In a large bowl whisk together the flour, instant yeast, salt, and granulated sugar until evenly distributed.

Add lukewarm water (90–95°F) and stir until a shaggy dough forms with no dry flour remaining.

Knead the dough in a stand mixer with the dough hook on medium speed for 8–10 minutes, or by hand on a floured surface for 12–15 minutes, until smooth and elastic.

With the mixer on low speed, gradually add the blueberries and mix for 1 minute until they are evenly incorporated.

Form the dough into a ball in a lightly oiled bowl, cover, and let rise at room temperature (68–72°F) for 2–3 hours or until doubled.

Turn the dough onto a lightly floured surface, divide into 8 equal pieces, roll each into a ball, and create a 1.5-inch hole by poking and stretching.

Place shaped bagels on a parchment-lined baking sheet, cover loosely, and proof for 30–45 minutes at room temperature until puffy.

Heat 3 quarts of water in a large pot to a rolling boil, add 2 tablespoons honey or brown sugar, and maintain a gentle boil.

Boil bagels in batches, 2–3 at a time, for 1 minute total (30 seconds per side); drain on parchment or a clean towel.

Preheat the oven to 425°F and bake boiled bagels on a parchment-lined sheet for 20–25 minutes until deep golden brown.

Transfer baked bagels to a wire rack and cool completely, about 30–45 minutes, before slicing and serving.