• Whisk together the warm water and yeast. Cover and let sit for 5 minutes.
• Add the flour, salt, vanilla extract, and sweetener. If using a stand mixer, mix on low for 2 minutes. (I used our ninja on dough option until well combined. About 20 seconds)
• Knead the dough for 4 minutes. Then Press the blueberries into the dough. (Fresh are better because when the frozen ones thaw, it makes the dough more wet and makes it harder to form the bagels.
• Lightly spray a large bowl with nonstick spray. Place the dough in the bowl and flip to coat all sides. Cover with a clean kitchen towel and allow to rise at room temperature for 60-90 minutes, or doubled in size. (I waited 90 minutes for this batch because I think to frozen blueberries made it rise slower.)
• Line 2 baking sheets with parchment paper.
• When the dough is ready, punch it down to get rid of any air bubbles. Divide the dough into 8 pieces. (Doesn't have to be perfect, although the perfectionist part of me would like them to be.) Shape each piece into a ball and then poke your finger through the middle and form a bagel shape. Let them sit while you prepare the water bath.
• Preheat the oven to 425F (218C)

Water Bath

• Fill a large pot with 2 quarts of water and add the honey. (Maple syrup for vegan option) Bring the mixture to a boil and then turn to med/high. Drop the bagels in a few at a time. However many you can fit with them still having room to float free of eachother.
• Cook the bagels for 1 minute on each side. (For that wonderful chewiness!!)

Egg Wash

• After cooking the bagels, brush the tops with the egg white. (Almond milk for vegan option)

Baking

• Place 4 bagels on each baking sheet. Bake for 20-25 minutes, turning them halfway through. Baked until desired brownness.
• Remove from the oven and allow to cool for 20 minutes on the sheets.
• Transfer to cooling racks to cool completely.
• Eat one right away or store in a ziploc bag in the fridge for up to a week!