Blueberry Bagels

Instructions

1. Prepare the dough
   In a large bowl, combine bread flour, yeast, sugar, and salt. Add warm water and mix until a shaggy dough forms. Turn onto a floured surface and knead for 10-12 minutes until smooth and elastic. The dough should be firm and slightly tacky, but not sticky.
2. Add the blueberries
   Gently fold in the fresh blueberries, being careful not to crush them. Some may break, turning the dough slightly purple - this is normal. Knead just until blueberries are incorporated, about 2-3 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
3. Shape the bagels
   Punch down the dough and divide into 8 equal pieces. Roll each piece into a smooth ball, then poke your thumb through the center to create a hole. Gently stretch the hole to about 2 inches in diameter. Place shaped bagels on a parchment-lined baking sheet dusted with cornmeal. Cover loosely and let rest for 20 minutes.
4. Prepare the water bath
   Preheat oven to 425°F (220°C). In a large pot, bring 4 quarts of water to a boil. Add honey and stir to dissolve. Reduce to a simmer. Working with 2-3 bagels at a time, drop them into the simmering water. Boil for 1 minute per side. Remove with a slotted spoon and return to the baking sheet.
5. Bake the bagels
   Brush the boiled bagels with egg wash and sprinkle with coarse sugar if desired. Bake for 18-20 minutes until golden brown. Transfer to a wire rack to cool completely before slicing.