In a stand mixer or large bowl, combine warm water (tap-hot is fine), brown sugar or honey, and yeast. Let sit for 5–10 minutes until foamy.

Add flour, vanilla, and salt. Mix until it mostly comes together; it’ll be a little stringy and rough.

Turn out onto a clean surface and knead for 6–8 minutes until dough is stiff and mostly smooth.

Add frozen or fresh blueberries and lemon zest, if using.

Use a technique called lamination: flatten the dough slightly, scatter berries on top, fold it over, and repeat a few times. This helps get streaks of color without turning the dough totally purple. Gently knead to incorporate, but try not to crush the berries too much.

Choose your own adventure here. Fast rise: cover the dough and let it rest at room temperature for 60–90 minutes, or until doubled. Cold rise (for more flavor): cover and refrigerate overnight.

Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center and stretch gently into a bagel shape.

Let rest uncovered for 15–20 minutes (longer if coming from the fridge; let them come to room temp).

Preheat oven to 425°F (218°C). Bring a large pot of water to a boil. Add baking soda and honey or syrup.

Boil bagels for 30 seconds on each side. Don’t overcrowd the pot, they’ll puff a bit.

Transfer boiled bagels to a parchment-lined baking sheet. Optional: brush with egg wash for a shiny finish.

Bake 18–22 minutes until golden and firm.