Hydrate the raisins in boiling water for 10min. Dry with kitchen paper and reserve.

Mix the dry ingredients and make a hole in the center. Add the water with the honey and mix using a spoon or spatula. When these don't help you anymore finish mixing with your hands.

Once the dough is completely incorporated knead for 10-15min or until you feel that the dough is elastic and not sticking to your fingers anymore. Once you achieve that add the raisins and distribute around the dough.

Place a bit of vegetable or canola oil in a bowl and also cover the dough with a thin layer. Cover with a kitchen cloth and place in a warm spot to proof for 1 hour. It can be in an oven at 30-40C or in the oven turned off with the light on or somewhere else where you know there's a similar temperature.

Weight the dough and divide in 8 equal portions. Keep them under a slightly damp kitchen cloth as you form the bagels.

Roll out each portion into a long shape. Wrap it around your hand and roll out the part there the two ends meet so that it's evenly thick all around. For further reference watch the video above. Remember they're going to proof so don't make the center too small.

Place on an oiled baking tray or on silpat. Let them rest for 20min covered with a slightly damp kitchen cloth.

Bring the water to a slight boil (just a few bubbles) and add the bicarbonate of soda. The bicarbonate isn't absolutely necessary but helps to achieve a shinier and more golden crust.

Place only 2 bagels at a time in the water and remove them as soon as they come to float. This takes around 30 seconds. Make sure they're not stuck to the bottom so that they can rise.

Remove and place back onto the oven tray.

Take to a preheated oven at 220C for 20-25min or until golden