In a mixing bowl, add sourdough starter, water, and avocado oil. Stir until combined.

Add in the flour, cinnamon, sugar, and salt. Mix until combined. Depending on your starter hydration it may be shaggy, so use your hands to finish combining it into a dough ball until all the flour is incorporated.

Knead the dough for 3 minutes (by hand or with a stand mixer with a kneading hook attachment). Add flour to your workspace if needed.

Place dough back into mixing bowl. Cover loosely with a tea towel, lid, or plastic wrap.

Let the dough bulk ferment on the counter for 10–12 hours. The dough should double in size during this time and have visible bubbles.

Turn the dough out on the counter (no flour needed) and cut into six even pieces.

Shape each piece into a ball, push your thumb through the middle to create the bagel shape whole, and finally use your hands to flatten it out into a bagel shape.

Repeat this step until all six bagels are shaped.

Place bagels on a parchment-lined sheet pan, about 2 inches apart. Loosely cover them with a kitchen towel or plastic wrap.

Let bagels rise for 3-4 hours until they are puffy and doubled in size.

At this point, you can either proceed with the recipe or place the covered sheet pan in the fridge for up to 24 hours until you’re ready to continue the recipe.

Preheat the oven to 425 degrees Fahrenheit.

In a small bowl stir together the cinnamon crunch topping ingredients: cinnamon and sugar. Set aside.

Fill a large pot halfway with water and add baking soda and honey. Stir to combine, and bring to a boil.

Turn down the heat to medium and drop in 1-2 bagels at a time to boil for 30 seconds, then flip and let them boil for another 30 seconds. (If the bagels were in the fridge, they may not float right away; just nudge them after the first 30 seconds before flipping.)

Remove the bagels from the water bath with a spider strainer or slotted spoon, allowing excess water to drip off.

Immediately place the wet bagel down into the bowl of cinnamon crunch topping you made earlier. This will coat the top of the bagel with cinnamon sugar. You can coat both sides but I recommend only doing the top so the bottom doesn’t get too hard when baking.

Then use a spatula to get it out of the mix and place the uncoated side down on the sheet pan.

Once on the pan, use the end of the spatula to gently remake the hole in the center.

Repeat until all bagels go through the water bath. Place bagels 1-2 inches apart on the parchment-lined baking sheet pan.

Bake bagels for 20–25 minutes.

Cool on a wire rack and enjoy!