Name: Liège Waffles Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 2 h 5 min
Cuisine: Belgian
Ingredients: 1 1/2 tablespoons light brown sugar; 1 3/4 teaspoons active dry yeast; 1/3 cup lukewarm water; 2 cups all-purpose flour; 1/2 teaspoon salt; 3 large eggs; 1 teaspoon pure vanilla extract; 2 sticks unsalted butter, melted (about 1 cup), plus more for brushing; 1 cup Belgian pearl sugar

Jump to Recipe

Introduction

Liège waffles are a deliciously rich and caramelized treat originating from Belgium. Their dense, buttery dough combined with crunchy pearl sugar makes for a delightful indulgence any time of day.

A tall stack of ten golden-brown waffles with a crisp texture and slightly uneven edges is arranged in the shape of an arch on an ornate silver plate, placed on a wooden table. The waffles have a deep grid pattern with some darker toasted spots, giving them a rustic and crunchy look. To the right side of the image, there is a brass and green candle holder standing on the same surface. The background is softly blurred, keeping the focus on the waffle stack. The entire scene sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 tablespoons light brown sugar
1 3/4 teaspoons active dry yeast

1/3 cup lukewarm water
2 cups all-purpose flour

1/2 teaspoon salt
3 large eggs

1 teaspoon pure vanilla extract
2 sticks unsalted butter, melted (about 1 cup), plus more for brushing
1 cup Belgian pearl sugar

Instructions

Step 1: In a small bowl, whisk the brown sugar and yeast into the lukewarm water and let stand until foamy, about 5 minutes.
Step 2: In the bowl of a standing mixer fitted with the paddle attachment, mix the flour with the salt. Make a well in the center and pour in the yeast mixture. Mix at medium speed until shaggy, about 1 minute.
Step 3: Add the eggs one at a time, mixing for 20 seconds between each addition.

Step 4: Whisk the vanilla extract with the melted butter. With the mixer on medium-low, gradually add the butter mixture and mix until smooth; the dough will be thick and very sticky.
Step 5: Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour and 45 minutes.
Step 6: Stir the Belgian pearl sugar into the risen dough. Cover again and let rest for 15 minutes.

Step 7: Preheat the oven to 250°F and preheat a Belgian waffle iron. Brush the waffle iron with melted butter.
Step 8: Gently stir the dough to deflate it. Using about 2 tablespoons of dough per waffle, cook according to the manufacturer’s directions until golden and crisp, brushing the iron with butter as needed.
Step 9: Transfer the waffles to plates or keep them warm in the oven. Serve immediately and enjoy.

Tips & Variations

Use Belgian pearl sugar for authentic caramelized sweetness; if unavailable, coarse sanding sugar can be a substitute but will be less crunchy.
Letting the dough rise in a warm, draft-free spot ensures the yeast activates properly for a light texture.
Serve the waffles warm with fresh fruit, whipped cream, or a drizzle of chocolate sauce for extra indulgence.

For a subtle twist, add a pinch of cinnamon or orange zest to the dough for extra flavor.

Storage

Store leftover waffles in an airtight container at room temperature for up to 2 days. To reheat, toast them lightly or warm in a preheated oven at 350°F until crisp. For longer storage, freeze waffles in a single layer and reheat from frozen for a quick treat.

How to Serve

The image shows a tall stack of golden-brown waffles piled high on a white plate with a silver edge. The waffles are thick with a crispy texture and have square pockets that catch the light, highlighting their crunchy surface. The stack is arranged in two leaning towers that form a loose arch shape. The background features a white marbled texture surface with a vintage-style brass candle holder on the right side. The warm natural light softly illuminates the waffles, making them look appetizing and freshly made. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What makes Liège waffles different from Brussels waffles?

Liège waffles have a dense, chewy texture and are studded with pearl sugar that caramelizes during cooking. Brussels waffles are lighter, airier, and usually rectangular with a crispier exterior.

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before adding the pearl sugar and cooking to ensure the best texture.