Cinnamon Crunch Bagels with Wild Blueberry Cream Cheese

For the Bagels:

1. Whisk together 2 cups of all purpose flour, 1 tbsp of sugar, 1 tsp of salt, and 1 tsp of yeast.
2. Pour in 3/4 cup of warm water and mix until a shaggy dough forms.
3. Transfer this onto a clean surface and knead until a smooth, slightly tacky (but NOT sticky) dough forms. If sticky, knead with an additional tbsp or two of flour.
4. Place the smooth dough in a bowl, cover with a towel, and place somewhere warm for an hour until it doubles in size.
5. After the dough has risen, transfer to a clean surface and knead in 1 tbsp of coconut or brown sugar and 1/2 tsp of cinnamon.
6. Cut the dough into 4 equal sized pieces. Roll the pieces of dough into smooth balls. Push down using your thumb to make a hole in the center, shaping like a bagel.
7. Transfer the shaped bagels to a pot of boiling water and boil on each side for 1 minute.
8. Transfer to a parchment paper lined baking sheet.
9. Prepare the cinnamon crunch mixture: combine 2 tbsp of course cane sugar, 1 tbsp of coconut or brown sugar, 1/2 tsp of cinnamon, 1 tsp of flaky salt, 2 tsp of flour, and 1 tbsp of melted butter. Top the bagels with this mixture.
10. Bake on 425°F (220°C) for 20 minutes, until golden brown and crispy.

To make the Wild Blueberry Cream Cheese:

1. Whip together 1/2 cup of cream cheese, 2 tbsp of frozen wild blueberries, and 1 tbsp of honey.