– ½ cup sourdough starter, bubbly and active (113 grams) – 2/3 cup water (158 grams) – 2 tablespoons honey (21 grams) – 2 teaspoons salt (10 grams) – 4 cups unbleached all purpose flour (560 grams) – 1 1/2 cups fresh or frozen blueberries- the difference is I am going to cook them first this time, so that way I don't have to adjust the flour/water ratio from the original recipe tis time. – 1/2 cup dried blueberries (optional)

Feed sourdough starter 4-12 hours before starting this recipe.

Add the blueberries to a small saucepan over low heat. Simmer the blueberries, then let them cool down before adding them to the mixture.

Add an active sourdough starter, water, honey, salt, cooked blueberries, and two cups of flour to the bowl of your stand mixer.

Mix until it comes together, about 10 minutes on low speed.

Add remaining flour, half a cup at a time. Use a dough hook and knead until the dough ball is smooth and pliable

Add dried blueberries if desired and knead in.

Place in a large bowl and cover dough with a damp towel, plastic wrap, or beeswax wrap and let the dough rise at room temperature for 8 to 12 hours.

After fermentation, divide into 8 equal pieces.

Roll the bagel dough into balls, flatten them down a bit, and create the center hole in the middle of the dough with your finger. Stretch the hole a bit to widen.

Place the shaped bagels on a sheet pan or on a clean counter.

Cover with a tea towel and let the dough rest in a warm place for 1-4 hours or until puffy.

Preheat the oven to 425 degrees.

Bring a large pot of water to a boil and add the baking soda and sugar.

Using a slotted spoon or spider, add bagels to the boiling water and boil for one minute, flip, then boil for another minute on the other side.

Shake off excess water and place boiled bagels on a baking sheet lined with parchment paper.

 Bake for 20-25 minutes, or until golden brown on top.

Slice and serve. I love to serve it with homemade cream cheese.