Activate the yeast. In a large bowl, combine warm water, yeast, and sugar. Stir and let it sit for 5–10 minutes until foamy. If nothing happens, your yeast may be old or the water too hot or cold.

Make the dough. Add melted butter and salt to the yeast mixture. Stir in 3 ½ cups of flour with a wooden spoon. Add more flour, a little at a time, until a soft dough forms that pulls away from the sides of the bowl.

Knead until smooth. Turn the dough onto a lightly floured surface and knead for 5–7 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. Add small sprinkles of flour only if needed.

First rise. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 45–60 minutes, or until doubled in size.

Preheat and prep. Heat your oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly grease them. This helps prevent sticking after the baking soda bath.

Shape the bites. Punch down the dough and divide it into 4 equal pieces. Roll each piece into a rope about 20–24 inches long. Cut into 1-inch pieces for classic bites.

Make the baking soda bath. In a large pot, bring 8 cups of water to a boil. Carefully stir in ½ cup baking soda. It will bubble up—use a large pot to avoid overflow.

Boil the bites. Working in batches, drop the dough pieces into the boiling water for 20–30 seconds. Use a slotted spoon to remove them and place on the prepared baking sheets, leaving space between pieces.

Top and bake. Brush the bites with melted butter and sprinkle with coarse salt (or leave plain if you plan to coat with cinnamon sugar later). Bake for 10–12 minutes, until deep golden brown.

Finish and serve. Brush with more melted butter right out of the oven for extra flavor and shine. Serve warm with your favorite dips.