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Melt butter in a saucepan. Add blueberries, brown sugar, orange zest + juice, cinnamon, cloves, and salt.
Simmer 8–10 minutes on medium, stirring until the berries burst and it thickens to a jammy texture.
Mash lightly and let cool completely before adding to dough.
In your mixer bowl, combine starter, maple syrup, sugar, salt + 360 g relish.
Add flour and mix on low until combined, then increase speed slightly and mix for 5-8 minutes.
Rest 1 hour, then shape into a tight ball.
Cover and let bulk ferment until doubled in size.
Divide into 6 pieces and shape into balls, let rest for 20 minutes. Poke holes through centers and stretch into bagels.
Cover and cold-proof overnight.
Boil each bagel 30 seconds per side in water with 50 g honey.
Bake at 425 °F (218 °C) for 15–18 minutes until glossy and golden purple.
Cool at least 30 minutes before slicing.