In a small saucepan, add 150g fresh or frozen blueberries over medium-low heat and cook for about 5 minutes, stirring occasionally.

Turn off the heat and mash the blueberries with a fork.

Using a fine mesh strainer, pour the warm blueberries into a small bowl, pressing to extract the juice.

Add enough water to the blueberry juice to reach 250g total weight, then combine the mashed blueberries with the juice and water mixture to bring the total to roughly 300g.

In a large bowl, mix 150g sourdough starter, the blueberry/water mixture, and 40g sugar until blended.

Add 500g bread flour and 10g salt. Mix until well combined; the dough will be shaggy.

Knead the dough by hand for 5-6 minutes, cover with a damp towel, and let it rest for 60 minutes.

After 1 hour, knead the dough again for 30 seconds. If you’re using dried blueberries, add them at this stage.

Cover and let the dough rest until it doubles in size, about 8-12 hours, preferably overnight.

Once the dough has risen, place it on a work surface and stretch it into a rectangle. Cut into 8 equal pieces.

Shape each piece into a ball, then use your thumb to punch a hole in the center, stretching it slightly.

Line a baking sheet with parchment paper and place the bagels on it. Cover with a damp towel and let them rest for 20-60 minutes.

You can also place the bagels in the fridge for up to 24 hours if you're not ready to bake yet.

Preheat the oven to 425°F (220°C).

Fill a large pot with water, mix in 20g honey, and bring it to a boil.

Boil each bagel for 30 seconds on each side, then place on a cooling rack.

Bake for 20-25 minutes until golden brown, then move the bagels to a cooling rack.

Enjoy one while still warm, spread with butter for an unbeatable treat.