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1
In the bowl of an electric stand mixer, combine 1 cup warm water, yeast and 1/2 tsp granulated sugar, whisk to dissolve and allow to rest 10 minutes.
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2
Fit mixer with whisk attachment and mix in remaining granulated sugar (1 Tbsp + 2 1/2 tsp), brown sugar, vegetable oil and salt.
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3
With mixer set on low speed, slowly add in bread flour and mix until well blended.
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4
Switch attachment to the hook attachment and slowly add in all-purpose flour. Knead mixture on low speed until smooth an elastic, adding up to an additional 1/4 cup flour as needed (you want a soft dough and it may seem slightly sticky).
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5
Transfer to a lightly buttered bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size 1 1/2 hours.
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6
Punch dough down and divide into 6 equal portions. Preheat oven to 425 degrees. Dust tops of dough lightly with flour and cover the ones you aren't currently rolling loosely with plastic wrap.
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7
Roll each portion into a rope about 24 to 28-inches long, cut into bite size pieces.
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8
Pour hot water and baking soda into a mixing bowl and whisk to dissolve. Using a slotted spoon, dip several pieces of dough into the water mixture, then lift and allow excess water to drip off, then transfer to a Silpat lined baking sheet. Rewarm water as needed.
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9
Bake in preheated oven 8 - 11 minutes until tops are nicely golden brown. Remove from oven and using a slotted spoon, dip into melted butter, toss to evenly coat then lift and shake off excess. Transfer to a plate and allow to rest 2 minutes.
