Combine sugars, instant yeast, and warm water (105-120°F) in a large mixing bowl.

Mix gently with a wooden or plastic spoon and let rest for 5 minutes until foamy.

Stir in the melted butter.

Add salt and all-purpose flour one cup at a time, mixing until the dough is no longer sticky.

Transfer to a floured surface and knead by hand for 5 minutes until the dough is smooth and elastic.

Place dough in an oiled bowl, cover, and let rise until it has doubled in size.

Preheat oven to 400°F and prepare the bread bath by stirring water and baking soda together.

Divide dough into orange-sized sections and roll into uniform balls.

Dunk each dough ball into the baking soda water and place on a baking sheet with 2 inches of space between them.

Use a sharp knife to score the tops 2 to 4 times.

Bake at 400°F for 15 minutes or until the crust is golden brown.

(Optional) Brush with melted butter immediately after removing from the oven.

Cool the bread bowls on a wire rack for at least 20 minutes before hollowing.

Slice a thin layer off the top with a serrated bread knife and set aside.

Gently hollow out the center with a spoon, leaving at least a 1/2-inch wall to prevent leaks.

Fill with your favorite hot soup and replace the bread top or rest it on the side.