Add the warm water and yeast to a large mixing bowl and stir to combine. Stir in the flour and salt and continue mixing until a dough is formed and pulls away from the sides of the bowl.
Transfer the dough to a lightly floured work surface and knead by hand for about 10 minutes.
Add the oil to a large clean bowl. Form the dough into a smooth ball and place in the bowl with the oil. Flip the dough around a couple times to cover in the oil. Loosely cover the bowl and set in a warm place to rise for about 1 hour.
MAKING THE BUNS:
Punch down the dough and separate into 6 equal size balls. Form the dough balls into bun shapes by tucking the edges underneath and pinching the dough together on the bottom. Lay the buns about 2-inches apart on a rimmed baking sheet lined with parchment paper. Sprinkle the tops of the buns lightly with flour and let sit for 30 minutes.
Preheat the oven to 450°F.
Add the 4 cups of water to a medium size saucepan and bring to a boil. Take the pan off the heat and stir in the baking soda until fully dissolved. Lay the buns one at a time into the hot water for about 30 seconds then flip the bun over for 30 more seconds. Transfer the buns back onto the baking sheet.
Brush the tops of the buns with the beaten egg (just enough to cover the top, you wont use all of the egg) then lightly sprinkle with kosher salt. Use a serrated knife to cut a shallow X-shape into the top of each bun.
Bake the buns in the preheated oven until well browned, about 15 minutes.
Take the buns out of the oven and allow to cool for 15 minutes. Use a serrated knife and slice them horizontally to use as sandwich buns.
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