Mix active sourdough starter, flour, water, and sugar in a small jar or bowl. Cover and let rest for 6- 8 hours at room temperature until it reaches its peak.

I like to do this step right before I go to bed, so it's ready to mix into the dough first thing in the morning.

The next morning, add the fresh blueberries to the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 1 minute to mash the berries.

Next, add the sweet levain, honey, salt, and water and mix for 10-15 seconds to break the starter up into the rest of the ingredients.

Switch to the dough hook attachment and add the bread flour to the bowl. Mix on low speed. (This is speed 2 on a Kitchen Aid mixer.)

After the first 2 minutes, you'll notice the dough comes together, forming a shaggy dough ball that cleans the sides of the bowl. Continue to mix for 6 more minutes, for a total of 8 minutes.

Next, add the dried blueberries and mix for an additional 2 minutes.

Once it's done, I like to fold the dough a few times with my hands to incorporate all of the dried blueberries into the center of the dough.

Transfer the bagel dough to a glass bowl and cover with a plate or a damp towel.

Turn out the sourdough blueberry bagel dough onto a lightly floured work surface. Using a bench scraper, divide the dough into 8 equal pieces, roughly 135g each. Shape each piece of dough into smooth balls and then let them rest for 5 minutes to allow the gluten to relax.

With your thumb and index finger, press a hole into the center of the dough ball. Gently stretch the hole larger until it has a bagel shape, roughly 3-3 1/2 inches. Make sure to stretch the dough out as evenly as possible all around the bagel.

Once you shape all 8 pieces of dough into the bagel shape, go through them a second time to stretch the holes a bit larger before placing the shaped bagels onto a parchment-lined baking sheet. This gives the gluten a chance to relax so they don't shrink back when stretched.

Cover the bagels with a piece of plastic wrap or a tea towel and allow to proof for 4 hours. I like to proof the bagels in the oven with the light on, reducing the proofing time to 2 hours. Since it's a closed environment, I don't cover the bagels with anything, and they still stay fresh.

The bagels are done proofing with they look puffy and feel soft when you touch them. At this point, you can cold proof them overnight or bake them right away. To cold-proof, cover them loosely with plastic wrap and place them into the fridge overnight.

Remove the bagels from the fridge. Gently add one or two bagels to the water and boil the bagels for 30-45 seconds. Flip the bagel and boil for another 30-45 seconds on the second side.

Properly proofed bagels will float. If the bagel sinks, it indicates there's not enough air in the dough, and it needs more time to proof.

Place boiled bagels onto the parchment-lined baking sheet and continue with the remaining bagels.

Place the bagels into the oven and bake for 20-25 minutes.

The bagels are done when they are lightly golden brown and have an internal temperature of 200°F/94°C.

Transfer the bagels onto a cooling rack. For the best texture, wait until the bagels cool to room temperature before slicing open. (However, we often dive right in and enjoy one fresh from the oven!)

Allow the bagels to cool completely before placing them into an airtight container. Store at room temperature for up to 3 days.