In a small saucepan over low heat, gently cook your blueberries, stirring frequently for about 5–7 minutes until they start to release their juices but are not overly reduced. Remove from heat and allow to cool.

In a large mixing bowl, combine lukewarm water, active dry yeast, and sugar. Let sit for 5–10 minutes until bubbly. Stir in bread flour, salt, cooled blueberries, and vanilla extract. Mix until a thick, slightly sticky dough forms.

Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 to 1.5 hours or until doubled.

Once risen, gently deflate the dough and divide into 8 equal pieces. Shape into balls and create a hole in the center, stretching it to about 2 inches in diameter. Let rest for 30 minutes, covered with a cloth.

Preheat your oven to 425°F (220°C). In a large pot, bring water to a boil and add honey or brown sugar. Carefully poach each bagel for 1 minute, turning halfway. Drain and transfer to a prepared baking sheet lined with parchment paper.

Place the bagels in the preheated oven and bake for about 20 minutes or until golden brown and sound hollow when tapped. Let cool on a wire rack before slicing.