1. Preheat your oven to 375 F (190 C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

2. Carefully unroll the crescent roll dough onto your prepared baking sheet. Do not separate the individual triangles. Gently press the seams together to form a single, rectangular sheet of dough. In a small bowl, whisk together the melted butter, granulated sugar, ground cinnamon, maple syrup, and active sourdough starter until well combined. This is your flavorful filling.

3. Evenly spread the maple cinnamon sourdough mixture over the entire surface of the crescent roll dough. Make sure to go all the way to the edges for maximum flavor in every bite.

4. Starting from one of the longer sides, carefully roll the dough tightly into a log. Once rolled, use a sharp knife to slice the log into 8 equal pieces. Each slice will look like a small pinwheel.

5. Gently take each pinwheel slice and carefully stretch and pinch the ends together to form a bagel shape. The dough is forgiving, so don’t be afraid to mold it. Place the shaped bagels back on the baking sheet, ensuring they have a little space between them.

6. In a small bowl, lightly beat the egg to create an egg wash. Brush the tops of each bagel with the egg wash. This will give them a beautiful golden-brown color and help any toppings adhere. If desired, sprinkle with coarse sugar or cinnamon sugar for extra sparkle and crunch.

7. Bake for 12-15 minutes, or until the bagels are golden brown and puffed up. Keep an eye on them towards the end of the baking time, as ovens can vary.

8. Once baked, remove the bagels from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack. Serve warm for the best experience.