Prepare the Dough:

In a large mixing bowl, combine the bread flour, instant yeast, salt, and ground cinnamon.

Incorporate the barley malt syrup and warm water into the dry ingredients, mixing until a shaggy dough forms.

Knead the Dough:

Transfer the dough to a lightly floured surface and knead for approximately 10 minutes until it becomes smooth and elastic.

Gently fold in the dried and frozen blueberries, ensuring even distribution without crushing the berries.

First Rise:

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm, draft-free area for about 1 to 1½ hours, or until doubled in size.

Shape the Bagels:

Divide the risen dough into 8 equal portions.

Shape each portion into a tight ball, then create a hole in the center of each ball using your thumb, gently stretching to form a 1-2 inch hole.

Boil the Bagels:

Preheat your oven to 425°F (218°C).

Bring a large pot of water to a gentle boil. Optionally, add 1 tablespoon of honey or barley malt syrup to the water for a shinier crust.

Boil the bagels in batches, cooking each for 45 seconds on one side, then flipping and boiling for an additional 45 seconds on the other side.

Remove the bagels with a slotted spoon and place them on a parchment-lined baking sheet.

Bake:

Bake the boiled bagels in the preheated oven for 15-18 minutes, or until they achieve a golden-brown color.

Remove from the oven and allow them to cool on a wire rack before serving.