Preheat the oven to 400ºF. On the stove, start a pot of water to boil with baking soda and molasses in it.
In a mixing bowl, combine the self-rising flour, cinnamon, raisins, and yogurt. Knead until it starts to feel sticky again. Let it rest for 5 minutes.
Portion out the dough into 8 3-oz portions. Roll the balls into smooth rounds, poke a hole in the center, and stretch the dough into a bagel shape. The hole in the center should be about 1-inch wide.
By now, the water on the stove should be boiling. Drop the bagels in the water one at a time. Let them cook for 10 seconds on each side. Remove and place on your lined baking sheet. Be careful not to leave too much water on the baking sheet or the bottoms won't cook enough.
Whisk the egg and water together for an egg wash. Then brush each bagel with the wash.
Bake for 20 to 25 minutes until golden brown. Cool completely before you store them.
Store in the fridge until you're ready to use them.
To serve, cut in half and toast for 2 minutes. Top with cream cheese or butter.