Step 1
Place 1 1/2 cups water butter brown sugar yeast and salt in the bowl of a stand mixer fitted with the hook attachment. Mix until well combined. Let sit for about 5 minutes.
Step 2
Turn mixer on low speed and add 4 cups flour 1 cup at a time. Add additional 1/2 cup flour if dough appears sticky. Increase speed to medium and knead until dough is smooth and pulls away from the sides of the bowl 4 to 5 minutes. Sprinkle in more flour if dough still seems a little tacky.
Step 3
Oil a large mixing bowl. Add the ball of dough. Cover with plastic wrap and let rise in a warm place for about 1 hour.
Step 4
Preheat the oven to 425 degrees F (220 degrees C). Grease a sheet pan with cooking spray.
Step 5
Bring 3 quarts water to a boil in a large saucepan. Slowly add baking soda and return to a boil.
Step 6
Meanwhile remove dough from the bowl flatten into a disc shape and cut into 8 wedges. Roll each wedge into a 24-inch rope. Cut each rope into 1-inch pieces.
Step 7
Drop batches of dough pieces into the boiling water for about 35 seconds. Remove to the prepared sheet pan. Beat egg with 1 tablespoon water; brush over the tops of each boiled dough piece. Repeat with remaining dough.
Step 8
Bake in the preheated oven until golden brown 14 to 16 minutes. Cool slightly before serving.