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Mix water and starter. Add maple syrup, sugar, flour, and salt and mix on low until shaggy. Add blueberries and mix until combined.
Knead into a ball, cover, and rest 1 hour. Knead again, shape smooth, return seam-side down, and cover to bulk ferment.
Let rise 6–12 hours until well expanded.
Turn onto counter, divide into 12 (175g), and shape into tight balls. Rest covered until slightly relaxed.
Poke a hole in the center and gently stretch. Proof covered again until soft and puffy.
Preheat oven to 425°F. Boil water with ~50g honey. Boil bagels 30 seconds per side and place on parchment.
Bake 15–18 minutes until golden and glossy.
Cool at least 1 hour before slicing. Don’t cut early… you’re an adult, I believe in you.