Mix water, starter, Vital Wheat Gluten , honey, and 2 1/2 cups flour together in mixer bowl until smooth. Add flour in 1/4 cup increments until dough pulls away from the sides of the mixer bowl. Let dough rest for 20 minutes. Add salt and knead 8-10 minutes. The bagel dough should be stiffer than bread dough. Place in a covered, greased bowl for 6 hours. Refrigerate for 12-36 hours. Remove from fridge, sprinkle dried Blueberries over the bread dough and knead in. Divide dough into 3 ounce balls. Shape into a bagel shape. Place on a parchment paper lined cookie sheet to rise for 30 minutes. Preheat oven to 400 degrees F. Beat egg white with 1/4 cup water. Fill a kettle with 4 inches of water–enough for the bagels to float. Add salt and baking soda. Bring water to a boil. Drop bagels in, cooking for 30+ seconds on each side. Remove from water. Place on baking sheet. Brush with egg wash. Bake for 20-22 minutes or until browned. 18 bagels. *Salt is listed twice because you will use it in the dough and also in the water you will use to cook the bagels.
The dough can be shaped, boiled, and baked after 7 hours at room temperature.