In a small saucepan, gently heat the blueberries over low heat until they become juicy, about 5 minutes. Let cool.

In a medium bowl, combine lukewarm water with yeast and sugar. Let sit for 5-10 minutes until frothy.

In a large mixing bowl, add bread flour and salt. Incorporate cooled blueberries and activated yeast mixture until a sticky dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Shape the dough into a ball, place in an oiled bowl, cover, and let rise until doubled, about 1 to 1.5 hours.

Deflate the dough and divide into 8 equal pieces. Shape each piece into a bagel.

Rest shaped bagels on a baking sheet for about 30 minutes while preheating the oven to 425°F (220°C).

Boil water, add honey or brown sugar, and cook each bagel for 1 minute, flipping halfway.

Place boiled bagels on a baking sheet and bake for about 20 minutes until golden brown.

Cool bagels on a wire rack for about 30 minutes before slicing.