In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly. If you have a large mixer like a Bosch or a KitchenAid where the bowl slides up and down instead of the head tilting, this recipe will be too small for your mixer and you may want to consider doubling the dough, using half for croutons and the other half for pizza, breadsticks, or calzones.

Add salt and stir. Add 3/4 of a cup of flour and mix well. Gradually add more flour (usually between 1 1/2-2 cups TOTAL, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Cover and allow to rise for 45 minutes or until doubled in bulk.

Line 2 baking sheet with parchment and spray the parchment with cooking spray and set aside. Preheat oven to 450 F.

Remove the dough from the bowl and place on a surface lightly sprayed with cooking spray (or dusted with flour). Roll the dough until it is as thin as possible without  tearing. Whisk together the egg and a splash of water and brush over the dough (this will make your croutons very crunchy--if you'd rather them be a little softer, brush with olive oil). Sprinkle with Everything Bagel Seasoning and use a pizza cutter to cut the dough into strips. Carefully transfer the strips to the prepared baking sheets and place  both sheets into the oven at the same time (if you'd like, you can rotate which one is on top and which is on bottom halfway through, but you don't have to). Bake for 10-12 minutes or until golden and crispy. Remove from oven and allow to cool before serving. Delicious sprinkled on salads but also when served like crackers--feel free to dip them or just eat them like a snack!