Use a heavy duty stand mixer, combine dry mix, cinnamon, coconut sugar, yeast, oil and water. Mix on medium speed for 2-3 minutes. Gently fold in blueberries. For ease, I do recommend using dried blueberries, but if you are up for it fresh work well too. Do not use frozen.

Use about 1/2 cup dough for each bagel and place on greased baking sheet. Coat hands with a little coconut oil and form a bagel shape. (I usually form a round ball, then poke my thumb in the middle and stretch out the dough.) Cover the bagels and let the dough rise for one hour.

After rising for an hour, reshape bagels as necessary. Preheat oven to 400 degrees F.

While oven is preheating, bring a large pot of water to a boil. Once water is boiling, boil each bagel for 30 seconds, then remove with a slotted spoon and transfer back to a greased baking sheet.

To ensure the bagels have a nice golden topping, in a medium bowl whisk together egg white and water. Brush each bagel with the egg white-water mixture. In a small bowl, mix together coconut sugar and cinnamon with a fork. Sprinkle a small amount on top of each bagel.

Bake bagels for 25 minutes or until golden brown on top. Makes 8 medium bagels. Bagels are best when toasted.