Ingredients
Method
- In a measuring cup or small bowl, combine sugar and warm water until sugar has fully dissolved. Sprinkle yeast over the top. Proof for 5-10 minutes until the yeast becomes frothy.
- To the bowl of a stand mixer equipped with a dough hook add 2 cups of flour, olive oil, salt, and the proofed yeast mixture.
- On low speed combine the ingredients until blended. Slowly add in the remaining cup of flour until it forms a stiff dough. If dough seems too wet, add additional flour in small amounts slowly until the desired consistency is reached.
- Once the dough has come together, knead on low speed for three minutes.
- Remove the dough from the mixer, shape into a ball and place into a greased bowl, turning once to grease top. Cover and let rise in a warm place for about an hour until doubled.
- Punch the dough down and turn it onto a lightly floured surface. Shape into a loaf with tapered ends. Place loaf onto a lightly greased baking sheet or one lined with a silicone baking pad. Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 375°.
- In a small bowl lightly beat the egg white and water then brush the mixture over the top of the loaf. Sprinkle with everything bagel seasoning if desired.
- Bake until golden brown, about 25 minutes. Remove from oven to a wire rack to cool.
- Store in a zip top bag or wrapped in foil at room temperature for up to three days. Enjoy!