In a large bowl, whisk the warm water, starter, and 1 tbsp everything bagel seasoning until the starter dissolves.

Add the bread flour and sea salt. Mix until no dry flour remains, about 2 minutes. Cover and rest 30 minutes.

Perform 3 sets of stretch and folds, once every 30 minutes over 1 1/2 hours. Grab a corner of the dough, stretch it up, and fold over the top; repeat around the bowl until the dough tightens.

After the last fold, let the dough bulk ferment at room temperature until nearly doubled, 4 to 6 hours.

Turn the dough onto a floured surface, shape into a tight round, and rest seam side down for 20 minutes.

Flip the dough, pull edges into the center to tighten, and place seam side up in a floured banneton or lined bowl. Cover and refrigerate 8 to 12 hours.

Preheat the oven to 450°F (230°C) with a Dutch oven inside for 45 minutes. Turn the cold dough onto parchment, sprinkle the remaining 2 tbsp everything bagel seasoning over the top, and score a cross about 1/2 inch deep.

Lower the dough into the hot Dutch oven, cover, and bake 25 minutes. Remove the lid and bake another 20 to 25 minutes until deep golden and an instant-read thermometer reads 205°F (96°C).

Transfer to a wire rack and cool completely, at least 2 hours, before slicing.