1. Activate sourdough starter 4–6 hours before mixing until it doubles and floats.

2. In a bowl whisk starter, water, and olive oil until combined, then add flour and mix until no dry spots.

3. Rest the dough for 30 minutes (autolyse), then sprinkle salt over and fold to incorporate.

4. Perform 3–4 stretch-and-folds every 30 minutes during 3–4 hours of bulk fermentation at room temperature.

5. Transfer dough to an oiled container and refrigerate for 12–24 hours for cold fermentation.

6. Oil a baking tray, press and dimple dough to shape, and let proof 1–2 hours until puffy.

7. Preheat oven to 450°F with a baking stone or steel inside.

8. Brush dough with olive oil, sprinkle everything bagel seasoning, and optionally add cream cheese dollops.

9. Bake for 18–22 minutes until golden, broiling 1–2 minutes if extra crisp is desired.

10. Cool for 10 minutes before slicing.