Mix the dough

• Combine the bread flour, water, sourdough starter, sugar and salt in a mixing bowl.
• Mix until no dry flour remains, then cover and let rest.

Add the blueberries

• Gently fold the blueberries into the dough until evenly distributed without crushing them.

Bulk fermentation

• Cover the dough and let it rise at room temperature, folding it a few times during the first hour.

Shape the bagels

• Divide the dough into equal pieces and roll each into a ball.
• Press a hole through the centre with your finger and stretch it into a ring.
• Place the shaped bagels on a lined tray.

Cold proof

• Cover the bagels and refrigerate overnight.

Boil the bagels

• Bring a large pot of water with the honey to a gentle simmer.
• Boil the bagels for about a minute per side, then lift them out with a slotted spoon.

Bake

• Place the bagels on a baking tray and brush with the beaten egg.
• Bake at 220 °C until deep golden brown.