Method:
In the bowl of your stand mixer, using the kneading hook, mix in water, salt, yeast and sugar and leave for 5 minutes till it starts to form bubbles.
Add the flour, melted butter, oregano and cheddar cheese and knead till you get a soft playable dough, transfer into an oiled bowl, cover and allow to double in size, about 1- 1.5 hours in a warm place.
Pre-heat oven to 200C , prepare 2 baking trays with parchment papers ( brushed with some oil ).
In a deep saucepan mix water and baking soda and bring to boil.
Mean while, start shaping the knots, on a slightly oiled surface cut the dough into 10 equal size pieces, roll each into a rope, fold the rope in half around your finger, twist 2 to 3 times and then tuck the end into the hole where your finger was holding, place them all on one the trays and leave the other one for baking later.
Once the water is boiling, start dropping the knots (one at a time) for like 30 seconds then place it on the empty baking tray, continue with the rest.
Brush them with the egg wash and sprinkle some sea salt on top of each, bake for 15-20 minutes or until they become dark brown.
Serve warm with tomato sauce or any dipping you like.
