Blueberry Bagels and Blueberry Cinnamon Cream Cheese

Cook the blueberries and 2 tbsp honey in a small skillet over medium heat for about 10 minutes until thick and jammy. Set in the fridge to cool.

Mix the yeast with the warm water (100 to 110°F) with 2 tbsp honey. Whisk until foamy.

Stir in the vanilla, salt, and 2 cups of flour.

Slowly add in the remaining cup of flour, then gently fold in half of the cooled blueberry mixture.

Knead for 8 to 10 minutes until smooth and elastic. Cover and let rise for 1 to 2 hours, or until doubled in size.

Punch the dough down and divide into 8 equal balls. Poke a hole in the center of each and gently stretch to shape.

Fill a deep pot with water and 2 tbsp honey and bring to a boil. Boil the bagels for 1 to 2 minutes per side.

Brush each boiled bagel with the egg wash.

Bake at 425°F for 15-18 minutes until golden on the outside and cooked through. The internal temperature of each bagel should hit 200-210°F.

To make the blueberry cream cheese: Use a hand mixer or spatula to whip together the softened cream cheese, remaining half of the cooled blueberry mixture, and cinnamon. Taste and add more honey if needed for desired sweetness.

Slice the bagels in half, toast, add the cream cheese, and enjoy!