Combine the warm water, sugar and instant yeast in a large bowl. Cover with a towel and let sit for 8-12 minutes or until yeast activates and is foamy on top.
Add in the flour of choice, blueberries, and salt to the bowl and mix with the dough whisk or clean hands until combined. Dough will be shaggy and messy.
Dump dough on to a lightly floured surface and knead the dough by hand for 5-8 minutes until the dough is smooth. Dough should rebound when poked.
Roughly shape the dough in to a ball and place in to a greased bowl. Cover with a towel and place it in a warm location for an hour - up to an hour and a half. I don't have a proof setting on my oven, so I usually put mine in the microwave to rest so that it is unbothered!
Once the dough has doubled in size, remove it from the bowl and cut it in to 8 equal ball shapes - I like to use a bench scraper and a scale to be exact, but you can eyeball this! Leave these to rest for 10-15 minutes while you pre-heat your oven to 425F and prep your boiling water mixture.
After the 10-15 minutes, shape your bagels. You can either push a hole through the center of your dough and stretch it to become a recognizable bagel shape, or you can roll it in to a log shape, flatten one end, loop it around and press the dough around the tube shape to create the bagel.
Depending on the size of your pot, put a few bagels in to the boiling water. (I usually do 2 at a time.) Leave them in the water for 30-45 seconds per side. Once the time is up, use a spatula or large spoon to place them on your prepared baking sheet. Try to let the excess water drip over the pot before placing them down!
Bake your bagels at 425F for 25 minutes, they should be golden brown and have a sheen! Let them rest for a few minutes before transferring them to a cooling rack.
Store them in an airtight container for up to 3 days. You can also freeze them after they are completely cooled off, but be sure to plastic wrap them before placing them in a ziploc bag in the freezer - this will help prevent freezer burn!