Preheat oven to 400 degrees F.

Combine lukewarm water (95-110 degrees) in your mixer with the yeast. After five minutes, you should see the top of the mixture begin to froth (if  not, toss the yeast & start again).

Add the sugar, flour and salt, and use your dough hook to bring the mixture together just until combined. Don't be tempted to add more water.

Turn out the dough onto a lightly floured surface, and knead for 3-4 minutes. Lightly oil your mixer bowl and place the ball of dough within. Cover the bowl with a plastic shopping bag and allow to rest for 30 minutes.

While the dough is resting, prepare the topping. Fill a medium saucepan with 4 C. water and 1 Tbsp baking soda over medium heat. Once the baking soda is dissolved, turn the heat to low/medium.

Divide the ball of dough into six even rounds. Grease your countertop with a little oil and roll each ball out into ropes 12-15 inches in length.

Cut each rope into 1" pieces.  Add half a batch at a time, in the baking soda + water mixture.

Turn them in the baking soda + water mixture for two minutes. Use a slotted spoon to drain, and repeat with the second half.

Generously grease a cookie sheet (even if you use foil you will want to grease liberally) and arrange the pieces, making sure they aren't touching too close.

Liberally shake kosher salt over them, and bake at 400 degrees F for 15-18 minutes or until dark brown.

If using butter, roll them in melted butter after they have been removed from the oven.