Add the active sourdough starter, vanilla extract, bread flour, sugar, salt. Stir until a shaggy dough forms, cover and let rest for 1 hour.

Turn the dough out onto a floured surface and knead for about 6-7 minutes, until the dough is smooth and elastic. You can also use a stand mixer with a dough hook for the same amount of time

I like to add the blueberries to the dough after kneading the dough together. Just to avoid squishing the blueberries.

To add the blueberries, I spread out my dough on a floured surface into a rectangular shape. Then I sprinkle my blueberries on top. 

Next I roll up my dough, kind of like you would if you were making cinnamon rolls! 

Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 8-12 hours, or until doubled in size.

Divide the dough into 8 equal pieces. I like to use a dough scraper for this.

Roll each piece into a ball, then poke a hole in the center with your finger and gently stretch into a bagel shape. 

If you would like all your bagels to be the exact same size, each one should weigh about 120 grams on your scale.

Place the shaped bagels on a parchment-lined baking sheet. Cover with a towel and let them rest for 20–30 minutes while you prepare the water bath.

Bring 8 cups of water to a boil in a large pot. Add the brown sugar, baking soda, and salt.

Once the water is boiling, gently lower 2–3 bagels into the pot at a time. Boil for 2 minutes on each side. The longer they boil, the chewier the crust.

Use a slotted spoon to remove bagels and place them back on the parchment-lined baking sheet.

Preheat your oven to 425°F (220°C). Bake the bagels for 20–25 minutes, or until golden brown.

Allow to cool for at least 10 minutes before slicing (though I won’t blame you if you sneak one warm!).