In a large mixing bowl, combine the all-purpose flour, bread flour, sugar, salt, and ground cinnamon. Mix well.

In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.

Pour the yeast mixture into the dry ingredients and mix until a dough forms. Add the raisins and knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat the oven to 425°F. Bring a large pot of water to a boil and add honey.

Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a ball and poke a hole in the center to form a bagel shape.

Carefully drop the bagels into the boiling water, cooking for about 1-2 minutes on each side. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.

Beat the egg and brush it over the bagels for a shiny finish.

Bake the bagels in the preheated oven for 20-25 minutes or until golden brown.

Allow the bagels to cool on a wire rack before serving.