Mix bread flour, sugar, salt, yeast, blueberries, and white chocolate chips together in the bowl of a stand mixer, fitted with a dough hook.
With the mixer turned on low, gradually pour in the oil and water and mix until a dough forms.
Turn mixer onto medium or medium-low and knead for 7-10 minutes, until a smooth dough ball forms.
Remove the dough from the hook and lightly oil the surface of the dough ball. Place it back in the bowl, cover it with a tea towel, and let it rest for 30 minutes.
Meanwhile, preheat your oven to 425°F and line a large baking sheet with parchment paper.
Turn the dough out onto a very lightly floured surface. Cut the dough into 8 even pieces.
Knead each piece a few times. To shape, roll each piece into a ball and poke a hole in the middle with your thumb. Stretch the hole until it is about 1½" wide. Place shaped bagels onto the prepared baking sheet. Let the bagels rest for 15 minutes.
Bring 2 litres of water to a rolling boil in a pot. Add the honey and stir until dissolved.
Boil each bagel for a total of 1 minute (30 seconds each side). Use a strainer to scoop them out of the pot and allow as much excess water to drip off before placing them back on the same parchment paper.Bake bagels for 20-23 minutes or until golden brown.
Best enjoyed the day of with a very generous smear of cream cheese!
Notes
*Use vegan substitutes if needed
Recipe by Radiant Rachels at https://radiantrachels.com/white-chocolate-blueberry-bagels/