In a small bowl, combine a pinch of sugar with ¾ cup of lukewarm water. Sprinkle the active dry yeast over the top and let it sit for about 10 minutes until frothy.

In a large mixing bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt. Create a well in the center, add 3 tablespoons of softened butter and the yeast mixture. Mix until the dough comes together.

Transfer the kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm area for 40-60 minutes until doubled in size.

Punch the dough down gently, divide it into 12 pieces, and shape each piece into a smooth ball. Let them rest for a few minutes.

In a pot, heat 10 cups of water until boiling, then carefully stir in ⅓ cup of baking soda. Once it calms down, it's ready for the muffins.

Lower each dough ball into the boiling water bath for about 15 seconds on each side. Remove and place in muffin liners or greased pans.

Preheat the oven to 200°C (390°F). Bake the muffins for about 20 minutes until golden brown. Allow to cool slightly before serving.

Serve warm with creamy butter, cheese spread, or cream cheese with chives.