To a large mixing bowl or stand mixer bowl, add water, salt, sugar, and active dry yeast. Whisk together well.

Add the all-purpose flour to the bowl and bring together until a soft and elastic dough forms.

To another bowl, add olive oil to grease it generously.

Transfer the dough to the bowl, cover tightly with Saran Wrap, and let it sit on the counter for 45 minutes.

After 45 minutes uncover and cover hands in oil or dip in a little water and start folding the dough, around 4 times going around. Do this by pulling an edge up and out and folding over, then rotate and repeat 4 times.

Let it rest another 30 minutes and repeat the process. You can either repeat this for a third time after or stop after two. Three to four times is ideal though.

Place in the fridge to rest overnight or 24 hours for best results.

The next morning, take out the dough.

Grease a 9x13 pan with half of the oil, about 3 to 4 tablespoons.

Transfer the dough to the greased pan. Now let the dough rest for 2 to up to 4 hours until it comes to room temperature.

Preheat oven to 425°F.

Add the rest of the olive oil on top. Using your fingers coated in oil as well, make dimples in the dough all across. Sprinkle everything bagel seasoning on top.

Bake in the oven for 20 to 30 minutes or until golden and crispy along the top and edges.

Take it out of the oven, allow it to cool for about 10 to 15 minutes, and then slice it into squares.

Enjoy with scallion cream cheese!