In a small saucepan, combine the fresh or frozen blueberries with 2 tablespoons of granulated sugar and lemon zest. Cook over medium heat for about 10 minutes, stirring occasionally, until the blueberries break down and release their juices into a sauce-like consistency. Remove from heat and let cool to 110°F (about 5-10 minutes). While the blueberry sauce cools, pour the warm water (105°F-110°F) into a large mixing bowl and add the remaining 3 tablespoons of granulated sugar. Sprinkle the active dry yeast over the water and sugar, stir gently, and let it sit for 5-10 minutes until foamy—this bloom confirms your yeast is active and ready to go.

To the foamy yeast mixture, add 1/2 cup of the cooled blueberry sauce from Step 1 (reserve any remaining sauce for serving), vanilla extract, dried blueberries, and 1 cup of bread flour along with the salt. Stir this mixture together until combined, then gradually add the remaining 3 cups of bread flour, 1/2 cup at a time, mixing with a sturdy spoon or wooden spoon until the dough becomes shaggy and pulls away from the sides of the bowl—this should take about 2 minutes. I like to reserve a pinch of flour nearby to dust my hands as I transition to kneading, which prevents sticking without overworking the dough.

Turn the dough from Step 2 onto a lightly floured work surface and knead for 6-8 minutes until smooth and elastic, occasionally dusting with flour if needed. The dough should be slightly tacky but not sticky—resist adding too much flour as bagel dough should be firmer than sandwich bread. Once kneaded, place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for about 2 hours until doubled in size. I find that turning off the oven light and closing the oven door creates the perfect warm environment for rising without any draft.

After the dough has risen, gently turn it out onto a clean work surface and divide it into 8 equal pieces using a bench scraper or knife. Roll each piece into a tight ball, then use your thumb or fingers to poke a hole in the center of each ball, gently stretching and widening the hole until you have a bagel shape with a 2-3 inch hole in the center—the hole should be large enough that it won't close up during boiling and baking. Place each shaped bagel on a parchment-lined baking sheet, cover loosely with a towel, and let them rest for 5-10 minutes to relax the gluten before boiling.

While the bagels are resting, preheat your oven to 425°F and prepare your boiling station. In a large pot, bring 2 quarts of water to a rolling boil, then stir in the honey or barley malt syrup until fully dissolved—the malt adds a subtle sweetness and helps develop the chewy bagel crust. In a small bowl, whisk together the egg white with 1 tablespoon of water to create your egg wash, and have it ready near your oven for brushing after boiling.

Working in batches to avoid overcrowding, gently place each bagel into the boiling water and boil for exactly 1 minute per side (flip halfway through)—this boiling creates the chewy, dense interior that defines a bagel while keeping the exterior from being too tough. Using a slotted spoon, remove each bagel and place it back on the parchment-lined baking sheet. Once all bagels are boiled and arranged on the sheet, brush the top of each bagel with the egg wash from Step 5 for a shiny, golden finish.

Transfer the baking sheet with the egg-washed bagels to the preheated 425°F oven and bake for 26-30 minutes until the bagels are golden brown on top and sound hollow when tapped on the bottom. Remove from the oven and let the bagels cool on the baking sheet for at least 20 minutes before transferring to a wire rack or serving—this cooling time allows the interior to set properly and makes them easier to handle. For a finishing touch, I like to dust the warm bagels with a light sprinkle of cinnamon mixed with a bit of sugar if serving them as a sweet treat.