In a mixing bowl, combine lukewarm water with sugar, then sprinkle yeast on top. Stir gently and allow it to sit for 10 minutes until frothy.

In a separate bowl, whisk together all-purpose flour and salt. Pour in the activated yeast mixture and softened butter, stirring until a loose dough forms.

Turn the dough onto a floured surface and knead for 5-10 minutes until smooth. Shape into a ball, place in a greased bowl, and cover. Let rise in a warm spot for 40-60 minutes.

Once risen, punch down the dough, divide into 12 pieces, and roll each into a smooth ball.

Preheat your oven to 200°C (390°F). Bring a large pot of water to a near-boil and dissolve baking soda into it.

Gently lower each dough ball into the boiling bath for 30 seconds, turning halfway through.

Place boiled dough balls in muffin liners, sprinkle with coarse salt, and bake for about 20 minutes until golden brown.