Cook the blueberries and 1 tablespoon honey in a small skillet over medium heat for about 10 minutes until thick and jammy. Set aside to cool.

Activate the yeast by mixing the warm water (100 to 110°F) with 2 tablespoons honey. Let it sit until foamy.

Stir in the vanilla, then fold in half of the bread flour along with the salt.

Slowly add in the rest of the bread flour, then gently fold in the cooled blueberry mixture.

Knead for 8 to 10 minutes until smooth and elastic.

Cover and let rise for 1 to 2 hours, or until doubled in size.

Punch the dough down and divide into 8 equal balls. Poke a hole in the center of each and gently stretch to shape.

Fill a deep pot with water and 2 tablespoons honey and bring to a boil. Boil the bagels for 1 to 2 minutes per side.

Brush each boiled bagel with the egg wash.

Bake at 425°F for 22 to 26 minutes until golden on the outside and cooked through.

Make the schmear by whipping together the softened cream cheese, 2 tablespoons honey, and cinnamon until smooth and fluffy.

Slice your bagels in half, slather on that schmear, and ENJOY.