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
http://sweetcinnamonhoney.com/wp-content/uploads/2019/04/IMG_8466.jpg
| Yield: 8 waffles |
Liège waffles made with sourdough starter.
You'll Need...
- Levain:
- 1/4 cup all purpose flour
- 2 tablespoons active sourdough starter
- 1/4 cup water
- Dough:
- 1 3/4 cup all purpose flour
- 1/3 cup whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 stick unsalted butter, room temp
- Just before baking waffles:
- 1 cup pearl sugar
Directions
- Levain (The night before mixing your dough): In a small bowl, mix the 2 tablespoons sourdough starter with the 1/4 cup water. Add 1/4 cup all purpose flour and mix until combined. 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!!
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. 🙂