In a medium bowl, combine the active dry yeast, 1 teaspoon of brown sugar, and the warm water. Allow the mixture to rest for 5 to 8 minutes, or until foamy.

In a separate large bowl, stir together the warm milk and the remaining brown sugar until dissolved. Add the milk mixture and 2 ½ cups of flour to the yeast mixture. Stir until the dough begins to form, then knead until soft and elastic. If the dough is too sticky, incorporate up to an additional ½ cup of flour.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow it to rise for approximately 2 hours, or until doubled in size.

Turn the dough out onto a lightly floured surface. Divide into four equal portions. Roll one portion into a 12-by-4-inch rectangle. With the long side facing you, place ¼ cup of shredded cheddar cheese along the lower third of the dough. Roll the dough tightly, then cut into twelve 1-inch pieces. Transfer to a parchment-lined baking sheet. Repeat with the remaining dough.

Let the prepared dough bites rest, uncovered, for 30 minutes.

Preheat the oven to 400°F (200°C). In a large saucepan, bring the 6 cups of water to a boil, then stir in the baking soda and reduce to a simmer. Working in batches, place the dough pieces seam-side down into the simmering water. Boil for 10 seconds, turn, and boil for an additional 10 seconds. Remove with a slotted spoon and return to the baking sheet seam-side down.

Bake for 15 minutes, or until golden brown. Remove from the oven, brush with melted butter, and sprinkle with coarse salt. Serve warm, preferably with honey mustard or cheese dipping sauce.