Whisk the water and yeast together in a large bowl or in the bowl of a stand-up mixer. Set aside for 5 minutes.

Add sugar, salt, and vanilla extract to the yeast mixture, followed by the blueberries and 1 cup of flour. Mix on medium speed until well combined. 2-3 minutes.

Add the remaining 2 1/2 cups of flour, reduce your mixer speed to low, and mix on low for 5-6 minutes with your dough hook attachment. Transfer to a floured surface and continue kneading for 2 minutes. If you don't have standup mixer, you can turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes.

Once the dough feels smooth and sticky, cover with a tea towel and set aside to rise for about 2 hours or until doubled in size.

When the dough is ready, punch it down, then divide it into 10 pieces.

Flatten the balls, poke a hole in the middle, and shape them into bagels. Set aside while preparing the water.

Preheat the oven to 400°F with a cast-iron skillet. (You will need 2 12" skillets to fit the bagels or one large baking sheet lined with parchment paper)*

Bring 2 quarts of water to a boil and whisk in a tablespoon of sugar and baking soda.

Carefully lower 3 bagels at a time and cook for 1 minute, flip and cook for 1 additional minute. Transfer to a cooling rack so any extra liquid can drip off onto your work surface.

Remove the skillets from the oven with a hot pad, lightly grease the bottom, and place the bagels in, being careful not to touch the hot skillet.

Bake for 18-20 minutes.

Transfer bagels to a cooling rack for 15-20 minutes before serving.