Pour the warm water into a large mixing bowl. Add the yeast and baking soda and leave to activate for a few minutes.

Stir in half of the flour to make a sticky dough.

In a separate, clean bowl, whip the egg whites to medium peaks. Gently fold them into the dough.

Add the salt and the remaining flour, 1/4 cup at a time, as needed to make a soft dough that is not sticky. Knead until smooth.

Place the dough in a bowl, and cover with plastic wrap. Set aside until doubled in size, 45 minutes to 1 hour.

Punch the dough down and knead it a little to smooth it out. Cover it again and let it rest for 10 minutes.

Sprinkle cornmeal on your work surface, and roll the dough out on the cornmeal-dusted surface to 1/2-inch thick. Flip the dough over, and gently roll so that the other side gets lightly coated in cornmeal. Cut the muffins out with a 3- or 4-inch round cutter. Scraps can be gathered and recut one time..

Sprinkle cornmeal on your work surface, and roll the dough out on the cornmeal-dusted surface to 1/2-inch thick. Flip the dough over, and gently roll so that the other side gets lightly coated in cornmeal. Cut the muffins out with a 3- or 4-inch round cutter. Scraps can be gathered and recut one time.

Place the muffins on a parchment-lined sheet tray, cover with plastic, and allow to proof for 30 to 45 minutes.

When muffins are almost fully proofed, preheat a griddle over medium-low heat.

Lightly brush the griddle with oil. Lay the muffins on the griddle and cook for 16 minutes, turning every 4 minutes. (You will flip them 3 times.) Set on a rack to cool.

When fully cooled, split with a fork and enjoy the nooks and crannies!