Prepare the yeast mixture by combining a pinch of sugar and the yeast in 200 ml of lukewarm water. Allow it to sit for about 10 minutes until frothy.

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the yeast mixture along with softened butter. Mix until a cohesive dough forms.

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with a towel, and let rise in a warm spot for 40 to 60 minutes until doubled in size.

Preheat your oven to 200°C (390°F) and prepare your muffin tins.

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

Boil 1.75 liters of hot water and add 50 grams of baking soda. Carefully place each dough ball into the boiling water for 30 seconds.

Using a slotted spoon, remove the dough balls from the water and let drain before placing them in muffin tins.

Bake in the preheated oven for 20 minutes until golden brown.

Cool in the tin for a few minutes before transferring to a wire rack. Serve warm with butter or cream cheese.