Activate the yeast: In a small bowl, combine a pinch of sugar with lukewarm water (around 110°F). Sprinkle the yeast on top and let it sit for about 4 minutes until frothy and bubbly.

Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center for the activated yeast.

Mix the dough: Pour the yeast mixture into the well and add the softened butter. Mix until a rough dough forms, then knead for about 10 minutes.

Let the dough rise: Place the kneaded dough in a greased bowl, cover with a towel, and let it rise until doubled in size, about 40-60 minutes.

Shape the muffins: Once risen, punch down, turn onto a floured surface, and divide into 12 equal pieces, shaping each into a ball.

Prepare the baking soda bath: Preheat the oven to 390°F (200°C). In a pot, bring water to a simmer and add baking soda.

Dip the muffins: Dip each dough ball into the hot water bath for about 15 seconds on each side, then place into muffin liners.

Bake the muffins: Transfer the muffin tin into the oven and bake for approximately 20 minutes until golden brown.

Serve and enjoy: Once baked, remove from the oven, let cool slightly, and serve warm, optionally sprinkling with coarse salt.