• In the morning, 4-5 hours before you want to bake, mix the levain ingredients in a bowl and stir well until thoroughly combined. Add it to a clean jar and loosely cover it. Leave it in a warm spot until it doubles in size.
• Add the flour, water, orange juice, zest, doubled starter, sugar and salt in a large bowl.
• Use a fork to begin to combine it, then switch to your hands and make a rough and shaggy dough.
• Tip the dough onto a lightly floured surface and knead it until it is smooth and strong. Alternatively, mix the dough in a bowl of a stand mixer fitted with a dough hook attachment on low speed.
• Flatten the dough out and press on half the cranberries. Fold over one side into the middle, then do the same for the other – like a pamphlet.
• Press on the remaining cranberries, then roll the dough into a roll.
• Shape it into a ball and place the dough into a bowl or container with a lid and cover.
• Let the dough proof in a warm spot (ideally at around 25°C/77°F) until it has risen by about 50%. You can create a warm spot by placing the dough bowl in turned-off oven next to a mug of boiled water. Replace the water as it cools down.
• Then cover the dough tightly and place it in the fridge overnight.

Shaping

• Once the dough has chilled, remove it from the fridge and pull it from the bowl. Weigh it, then cut it into 8 equal pieces.
• Shape each piece into a ball on a lightly floured work surface. Let the dough sit for 10-15 minutes to relax the gluten.
• Take a piece of dough, and flatten it out with your fingers. Roll it up into a tight cylinder to eliminate any air pockets.
• Then, roll this into a long rope, approximately 20 cm / 8 inches long. Try to keep the rope even in thickness throughout.
• Roll the overlapping ends on the counter with your palm to seal them together, forming a ring. Pinch together the seal with your fingertips.
• Place the shaped bagels on a lightly floured, parchment paper-lined baking tray. Let them proof at room temperature for the second time, for around 1-2 hours, until lightly puffed.

Poaching and baking

• Boil a large pot of water and preheat the oven to 220°C/425°F. Once the water is boiling, stir through honey.
• Drop the bagels in the water one at a time. If your pot is small, boil them in batches. Let them poach in the water for 1 minute, flipping them after 30 seconds.
• Using a slotted spoon, remove and drain the bagels and place them on the parchment-paper-lined baking sheet.
• Bake the bagels in the oven for 20-25 minutes until deep golden brown. If they are baking unevenly or your oven has hot spots, turn the oven tray around after 15 minutes of baking.
• Remove the baked bagels from the tray and let them cool for 30 minutes before slicing.