Heat water to 115 degrees F, This is important for the yeast. Dissolve the yeast and sugar in the warm water then allow to proof for 5-10 minutes.

Add bread flour, salt and seasoning to the bowl of a stand mixer fitter with a dough hook. After yeast is done proofing, turn mixer on low and slowly add yeast water mixture. Turn mixer to medium speed and slowly add 2 tablespoons olive oil. Add more flour if too sticky or more olive oil if too dry. Mix until dough forms. Grease a large bowl with butter and transfer dough to bowl. Cover with siren wrap or towel and allow to rise for one hour or until it's doubled in size.

Prepare a baking sheet with parchment paper. Divide dough into three equal portions and shape each one into a ball that is smooth. Place on baking sheet, leaving room for them to expand (use two baking sheets if necessary). Place in a warm room and loosely top with a clean towel or siren wrap that's been lightly oiled. Allow to rise for 30 minutes.

Preheat oven to 400 degrees F. In a small bowl, combine egg white and water and whisk. Top bread bowls with mixture and place in oven. Bake for 15 minutes then brush more egg/water on top and return to bake for another 5 to 10 minutes. Once cool, carefully cut the top off and serve with soup.