Step 1

In a small saucepan over low heat add the blueberries. Let the berries heat up, stirring occasionally until they release their juices.

Step 2

Turn the heat up to medium and bring the mixture to a simmer. Let it simmer, stirring regularly until the liquid in the pan has reduced by half and the remaining liquid has slightly thickened.

Step 3

Pour the berries and remaining liquid into a bowl and let it cool down until just warm.

Step 4

In a large bowl or the bowl of your stand mixer fitted with a dough hook, combine water, yeast, and sugar and stir. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy, if using instant yeast this step can be skipped.

Step 5

Add in the flour, salt, blueberry mixture, and vanilla. Use a fork or switch the stand mixer onto low speed, to combine it into a thick dough. It should be very thick and just slightly sticky. If the dough is very sticky, add a tablespoon of flour. If the dough is too dry, add a tablespoon of water.

Step 6

Keep it kneading or mixing for around 10 minutes for optimal gluten development.

Step 7

Once the dough is kneaded and strong, form it into a ball. Place the dough ball into a large oiled bowl and cover it with plastic wrap or a damp towel. Let the dough rise in a warm place until doubled in size.

Step 8

Punch the dough down and pull it from the bowl onto a lightly floured surface.

Step 9

Cut the dough into 8 equal pieces (a kitchen scale works well to ensure even bagels) and shape each piece into a ball. Let these dough balls rest for 5 minutes.

Step 10

Use your thumb and index finger of both hands to push a hole into the center of each ball of dough, then roll the dough ball around your fingers in a circular motion to widen the hole. Aim for a large hole as it will shrink back in size once it sits.

Step 11

Place the shaped bagels on a prepared sheet pan lined with parchment paper and let them puff out a bit, for around 30 minutes while the oven preheats and a pot of water is brought to a boil.

Step 12

Bring a large pot of water to the boil and preheat the oven to 428°F/220°C and line a large baking sheet with parchment paper.

Step 13

Once the water is boiling, stir in honey or brown sugar.

Step 14

Dust any excess flour off the bagels and drop them in the boiling water one at a time. Boil 2-3 bagels at a time.

Step 15

Let them poach in the water for 1-minute total, flipping them after 30 seconds. Remove the bagels from the water using a slotted spoon. Drain the boiled bagels on a wire rack and continue with the rest of the bagels.

Step 16

Place the bagels on the lined baking sheet. Bake them in the oven for 22-25 minutes until deep golden brown. If they are baking unevenly or your oven has hot spots, turn the oven tray around after 15 minutes of baking.

Step 17

Remove the baked bagels from the tray and let them cool on a cooling rack for 30 minutes before slicing and serving.