Pour the flour into the bowl of a stand mixer and add the salt and yeast on opposite sides, then stir each one in with your finger. Keeping the salt away from the yeast prevents it from killing or stunting the yeast's growth.
Add the butter, sugar, and egg, and mix with the paddle attachment on low speed until well combined.
Keep the mixer running on low, and slowly trickle in the water to form a slightly sticky dough.
Switch attachments to the hook and knead on medium-low speed for 7-10 minutes, or until the dough passes the windowpane test. This means that a lump of dough can be stretched until it's translucent without tearing. If the dough is excessively sticky, add a little flour during the kneading process.
Shape the dough into a ball, cover with plastic wrap, and set aside in a warm place until it has doubled in size. This should take about 1 hour.
Punch down the dough and divide it into four equal pieces. Use a bench scraper to cut the dough and a kitchen scale to weigh the pieces to make this process much easier.
Roll each piece into a rope about 20-22 inches long. If the dough is sticking to the work surface, add a light sprinkling of flour. If the ropes are tight and not rolling out well, let them rest for a minute and try again.
Braid the four strands together. Start by lining them up vertically and squeezing them together at the top. Think of the strands in positions 1-4, from left to right. Move the strand in position 4 over the strand in position 3, then move the strand in position 2 over the strand in position 1. Move the strand in position 2 over the one in position 3. Repeat this pattern until the whole loaf is braided.
Place the loaf on a large, parchment-lined cookie sheet and cover with plastic wrap. Let the loaf rise until it is springy to the touch, about 30 minutes. Towards the end of the rising time, preheat the oven to 400 F.
Just before putting the bread in the oven, brush the crust with the egg white and generously sprinkle on the everything bagel seasoning.
Bake at 400 F for 20-25 minutes, or until the bread is browned and has an internal temperature of 190-200 F on a meat thermometer.
Let it cool completely on a wire rack, about 1 hour, before slicing and serving.
Ensure a chewy texture by using bread flour and kneading until the dough passes the windowpane test.
Make your own everything bagel seasoning. Combine 1 teaspoon of flaky salt with 2 tablespoons of each of the following spices: sesame seeds, poppy seeds, dried minced garlic, and dried minced onion. Store in a jar in a cool, dark place for up to 3 months.
This can be made by hand if you don't own a stand mixer. Realize that the kneading will take a few minutes longer, and you'll need to add a little flour throughout the process.
Speed up the rise with steam. Place the dough in a turned-off oven, and put a casserole dish filled with boiling water on the shelf below. Shut the oven door to trap the steam inside.