1. Add 1 ¼ cups blueberries to a large skillet over medium heat. Cook the blueberries, stirring frequently JUST until the juices release from the blueberries and they are lightly softened. Don’t allow too much juice to be released or your dough will turn too dark in color.

2. In the bowl of a stand mixer fitted with the dough hook attachment, add yeast, warmed water, honey, 3 ½ cups flour, salt and blueberries. Mix until a dough ball forms. If the dough is too wet and a dough ball has not formed, add more flour -2-3 tablespoons at a time. Once dough ball has formed, knead dough for 8 minutes on medium speed.

3. Place dough in lightly greased bowl. Spray top of dough with nonstick cooking spray, then cover with plastic wrap or kitchen towel and allow to rise in warm place for 20 minutes.

4. While the dough is rising, cut 8 pieces of parchment paper squares (big enough for the bagel to fit on top of). Spray one side of the parchment paper squares with nonstick cooking spray (to prevent bagel dough from sticking on parchment paper). Once the dough is done rising, place dough on floured surface and divide into 8 roughly equal pieces. You can form the bagels two different ways.
-Method 1: Roll each piece into a ball. Using your index finger or thumb, pierce the center of the bagel, then make a 1 ½ to 2 inch hole.

-Method 2: Roll each piece into a 10 inch long rope, then form each rope into a circle. Criss cross the ends of dough over top of one another, then pinch and roll to seal the edges together.  Place bagels on parchment paper squares (on the side that was sprayed with nonstick cooking spray), then cover with plastic wrap or kitchen towel and allow to rise for 30 minutes.

5. Preheat oven to 425F when rolls are almost done rising. A minute or two before the dough is done rising, bring the water and honey to a boil, then turn off heat. Add the bagels to the water, 3 at a time. Grab the edges of the parchment paper squares then place in water. Using tongs, Grab the edge of the parchment paper and flip the bagel off of the parchment paper square. Allow the bagels to sit in water on each side for 20 seconds then remove from water and place on parchment paper lined baking sheet.

6. Brush the top of each bagel with egg wash (this helps them get golden brown when baked), then bake in oven for 20 minutes, or until golden brown.

7. When ready to serve, make the cream cheese. In a large skillet, add blueberries, lemon juice, zest and sugar. Cook over medium heat, stirring occasionally until the blueberries have released their juices and the mixture is syrup-like in consistency. Add mixture to cold cream cheese, then using a handheld mixer or the paddle attachment on a stand mixer, beat until smooth and combined.

8. Spread cream cheese over bagels and enjoy!