Ingredients:
For Bagels
4 to 4 1/2 cups of flour
1 Tablespoon yeast
2 Tablespoons sugar
1 1/2 Teaspoons salt
1 Cup of fresh or frozen (but thawed) blueberries
1 1/4 Cups warm water
1/2 Teaspoon cardamom (optional)
1 Teaspoon cinnamon (optional)
For Cream Cheese
8 Ounces of plain cream cheese
1 Cup of blueberries ( fresh or frozen)
3 Tablespoons Honey
3 Tablespoons sugar
Pinch of salt
Directions:
For Bagels
In a mixer add water, sugar, and yeast.
Let it sit for 5 minutes.
Add salt, seasonings, and blueberries.
Turn mixer on and begin adding flour, 1 cup at a time until dough comes together. Add more flour if needed until your dough is no longer sticky and is pulling away from the sides of your mixer bowl. Allow to knead for 5-7 minutes.
Shape dough into a large smooth ball, place in a large bowl, cover, and allow to rise for one hour or until doubled in size.
Preheat you oven to 425 degrees.
Punch down dough.
Divide dough into 8 equal pieces.
Roll each piece into a smooth ball .
Using your thumbs push a hole through the middle of the ball and and stretch the dough to form a bagel shape.
Bring a large pot of water to a boil.
Boil bagels for one minute on each side, I like to use chop sticks to turn them over in the pot. don't crowd the pot, I do 4 at a time.
Place boiled bagels onto a lined baking sheet.
Bake for 20 minutes or until golden brown.
For Cream Cheese
Add blueberries, honey, and sugar to a small sauce pan over medium heat. Stirring occasionally, bring mixture to a simmer and cook a couple minutes until blueberries have softened and you have a lumpy syrup. Remove from heat and let cool to room temperature.
Whip cream cheese and salt until smooth.
Add room temperature blueberry mixture.
Whip until combined.
Refrigerate until ready to use.