Letting this yeast waffle dough rest overnight gives the dough a chance to develop better. Start it the night before and enjoy fresh waffles in the morning. With a crunchy melted sugar crust and soft on the inside these belgian waffles are one of the most popular items I make!
How I created this Liege waffle Recipe
Over the past few years Belgian Liege waffle trucks and restaurants have showed up everywhere. My Dad was obsessed with them and asked me to figure out how to make them!
It’s so rare that he really LOVES a food item enough to request it that I got RIGHT on it! I scoured the internet and found quite a few recipes.
It seems like there were two camps, the traditional overnight 2nd rise recipe (developing flavor and texture) and the quicker few hour version.
You guys KNOW I’m all about getting the best possible flavor and not cutting corners when it comes to… well anything, but esp GOOD food. So I went for the authentic overnight version and WOW sooooo good.
I’m all about preping the night before for a big meal anyway, then the day of everything is ready to go and serve to my guests! So the time it takes doesn’t bother me at all.
I’ve TRIED quicker versions and they are OKAY, but still lacking the flavor that the overnight rise gives these waffles.
Just take me to the Belgian Waffle Recipe already!
If you’d rather skip the tips and tricks and tools to make these Liege Waffles, and more Belgium waffle recipe ideas – and get straight to this delicious Liege waffle recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
How to make Belgian Waffles – tips for cooking
Sugar burns at 375, so you want to cook your waffles at 365-370 degrees (you don’t want those big sugar chunks to start burning, trust me, nasty to eat and nasty to clean).
Regular home waffle irons heat anywhere from 420-550, which is a problem. So to make what I had work what I did was heat it up, put the dough in for 1 min then unplug the machine for 3 mins.
Depending on how hot your machine gets you might have to play with the time a bit (make an extra large batch the first time so you have extra dough to play with).
The professional liege waffle irons are cast iron, weigh over 20 pounds and cook at exactly 365-370 degrees. But I DOUBT any of you have one at home, I don’t.
So being annoyed with my regular electric waffle iron I bought this stove top waffle iron to see if I could control the temperature better on the stove top.
Stove top temperate range from 200 – 500, so I went just above the middle, trying to achieve 360. I found mine cooked best 1 1/2 min on the first side (where the side was already hot) and then 2 1/2 on the other side (started cooler).
OR I would put the dough in and immediately flip, cook 2 mins, flip again and cook another 2 mins. BEST purchase EVER, and it made a HUGE difference in my waffles.
Can you freeze Liege waffles?
YES there are a few times you can freeze them.
After the first rise you can freeze the dough ball – wrap it in plastic a few times and use 2 freeze bags as well. When you’re ready to make them place the dough in the fridge for 12-24 hour then go on from there.
The second good time for freezing is AFTER the overnight refrigerator time – you can place the dough in two layers of freeze bags and freeze. when your ready to make the waffles leave out on the counter until soft enough to knead in the pearl sugar.
The third place is after you have kneaded in the pearl sugar and divided the dough into balls – leave out what your going to cook and wrap each of the extra balls in plastic, place the wrapped balls in two layers of freezer bags and freeze. Pull out the balls a few at a time – let come to room temp and cook. This is great when you want just a few at a time.
Finally you can freeze the already cooked waffles – this is my LEAST favorite way as they never are as good as they are fresh.
To make Liege Waffles you’ll need:
- Sugar Pearls
- Stove top waffle iron
- Waffle Iron with temperature controls and removable plates for cleaning
- a good non stick spray
Traditional Belgian Liege Waffles
If you love this liege waffle recipe as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love this Belgian Waffle recipe you’ll love these other Liege Waffle recipes!
Coconut Liege Waffles | Pumpkin Liege Waffles | Lemon Raspberry Liege Waffles
Connect with Ashlee Marie Online!
To watch me make these liege waffles play the video in the recipe card. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
Traditional Belgian Waffles aka Liege Waffle recipe
Ingredients
- 1 Tbsp active dry yeast
- 1 tsp granulated sugar
- 3/4 C whole milk warmed, 110-115 degrees
- 2 lrg eggs room temperature, lightly beaten
- 1 Tbsp vanilla
- 3 Tbsp packed light brown sugar
- 3 1/2 C Bread flour
- 1 1/2 tsp salt
- 2 Tbsp honey
- 1 C butter softened
- 1 1/2 C belgian pearl sugar not Swedish pearl sugar
Instructions
- Place yeast, sugar and milk into your mixer and proof yeast 5-10 mins
- Add the egg, vanilla, honey, 2 1/2 C flour, brown sugar and salt and mix until cohesive
- add butter 4 Tbsp at a time kneading until totally incorporated
- Add the rest of the flour and knead 5-10 mins
- Cover and let rise until doubled in size, around 2 hours.
- Then knock the dough down and wrap the dough in plastic wrap, 2-3 times around
- refrigerate the dough overnight, 8-24 hours.
- The next day, let the dough come to room temp, about an hour and knead in all the pearl sugar
- Once mixed, divide the dough into 12-13 pieces of equal size.
- Cook in a waffle iron for about 4 mins at 360 degrees (see note for regular waffle iron)
- Give each waffle a few minutes to cool slightly before eating. that sugar melted on the outside is HOT!!!! I serve mine with fresh whipped cream and strawberries, but they are also good stuffed with dark chocolate, or served with with bananas, blue berries, nutella, cookie butter, ice cream, or plain with some powdered sugar!
- you can keep the cooked waffles warm in an oven at 200 degrees while you cook them all so they will all be ready to serve at the same time
Video
Notes
Nutrition
Luka
Thank you for this brilliant recipe
i have one question:
This recipe makes 13 waffles and for example, you have fast food restaurant and you would like to make a dough for 130 liege waffles, you should just multiply everything in recipe by 10?..for example instead of 2 eggs, you should use 20 eggs, instead of 1 Tbsp active dry yeast, you should use 10 Tbsp active dry yeast, etc… is everything in this easy way just multiplying ?
Ashlee
I’ve never tried making that large of a batch, it’s doubled just fine though. I’d suggest making a regular batch first, to get a feel for the texture and feel. Then I’d try a large batch, cause you’ll be able to see how it’s going and make sure it’s familiar. taking everything x10 should be just fine, BUT…. you never know, good luck!
Luka
Thanks for your attention and for your advice,
I will take it into account for sure
Ashlee
let me know how it goes!
Alli @ Cupcake Diaries
These are the prettiest waffles I ever did see! I’ve never made liege waffles, but it looks like I need to!
Ashlee
you DO need to! they are seriously such a delicious treat aka breakfast 😉
Beka
Thanks a lot for this sicret recipe, it’s amazing.
I’d like to ask you something if it is possible:
When you have a professional waffle (cast iron) maker. At the end of the day, after making many waffles, how you should clean this cast iron waffle maker?, what is the best way?
And the second question is:
I’ve seen in pictures and in videos. Mini fast food restaurants (Wafels & Dinges) usually have already made one our before or 30 minutes before a lot of waffles, of course they are already cold, and when the customer comes and orders you a waffle, you should give him/her this already made and cold waffle, or before serving you should Toast your waffle in a waffle maker for several seconds to make it again warm?
Thanks a lot in advance
Beka 🙂
Ashlee
every waffle truck and restaraunt I’ve been in they’ve had the dough balls made and cold, but they make the waffles fresh, it doesn’t take long to cook the waffles, and it’s the best way to serve it IMO. toasting it would be a totally different experience and as long as your storing something might as well just store the dough, not the waffles. As for cleaning, my stove top one doesn’t have any cords so I honestly soak it (even though your not supposed to wash cast iron).
Kristyn
These were intense and awesome! Thanks for the recipe!
I just wanted to mention, in case it’s helpful to anyone else, that we have a Cuisinart Griddler with waffle plates. The Griddler lets you set the cooking temperature, which was perfect for these waffles.
I told my husband that when I die in a blaze of coronary heart failure glory, it will be because I found this recipe. 😉 So delicious!
Ashlee
AWESOME! looking at the griddler RIGHT NOW! I’m so glad you loved the recipe!
Mario & Michelle
YUM! These look so good, attractive and appetizing. I love these – and wishing I had at least one if front of me now…but would prefer 10 🙂 I will do it at weekend.
Ashlee
Mmmm Me too, I need to make these again, During the winter I made them a lot more, but with summer coming I haven’t been craving them as much (probably because I’m toasty warm from the extra weight from eating them all winter, HA!)
Lee
Hi I am truly insipred by your recipe as I am planning on opening a waffle shop in another country. do you think I can make a big batch if i just multiply the recipe by the amount I want? or do i need to be cautious with the amount of the yeast or anything else i put in? I used to live in slc and been to Bruge’s waffle shop and really like the cream they serve. any idea on how they made it? it wasn’t a normal whipped cream.
Ashlee
I love the cream they use too, I’ve never been able to replicate it, when I ask they say it’s just cream, but clearly their is something else, cause it doesn’t taste just like cream. As for making it larger I’ve never tried a bigger batch, but my suggestion would be to make a regular sized batch a few times so you get used to the texture, then try the larger batch, that way as you make it you can see if maybe you need more or less of something. I would GUESS you could just multiply it and go, but you never know, this is the testing I would do.
Christine
Hi… I’ve a question for frozen dough. How do you handle them ?! Do I have to thaw them in the fridge and then the next day, leave it out at room temp for 90 mins before putting them on the waffle iron ?! I’ve already proof them for 90 mins before I freeze them tho
Look forward to hearing from you
Regards
Ashlee
If you freeze the balls before the 90 min rise then you need to let them thaw and rise, they should get poofy in the same way. IF you freeze extras AFTER they rise then all you’ll need to do is let them thaw, they should already be poofy enough!
Luca
Hi Ashlee, thanks for amazing recipe
I have one additional question 🙂
I would like to make a little waffle business and i don’t know exactly,
Which Stand Mixer Should I Buy?
Is it possible to make in a same stand mixer a batter for a brussels waffle and dough for a liege waffle? (i mean a motor power)
Usually is Liege Waffle dough with it toughness, same as pizza dough, bread dough or…?
I wanted to buy a stand mixer and when i went in a shop they said me that they had a stand mixer for batter and another one for a tough dough, i were little bit confused…
thank you very much
Ashlee
you’d have to buy a large mixer, larger than the home mixer I use, I have no idea which ones are better than others, I’d find a specialty store and as them. my home size mixer does both with no problem.
Marianne
I have a Kitchenaid 6qt pro… what kind do you have Ashlee… yours looks like a combination mixer/food processor? Also, do I need to use dough hook and not a paddle because of don’t want to my mixer to burnout…TIA
Ashlee Marie
yup it’s a bosch universal mixer – been around since the 50’s! I grew up with one, my mom’s is 40 years old and still going strong! Their website is here http://bit.ly/Ilovemybosch or you can find it on amazon too http://amzn.to/210Eyra I have a full review here http://ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/. It does have a food processor attachment as well as a blender, shredder, slicer, etc… And I def recommend a dough hook over whisks so you don’t break anything
Snibb
When you divide the dough do you roll them out or press them to be flatter? All the pictures show large round dough balls in the waffle iron before closing the top. Do you force the waffle iron top down to flatten all of them? This is a firm dough-will that break the waffle iron top if you do it that way?
Ashlee
yup, roll them into ball like shape, then force them close with the waffle iron. it’s not that firm, esp after rising
Nina
Oh, my! These are delicious. Very sweet, crispy – perfect! Agree that they’re too sweet for breakfast, though. Better as a dessert. However, be prepared to clean a mess – took me about an hour to get all the sugar out of my waffle iron. Worth it.
Ashlee
because I use the over the stove ones I just let them soak for a few hours in warm water and they come clean right away, but yes, when I have to use a traditional waffle iron it can get frustrating, the ones where the plates come out are the best ,so you cna soak them, just use a very wet rag with water as hot as you can handle for quicker clean up,
Catherine
If I wanted to serve this at a restaurant the very last step of proofing the dough, is it crusial?
Ashlee
yes, the dough is too tough to squish in the waffle iron without the final proofing
Barbara
I noticed that Sur La Table and King Arthur Flour now sell a waffle iron brand “Croquade” which shows them making Liege waffles. Wondered if you’d reviewed that one?
Ashlee
AMAZING! totally going to check it out! need to review this for SURE!
Cayson Pearl
Do these taste similar to the ones sold a Bruge, do you know? also, could i replace cinnamon for vanilla? How much cinnamon would you recommend???? Ive been wanting a recipe like Bruge’s FOREVER!
Ashlee
Yes ma’am! That’s what I was going for (my favorite too). I’d leave in the vanilla, it’s a flavor enhancer, and simply add cinnamon, anywhere from 1 tsp to 1 tbsp depending on your preference. I’ve done 2 tsps and liked it but some people like more.
Jonalyn
Hello Ashlee! I need your help. Im confused with the number 3 instruction. What do you mean by put the remaining flour but do not stir in? Thanks
Ashlee
well you just sprinkle the remaining flour on top – it keeps the batter from drying out – it get’s mixed in later.
Valorie Rose
When do you add the pearl sugar?
Ashlee
step 8. The next day, place the cold dough (it will be quite firm) on a slightly floured surface and knead in ALL the Belgian sugar (a little bit at a time). Once mixed, divide the dough into 13 pieces of equal size.
Valorie Rose
Thank you I must have skimmed over it! I finally got around to making it, and I know you said when you take it out of the fridge it would be quite firm but I think i underestimated how firm it would be. Is it suppose to be hard to knead the sugar in, it took me a while to get it all in?
Ashlee
oh yeah, it takes some real muscles! but it’s worth it
Mel
I’m so anxious to try this recipe. On step 7, you said fold the triangle…can you clarify? Can you explain this step over for me? Thanks!!
Ashlee
I’m sorry, I don’t see the word triangle in the recipe? I did add a video if that will help?
Fauzia
Hi. Look forward to trying the receipe. One question though – i heard if you leave pearl sugar in the dough for a longer time, it melts n the final result is not the same. Your receipe states, it can be added in dough n can be kept in refrigerator for 2 days. Confused? Help!!
Maria
Ok, so apparently I am 3 years late to the party! But Oh my Gosh are these delicious IMHO. My boyfriend (who is not a sweets guy) thought they were a little too sweet so next time I will try using 3/4 cup pearl sugar.
Also I loved all the tips you gave regarding the waffle machine. I have a oster flip Belgian waffle maker, and let me tell you, it worked perfectly. I put it on low and cooked the waffle for 5 minutes (no need to disconnect it) and the waffles were perfect! It didn’t burn the sugar, in fact when I tried disconnecting it for 3 mins as you suggested the pearl sugar didn’t even melt! Ha! Also clean up was a breeze….look at me, I’m sounding like an oster commercial lol.
Ashley
I am excited to try your waffle recipe- but wanted to see if you had any tips on how to know when the waffle iron reaches that 360 degree target temp. You give tips on how long you cooked your waffles on your stovetop but is there a way to know what temperature your waffle iron is cooking at? I have the same stovetop waffle iron but I know my stove cooks extra hot so I’m thinking I might have to cook them on low- but want to know for sure. I made these before with the shortcuts some other blogger suggested and with my other waffle maker. I kept experimenting with settings and times and not sure if I ever figured the best way. The sugar crystals didn’t seem to melt right. Also, like you said, the texture wasn’t quite right with the shortcut way. Thanks!
Ashlee
I tend to start at medium and see how long it takes to cook – if it takes longer than 2 mins on each side then I raise the heat a bit – it’s like pancakes the first batch takes some testing – I usually only cook 2 at a time until I feel I have the temp right!
Jasmin
I don’t have a stand mixer would a hand one be ok to use?
Ashlee
it’s a really thick dough – so it will take a lot of muscle working but I believe it can be done!