In a stand mixer or large bowl mix the yeast and the 1 cup warm water. Add the flour, and salt, mix until well combined and dough pulls away from sides of bowl.
Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.
Form the dough into a ball and place in a large bowl. Sprinkle the dough with a little flour (about 1 TBSP) and roll the dough ball around to cover in flour.
Loosely cover the dough and set aside in a warm place to rise, about 45 minutes.
Preheat oven to 450°F.
Add the 2 cups of water to a saucepan and bring to a slight boil. Take off the heat and stir in the baking soda until dissolved, set aside to cool.
Punch down the dough and separate into 2 equal dough balls. On a lightly floured work surface roll each dough ball into a long rope about 3 feet long and about 1 inch thick. Cut the dough ropes into 6-inch sticks (a total of 12 breadsticks). Pinch the ends of the sticks a bit and reshape into breadstick shapes if necessary.
Transfer the dough sticks to a baking sheet lined with parchment paper, making sure theyre separated from each other by at least 1-inch.
Brush the dough sticks heavily with the water and baking soda mixture all over. Wait 2 minutes and brush them again. Wait 2 more minutes and brush them one more time.
Using a small knife cut 3 shallow 1-inch slits on the top each dough stick and sprinkle them lightly with kosher salt.
Bake in the preheated oven for about 12 minutes or until golden brown.
Remove the breadsticks from the oven and brush the tops with the melted butter.
SERRANO CHEDDAR DIP:
Melt the butter in a saucepan over medium heat. Stir in the flour until well combined. Slowly stir in the milk and bring to a boil then reduce heat to low and continue to stir until slightly thickened, about 2 minutes.
Take off the heat and stir in the cheese a little at a time until melted then add the diced serranos and stir to combine. Season with salt & pepper to taste.
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