Sift all dry ingredients into mixing bowl (flour, yeast, sugar, salt, baking soda). Make sure your mixing bowl is 2-3 times bigger than the volume of all ingredients because it will expand while proofing.

Place milk and butter in saucepan and slowly warm over medium-low heat until it reaches the target temp of your active dry yeast (usually between 105F-115F).

Once milk and butter has reached target temp, remove from heat and whisk in two eggs.

Create a well in the middle of dry ingredients and immediately pour warm wet ingredients in. Whisk until smooth.

Let the mixture sit and proof at room temp for at least 10 min and up to 30min. If proofing longer than 30min, you might want to place it in fridge to avoid unsafe bacteria from making a new home in your waffles (we sometimes make the mix at night and put it in fridge overnight)

Once mix is proofed, spoon it into hot waffle iron and cook until just starting to turn golden brown. Get ready to enjoy the puffiest pillow-centered waffles with an extremely thin crispy exterior!