In a large mixing bowl, combine flour, warm water, instant yeast, sugar, salt, and a beaten egg. Mix until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.

Divide the dough into three pieces for the main body and legs. Shape the large piece into an oval for the body and roll 8 thin ropes for the legs, attaching them to create the spider shape.

Lightly spray the shaped dough with cooking spray, cover with plastic wrap, and let it rise in a warm area for 30-45 minutes, until doubled in size.

Preheat your oven to 400°F (200°C) while the dough rises.

After rising, use coffee beans to create eyes on the large spider and peppercorns for the smaller ones.

Brush the surface of the dough with an egg wash (beaten egg with water) for a glossy finish.

Bake the large spider for 20-25 minutes and the smaller spiders for 15-20 minutes, until golden brown and internal temperature reaches 200°F (93°C).

Transfer to a cooling rack and cool for 20 minutes before cutting.

Carefully cut the top off the large spider and hollow out the inside to create a dip container.