1. Thaw frozen blueberries by cooking on very low heat or letting them sit out. You don’t want them to get too hot/steam or they will lose some of their liquid. Mash them until they burst.
2. In a bowl or stand mixer, mix all dough ingredients together. Using the dough hook, mix on lowest speed for 3 minutes. Or, mix by hand until a ball forms. Dough should be firm and not very sticky. If its sticky, add more flour. Turn dough onto a lightly floured surface & knead for 5 minutes or until smooth (or you can knead using stand mixer). Place dough in a lightly greased bowl & cover. Let rise at room temp for 6-8 hours, or until about doubled in size.
3. Once the dough has risen, place it in the fridge for an overnight proof.
4. Anytime the next morning/day, dump out & divide dough into 8 pieces. If you’d like, you can weigh out each piece to make them even. Shape each into a ball & use your finger to poke a hole through the center, then rotate the dough with two fingers to form a ring.
5. Place bagels on a parchment-lined baking sheet and cover. Let rest for 1-3 hours or until puffy to the touch.
6. Preheat oven to 450f. Fill a large wide pot with water & bring to a boil. Add in a spoonful of barley malt syrup (or brown sugar). Drop bagels in, 2-4 at a time. Cook for 1 minute on each side. Remove with a slotted spoon; drain well. Place on baking sheet & brush with egg wash (1 egg whisked with 2 TBSP of water).
7. BAKE + ENJOY: Bake bagels for 17-20 minutes or until golden brown on the outside.
