Pour the water into the bowl of an electric mixer fitted with the dough hook. Mix in the sugar, then the yeast. Stir well and let sit for several minutes, until foamy.

Add the flour, salt and honey.

Mix and allow to knead for about 5 minutes until dough is smooth.

Fold in the blueberries and the white chocolate chips. I add them in and use floured hands to knead them into the dough. If they release a lot of juice and the dough seems really wet, add in another Tbsp or two of flour.

Cover and allow to rise for 45-50 minutes.

When the dough is ready, punch it down and divide into 8 pieces. Shape each piece into a ball. Place the dough balls on a parchment lined baking sheet, cover with a tea towel and allow to rest again for about 15-20 minutes.

While they rest, heat the oven to 425.

Bring a large pot of water to boil and add in the brown sugar.

Uncover the dough. Press your thumbs through the center of each dough ball to create a hole about 1 inch in diameter.

Boil the bagels, a few at a time, for about a minute on each side. Remove and place back on the baking sheet.

Brush with egg wash.

Bake for 15-20 minutes.