Breakfast & Brunch > Pancakes & Waffles > Waffles > Liege Waffles Recipe

Authentic Liege Waffle Recipe

Indulge in the sweet, caramelized goodness of authentic Liege waffles. This recipe captures the essence of Belgian street food, delivering a delightful breakfast or brunch experience. Crispy on the outside, chewy on the inside, and bursting with pearl sugar, these waffles are irresistible.

Prep Time
30 minutes + 1.5-2 hours proofing
Cook Time
3-4 minutes per waffle
Servings
8-10 waffles
Ingredients
  • 3 3/4 cups All-purpose flour
  • 2 1/4 tsp Active dry yeast
  • 3/4 cup Warm milk
  • 2 tbsp Granulated sugar
  • 1/2 tsp Salt
  • 2 large Eggs
  • 1 cup (2 sticks), softened Unsalted butter
  • 1 tsp Vanilla extract
  • 1 1/2 cups Belgian pearl sugar

Activate the Yeast

In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy. This indicates that the yeast is active and ready to use.

Combine Wet Ingredients

In a large bowl, whisk together the eggs and vanilla extract. Add the yeast mixture to the egg mixture and whisk until combined.

Incorporate Dry Ingredients

In a separate large bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Add the Butter

Add the softened butter to the dough, a little at a time, mixing until fully incorporated. The dough will be quite sticky.

First Proofing

Cover the bowl with plastic wrap and let it rise in a warm place for 1.5-2 hours, or until doubled in size. This step is crucial for developing the flavor and texture of the waffles.

Incorporate Pearl Sugar

Gently fold in the Belgian pearl sugar until evenly distributed throughout the dough. Be careful not to crush the pearl sugar. The pockets of pearl sugar are what create the signature caramelized crunch.

Second Proofing

Cover the bowl again and let it rest for another 30 minutes.

Cooking the Waffles

Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the waffle iron with cooking spray or melted butter. Place a scoop of dough (about 1/4 cup) onto the hot waffle iron. Close the iron and cook for 3-4 minutes, or until golden brown and crispy. Cooking time will vary depending on your waffle iron. Be careful as the melted sugar is very hot.

Serving

Carefully remove the waffles from the iron and let them cool slightly on a wire rack. Serve immediately while they are still warm and crispy. Enjoy plain or with your favorite toppings.

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FAQ

  • Can I use regular sugar instead of pearl sugar?

    No, pearl sugar is essential for Liege waffles. It doesn't melt completely during cooking, creating a delightful caramelized crunch. Regular sugar will melt and burn.
  • Can I freeze Liege waffles?

    Yes, you can freeze Liege waffles. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Reheat in a toaster or oven until warm and crispy.
  • Why is my dough so sticky?

    Liege waffle dough is naturally sticky due to the high butter content. Don't worry; it's supposed to be that way! Just handle it gently when adding the pearl sugar.
  • My waffles are not browning enough

    Make sure your waffle iron is hot enough and that it is properly greased. You may also need to slightly increase the cooking time to achieve the desired level of browning.