Add sugar and yeast to warm water. Stir and let set for 3-5 minutes, until foamy.
Pour into bowl of stand mixer fitted with a bread hook.
Pour in one cup of flour, salt, and melted butter. Turn mixer on low; mix for 30 seconds. Turn mixer off; add second cup of flour. Turn mixer back on low and mix until dough starts to come together.
Gradually add remaining cup of flour until mixture forms a slightly sticky ball. Once dough comes together, mix for another minute and then turn off mixer. Cover dough; let rise for 30 minutes.
Turn dough onto floured surface; divide into 4 pieces. Place on baking sheet lined with parchment paper. Cover and let set for another 30 minutes.
While dough rises, stir corn starch and water together in a microwave-safe bowl. Microwave on high for 30-40 seconds until mixture starts to bubble. Remove and let set.
Preheat oven to 375. Uncover dough and gently coat with corn starch mixture. Use a knife to cut a crisscross pattern on top. Bake for 20-25 minutes.
Remove from oven and let cool slightly. Use a serrated knife to cut a hole around the top. Hollow out inside of bread bowl (I used a fork). Pour in soup and enjoy!