In a standing mixer, add 1 1/2 cups lukewarm water. Sprinkle in one packet of yeast and allow to sit uninterrupted in a warm spot for 5 minutes to activate the yeast and let it soften.

Add 2 tablespoons of sugar and the vanilla on top of the yeast mixture. Sift in 2 cups of the divided flour, salt, and cinnamon.

Mix on low with the dough hook attachment. Let it come into a dough, then add raisins, nuts, and 1 1/2 cups flour. The dough will form into a ball and slap against the sides. If it is too wet, sprinkle in a little extra flour as necessary.

Knead the dough on a flat surface for about 1 or 2 minutes, folding the ball into itself.

Lightly grease a glass bowl with oil, add your kneaded dough, then cover with a cloth for about 1 hour to let the dough rise. It will double in size.

Lightly flour a flat surface and prepare two baking sheets with parchment paper.

Punch the center of your dough and divide into two equal parts. Cut each dough ball into halves and then in half again so you end up with 4 balls from each half, for a total of 8. Form each one into a disc and allow to rest for 3 minutes.

Fill a stock pot 2/3 of the way with water and bring to a boil. Add your remaining sugar. In a small bowl, mix together the egg white and 1 teaspoon water to make a wash. Preheat oven to 400°F.

Make a hole with your thumb in the center of each dough disc, then gently work your way around to create a center. Rest the dough again for 10 minutes.

Make sure your baking sheets are ready and lay a cloth over a rack or something similar to remove excess water from the bagels.

Using tongs, add 2 bagels to the water and flip after 45 seconds, boil another 45 seconds. Remove from the pot and transfer to your cloth to remove excess water. Repeat until all bagels are done. Place dried bagels onto your prepared baking sheet.

Brush on the egg wash, then bake 25 minutes, rotating pans halfway (about 12 minutes).

Remove, allow to cool and enjoy! Store in an airtight container for up to 5 days or freeze for 2 months.