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liège waffles

Liège Waffles Recipe

yield: 12 waffles
Prep Time: 10 mins
Work Time: 5 mins
Cook Time: 5 mins
4.84 from 6 votes
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Special Equipment

  • a waffle iron

Ingredients

For the Liège Waffles:

  • 2 cups (9 ounces or 255 grams) all-purpose flour
  • 1 ½ Tablespoons tightly packed dark OR light brown sugar
  • 1 ¾ teaspoons instant yeast
  • ¾ teaspoon kosher salt
  • cup (2.65 ounces or 75 grams) water, warmed to between 120° and 130°F
  • 3 large eggs, at room temperature
  • 1 cup (8 ounces or 227 grams) unsalted butter, melted and warmed to between 120° and 130°F
  • 1 teaspoon pure vanilla extract
  • 1 cup (5.5 ounces or 156 grams) Belgian pearl sugar

Instructions

Day 1: Make the Dough

  • First, make the waffle dough. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, yeast, and salt. Beat on low until just combined. Slowly pour in the water and beat until a shaggy dough forms, about 1 minute. Add the eggs, one at a time, adding the next egg only after the previous one has been fully incorporated, using a rubber spatula to scrape down the bottom and sides of the bowl after each addition. With the mixer on low, slowly pour in the melted butter and vanilla and beat for 1 minute, then increase the mixer to medium and beat for 2 to 3 minutes more, or until no more butter is pooling at the bottom of the bowl. The dough will be sticky, thick, and a little lumpy. It will look more like pancake batter at this point, but that's totally okay, I promise!
  • Refrigerate overnight. Cover the bowl with plastic wrap. Refrigerate overnight.

Day 2: Make the Waffles

  • Prep your oven and waffle iron. Preheat the oven to 250°F. Preheat a waffle iron according to the manufacturers' instructions and lightly coat each waffle plate with cooking spray.
  • Uncover the dough and discard the plastic wrap. Use a rubber spatula to mix in the pearl sugar.
  • Cook the waffles. Divide the dough and cook the waffles according to the manufacturer's instructions until crisp and golden brown, coating the waffle plates with cooking spray between batches as needed.
  • Serve and store. Serve immediately, or place the finished waffles directly on the oven rack to keep them warm and crisp until ready to serve.