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Combine the warm water and caster sugar in a large bowl. Sprinkle over the dried yeast, stir gently and leave for 5–10 minutes until foamy.
Add the plain flour and fine salt to the yeast mixture. Stir until a rough dough forms.
Tip the dough onto a lightly floured surface and knead for 5–8 minutes until smooth and elastic.
Lightly grease a bowl and place the dough inside, turning it to coat. Cover and leave in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 230 °C (210 °C fan, gas mark 8). Line two baking trays with baking parchment. Meanwhile, bring the water and bicarbonate of soda to a gentle boil in a large saucepan.
Punch the dough down, divide it into 8 pieces, roll each into a rope about 2.5 cm thick, and cut into sticks roughly 10–12 cm long.
Working in batches of 4–5, gently lower the sticks into the boiling bicarb bath and cook for 20–30 seconds on each side. Remove with a slotted spoon and transfer to the prepared trays.
Brush each stick with the melted butter and sprinkle over the sea salt flakes. Bake for 12–15 minutes, or until golden brown.
Allow the sticks to cool on the trays for a few minutes, then transfer to a wire rack. Serve warm.