Cook, Mix, and RestFirst rest: 1 hour

1. Place the blueberries in a saucepan and cook over medium heat for about 5 minutes, stirring occasionally.
2. Mash the softened berries thoroughly, then set them aside to cool.
3. In a large bowl, mix the cooled blueberries with the sourdough starter, honey, and water.
4. Add the bread flour and salt. Mix, then knead until all the flour is incorporated. This is a dry, firm dough and may require more kneading than ordinary bread dough.
5. Cover the bowl and let the dough rest for 1 hour.

Add the Berries and Ferment8-12 hours

1. Knead or fold in the dried blueberries until they are evenly distributed throughout the rested dough.
2. Cover again and let the dough rise at room temperature for 8 to 12 hours, until doubled. The exact time will depend on the temperature of the room.

Shape and ProofFinal proof: 1 hour

1. Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces.
2. Shape each piece into a tight ball, pinching the seam closed underneath.
3. Push a thumb through the center of each ball, then gently stretch and spin it to form a bagel-shaped ring.
4. Arrange the bagels on a parchment-lined baking sheet. Cover and proof for 1 hour, until puffy.

Boil and Bake425°F oven

1. Near the end of the proof, preheat the oven to 425°F. Bring 8 cups water and 2 Tbsp sugar to a rolling boil in a large pot.
2. Working in batches, boil the bagels for 30 seconds per side. Let excess water drain, then return them to the parchment-lined baking sheet.
3. Bake for about 25 minutes, or until browned and the centers reach approximately 200°F.
4. Transfer the bagels to a wire rack and let them cool before slicing.

Whip the Optional SpreadThree ingredients

1. Beat the softened cream cheese until smooth and fluffy.
2. Beat in the powdered sugar and blueberry jam until evenly combined. Refrigerate until ready to serve.

Helpful Notes