1. Feed your starter the night before and allow it to sit on the counter over night.
2. In the morning, in your bread mixer ( I use the Bosch mixer, it’s awesome and I love it) combine starter, milk and flour.
3. Mix for about a minute, until combined, stop mixer and allow it to sit in the mixer until it doubles in size, mine took roughly 5 hours on a cold day.
4. After it doubles, cut the butter into cubes and add it to the dough, turn on the mixer for 30 seconds.
5. Then add sugar, salt, cinnamon, buttermilk and 2 1/2 cups of the flour.
6. Mix on high for 10 minutes.
7. Add the blueberries and mix until Incorperates into the dough.
8. Add one cup of flour at a time, mixing between additions, until the dough pulls away from the sides and the bottom of the mixing bowl.  Dough will be slightly sticky but manageable.
9. Oil a large mixing bowl, put the dough into the oiled bowl and cover with a dish towel or plastic wrap.
10. Allow to raise in a warm place for 2-3 hours until it doubles in size.
11. Punch the dough down and pour it onto a clean counter space to work with.
12. Divide the dough into 12 equal pieces and shape into balls and allow to rest on the counter for 20 minutes covered with a dish towel.
13. Press your thumbs into the center of each dough ball and create a 1” hole in the center, place onto a square piece of parchment paper and set aside. Repeat for the remaining dough balls.

Boil the Bagels

1. In a large pot combine water and maple syrup and bring to a boil.
2. After bagels have doubled in size, add bagel to boiling water and boil on each side for about 1 minute.
3. Remove from water and place on a parchment paper lined baking sheet.

Baking

1. Pre-heat oven to 425°F
2. Place the bagels at least 2” apart from each other.
3. Bake for 20-25 minutes until golden brown, remove from oven and ENJOY!