Mix sponge ingredients together in big standing mixer bowl. Cover and leave at room temperature for 2 hours. The sponge should almost double in size and look bubbly. Tap bowl on counter top to deflate.
Then mix in the additional yeast, bread flour, salt, cinnamon, and granulated sugar into the sponge with a dough hook. It should stick together and not to the sides of the bowl. Then hand knead it on the counter top for about 10 minutes. It’s going to be stiff. Halfway through, knead in brown sugar and then the last two minutes, knead in raisins.
Cut into 12-14 equal portions and roll into balls. Let sit covered with a damp towel for 20 minutes. After resting, poke holes into the center of each ball and twirl around fingers to make hole bigger. Then place the bagels onto a cookie sheet with greased parchment paper. Cover loosely with siran wrap and let sit a half hour. Place in refrigerator overnight.
The next morning, preheat your oven to 500°F. Fill a large pot with hot water, add in baking soda and bring to a boil. Take your bagels out of the fridge and drop in 2-4 at a time into the water. They should float. Leave for 1 minute, then flip and let boil for another minute.
Place them back onto the baking sheet. Once all are boiled, put them in the oven. Bake for 5 minutes, then rotate pans and flip bagels so they don’t flatten. Lower oven to 450°F and bake another 5 minutes. They should be golden brown. Let cool on a wire rack.