Description
This Easy Liège Waffles recipe delivers authentic Belgian street-style waffles that are delightfully rich, chewy, and caramelized with pearl sugar. With minimal ingredients and straightforward steps, you can enjoy warm, freshly made Liège waffles at home, perfect for breakfast, dessert, or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tablespoons brown sugar
- 2 teaspoons instant dry yeast
- 1/2 teaspoon salt
- 1 cup Belgian pearl sugar
Wet Ingredients
- 1/3 cup lukewarm water
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup butter, melted
Instructions
- Combine dry ingredients: In the bowl of a stand mixer, combine flour, brown sugar, yeast, and salt. Mix on low using the paddle attachment to evenly incorporate the dry ingredients. Alternatively, you can stir these together in a large bowl using a spoon or hand mixer.
- Add wet ingredients: While mixing on low speed, slowly pour in the lukewarm water. Then add the eggs and vanilla extract, mixing just until the batter is combined and uniform in texture.
- Incorporate melted butter: Gradually add the melted butter to the mixture while continuing to mix on low. The batter will become very thick and sticky, which is the right consistency for Liège waffles.
- First rise: Transfer the batter into a large ungreased mixing bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm spot for 1 hour and 30 minutes until it has noticeably puffed up.
- Fold in pearl sugar and second rise: Using a large spoon, gently fold the Belgian pearl sugar into the risen dough to distribute evenly without deflating too much. Cover again and let rise for an additional 15 minutes.
- Preheat waffle iron and cook: Preheat a Belgian waffle iron and lightly spray it with nonstick cooking spray. Scoop about 1/4 cup of batter per waffle into the iron and cook until golden brown on each side. The waffles should be caramelized on the outside, fluffy yet chewy on the inside.
Notes
- Use Belgian pearl sugar specifically for authentic caramelization and crunch; regular granulated sugar will not yield the same texture.
- Make sure the water is lukewarm to properly activate the yeast without killing it.
- Do not grease the mixing bowl to ensure the dough rises properly.
- Cooking times may vary depending on your waffle iron model; watch for a golden caramel color.
- The batter is thick and sticky—that’s expected and ideal for Liège waffles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Belgian
Keywords: Liege waffles, Belgian waffles, pearl sugar waffles, breakfast waffles, sweet waffles, caramelized waffles
