Preheat oven to 375°F.
Combine flours, baking powder, sugar, and sea salt. Use a whisk or fork to mix.
Add in Greek Yogurt, cinnamon and vanilla and mix well to combine using a fork. Mixture will be somewhat crumbly or clumpy. Fold in the raisins and then pull the mixture together into one ball and transfer it to a lightly floured surface. (if it seems a bit dry, add a tsp of water)
Knead the dough about 10-15 times and then divide it into 6-8 even pieces. (you can cut into it or just pull it apart, both work fine!)
Roll each piece into a thin (about 1 inch or just less in diameter) long rope and then make a circle and join the ends trying to press them together. Place on a parchment lined baking sheet. Repeat with the rest of the bagels.
Whisk the egg for the egg wash in a small bowl. Brush the egg wash all over each bagel, getting every part of the bagel that is showing, including the middle of the bagel.
Bake for about 20-24 minutes or until browned as desired not the outside. Allow to cool before serving, or heck, eat them warm--yum! (you do NOT want to overcook these, so grab them the sooner than later.)
Store for several days in an airtight container or freeze.