in a bowl, combine the flour, salt and sugar together.

In a second bowl, whisk the eggs and oil together.

In a measuring cup add 1 packet of yeast with 1 cup of warm water (temperature not higher than 100), plus 1 teaspoon of sugar. Allow the yeast to bloom (usually about 5-10 minutes. It will appear foamy).

Add both the egg and yeast mixture into the bowl while the mixer with the dough hook is running and working to form a dough, usually between 7-10 minutes or until it become a smooth, shaggy dough. 

Remove from mixing bowl after flouring a work surface. Knead the dough for 8-10 minutes, eventually working it by hands into a large round ball.

Rub a little olive oil in a bowl and place the dough there. Cover with a dry or damp cloth and place in a cold dry place.

Let the dough rise for about 1-1/2-2 hours

Cut the dough evenly into 3 pieces. Then roll out the dough into along rectangle. Scatter the minced garlic all over the dough, gently pressing it into the dough. Also, sprinkle 2 tablespoons of everything bagel seasoning over the dough.

Cut the dough lengthwise into 3 long strips, then roll up strips vertically pinching the edges. Then braid down the length of the dough and tuck the ends under. 

Brush with egg wash. Cover and let the dough rise again for 30 minutes. After the time has lapsed, give the dough one final egg wash. Sprinkle the tops with the remaining everything bagel seasoning.

Bake at 325 degrees for 35-45 minutes.

Enjoy warm Challah Loaf with softened butter.