Preheat oven to 400°F (204°C) and line two large baking sheets with parchment paper.

In a large mixing bowl, whisk together the flour and salt until evenly distributed.

Add the warm water and olive oil to the dry ingredients, stirring with a spatula until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 2 minutes until the texture is smooth and elastic.

Divide the dough into two equal portions. Roll each portion out directly onto a piece of parchment paper to a thickness of approximately 1/16th of an inch.

Brush the surface of the rolled dough lightly with the beaten egg white to act as a binder.

Sprinkle the everything bagel seasoning evenly over the dough and press down firmly with your palms to ensure adhesion.

Use a pizza cutter or sharp knife to cut the dough into 2-inch squares or diamonds, leaving them in place on the parchment.

Transfer the parchment sheets onto the prepared baking trays.

Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are firm.

Remove from the oven and transfer to a wire rack to cool completely; crackers will continue to crisp as they cool.