Today I bring you the best waffles!
Liège waffles are made with a brioche-like yeasted dough instead of a batter. They’re what you’ll typically see in those waffle trucks popping up everywhere.
One of my favorite days when I was traveling in college was when my friend and I got Liège waffles before taking a canal boat tour of Bruges. Mine had whipped cream and chocolate sauce on it and I nearly died.
What makes these so unique and tasty is the pearl sugar that you add to the dough just before they go into the waffle iron.
The pearl sugar caramelizes in the hot iron, and makes the waffles have perfect caramely crisp edges. So. Good. Trust me.
I knew I wanted to make these with my sourdough starter instead of commercial yeast, so they’re even better!!
Hello to the perfect weekend breakfast.
Sourdough Liège Waffles
https://mostlysourdough.com/wp-content/uploads/2019/04/IMG_8466.jpg
| Yield: 8 waffles |
Liège waffles made with sourdough starter.
You'll Need...
- Levain:
- 50 grams all purpose flour (1/3 cup)
- 15 grams active sourdough starter (2 tablespoons)
- 50 grams water (3 tablespoons plus 1 teaspoon)
- Dough:
- 210 grams all purpose flour (1 3/4 cups)
- 38 grams whole wheat flour (1/3 cup)
- 3 grams salt (1/2 teaspoon)
- 13 grams brown sugar (1 tablespoon)
- 21 grams honey (1 tablespoon)
- 5 grams vanilla extract (1 teaspoon)
- 2 large eggs
- 113 grams unsalted butter, room temp (1/2 cup)
- Just before baking waffles:
- 185 grams pearl sugar (1 cup)
Directions
- Levain (The night before mixing your dough): In a small bowl, mix together the levain ingredients to combine. Cover with a towel, and let sit overnight until mixing next morning.
- Mix the dough: In a large mixing bowl, combine all the ingredients up to the eggs (leave the butter until the end). Mix together until all ingredients are incorporated. You can do this by hand or in a mixer. Next add the butter a bit at at time until it comes together into a smooth ball. Place in an oiled bowl and leave in the refrigerator until the next day.
- Waffle day: Preheat your waffle iron to the temperature you usually use (not too hot though or the sugar will burn). Fold the pearl sugar into the dough until evenly dispersed. Divide into even balls (I got 8 waffles) and bake in your waffle iron until a deep golden brown and the sugar bits are caramely. Serve warm with desired toppings.
Additional Notes
Using sourdough starter instead of commercial yeast makes this a 3 day process, so be sure to plan ahead!
You can find pearl sugar at most specialty foods stores, Sur La Table, Williams Sonoma or on Amazon!
Due to the sweetness of the extra sugar, you really don’t even need syrup or other sweet toppings. Fresh fruit and whipped cream are my fave on them.
It’s always fun to find new ways to use your sourdough starter, and this waffle recipe is a great one to keep on hand.
Hi,
If I have sourdough starter already made, and want to use the “discard” in this recipe, what is the actual measurement for the levain or starter for this waffle recipe?
Hi there! Thanks for stopping by, sorry for the delayed reply. I just saw your comment. I would estimate the measurement to be 120 grams, or about 1/2 cup if you’re just using extra starter. Hope that helps!!
Not sure I completely understand. I have my own sourdough starter, why wouldn’t I follow the recipe as stated? Also why does it say using sourdough starter is a 3-day process? Do you not just pull your starter from the fridge and continue with the recipe as stated?
If you read the recipe, it takes 3 days to make these. I also keep my starter in the fridge until I want to use it, so I usually will give it a few feedings to make sure it’s active enough. Hope that helps.
I was skeptical about whether these were going to work out. The dough was really tough to bring together and seemed to have way too much flour. I added a little extra discard starter. Mixing in the butter was difficult and I only got half incorporated before I stopped adding. It was still tough in the morning, but we worked in the sugar and cooked them up and amazingly–they were delicious! I would love to know if I did something wrong or if the dough is really supposed to be that thick and tough to work.
Hello! So sorry for my delayed response. I haven’t made these in a bit, and liege waffle dough is definitely on the stiffer brioche-y side, but I do not remember the dough being overly dry or tough. It’s possible the consistency of your sourdough starter could be slightly different than mine, which can affect things! But I will definitely take another run through of the recipe and let you know if I need to make any adjustments! Thank you so much for your comment!! 🙂 Glad they still turned out!
Great photos!
Really nice the way you wrote it all but one thing really turns me down: when it comes to culinary, measure should be based on metric system. It’s a knight-mare to find the real amount you meant. 🙁
Hi there. Thank you for your comment.
Apologies you had trouble with the measurements provided. I am a professional baker, and while I agree and I do personally prefer most recipes to be metric, not all bakers have kitchen scales so I tend to post my recipes using the US measurements because that is more common where I am. I will keep your suggestion in mind though, and thank you for stopping by. 🙂
Why would you impose your narrow view on another? Many people use imperial measurement and the conversion are so easily done. Learn how to use a calculator @Mac Marques, and learn to expand your view beyond your own street. It’s a great big world with a lot of different perspectives. Be accepting, and don’t show your ignorance by demanding other people conform to you.
I appreciate your comment! I agree that conversion tools are very easy to find these days.
Let’s all keep it nice and civil in this space please. 🙂
Haii Sophie I just got back from Brussels and wanted to make liege waffles, found your recipe so excited to try. I followed all the instructions and everything seems right but then my waffles didn’t spread properly you know what I mean like it’s hard. Did I missed any steps? Was I supposed to let it raise double at first? Thank you so much for your advice 🙏🏼❤️
Hi there! These style waffles are more of a dough than a batter, so that sounds like it should be correct. They will flatten and spread a little while cooked (like in my photos), but they do not spread out like American waffles.
These were very delicious! We have a waffle place in our town that serves the yeast version of these, so I wanted to give it a try with my sourdough starter. Thanks for the recipe!
Thanks so much for stopping by!
So glad you enjoyed them!
Would you please post the metric measurement here under the comments? I’d like to make them for Christmas. Looking forward to it!
Hello! I’ve added the metric measurements to the recipe. Enjoy!
Thank you so much! I love these and they are so much easier to make than many of the other recipes that require softened butter to be kneaded in.
I have made these with orange blossom water too 🙂 I have made these quite a lot!
Thanks again <3
Hi Nona! So glad you are enjoying them. Orange blossom water sounds amazing in these! Thanks for stopping by. <3
What waffle maker do you use?
This is the all-clad belgian waffle maker, but any will do!
Hi Sophie 😊 I just made the dough and I wondered whether I can leave it outside (on the counter) to ferment for 10-12 hours rather than 24 h in the fridge?
Hi there! I think that should be fine! I didn’t test this recipe with a room temp ferment, so definitely let me know if it works for you!
Hi Sophie! First off, thanks for sharing such an amazing recipe, I’m looking forward to trying it very soon. I have a question, though. The stater you prepare on day 1 seems to be a much higher hydration than the usual 100% (you double the amount of water to flour by weight. Is that correct?
Thank you in advance!
Hello, what waffle maker is this?
This is an All-Clad waffle iron, not sure if they still make this model.