Rinse the raisins in warm water. They do not need to soak, but rinsing them softens them a bit and adds some moisture which will help them stick to the dough.
Pour the raisins and a few sprinkles of additional cinnamon over top - still in the mixing bowl. Knead in the bowl to fold the raisins into the dough.
Transfer the dough to a floured surface - most of the raisins should be imbedded in the dough by now. Knead a few more times, then divide the dough into 8-10 pieces -- depending on desired bagel size. Eight pieces of dough will make standard size bagels, ten will make mini bagels.
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. And fill a large soup pot with the 6 cups of water and barley syrup. Turn heat to medium to start to get the water to boiling.
With each piece of dough, knead it a bit by hand, and shape into a round ball. Place the ball on a surface and poke your finger through the center to create a hole. Wiggle the dough a bit to enlarge the center hole. Set aside and repeat with all the pieces of dough.
Turn heat up to high on the water and when it is boiling, drop about 2-3 bagels into the water for 1-2 minutes.
Using a medium mesh strainer, transfer the bagels from the water to the baking sheet. Repeat until all bagels have boiled and are on the sheet. Optional: brush vegan egg wash over top the bagels for added shine and golden color.
Bake bagels at 425 degrees for 25 minutes - or until tops are browned and fluffy.
Cool on a cooling rack and slice when cooled to warm. You can freeze for later use or eat right away. If freezing for a standard toaster re-heat, slice bagels before freezing!