In a large mixing bowl, combine water, salt, sugar, and active dry yeast. Mix well.
Add all-purpose flour to the bowl and knead until a soft, elastic dough forms.
Grease another bowl generously with olive oil.
Transfer the dough to the greased bowl, cover tightly with plastic wrap, and let it sit at room temperature for 45 minutes.
After 45 minutes, uncover the dough. Grease your hands with oil or water and fold the dough about 4 times, pulling the edges up and over, then rotating and repeating.
Let the dough rest for another 30 minutes and repeat the folding process. You can repeat this for a third time if desired.
Refrigerate the dough overnight or for 24 hours for best results.
The next day, remove the dough from the fridge.
Grease a 9×13-inch pan with half of the remaining olive oil (about 3 to 4 tablespoons).
Transfer the dough to the greased pan and let it rest for 2 to 4 hours until it reaches room temperature.
Preheat the oven to 425°F.
Drizzle the remaining olive oil on top of the dough. Use your fingers coated in oil to make dimples all across the dough and sprinkle everything bagel seasoning on top.
Bake in the preheated oven for 20 to 30 minutes, or until the top and edges are golden and crispy.
Remove from the oven and allow it to cool for 10 to 15 minutes before slicing it into squares.
Serve with scallion cream cheese and enjoy!