Method for Making Bagels (Cinnamon Raisin)

When I make my bagel shape, I follow this method:
After kneading, I divide the dough and roll it into balls and then let it rest.
I flatten the balls and roll them tightly.
I roll the dough until it is 20cm long.
I make it a little flat on one side.
I then connect both ends...
and stick them together.
This is my method. I don't poke a hole in the center of each dough ball as many English recipes say.After another rest, I boil the dough in the malt extract water and then bake them in the oven.
This time, I mixed cinnamon in the flour at the beginning and raisins in the dough when the kneading was almost done so the raisins were even this time.