Homemade blueberry crunch bagel

1. Whisk together water and yeast and let sit for about 5 minutes.
2. While it’s sitting, add blueberries, water, and sugar to a small saucepan over medium heat. Heat until the blueberries are a dark purple, squishing them gently as you go.
3. Add the flour, salt, brown sugar, and HALF of the blueberry mixture to the bowl.
4. Knead for about 5 minutes until smooth. If it’s sticky, you can add a few spoonfulminuse of flour.
5. Cover and let rise for 60-90 minutes until doubled in size. Split the dough into balls and then shape into bagels.
6. Bring a large pot of water to a boil. Whisk in 1/4 cup of honey, and boil the bagels for about 1 minute on each side.
4. Coat with egg wash and a few generous spoonfuls of crunch topping.
5. Bake for 25-30 minutes at 425˚.

Blueberry cream cheese: Whip together 8 oz. of softened cream cheese, the rest of the cooked blueberries, and a few spoonfuls of powdered sugar.