1. Feed starter 4-12 hours before prepping the dough

2. Once the starter doubles, combine salt, water, active starter, olive oil, and bread flour in a large mixing bowl. I like to mix with a bread whisk, but you can also use a fork or your hands

3. Allow to rest for 30 minutes with a damp tea towel covering the bowl

4. Perform a round of stretches and folds. To do this, grab one end of the dough and lift about 6 inches, and fold over towards the other side of the dough. Quarter rotate the bowl and repeat 3-5 times

5. Do a total of three rounds of stretches and folds, each 30 minutes apart. Make sure you cover the bowl with a damp towel between each round. Dough should feel elastic by the last round.

6. Cover the dough with a damp towel until it doubles. This typically takes me about 4 hours, and I keep my house between 70-75 degrees Fahrenheit. If your house is colder, this may take longer

7. Transfer the dough into the refrigerator to finish fermenting overnight

8. In the morning, take the dough out of the fridge. Roll the dough into 8 balls using your hands. Then take your thumb and press a hole into the middle of the ball. Then stretch outwards to make a bigger hole. Cover bagels with a damp towel during the next step.

9. Bring a pot of water and a tbsp of honey to a boil. Preheat oven to 435 degrees Fahrenheit. Prepare toppings and whisk an egg to create an egg wash

10. One water is boiling, place a bagel at a time into the boiling water. Boil on each side for about 20 seconds. Then remove the bagel from the water and transfer it onto a lined baking sheet.

11. Brush bagels with egg wash, then sprinkle chosen toppings onto the bagels

12. Bake for 25 minutes