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Mix water and starter together well.
Add oil and honey; mix until incorporated.
Add 1C of flour at a time. After you add the first cup add the salt. Continue adding flour until you get a shaggy dough. This may be more or less than 3 cups.
At this point, use your hands to turn the dough in the bowl until it all comes together and there is no more dry flour in the bottom of the bowl. It should be soft, easy to work with, meaning it shouldn't be too sticky or too dry.
Grease the bowl and add the dough back in flipping it to make sure the dough is covered in the oil.
Cover and ferment overnight on the counter for 8-12 hours.
THE NEXT MORNING
Punch down the dough and turn onto a lightly floured surface.
Pat the dough out to a rectangular shape and start rolling it tightly while tucking the ends to make a loaf shape.
Place in greased loaf pan and cover.
Allow to rise again for 2-3 hours or until it tops over the pan.
Preheat oven to 375 degrees F.
Brush the loaf with egg wash. Optionally, sprinkle with everything bagel seasoning.
Bake for 40-45 minutes. Every oven is different so check it after 30 minutes. You want the internal temperature to be 195-205 degrees F.
Allow to cool on cooling rack completely before slicing.
Store on countertop in clipped plastic bread bag for up to 1 week or in the freezer for 3-6 months.