non-stick cooking spray and preheat oven to 425 degrees.
Place the bagels into the boiling water (2-3 at a time depending on how big your pot is) for 45 seconds to a minute on each side. Remove and place on prepared baking sheet. Repeat until all the bagels have been boiled.
Bake for 20 minutes, until the tops are golden. Enjoy immediately or store in an airtight container for up to 5 days. Or freeze for up to 6 months.