Line a half-sheet rimmed baking tray with parchment. Set aside.

In a large bowl, dissolve the instant yeast and granulated sugar in the lukewarm water.

In a separate bowl, stir together bread flour, olive oil, poppy seeds, sesame seeds, garlic powder, and kosher salt.

Add the dry ingredients to the yeast mixture. Use a bench scraper to combine, mixing gently until a shaggy dough forms.

Turn dough out onto a lightly floured countertop or silicone rolling mat. With your hands, knead until soft and elastic, about 8-10 minutes.

Shape the dough into a ball. Place in a well-oiled mixing bowl, then drizzle more oil over top of the dough.

Cover bowl with clingfilm/plastic wrap. Let stand in a warm place for 1 – 1 1/2 hours, or until dough doubles in size.

Punch dough down. Form a ball and roll in everything bagel seasoning, generously coating the entire surface.

Place ball on prepared tray. Cover entire tray with clingfilm/plastic wrap and allow dough to rise until doubled in size, about 1 hour more.

Meanwhile, Preheat oven to 390° F / 200° C.

Remove plastic wrap and use a bread lame or kitchen shears to score the loaf as desired.

Bake for 40 minutes, or until loaf is deeply golden brown and bottom makes a hollow sound when tapped.

Transfer to a wire rack and allow to cool completely prior to serving.

Everything bagel bread is best enjoyed on the day it is made.  Wrap leftover bread in foil or place in a bread bag. Store at room temperature for up to one day. Baked, cooled bread can also be wrapped in foil and frozen for up to three months.