Place the blueberries and half of the sugar in a small saucepan over medium-low heat. Cook, stirring until you have a blueberry sauce, about 10 minutes. Pour into a heat-proof bowl and let cool slightly.

In the bowl of a stand mixer fitted with a dough hook attachment, whisk the warm water, remaining sugar, and yeast together. Cover and allow to sit for 5-10 minutes until foamy. Add 1/2 cup of the slightly cooled blueberry sauce, vanilla extract, dried blueberries, 1 cup of bread flour, and salt. Beat on medium speed until incorporated.

Add remaining flour and beat on medium speed for 2 minutes until the dough pulls away from the sides.

Beat on low speed for an additional 6-8 minutes or knead by hand for 6-8 minutes until smooth and elastic. Lightly grease a large bowl, place the dough in, and cover. Allow to rise at room temperature for 2 hours, or until doubled in size.

Punch down the risen dough. Divide into 8 equal pieces, shape into balls, and press your finger through the center to create a bagel shape. Arrange on the baking sheets and let rest for 5-10 minutes.

Fill a large pot with water and whisk in the honey or barley malt syrup. Bring to a boil. Drop 2-3 bagels in at a time, boil for 1 minute, flip, and boil for an additional minute. Lift out with a slotted spatula and drain.

Brush the egg wash on top and around the sides of each bagel.

Bake for 26–30 minutes, rotating the pans halfway through, until lightly browned. Cool on baking sheets for 20 minutes, then transfer to a cooling rack.