1. **Activate Yeast:** In the bowl of a stand mixer (or a large bowl), combine the warm water and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until it becomes foamy.

2. **Mix Dough:** Add the salt, melted butter, and flour to the yeast mixture. Using the dough hook attachment, mix on low speed until combined. Increase speed to medium and knead for 4–5 minutes until the dough is smooth and pulls away from the sides of the bowl. (If kneading by hand, this will take about 10 minutes).

3. **Rise:** Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a warm towel, and place in a warm spot. Let rise for 1 hour, or until doubled in size.

4. **Preheat & Prep:** Preheat oven to 450°F (230°C). Line two large baking sheets with parchment paper and lightly brush them with oil (to prevent sticking).

5. **Boil Water:** In a large pot, bring the 10 cups of water and the baking soda to a rolling boil.

6. **Shape:** Turn the risen dough out onto a lightly floured surface. Divide it into 8 equal sections. Roll each section into a long rope (about 22 inches long). Cut the rope into 1.5-inch nuggets.

7. **The Bath (Crucial Step):** Working in batches of about 10–15, drop the dough bites into the boiling baking soda water. Boil for just 30 seconds. Remove with a slotted spoon and place onto the prepared baking sheets. Make sure they aren’t touching.

8. **Bake:** Brush the top of each bite with the egg wash and sprinkle generously with coarse salt. Bake for 12–15 minutes, or until deep golden brown.

9. **Serve:** Remove from the oven and immediately brush with the remaining 2 tablespoons of melted butter. Serve hot with cheese dip.