Place the blueberries and half of the sugar in a small saucepan over medium-low heat. Cook, stirring until you have a blueberry sauce, about 10 minutes. Pour into a heat-proof bowl and let cool slightly.

In the bowl of a stand mixer, whisk the warm water, remaining sugar, and yeast together. Cover and allow to sit for 5-10 minutes until foamy.

Add 1/2 cup of the slightly cooled blueberry sauce, vanilla extract, dried blueberries, 1 cup of the bread flour, and salt to the yeast mixture. Beat on medium speed until incorporated. Add remaining flour and beat on medium speed for 2 minutes until the dough pulls away from the sides.

Knead the dough on low speed for an additional 6–8 minutes, or by hand on a lightly floured surface until smooth and elastic. If sticky, sprinkle with flour gradually.

Lightly grease a large bowl with nonstick spray, butter, or oil. Place dough in the bowl and cover. Allow to rise at room temperature for 2 hours or until doubled in size.

Line two large baking sheets with parchment paper or silicone mats.

Punch the risen dough down and divide into 8 equal pieces. Shape each piece into a ball and create a bagel shape by pressing a finger through the center and stretching.

Loosely cover bagels with a kitchen towel or plastic wrap and let them rest for 5–10 minutes.

Preheat the oven to 425°F.

Fill a large pot with 2 quarts of water and whisk in honey or barley malt syrup. Bring to a boil.

Drop 2 or 3 bagels into boiling water at a time, boiling for 1 minute on each side. Use a slotted spatula to lift them out and place them on the lined baking sheets.

Brush egg wash on the tops and sides of each bagel.

Bake for 26–30 minutes, rotating pans halfway through, until lightly browned. Allow to cool on baking sheets for 20 minutes before transferring to a cooling rack.