Blueberry Bagels are homemade bagels that are loaded with both fresh and dried blueberries and have the dense and chewy texture that bagels are known for.
Add in flour, sugar, salt, vegetable oil, and all the blueberries.
Mix on low with the dough hook until the dough starts to come together (about 8 minutes). If you are kneading by hand, knead the dough for about 25 minutes.
Transfer the dough to a greased bowl. Cover with a kitchen towel and let rise for 2 hours or until the dough has nearly doubled in size.
After 2 hours, turn the dough out onto a work surface.
Divide the dough into 12 even pieces (about 3 ounces each).
Let the dough balls rest for 15 minutes.
After resting for 15 minutes, use your fingers to create a hole in the center of the dough balls, twirling the dough around your fingers until you form about a 2-inch hole.
Line a separate baking sheet with parchment paper. Sprinkle evenly with cornmeal. (You can use more or less depending on your preference.)
Add the water to a large pot. Bring it to a rolling boil.
Brush the tops and sides of the boiled bagels with the egg wash. (If you only cover the tops you will see a line of egg wash on the final bagel. Try to cover every exposed area of bagel with the egg wash.)
Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes. Oven temps vary, but you will want a golden brown on the finished bagel.
Bagels are best when allowed to cool completely before using. You can, of course, reheat (toast) when ready to consume.