In the bowl of a stand mixer pour in the warm water, sugar, and yeast. Stir gently and let sit for 5 minutes to bloom.
Once the yeast looks foamy, add in the salt, charcoal powder, olive oil, and 1 cup of the flour. Mix until fully combined
Slowly add in the remaining flour and knead for 3-4 minutes using the dough hook.
Remove the dough from the bowl, lightly grease the bowl, then shape the dough into a ball and place back into the greased bowl.
Cover the bowl with a towel and leave in a warm area to rise for 1 hour until doubled in size.
Preheat oven to 350 degrees F. Prepare a baking sheet by lining with parchment paper.
Tip the dough out onto a lightly greased surface. Using a bench scraper or a butter knife, gently cut about ⅓ or a little more of the dough off. Shape this piece into a ball, it will be the body of your spider. From the remainder of the dough cut another piece off for the head of the spider, it should be smaller than the body. The dough that is left can be cut to make 8 legs, 4 should be long and 4 should be shorter. Shape the head into a ball and the legs into skinny logs. Any remaining dough can be made into sticks that you can call “legs” or little balls that you can call “spider eggs”.
Assemble all the pieces of dough onto your prepared pan, start with the body of the spider, then drape the long legs and short legs, and lastly place the head into position (Tip: have the head and body of the spider sit on top of the legs to hide any seams.)
Let the dough rest in the spider shape for 10 minutes. While the dough is resting mix all of the egg wash ingredients together in a small bowl.
When the dough has finished resting, brush all sides of your spider with the egg wash.
Bake in the oven for 25-35 minutes, until the top is golden and bread is cooked through.
Let the bread cool. Once cooled you can cut a hole out of the top of the body piece, and pull out as much bread as you need to fit the dip you want to put in it.
If you would like to add eyes, you can cut spaces for them on the face and insert the candy eyes.
Carefully transfer to a serving platter, serve and enjoy!