Proof the yeast by combining warm water, sugar, and yeast. Let it sit for about 10 minutes until foamy.
In a large bowl, combine flour and salt. Create a well in the center and pour in the yeast mixture.
Gradually mix the ingredients until a shaggy dough forms. Knead the dough for about 10 minutes until smooth and elastic.
Gently fold in the blueberries, being careful not to crush them.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel and let it rise until doubled in size, about 1 to 1.5 hours.
Once risen, punch down the dough and divide it into 8 equal pieces. Shape each piece into a bagel by rolling it into a rope and connecting the ends.
Preheat your oven to 425°F (220°C). Boil a large pot of water with baking soda. Boil each bagel for 1-2 minutes on each side.
Transfer boiled bagels to a baking sheet lined with parchment paper. Optionally, sprinkle with coarse salt or additional blueberries.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Let them cool on a rack before serving to allow the texture to set.
