1. Combine yeast, 1 cup warm water, and sugar in a stand mixer bowl with the dough hook attached. Allow yeast to bloom for 10 minutes. Add salt, butter, and eggs and mix together. Gradually add flour, ½ cup at a time.  
2. Knead on medium speed 5-7 minutes until dough pulls cleanly from the sides of the stand mixer. Transfer to a lightly greased bowl and cover with plastic wrap. Let rise 1 hour or overnight in the refrigerator.* 
3. Preheat oven to 475 degrees F. Bring 4 cups of water to a boil in a saucepan. Add baking soda, mix together, and remove from heat.  
4. Turn dough out onto a floured work surface. Cut dough into 3 equal parts. (Use a kitchen scale to ensure accuracy.) Roll each section of dough into a long rope about 36 inches long. Repeat with remaining dough.
5. Lay all 3 strands vertically on the floured surface. The left strand is strand 1. Pinch the ends of all 3 strands together at one end. Cross strand 1 over the center strand. Cross the right strand over the center strand. Repeat until you get to the end of the strands.  Shape into a wreath and pinch the ends together.  
6. Place the braided wreath on an oiled baking pan. Brush the top of the dough with baking soda mixture, then brush with egg wash, and sprinkle with kosher salt.   
7. Bake for 20-25 minutes or until golden brown. 

Pro Tip: If proofing in the refrigerator, remove 1 hour prior to baking.