Activate the Yeast: In a small bowl, combine the lukewarm water, yeast, and sugar. Let it sit for 5-10 minutes, or until foamy.

Mix the Dough: In the bowl of a stand mixer fitted with the dough hook (or in a large bowl if kneading by hand), combine the bread flour and salt. Add the yeast mixture and 1 tablespoon of malt syrup or honey.

Knead the Dough: If using a stand mixer, knead on medium speed for 8-10 minutes, or until the dough is smooth and elastic. If kneading by hand, knead on a lightly floured surface for 10-12 minutes, or until the dough is smooth and elastic.

Incorporate the Blueberries: Gently fold in the blueberries until they are evenly distributed throughout the dough.

First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Shape the Bagels: Punch down the dough to release the air. Divide the dough into 8 equal pieces. Roll each piece into a rope about 8 inches long. Bring the ends together to form a circle, overlapping them slightly. Pinch the ends together firmly to seal.

Second Proof: Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them rise for 30-45 minutes.

Preheat Oven and Prepare Boiling Water: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil. Add the remaining 1 tablespoon of malt syrup or honey to the boiling water.

Boil the Bagels: Gently drop the bagels into the boiling water, 2-3 at a time. Boil for 1 minute per side.

Bake the Bagels: Remove the boiled bagels from the water with a slotted spoon and place them back on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown.

Cool and Enjoy: Transfer the baked bagels to a wire rack to cool completely before slicing and enjoying.