Apple Cinnamon Raisin Bagels

1. Mix all the dough ingredients together until smooth. Then add in the add-on ingredients (pumpkin spice, a splash of water, 30g raisins), and roughly incorporate to get the marble effect. 
2. Set aside for 1-2 hours until size doubles.
3. Divide the dough into 6 equal pieces and shape into balls. Let it rest for 10 minutes (you can skip this step if crunch on time).
4. Shape the bagels as shown in the reel by sealing the edges SUPER well.
5. Once shaped, let it rest for 30 minutes; the bagel should be visibly puffier.
6. Bring a large pot of water to boil, add 20g of sugar/honey and turn the stove to low simmer. Boil each bagel for 15-20 seconds each side and then transfer to a baking sheet.
7. Bake at 425°F for 20-25 minutes or until color turns golden.