Liège Waffle Recipe

Liège Waffles are a rich and indulgent Belgian treat made from a buttery, yeasted dough and studded with pearl sugar that caramelizes on the waffle iron. These waffles are chewy, sweet, and perfect for enjoying as a dessert or decadent breakfast.

Why You’ll Love This Recipe

• Made with a brioche-style dough for rich flavor and chewy texture
• Crunchy caramelized bits from pearl sugar add sweetness and texture
• Naturally sweet—no syrup required
• Perfect for breakfast, brunch, or dessert
• Can be made ahead and reheated beautifully

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Warm milk
• Active dry or instant yeast
• Granulated sugar
• Eggs
• Unsalted butter, softened
• Vanilla extract
• All-purpose or bread flour
• Salt
• Belgian pearl sugar

Directions

1. Activate the yeast: Mix yeast with warm milk and a bit of sugar. Let sit for 5–10 minutes until foamy.
2. Make the dough: In a mixer, combine the yeast mixture, eggs, vanilla, flour, remaining sugar, and salt. Mix until just combined.
3. Add butter: Slowly add the softened butter and knead until the dough is smooth and elastic.
4. First rise: Cover and let rise for 60–90 minutes until doubled in size.
5. Add pearl sugar: Gently fold in the pearl sugar to evenly distribute.
6. Shape: Divide the dough into 10–12 equal pieces. Let them rest for 15–30 minutes.
7. Cook: Heat a Belgian waffle iron. Place a dough ball in the center and cook until golden brown and caramelized, about 3–5 minutes.
8. Serve: Let cool slightly and serve warm. Optional toppings: powdered sugar, whipped cream, or berries.

Servings and timing

• Makes: 10–12 waffles
• Prep time: 20 minutes
• Rise time: 1–1.5 hours
• Cook time: 3–5 minutes per waffle
• Total time: about 2 hours (plus optional overnight rise)

Variations

• Use bread flour for a chewier bite
• Let dough rise overnight in the fridge for deeper flavor
• Mix in cinnamon or nutmeg for a warm spice twist
• Top with Nutella, fresh fruit, or ice cream for dessert-style waffles

Storage / reheating

• Store cooled waffles in an airtight container for up to 3 days
• Freeze for up to 2 months
• Reheat in toaster or oven at 300°F until warm and crisp

FAQs

What’s the difference between Liège and Brussels waffles?

Liège waffles are denser, sweeter, and made with a yeast dough and pearl sugar, unlike lighter, fluffier Brussels waffles.

Do I need pearl sugar?

Yes—Belgian pearl sugar gives the signature caramelized crunch. It’s essential for authentic texture and flavor.

Can I use a regular waffle iron?

Yes, but a Belgian waffle iron with deep pockets is best for the thick dough.

Is the dough sweet?

Yes, but not overly so. The pearl sugar adds most of the sweetness during cooking.

Can I freeze the dough?

Yes—freeze after the first rise. Thaw, add pearl sugar, and cook as directed.

Can I make these gluten-free?

You can try using a gluten-free bread flour blend, but results may vary.

Why is my sugar burning in the iron?

Clean the iron between uses and avoid overheating. Caramelized sugar should be golden, not dark.

Can I use brown sugar instead of pearl sugar?

No, brown sugar will melt too quickly and won’t provide the same texture or caramelization.

Are Liège waffles good cold?

They’re best warm, but still tasty at room temperature. Reheat for best texture.

Can I make the dough in advance?

Yes—prepare the dough and refrigerate overnight, then bring to room temperature before adding pearl sugar and cooking.

Conclusion

Liège Waffles are a decadent and satisfying twist on traditional waffles, offering a chewy, buttery base with irresistible caramelized sugar. Whether enjoyed fresh off the waffle iron or reheated from the freezer, these waffles are sure to impress for any meal or occasion. Try them once, and they’ll become a beloved staple in your kitchen.

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