Makes 16 waffles

1/2 cup warm water

1 tablespoon sugar

1 1/4-ounce packet active dry yeast

3 cups unbleached all-purpose flour

3/4 teaspoon kosher salt

8 tablespoons unsalted butter, melted and cooled to room temperature

1/2 cup unsweetened applesauce

2 cups whole milk

2 large eggs

1/2 teaspoon baking soda pure extract

Coconut oil, for brushing the waffle iron

Room-temperature butter, for serving

Pure maple syrup, for serving

In a small bowl, stir together the warm water and sugar until the sugar has dissolved. Stir in the yeast and let it sit and proof for 10 minutes, or until foamy.

In a very large bowl, whisk together the flour and salt. Pour in the yeast mixture, melted butter, applesauce, and milk. Using a hand mixer, whisk until smooth. Cover with plastic wrap and let stand at room temperature, where it will rise for 8 hours to overnight.

When ready to cook, in a small bowl, beat together the eggs, baking soda, and vanilla with a fork. Pour the egg mixture into the batter and whisk to combine.

Preheat a waffle maker and lightly grease the plates with coconut oil.

Working in batches, pour about 1/3 cup of the batter into the waffle maker and cook until golden, 4 to 6 minutes. Serve immediately with butter and maple syrup.