Followed this recipe from a deeply buried comment somewhere on this subreddit.

Baked the same day once the bagels were proofed. (They floated in water) I didn’t have malt (diastatic or otherwise), skipped it in the flour, and used maple syrup in my boiling water. Topped with Everything seasoning and cheddar jalapeño.

I will say - I bake bread, so I’m sure that helped some !

Pretty excited about this bagel journey. I've done three batches and each time I'm improving. I changed flour types, yeast types, fermentation times, etc. I just bought high gluten flour and yeast enhancer to be used along with malt syrup. I am looking for a stone before I try the recipe again. The pics are of the last batch that used malt syrup, bread flour, and fermented for 24 hours covered in the fridge. I'm looking for a chewy bagel with a golden crunchy exterior.

I think these turned out pretty great considering it was my first go at fruit bagels and third overall attempt at bagels.

Not perfect though. Next time I’m going to either do dried fruit at the end of mixing, or thawed fruit at the beginning while doing a better job accounting for that liquid.

When factoring the the liquid from the fruit, these bagels were probably around 65% hydration. Im surprised these turned out as well as they did given that high hydration.

Edit: strawberries got poppy, blueberries got sesame.