In a small bowl, heat berries in the microwave on high for 2 minutes, stirring after 1 minute. Place in a strainer over a small bowl to drain. Don't mash them. When all of the juice has drained into bowl, place the berries in the freezer (it's easiest just to leave them in the strainer) and set the juice aside if you plan to make huckleberry butter. (See below)
In a large bowl (a stand mixer is best) combine the water, white sugar, and yeast. Let it sit until foamy, about 5-10 minutes.
Using your dough hook, add the brown sugar, cinnamon, salt, and 2 cups of the bread flour. Mix well.
Add the remaining flour and knead by mixer for 7-8 minutes, or by hand for 8-10 minutes. Bagel dough should be very elastic and shouldn't break apart easily when you stretch it.
Form dough into a ball and place in a greased bowl. Cover with a towel or plastic wrap and allow dough to rise until doubled, about an hour.
Punch down dough and on a lightly floured surface, separate into 8 (or 12 for smaller bagels) equal pieces.
Remove berries from the freezer and dredge them in 1 tablespoon flour, breaking them up as you work. Shake out the extra flour.
Flatten one piece of dough at a time and sprinkle with berries. Bring the edges up toward the center and pinch to close.
Turn the dough over so the pinched side is on the flat surface, and pull the ball of dough towards you, tucking sides under a little as you pull. This will create a very round, uniform ball of dough. Push your finger through the middle to create a hole, and then with both thumbs in the hole, twiddle your thumbs until a large hole is created. Try to keep the bagel as uniform as possible, but don't worry if a berry or two peek out of the middle. Bagels are rustic, not perfect.. Repeat until all bagels are formed, Leave them on the floured surface, covered with a towel, for 30 minutes.
While the bagels are sitting, Preheat oven to 450 F. and lightly grease a baking sheet and sprinkle it with cornmeal.
When the 30 minutes is almost up, fill a very large pot half full of water. Add 1 tablespoon baking soda and bring to a boil.
Drop bagels into boiling water in batches, a few at a time, giving them enough room to move around without touching the other bagels. Let them boil for 90 seconds on each side, then gently remove one at a time with a slotted spatula, let it drip over the pan, and set it on the prepared baking sheet. They can go fairly close together since they won't rise while baking.
Whisk the egg and water together and brush the top of each bagel.
Bake for 15-20 minutes, or until a rich golden brown.
Move to racks to cool.
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To make huckleberry butter, boil ¼ cup of huckleberry juice (add water if necessary) with 3 tablespoons of sugar, stirring constantly. Reduce heat to medium and continue cooking and stirring for 1 minute. Chill mixture. Beat ¼ cup soft butter with 1 tablespoon powdered sugar and add as much huckleberry syrup as desired. Beat until combined.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=2900