Liege Waffle Recipe / Gaufre de Liège Recette

Authentic Liège waffles are one of life’s great indulgences — caramelized sugar glistening on a tender, buttery, vanilla-laden joy for the senses. Unfortunately, the “original recipe” has been long lost, and virtually all contemporary recipes use ingredients with little connection to what 19th-century bakers would have employed. Even most restaurants and chains that now sell the Liège waffle have taken it far afield from its early roots.

The recipe that follows isn’t an adaptation of any other. It’s a reconstruction based largely on 18th and 19th-century brioche — which indisputably forms the basis of the Liège waffle. The flour/butter/egg ratios mirror those of Louis Eustache Ude, former chef to Louis XVI, and ingredient choice is rooted in hundreds of years of waffle traditions. And while the full effect of those is best felt in my advanced professional metric version, the recipe below is a simplified take that has their spirit fully in mind. The intent of both recipes is to get as close to how these were originally made and, arguably, should still be made. However, modern techniques and equipment are used.

Before you dig into the recipe, please know that a big part of what makes these waffles special is pearl sugar. There’s no good substitute, but The Waffle Pantry offers the real deal (straight from Belgium) at reasonable prices. And for those of you who don’t want to mix your own batter but who do want commercial quantities of the dough, ready to bake, check out The Belgian Kitchen. Unlike most other producers, they use butter (not margarine), real vanilla and authentic pearl sugar. Having tasted them first-hand, I can assure you they’re a fine pre-made option.

Authentic Liège Waffle

In developing this recipe, I clawed my way back through time to find out how brioche and brioche-based desserts would have been made and, in fact, how waffles even came to be. It’s been a years-long effort that’s led me to purchase several professional irons, find the first use of the word waffle in the English language (currently in review by Merriam-Webster and the Oxford-English Dictionary), effectively refute the “Prince-Bishop of Liège” legend behind these waffles, rewrite the entire Wikipedia history of waffles, begin a waffle history book, and to disprove the two most popular narratives for the invention of the Brussels waffle. Sometimes I feel like I’ve become a waffle, but I digress…

What I discovered is that the bread flour, milk, and obscene amount of yeast you usually see for Liège recipes would have never been used. Never. Literally, if you see a recipe that calls for bread flour, milk or more than a ½ teaspoon of yeast per cup of flour, it still might produce a waffle, but it won’t be a Liège waffle.

Technically, pastry flour, fresh Mexican vanilla beans, and ale yeast would have been in the mix of the originals. But I realize most people don’t want to go to that extreme or that expense in baking these, so this version of the recipe keeps it much more sane.

Liège Waffle Dough with Pearl Sugar

And yes, there are 10 steps in what follows, but they’re all pretty simple. Seriously. As long as you have a stand mixer, prepping the dough is a snap. Yet it’s also a 2-day process. So I often start my Day 1 mix at 2 in the afternoon and finish it up at 10 at night. The dough is all ready to bake the next day.

Now start mixing, and enjoy!

Liege Waffle Recipe / Gaufre de Liège Recette


By Adam Wayda | Published: January 30, 2016

Prep time: 12 hours | Cook time: 2 minutes | Total time: 12 hours 02 mins

This is an excellent Liège waffle recipe that will get you closer to the 19th-century style than all others but my metric version. | Yield: 6

INGREDIENTS
3/4 teaspoon of instant yeast
1/4 cup of warm water at 105°F-110°F
1 1/2 cups of all-purpose flour
2 eggs (warmed for several minutes in hot tap water)
2 Tablespoons of packed light brown sugar
3/4 teaspoon of salt
2 teaspoons of vanilla extract
2 teaspoons of honey
11 Tablespoons of butter (slightly cooler than room temperature)
3/4 cup of pearl sugar

DIRECTIONS

1. In the bowl of a stand mixer, dissolve the yeast in 1/4 cup of warm water and allow it to stand for several minutes. Then add 1/2 cup of your flour and 1 egg. Mix to blend.

2. Cover the mixture with the remaining 1 cup of flour, but do not stir. Then cover the bowl in plastic wrap, and let it stand for 60 minutes (by which time the wet batter will be bubbling up through the flour).

3. Add the second egg, light brown sugar, salt, vanilla extract, and honey.

4. Affix the paddle attachment, and mix on speed #1 (the “stir” setting) — scraping every few minutes — until the dough forms a ball on the paddle. This should take about 15-20 minutes.

5. Begin adding the butter, a tablespoon at a time, over the next 5-7 minutes, scraping the bowl every couple minutes.

6. Once all the butter is completely added, continue mixing, scraping occasionally, until the dough again balls on the paddle. This should only take 2-6 minutes.

7. Scrape the dough into a large bowl, cover with plastic wrap, and let it rise at room temperature for 4 hours. Then put it into the refrigerator to rest overnight.

8. The next day, take the bowl of cold dough straight from the fridge and add all of the pearl sugar. It will seem like a lot of sugar, but it’s supposed to be:) Mix it into the dough, by hand, until the chunks are well-distributed. Once mixed, divide the dough into 6 pieces of equal size.

9. Shape each piece into an oval ball (like a football without the pointy ends) and let it rise (covered loosely in plastic wrap) for 90 minutes.

10. If you have a professional waffle iron (meaning: it’s cast iron and weighs over 30 pounds) cook at exactly 355-360 degrees for approximately 2 minutes. If you have a regular home iron, it may take 4 minutes or longer.

214 thoughts on “Liege Waffle Recipe / Gaufre de Liège Recette

  1. This seems like a good yield for “trial and error” recipes. I’ve researched multiple recipes that call for milk instead of water and bread or pastry flour instead of an all purpose. I’m going to make some this weekend, since I finally have my vintage Belgian Waffler. ($7 on EBay!)

    • So the reason there is no milk in here is that, back when these waffles were invented, there was no refrigeration … so milk was fairly uncommon in baked goods. Even brioche, on which these waffles are based, usually only used water for the liquid. And the reason bread flour is not used is that Belgians didn’t have access to high-gluten white like that used in bread flour. THese waffles were originally made with wheat that produced something much closer to our modern all-purpose or pastry flours. Happy baking!

  2. These sound so delicious. Can the mixing be done by hand? I only have a hand mixer and I do not think this works well for yeast dough.

    • You could do it by hand, but it will be extremely messy. If you try, make sure your work surface and room are as cool as possible. Consider using a rolling pin to do much of the working of the dough so that the butter just doesn’t melt with your hands’ heat.

  3. Waffles are great but i have a hardening problem. The waffles become very hard after about 15-30secs of cooking them. What am i doing wrong? Could it be the cheap waffle maker? i have the common clasic oster waffle maker that splits it into 4.

    • It probably is an issue of the iron. If the temperature is too low (or is not maintained at a high enough temp throughout the bake), then the insides will cook more than intended relative to the outside. The inverse is if the temp is too high and stays high, then the outside cooks super fast relative to the inside, which would stay gooey. If you’re not already using the metric version of the recipe, that could help control some other possible factors.

      • Thanks! I’d figured it may be the iron but wanted to be sure. I have all the correct measurements of the ingredients. Just ordered the Croquade Waffle Maker, so hopefully that will fix my problem. Thank you again for sharing your recipe!

    • The only way the iron will be Harding them is they are getting burned, too high of heat will harden the sugar, or you didn’t use pearl sugar but granular. The other issue that could cause it, would be over handling the dough. Same concept in bread making….

  4. It’s best to refrigerate to firm up the dough. At least 4-5 hours weighted down with plates wrapped tightly in Saran Wrap.

    I’ve tried both ways adding sugar crystals. Add before you pop in the refrigerator and the sugar crystals melt a little which causes the sugar to bleed through the waffle when you are cooking it, they are infused with sugar but also burn easier and will end up hard if you cook took long.

    Adding sugar crystals after create a more isolated sugar crunch, the sugar crystals don’t bleed through the waffle as much but still very tasty and less chance of burning them.

    Both are fine but the last two batches I made I’d wished I added the crystals very last after refrigeration. A bit harder to mix in when the dough is cold.

    I’ve learned having firmer dough when you put on the waffle iron is better.

    Take a look at my website here on Word press, a bunch of pictures of my waffles

  5. Hi – another dumb question for this novice – if I had patience I would read all the comments to see if answer is there.
    I have my dough resting now (so far so good I thing everything is looking as it should!). After the 4 hour rise does it need to go in fridge overnight to rest or can I mix in my pearl sugar and make them today? If it does need to go in fridge – is there a minimum time to rest so that we can take out and enjoy tonight? Thanks!

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  7. Hi, I am new to making these but I finally have my Belgium pearl sugar and I want to try and do this right – so thank you in advance for your help! You mentioned that you normally start at 2pm and finish up at 10pm – does that mean that after the dough rests for 4 hours you mix in the pearl sugar and divide and rest again for 90 min before back in the fridge for the night? If so, can you then take them out in the morning and use them right away when you heat up the waffle maker? Or, do they need to come out of the fridge and rest again? I am trying to avoid (if possible) having to get a 90 minute early start of preparation before breakfast. Thanks!

    • Yes on the first part of your question. I can get all the way through step 7 by ten at night. Then I do step 8 the next morning. But no, you can’t just cook them right out of the fridge. Once you mix the pearl sugar into the dough and divide it into pieces, then you need to give them 90 minutes at room temperature, before you cook. If you don’t, they will turn out very dense; you would not want to eat them. There’s sadly no way to avoid it. But it’s much better than so many other recipes that require doing all the steps in one single stretch that would take hours in the morning.

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  9. Really all you need is a cheaper regular old iron…. I know everyone wants to make them just like old times… But I’m telling ya a Cuisanart Belgian Waffle iron for around $40 will do just fine. Look at my posts below, you don’t want a seam running through the middle of the waffle, it gets hard and crusty, know what I mean?? You don’t want an iron that is divided up into quads.

  10. I’ve tried making these with a Belgian waffle iron where the back lifts up, and older one that I’ve had for years. Allows the waffle to rise as it cooks as the back lifts up. I also cooked these with a standard $20 cheap waffle iron and the back doesn’t lift up. The issue with this iron is its divided up into quadrants causing a seam through the middle of the waffle and the waffle was a bit harder due to this. See pictures.

    https://buildit2015.wordpress.com/2016/01/22/real-belgian-waffles/

  11. Showmespfld If users bothered to review the posts and read both recipes, someone did post a robust reply with a link explaining all the ins and outs of waffle irons. A simple reply on price range doesn’t seem snooty to me.

    I’ve read both recipe posts and user comments and there are some really good suggestions and tips.

  12. Great.
    sorry for another question but I want to make sure I get the right one. Does it work well with the liege waffle recipe? I have been trying to replicate the waffle j had in Brussels and have had no luck and this recipe looks like it is what I am looking for.

    • I think you might be replying to the message I posted about the Nordicware waffle iron before.

      Yes, it’s the 15040. It’s meant for use on one burner. My stove has burners of different sizes, and it works best on the largest one. On a smaller burner, I’d center one or two of the 4 waffle slots over the burner, and just use those, than try to make 4 at a time.

  13. Hello,

    Could you please give some advice on a good waffle iron (brands, materials etc…) and where to purchase them?

    Thank you xx

      • Artisanal: Nice snooty dodge to a legit question. You could simply have given Cristina a brief bit of info on both the common folks price range of equipment and the elite professional price range equipment and a link to where she could find more information.

      • I could have. The issue is that there are 4 or 5 irons I might suggest, depending on her budget. Sadly, there are no links that would address her question.

      • Hi,
        Thank you for your reply Artisanal Waffles. I was just after advice on a waffle maker that can provide great results in making great waffles. My intentions are to purchase a waffle maker for home, so no not one with a $3,000 price tag, but I have no qualms with spending a few hundred dollars if you have any suggestions for an iron which costs something in between the two price ranges you mentioned above.
        if you can I would appreciate for you to elaborate on the 4 or 5 irons you could suggest as you mentioned even if they are expensive, professional options so I can explore further information and make comparisons merely for knowledge sake. Thank you Showmespfld riff raff (@ozmo1911):):) I will definitely check out Nordicware.

    • If you have a gas stove, a good option is a the stovetop iron from Nordicware. $36 on Amazon, used for ~$20 on eBay. Heat control will be better than consumer electric irons (helps to have an IR themometer though, ~$15 on Amazon). It’s small size and weight allows you to bring it to dinner parties to cook on the spot.

      • Hi riff raff (@ozmo1911) I purchased the Nordicware stovetop iron and am going to start the liege waffle recipe tonight. Would you know what temperature (I also purchased the IR thermometer) to heat the iron up to and for how long to cook the waffles for?
        Thank you x

      • @Cristina Fera – I generally leave it on high to preheat until it hits around 380F, the temperature would drop after the dough was placed. Then turned the heat a bit lower. I tend to make them almost skirting the edge of being burnt, though. You might be happier with lower temperatures. Sugar carmelizes around 340F. Lower starting temperature if you’re making just 1 or 2 waffles.

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  15. Regarding the 4 hour resting time to allow the dough to rise –

    This is the period during which fermentation occurs; the combination of yeast and sugar produces flavoring acids. Because of this, if you find the flavor too flat (not acidic enough), or too acidic, the time can be adjusted as you see fit.

    Likewise, the reaction moves along more quickly or slowly depending on various conditions, amongst which the most variability probably comes from temperature. If you’re in a warm climate where the room temperature is higher, you may want to shorten the step 6 rise time a bit, and vice versa for colder areas.

      • Has anyone experimented with various brewing yeasts? I was thinking of trying a few Belgian beer yeast strains.

      • Absolutely. While the recipe here uses baker’s yeast, I only do my own with ale yeast now. The most correct yeast to use would be anything from northeastern France or southern Belgium. Dry brewing yeast can just be used in a 1:1 ratio with the yeast amounts in the recipe. If you use wet yeast from the brewing process, just swap out an equivalent weight of water (or milk, too) from the recipe. Rise times will be affected.

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  17. Made this recipe and another one on All Recipes. This one was very involved, I was excited the entire time making them. Everything went perfect, followed instructions. I used an older began waffler I had from the early 90’s when Belgian waffles started gaining popularity in the USA. The breakfast kind, light and fluffy.

    The temp is critical as the author mentions. The sugar must carmelizing Eminent order to seep through the waffle to ensue sweet and deliciousness all throughout!!

    I ended up crushing down some of the pearl sugar as I mixed it into the Dough on the last step. The other recipe wasn’t as sweet and I thought it was a result of the sugar not melting all the way through.

    Eating one now and it’s very yummy. Highly recommend this recipe and if you are in a hurry try the other on on All Recipes.

    Dense and sugary on the outside and moist and sugary on the inside!!

    Great recipe!!! Thank you, you put a lot of work into making this and I know what efforts of research can go into things like this. Thanks for sharing!!

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  19. Thank you!!! It has been many years since I have been to Belgium where I experienced these “waffles”. My family has gotten tired of me telling them “those aren’t real Belgian Waffles!!!”. I did not have the pearl sugar but substituted turbInado instead and it seemed to work. These were wonderful and now my family understands what I have been dreaming about all these years!

    DELICIOUS!!!!

  20. So I tried one recipe already and to me it was an epic fail. The amazing waffle I experienced was actually just outside of Amsterdam while on a windmill tour. It was buttery and sweet out the outside and soft and moist on the inside. The ones I made were heavy😦. Is this recipe like what I described?

    • True Liège waffles have the texture of brioche, yet with a sweet sticky exterior. So they’re not quite light and soft, but neither should they be too firm. Most of what is sold in Europe are not true Liège waffles; what you describe sounds like what most of them are. I’m not sure where to point you if you’re looking for that street vendor Liège waffle experience, but I also think you’d be pleasantly surprised at how much you’d enjoy this recipe.

  21. Does the dough have to be room temp before cooking on waffle iron? Trying to figure out the best way to make the waffles for a group of people in the AM without having to wake up really early. Also, how do the street vendors keep the dough when they do not have customers? Throw out the dough after 90 min?

    • I write recipes with zero regard for convenience — and all attention on perfection — so there’s a big difference between what I suggest and what street vendors do. So, yes, it would be good to give the dough 90 minutes to warm up, and yes the texture will be affected if you don’t, but it will still cook up into something reasonably good. In my experience, street vendors kind of pace things out so that they always have a bunch of dough within a certain range of temperatures — and they don’t worry too much if some are too cold.

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  23. Hello! I’ve been making your waffles for years but one detail has always confounded me. Even when I measure my ingredients perfectly (to the gram), my dough NEVER balls up on the paddle in step 5, even with the second 2-minute mix. What am I doing wrong here? Does your dough consistently ball up in the last 30 seconds? Thank you for the great recipe!

    • Glad you have enjoyed the recipe for so many years. And the balling effect really comes down to flour choice. I use King Arthur brand for this, which with its higher protein content, helps the balling. Other flours don’t always quite rise to the challenge, but the impact on texture is usually negligible.

      • If my sigh isn’t forming a ball after 30 minutes of kneading in machine should I move on to the next step or continue to it balls up or add more flour?

      • Add a generous tablespoon of flour, mix for a few more minutes, and then move on to the next step. The issue is that since this is the cups/spoons version, any given person’s measurement may result in slightly more or less flour. Plus, flours vary in their protein content. And, regardless, sometimes moving on will help things work out. In fact, I was doing a brioche this morning that was not balling, so I gave it a few extra minutes, moved on to adding the butter, and then everything started to come together. That one I was even doing by weight, but a different flour seems to have been what caused the issue. Anyway…best of luck.

    • Perhaps it’s the temperature of your kitchen. Room temp in Alaska is much different to room temp in Florida. Also, my idea of room temperature us 68˚ – some people think 80˚ is a bit cool.
      Use this site as well as youtube vids to get a gauge on right consistency.

      The recipes here are incredible – I’ve been using a $60 waffle iron by Waring, and I will not pay for many waffles from restaurants.

  24. Hello and thanks for the knowledge. Are we to use a paddle attachment or dough hook in the stand mixer?

    Thanks again.

    • I use the paddle. It’s a little abusive on the mixer. So if you want to be gentle, used the hook, and certily if you do a double batch, be sure to use the hook.

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  26. I made this recipe for the first time this month for my family and later with friends. I did double the recipe without any problems, one package of yeast is double the amount in the original recipe. It made 10 waffles and we used them up over a few days. The balls did change some of the sugar into a syrup by the end. I will try to freeze the balls the next time.
    I have an Oster Waffle Maker and find that the higher temperature doesn’t burn the waffles. I did try turning it down for the first one and it was too doughy in the middle. When I left the temperature on a higher setting, it was fine.
    Also, a suggestion for cleaning up the griddles. With the temperature on low, I added enough water to cover the bottom griddle and let it sit while I ate my waffle. When I was done, I unplugged the maker and poured off the water into a bowl so as not to spill it all over my kitchen floor. Most of the sugar that had carmelized during the cooking came right off. What didn’t, I was able to get off with a wooden toothpick. It takes a little more time to clean up, but it is worth it as the waffles were just like the ones we got at the food truck in Bruges, Belguim. The Waffle “artist” there told me he could sell me the recipe for 1,000,000 Euros!

  27. Hi. I bought a very professional waffle iron from Belgium and I was wondering how do I clean the iron? The pearl sugar melts and hardens and I don’t know how to remove it aside from cleaning it with hot water which is exhausting. If I leave the sugar as is then next time it burns and turns black. Help !!

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  29. This recipe sounds more than legit. Question : do u think I can make different flavors out of this recipe? For example, blueberry Liège waffles or red velvet Liège waffles? And which number step do u think its best to add real blueberries into the mix if I were wanting to make an actual blueberry Liège waffle on its own?

    Thank you much in advance!
    -quynh

    • Traditionally, there are two varieties: the one in the recipe and then one that is heavy on cinnamon. Other than that, most commerical pro wafflers will top these with the various fruits and whatnot. That said, I think working fruit or other extras into the dough would be more interesting. For softer things, like blueberries, I’d say mix that in after you have already incorporated the sugar in step 9; however, the dough is pretty thick and could easily squish something so delicate as a blueberry. For other additions/spins, like red velvet, you’d have to basically recraft the recipe so that the right ingredients can be used/substituted in earlier steps. Best of luck. Let me know how it turns out, if you give it a go.

      • Hey! I did the recipe turned out great, only thing is inhave a chocolate and cake shop and i would like to have doughs waiting for if someone wants one. The only thing is how long do they last (the dough) in the fridge, i have had some for 4 days and the taste changes to rancid. And i dont want to throw away each time the whole recipe. Is there anyway incan make them in the waffle iron (i have the professional one) and then just heat it in the toaster?

      • I prefer to use the dough within 2-3 days. I have kept it for 4-5 days, with only a modest impact on the quality. It’s interesting yours went rancid after 4 days, as I’ve not had that issue. However, you should able to freeze it, as well. So just keep a 2-3 day supply in the fridge and freeze the rest, until you need a new 2-3 day supply.

  30. Thanks for sharing the recipe. I didn’t read the recipe before I started and was on a time crunch so the rebel baker that I am, I didn’t let the dough rest or rise except for the first 75 minutes to get the yeast going. They turned out just fine. I am going to make them again and follow the directions when I have more time but they are the best waffles I’ve ever made!!

  31. Thank you for this recipe! We live in Queens and my daughter wanted Wafel and Dinges wafel for her birthday breakfast. Not wanting to shlep into the city, my husband and I decided to give it a go ourselves. We had everything going against us (we started at 8pm not doing the math ahead of time to realize we would have to get up at 2:30, NO PEARL SUGAR, and we didn’t have a professional waffle iron but rather a cheap Target iron someone gave us as a re-gift). We over came the first problem by shear determination and a persistent alarm clock. The second problem my husband solved by making his own version of pearl sugar by crystallizing pure cane sugar through some convoluted process of melting sugar and then re-crystallizing it over ice…and magic.

    The last issue, the crappy waffle iron, caused us the biggest amount of stress because the last thing you want is to spend all this time and sleepless hours to just burn your wafels and have them stick. However, with a fair amount of cooking spray and a few tears, they came out AMAZING!

    I don’t like waffles. But these are not waffles. They are WAFELS and they are the best thing I have ever eaten. My daughter said they were even better then the ones we bought in the city.

    Thank you Thank you and Thank you for this recipe. It is so worth the effort.

  32. SO I know everyone else has already commented the same thing… but I must say, these are the best waffles we have ever eaten. Thanks! P.S. for those of you looking to clean waffle iron between uses, we poured a little water on each side, let it sit until hot, and then poured the water off and let it evaporate, repeating as necessary until the gunk is all gone. It’s pretty quick, and yay, no more burnt sugar!

  33. I started thinking about these waffles last week and was very happy to find this blog! I bought the pearl sugar from the Waffle Pantry and the Cuisinart waffle maker (WAF-300) from Amazon.com. Made the waffles this weekend … awesome. I’m at “high elevation” (about 5000 ft) but I didn’t make any adjustments to the recipe, they came out fine. For anyone else contemplating the Cuisinart waffle maker, after some trial and error it seemed heating up on on setting 5, then lowering to 4 to cook 2 slightly smaller waffles than the recipe says, for 4 to 4.5 minutes, worked best. That got me the best finished waffle with nice caramelizing and no burn. (I had checked the temperature when the iron was hot and as it was over 370F I initially put the setting lower, but then it was too low and didn’t cook well enough.) But of course … your mileage may vary. I’ll clearly need to make some more for quality control purposes. :-)

  34. Great recipe and taste. However, mine turned out doughy with a slight yeast taste… more like a soft pretzel. Your picture looks more light and flakey. Any thoughts or suggestions?

    • You could cut the amount of yeast in half and then use a longer rise time in step 6. Rather than 4 hours, you may need 6-8 hours. Room temperature will certainly affect things, too. Let me know how it turns out.

  35. Just finished eating these amazing waffles! Just like the ones I ate on a street corner in Brussels….well worth the effort! I used a Nordic Ware stovetop waffle iron. It was tricky getting the temp setting of my glass top stove correct, but the laser thermometer is key! I finally heated both sides on their own burner to 390-400′ then put the dough balls on one side, quickly covering with the other and flipping it over on the burner. I flipped it every minute, four minutes cooking time total. Perfect! I used coconut oil on the iron to make sure it didn’t stick, cleaning off the excess sugar for each batch. Patience is required to get each side of the iron back up to temp for each batch. I wish I’d made more dough….the recipe is perfect!

  36. Made these fab waffles last xmas– and getting ready to do again– one question last time we were craving more, i anticipate the same this year. May the recipe be scaled up equally for all ingredients?

    • Glad you enjoyed them. Yes, the recipe can easily be scaled up. The only consideration is that, if you’re making these in a stand mixer, you may need a larger mixer than the one you use for the current recipe.

  37. This was a really good recipe. It took some trial and error with or Nordic Ware waffle iron but they were some tasty waffles with nice caramelization.

  38. Y’all are making me so hungry for one! I was researching where to find some for my students to taste. I am not about to attempt the recipe but it is nice to know it exists! I attended L’universite de Liege for a year during my college years and I gained 20lbs because of les frites, le chocolate, la biere, et les gaufres de Liege. (Please excuse the absence of accents) I had a wonderful time there. Such a fabulous place to study!

  39. Followed another recipe that led to complete and utter failure…. followed this one to a T and they turned out unbelievable! It’s 1:30 am and we just gorged on waffles full of sugar…. I don’t see too much sleep tonight but I’m sure that with a couple more waffles in the morning we should be good to go:) lol

  40. I made these for the morning after thanksgiving and my family all raved about them. I did have one question. Do you have any tips for cleaning the waffle iron when you are done, or between waffles? Mine had some sugar get stuck to the iron and continued to caramelize as I was making additional waffles. When I was done I spend 45 min with Q-tips cleaning out the remains of the sugar.

  41. This recipe is beyond words. So amazingly good. I found this recipe and looked at my $20 (New Zealand dollars) waffle iron and thought I may aswell give it a go. They turned out perfect. Towards the end they got a bit darker but I think that was because of the sugar and butter stuck to the plates. So the next time I made them I just wiped the waffle maker with some paper towel (I think you call it kitchen towel?) anyway that worked. I just put the dough in the fridge for it’s over night stay and tomorrow they will be cooked on my upgraded waffle iron ($79 NZ Dollar) this one has a temp dial so fingers crossed they are even better than the last two times I have made them. Thank you for all the time and effort put into the recipe so we can all make mind blowing waffles too!

  42. I’m having an issue with many of my pearl sugar pieces not fully melting. I can get a decent caramelization, but I still have clumps of hard pearl sugar pieces throughout.

    I have made the batter several different times, using both Belgian pearl sugar from Lars & “Waffle Pantry.”

    I have two different types of waffle makers with adjustable temperature settings. I have closed a thermometer inside both of them at different temperature settings to make sure that my temperature is between 365 degrees and 375 degrees. And I have cooked them for different amounts of time; 3-4:30 min.

    Is it normal for not all of the pearl sugar to melt? I have had liege waffles in Belgium from Belgufra, but I don’t remember having those clumps of unmelted pearl sugar.

    Any advice?

    • Clumps of sugar remaining in the final product is normal and desirable imo – it seems to be the reason pearl sugar is used in the first place. But if the presence and/or size of them isn’t to your taste, try a different size pearl sugar, or none at all (replace it with demerara or turbinado sugar).

  43. My first waffle turned out great, but my second waffle had burnt gunk on it. I think this is from the butter and sugar that oozed out from the first one burning while I heated the waffle iron up for the second one. Any suggestions? I heated the waffle iron to 400F (measured with a digital thermocouple thermometer) and then unplugged it.

  44. I’m seriously freaking out! After working up the most perfect gluten strands I’ve seen per your instructions and waiting 4 hours for the dough to rise, I did what I instinctively do when I see a perfectly risen dough ball and deflated it before popping it in the fridge for 30 minutes. In other words, I skipped step 7 before pressing my dough. I was done folding in thirds when I realised I had forgotten about the 30 minute cooling😦. Up until this point unheard followed your instructions to the t. Well, I’ve tossed it back in the bowl and into the fridge, but my question is – is there any point going on? Should I chuck my dough and start a new batch afresh (aaaargh!!!) or is there still some hope for my waffles?

    • Your dough might continue to rise a bit more, but putting it in the fridge following the degassing step should do the same thing, so I didn’t really understand the emphasis on step 7 either.

      But, you should absolutely continue on with the recipe, so you can see the results. Let us know how you fare. Then, next time you make it, observing step 7, you can see whether it really makes a difference.

      • @ furious fox: thanks! That’s exactly what I’ve done. While I started my first batch on its overnight run in the fridge, I mixed a new batch and am presently waiting out the first (90minute) rest. This way I should be able to do a side-by-side comparison tomorrow evening (if I don’t forget step 7 again!)

      • @ furious fox: thanks! That’s exactly what I’ve done. While I started my first batch on its overnight run in the fridge, I mixed a new batch and am presently waiting out the first (90minute) rest. This way I should be able to do a side-by-side comparison tomorrow evening (if I don’t forget step 7 again!). Wish me luck!

      • Sorry for not getting back to you but the results are still fresh in my mind. Don’t know if it’s due to the longer rest in the fridge (at the time I did the side-by-side test, the first batch had had a 7-hour start over the second) but the 1st batch had a better, chewier texture than the 2nd. The strange thing is the results were the same on day 2 (the first batch won again) which makes me wonder if the 30 minute rest in the fridge (step 7) is really necessary. I’ll probably still follow the recipe to a T the next time I make this but if for any reason I forget step 7 or have to skip it, I won’t sweat it.

  45. This recipe is just perfect! I’m actually from Belgium and lived there until three years ago. I have to admit that I tend to be skeptical when recipes try to recreate the “original” taste of European foods… But I must say that you nailed it! Those Gaufres de Liège taste exactly the same as the Belgian street vendors’ . Thank you so much for sharing! Brings a little bit of Belgium in my life again!😉

    • Thank you for the kind words. I lived in Paris for a number of years and traveled a good bit through Belgium, too, so I had “a few” waffles to compare mine to😉 Ok, maybe more than a few.

  46. Hi,I have recently started experimenting with making liege waffles using a profissional heavy teflon waffle iron… however i have 2 big issues. First of all most of the time when i open the waffle iron after 4 minutes the waffles break in half and a part keeps sticking on either side of the waffle iron even after using a lot of butter to grease the machine. If they dont break they come out hard and not smooth and soft like when u buy them at a waffle kiosk in belgium… any idea what im doing wrong? What can be the cause of this hardness and what to use to grease the machine? What makes those wafflwa from the kiosk so soft yet firm and without ever breaking when coming out of the machine?

      • Hi,
        I have a professional waffle iron from VH – the waffle iron store.
        Surface temperature is 150 degrees celcius and i use margarine to oil up the machine …
        Thank you in advance for you advice! I’ve tried a few times now and did research however nothing really made it clear to me whts going wrong :-s
        Too much flour, the machine itself (it seems to really stick to the dough), the greasing process, too much of any ingrediente (which ones could that be?), etc …
        Regards,
        Yoeri.

      • yoeri,

        150C is around 300F, which is a bit lower than the recipe dictates. try about 185C to be able to match the recipe times. you may be able to get away with a lower temperature if you wish, but it will take longer. sticking shouldn’t be a problem.. seasoned cast iron should be non stick. I only grease my iron every once in a while.

  47. Experience with a stovetop cast-aluminum waffle iron:

    Preheating to 420F and maintaining a temp of 380-420F on the iron surface yielded a deep brown carmelization after about 2.5-3min cook time.

    Preheating to 400F and maintaining a temp of 370-400F yielded a more mild carmelization similar to, if not slightly less than, the pictures shown in the author’s post.

  48. Hi, I just started making this recipe and I’m confused about step 4 and 5. It reads that I should combine the brown sugar and salt, as though in a separate bowl by themselves. Then in step 5 it says add the honey, vanilla, then butter…a little at a time. Suddenly, it starts talking about the dough, as if I was supposed to do something with the dough that it didn’t tell me about. Obviously, many people have made this recipe. Could someone please clarify what I’m supposed to do during step 4 and 5? Much thanks.

    • I just revised it. Admittedly, that was a little confusing. The step 4 and 5 ingredients are just going in the bowl with the others in the preceding steps.

      • Thanks for the quick reply. I had to continue on with the recipe before I saw your reply, so I ended up mixing the sugar, salt, honey, vanilla, and the butter together, then mixing the dough into that bowl, then finished the recipe as per the instructions. Is it possible that doing it this way might work in the sense that you’re getting to dissolve the sugar and better incorporate the butter before mixing into the dough? I cooked in a KitchenAid waffle maker (model kpwb100). Using a thermometer, I measured the maximum temperature of this waffle maker up to 375 degrees, which I figured is probably fine. Time to cook seemed to be about 3 minutes to get them to appear like your pictures. I’ve never had Gaufre de Liege before, so I’m not sure how they’re supposed to taste, but the result was really quite good. I had to mix everything by hand, so I got quite the workout. These were fun.

  49. My Daughter has used this recipe over and over. She made them for me today…..WOW amazingly awesome! So good just as they come off the waffle maker or cold. PERFECT!

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  52. I purchase my pearl Sugar from waffle pantry and I use smaller kind C40. I did try P4/5 and I think it is too big for non-commercial waffle irons. You can see my videos on Youtube. Here is the links below

  53. Great post! Can’t wait to try my hands on your recipe! Quick question though: waffle pantry has 2 sizes of belgian pearl sugar for sale on their site. Which of the two sizes – p4 or p4/5 – do you suggest will work better in this recipe or any liege waffle. Also I’m considering getting the NordicWare Cast Aluminum waffle iron to use for these lovely waffles. What do you think?

    • I would recommend the smaller P4 size, to begin with. The P4/5 is larger and will give more crunch, but it’s going to be harder to contend with in a “regular” waffle iron. As for your choice of iron, I can’t give much insight. Though, since it sounds like a stovetop iron, that could work out better than most, assuming you have an infrared thermometer handy to measure the temperature. I wish I could be of more help there.

      • Thanks so much for getting back to me so quickly. Will get and use the p4 until I can afford a sturdy krampouz! I’ll also update you on how well the NordicWare performs once I try it out.

    • I tried doubling this recipe by doubling all of the other ingredients save for the yeast. I used one and a half packets of yeast but I’m worried that it might be too yeasty. I let it rise for the 4 hours and it seemed to smell very yeasty. I’ve used the original recipe on several occasions and the waffles were divine. I wanted to make more waffles for an Easter brunch and hope doubling the recipe hasn’t screwed up the precision of your recipe.

      Any thoughts???

  54. Absolutely love this recipe! I have made several recipes and this is by far the best. Definitely a little more labor intensive but well worth it! The other recipes were similar but eliminated a few steps which I now know are essential! Thank you!

  55. Pingback: Week 14: Belgian | 52 Week Foodie

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  57. This process was pretty labor intensive for these liege waffles but the results were worth it. I used setting number 4 on my adjustable waffle maker. These waffles were amazing and I will definitely make these again. I found the Belgian Pearl Sugar at Surfas Culinary District http://www.culinarydistrict.com/3007.html and the waffles came out fabulous!! I would avoid using any kind of flour other than bread/high gluten flour, the waffles need the chewy texture. Start the dough making process early in the day. I started at night and had to wake up at 3 am to complete step #7 (REFRIGERATE FOR 30 MINUTES BEFORE PROCEEDING TO STEP #8). I really can’t say enough good things about this recipe!!

  58. Pingback: Liège Waffles: Starring Belgian Pearl Sugar | Formaggio Kitchen's Cheese Blog

  59. I made these over the weekend and oh my gosh were they awesome. They were as good if not better than the waffle trucks. It definitely was time intensive but the results were well worth it! I will be making these a lot.

    I did find a good resource for pearl sugar much cheaper than Lars: http://www.wafflecabin.com/shop
    They were fast with shipping and the sugar worked perfectly!

    Thank you for posting this recipe!

  60. Fantastic recipe. Fantastic Waffle. I used step 9 in the metric recipe instead of adding all of the pearl sugar at once. I doubled this without any issues; used a waring professional grade waffle maker at setting 3.5 (infrared temp showed 368 or so). I did switch to a dough hook to incorporate the remaining flour – paddle wasnt cutting it. Thanks for the recipe.

  61. This is, so far, the best recipe for Belgian waffles I’ve found. I haven’t been able to get ahold of pearl sugar yet, but it seemed inconsequential up till now because all the other recipes were fundamentally lacking in some other way. Now that I’ve made these with turbinado sugar, I’m going to track down pearl sugar! Thank you!

  62. This is the first recipe that sounds like it will make true Liege waffles that I have tasted in my trips to Belgium. When it comes to ingredients pearl sugar I can find in every store in Finland. We use it in many other baking. But what kind of a flour is King Arthur bread flour? Obviously I can´t find that brand here. Is it bleached or unbleached, whole grain, just wheat or other grains?

  63. Pearl sugar can be found at numerous sources. Lars Pearl Sugar, 10 oz. is the most common found from World Market, Whole Foods, IKEA, King Arthur Flour and others. Buyer beware though. They are not always as advertised. King Arthur is the only one that states that their pea err l sugar is not the type used in Liege waffles. However, for reliable quality product, go to the website below. Great service and price. Enjoy.

    http://thedutchshop.com/product_info.php?products_id=2370

  64. Okay, I couldn’t bring myself to spend around $800 for a true waffle maker. Instead I bought a pretty high-end waffle maker and decided to give it a try. Everything turned out great but no caramelizing . Tried a few things with negative results. Soooooo I took out my trusty little blow torch and caramelized or rather pseudo caramelized each waffle. It did a good job and things were crispy crunchy on the outside and soft and smooth on the inside. Great recipe. Thank you for sharing. I have literally tried dozens.

    • It could be that you didn’t have real pearl sugar made from beats. I bought what I thought was pearl sugar from an ebay seller recently because the sugar I was buying before was 16 bucks a pound where as this was 20 for two pounds. So when I got it I realized that this sugar was much whiter and bigger than usual, also it was softer and granules would fall off leaving a dust of sugar. Anyway the sugar never caramelized and ended up just burning on my iron where the stuff I bought before would. If you need the webiste I could give you that too

    • I used the “bulk” pearl sugar you can now find on Amazon by the pound. It’s relatively cheap and worked great! I’ve used Lars brand pearl sugar before, but it’s just too expensive. I also use a very cheap store brand waffle maker and it caramelizes just fine on a medium-high heat.

  65. Dear Adam,
    Concerning the Brussels waffles: Check out the painting of “Pieter Breughel the Elder” 1567. The fight between Carnival and Lent: The Shape of the Brussels waffle is already visible. Batter made with goose eggs… ( you can see the painting on the website of the KHM (Kunst Historisches Museum) in Vienna.
    So those in Ghent (I live close to Ghent) may say and dream what they want.
    Breughel painted it in the “Pajottenland” which is close to Brussels.
    As for the Liège waffles…Where are the French waffle irons from the era?
    The people in Liège still have them…
    Basically in that era, without being disrespectful for the waffle, the waffles were often made with leftovers of dough(s). I have recipes illustrating this 18th -19th century books.
    For instance when cakes were made, there was a layer of dough put on the tin cake bottom shapes.
    The dough that was cut off between the round shape was a leftover. These leftovers (different types of cake bottoms) were mixed together and use as waffle dough.
    A Brioche dough waffle is perhaps close to what the Liège waffle is but the French didn’t have the pearl sugar. Napoleon blocked the import of cane sugar and that’s why they were searching for an alternative.

    best regards,

    Benny

    • Aside from the beet sugar factories started in 1801 in Silesia, in southern Poland, the first beet sugar factories in Western Europe were, in fact, begun near Paris around 1811. By 1813, France was the largest producer of beet sugar and had over 300 beet sugar factories and was, by far, the largest producer of sugar in Europe. See page 100: http://bit.ly/1aF9EPT

      Belgium certainly would have had access to that same sugar being produced in France, but it would have been a French product.

      So as a timeline:

      1813: France is the largest producer – and only significant producer – of beet sugar in Western Europe. By eliminating the Caribbean monopoly on sugar, the price of sugar declines significantly, allowing large quantities of sugar to be available to the general public of continental Europe.

      1820: There is a recipe published in Paris for “Gaufres aux Pistache”, where brioche is used as the base of the waffle; it’s even garnished with “sucre cassé”. Page 392: http://bit.ly/14v84fI

      1822: Carême serves “gaufres au gros sucre”: http://bit.ly/1dge0yF

      1823: There is at least one French iron from the Champlitte region that shows a mid-section of the iron with a deeper waffle pattern. While this is not sufficient to cook the Liège waffles, it does prove the French had knowledge of the deeper pattern and may have had other irons that were sufficent to do a Liege style waffle: http://www.culture.gouv.fr/public/mistral/joconde_fr?ACTION=RETROUVER&FIELD_98=DENO&VALUE_98=moule%20%E0%20gaufre&NUMBER=24&GRP=0&REQ=((moule%20%E0%20gaufre)%20%3ADENO%20)&USRNAME=nobody&USRPWD=4%24%2534P&SPEC=3&SYN=1&IMLY=&MAX1=1&MAX2=1&MAX3=100&DOM=All

      1834: Gaufres Grêlées are made with “gros sucre” mixed in: http://bit.ly/1dFPlRK

      1836: Long after the French had already been producing beet sugar, Tirlemont begins small-scale production in Belgium: http://www.tiensesuiker.com/static/fr/sugar/pioneer.aspx

      1842/1843: The Brussels waffle is invented.

      18??-19??: A chef in the Liège area uses beet sugar and borrows upon the earlier French pearl sugar and dough/brioche-based recipes, cooking the waffle in a Brussels iron. Popularized in Liège, this waffle becomes known as the Gaufre de Liège.

      So Liège was basically just using a Brussels iron to make a thicker version of published French waffle recipes from a few decades earlier.

      Don’t get me wrong, I love that Liège made the waffle famous and that someone there was smart enough to take a Brussels iron and some great French recipes and put them together. It’s my favorite waffle, which is why I am trying to reproduce the original recipe, the way it would have been done in the early-to-mid-19th century, whether in France or in Belgium.

  66. About the history of the Liège waffle.
    It’s absolutely NOT French, with all due respect to the French cuisine.
    What is the real story, unfortunately, without princes;
    In the region of TIENEN to LIÈGE there has been the cultivation of sugar beets with the goal to manufacture sugar. A little bit of History: In Berlin, 1747 has the German Chemist Marggraf noted the existence of sugar crystals in sugar beets. So the possibility was given to manufacture in Europe sugar without being dependent on sugar from the Colonies. Anyhow the production was multiplied by 30 in one century. The manufacturing of sugar cubes in those days was a process, that I won’t explain in detail, that gave conical shaped sugar “loaves”. These were cut into cubes. The outside were not perfect cubes and these were a “leftover”. A mart baker asked if he could buy the leftovers, what he and many other bakers in the region did. They made sugar bread with the leftovers.
    Back then the production in bakeries had no leftovers. When they had a leftover it went into the dough mixer to be used the next day. One day there must have been a small leftover of sugar bread dough, the baker couldn’t throw this dough in the mixer because it contained the sugar pieces.
    He had his waffle iron for Brussels waffles on and threw the leftover in the Brussels waffle iron (the Liège waffle iron didn’t exist yet). They liked this waffle and started selling as Liège waffle.
    The proof it went this way: In Liège they still use Brussels waffle style waffle irons. The Liège waffles have the same profile as the Brussels ones. Over the years the waffle iron has been altered on demand of the waffle sellers. The Liège waffle has become thinner as the Brussels waffle, with the same amount of dough the Liège waffle became bigger. And you should know, people buy what looks bigger. I manufacture waffle irons and I have some experience in this matter.

    • Hello, Mr. Pitteurs. I know your work well! In fact, I had just inquired this week about purchasing a Brussels iron from you. Luc replied to me, and I still need to write back.

      As for the Liège waffle, I’m still inclined to believe it is a French creation. In all my research, I’ve never been able to find 18th or 19th century references to Liège waffles, Luikse wafels, or even gaufres de chasse, etc. They seem not to show up in French, Dutch or German books until the 20th century — despite there being MANY waffle recipes, of all types, named after various countries and cities, all throughout the 18th and 19th centuries. Liège waffles should appear in that timeframe, too, if they really were being made with any regularity in any region. What I have come across is early 19th century work by the French with waffles and pearl sugar. Certainly, pearl sugar and sugar loaves existed for many centuries before then (mostly just used for medicinal purposes), but it was the commercial production of beet sugar that would have allowed it to be affordable for use in baking. And while you’re correct that 1747 is when beet sugar was isolated, there wasn’t widespread production until about 1812 — notably, thanks to Napoleon. To paraphrase what I published to wikipedia … It’s in 1814 that Antoine Beauvilliers published a recipe in l’Art du Cuisiner where brioche dough is introduced as the base of the waffle and sucre cassé is used as a garnish for the waffles, though not worked into the dough. Antonin Carême, the famous Parisian pastry chef, is the first to incorporate gros sucre into several waffle variations named in his 1822 work, Le Maitre d’Hotel Français. Then, in 1834, Leblanc publishes a complete recipe for gaufres grêlées (hail waffles), where gros sucre is mixed in.

      So if a cost-effective production of pearl sugar in Europe didn’t occur until 1812, and if Beauvilliers started using it with waffles in 1814, followed soon by Carême in 1822, it seems most likely that a crude/early Liège waffle was essentially created by the French, before possibly being adapted/improved by the Brabant population and then popularized in Liège.

      I don’t mean to argue. But it’s kind of like how Brussels waffles aren’t from Brussels; they’re from Ghent and only became popular in Brussels. I’d be more than happy to say Belgians invented the Liège waffle, if only I could make a good case for it. Your account certainly makes sense as a way the waffles could have come about, but I’ve never found any historical documentation for that. If only I could find a Belgian recipe or reference to Liège waffles, prior to 1814, then I’d change what I say. If you happen to have any documentation, I’d love to have it; feel free to email me at adamwayda@gmail.com

      I love waffle history almost as much as I love waffles!

      Thanks – Adam

    • I am not sure. I mean, I got the professional one because I couldn’t trust regular irons to do that job. The biggest issue (aside from the pro irons being able to hit precise temperatures) is their heat retention. A big/heavy iron keeps the heat going, while a lighter iron will lose a tremendous amount of heat to the dough, once the comparatively-cool dough is placed on it. The waffle won’t cook the same way. If you got a lighter iron, my best suggestion is too get it quite hot so that, as the dough cools it down quickly, it can still retain enough heat to caramelize the sugar and cook the waffle thoroughly.

      • Okay thank you so much. The one in the link is heavy cast iron, but used on the stove. It also only makes a single waffle so I wasn’t sure… I think I will try it. For a stovetop iron, do you think it would be smart to turn over the waffle once or should I just let it sit? Thanks again.

  67. Hi! I messaged you way back in 2011 to let you know I posted your recipe (with credit) and my photos on my blog. I am turning my blog into a book, NOT for commercial sale, but to to give to my daughters when they are older. It’s mostly family stories, pictures and recipes. I’d like to include your recipe in it since it’s a family favorite (I’ll probably be printing a grand total of 3 copies of this book) and I wanted to make sure that is okay? Your site would be referenced. I just didn’t want to step on any toes and was hoping to get your permission. If you would prefer I not use it, I will certainly respect that. Thanks! Sarah (sarahsjoys.com)

  68. Just back from Liege, and so happy to have found your site. I followed your instructions to the letter, and the waffles came out perfectly.

    It just so happened that our old Toastmaster Belgian Waffler (model 230, which was made in Booneville, MO!) reaches a temperature of only 355, and it works perfectly for making these Liege waffles. Not bad, considering you can pick one of these up for about $15 on ebay!

    We also used “Hagel Zucker” which we purchased in Germany for 1 euro for 250g box. Worked great. Thanks so again for this site!

  69. Great recipe, although I hate how long it takes, it is by far the closest thing I’ve found to a real Belgian waffle. Ok, here’s a step further, the last time I was shopping in the market street outside City II, it seemed all the rage was different types of waffles, and it is easy to pile something on top, but what they were selling was waffles with chocolate INSIDE the waffle. Any idea the best chocolate to use or exactly how and when the chocolate goes into the waffle?

  70. What an amazing recipe!! I too was at a loss after running all over the city trying to find the sugar. We used Turbinado and it worked great on my oster iron. Set the heat half way between 2 and 3 and at 2.5 min they were perfect The taste has a bit more of molasses due to the sugar, but my husband is sure he loves me more now that he did yesterday!!!!!

  71. Dear Pumpkin,

    This Waffle recipe is AMAZZZING!!!! Thanks for sharing……..We Love U

    Please advise what will happen if one adds too much or too little yeast to the recipe ?

    Also is it possible to mass produce Waffles (approximately 200 per day) with a domestic Cuisinart ?

    Thanks,

  72. Just made your recipe…..in fact, I’m eating it now!:)
    It’s yummy and so worth the effort.
    The “Lars Own” pearl sugar is an “absolutely” necessary ingredient. It truly becomes the star of the recipe!!!

  73. Pingback: Eating Belgian Style: Liège Waffles « Life Takes Lemons

    • The owner told me that, “Our dough is imported from Belgium (same dough as you get in La Rue Neuve…” So I do not know the brand, but I think dough should be made fresh and not imported anyway.

  74. Made these last night/this morning and I am so glad I found this recipe!! We felt like we were back in Liege.

    I don’t have a professional waffle iron, and I don’t have a way to measure the temp of the iron, so I need to tweak my baking method to get it perfect. I got a lot of carmelization but there were some bits of sugar left unmelted. I was a little concerned because of how specific the recipe is in regards to brand, but it just so happens that the tiny grocery store in my town only has one brand of bread flour (King Arthur!). And, I was visiting the Mayo Clinic last week and I found some pearl sugar in a nordic shop there. Just happened to be Lars Own.:) Might seem silly, but I was so happy to be able to follow the recipe exactly and these waffles made for a great morning for my husband and me.

    Thanks a million for the recipe and detailed tips. Now I just have to decide which holiday it will be a tradition to have them for breakfast on…..

  75. Hi from Asia ! Thank you for sharing this wonderful recipe! I tried it at home and the waffle itself is amazing! I do have one question for you. My pearl sugar tends to get stuck inside the waffle and does not melt completely. I do get some caramelized sugar on top the waffle but I feel like i am cracking what’s left of the pearl sugar chucks every time i take a bite. Am i doing something wrong? I learned that I might be using scandinavian pearl sugar which melts harder than the belgian ones.

  76. Will this recipe be ok scaled up to 20 servings (x4)? I’m no culinary expert, but I’m planning on just multiplying the the amounts out by 4 and see what happens. I need a hefty amount because people are starting to request these for Christmas presents!

    • Hi, Brett. Glad to hear they’re a hit! Yes, you can scale the recipe up without a problem . . . other than that you might need a very hardcore stand mixture to handle that much dough. You might also need a gigantic bowl for the 4-hour rise.

      • The dough’s in the fridge for the night! Yeah my mixer was struggling, but it made it. After the four hour rise the dough had risen about two inches above the top of the bowl! It took some creativity with bamboo skewers and Saran wrap to pull that off. I ended up with about 5 pounds of delicious looking dough. Thank you!

  77. This is a great recipe. Here are a few adjustments that I’ve made:

    – I’ve used 3g of instant yeast instead of the active yeast. This way, it doesn’t need to be disolved in the liquids and I’ve mixed it with with the flour. I also suggest to mix in all the flour at once and let it rest for an “autolyse” stage similar to bread making.
    – I think you can skip step 7 since the dough is going in the refrigerator afterward anyway.
    – I found the waffles a tad to sweet to maybe I’ll skip the honey or the brown sugar (or maybe put like 20g of pearl sugar instead).
    – I have a cheap home waffle maker and I found out that my waffles should probably a bit smaller (6 in total instead of 5) and they cook for 5 to 10 mins.

    Thanks for sharing.

    • Hi, Samuel. Glad you enjoy it. Yes, I think the instant yeast swap is a good call. However, I do feel step 7 is important, as I’ve accidentally skipped it before and had some issues. And, yes, cutting back on the sugar is cool . .. I’d use less pearl sugar, as opposed to cutting back on the honey or brown sugar — just so the texture of the main dough doesn’t change.

  78. Hi! Your recipe is just amazing! Even better than the ones at some stands in Belgium! I just have a quick question: Could you keep the dough in the fridge for more than one night? Or even keep it frozen and bake sometime after? If so, how long could you keep it? Will that affect the taste?

  79. I haven’t had the Liege Waffles anywhere, so I have nothing to compare my attempt to. They were good, but seemed a little too dense, and reminiscent of a pretzel. I always struggle with doughs that require several periods of rising. Any ideas about what I did wrong?

    • The texture should be closer to a very buttery brioche than anything … which is certainly more dense than a regular waffle. It’s unlikely you did anything incorrectly. One change though might be to use a flour with a lower protein content. So instead of bread flour go for all-purpose flour and see what happens.

  80. LOVED this recipe! It turned out PERFECT!! Now I don’t have to drive 45 minutes for Liege Waffles! I posted pictures of every step (giving full credit to your blog!) on my blog at sarahsjoys.wordpress.com Thanks for the perfect liege waffle recipe!

  81. The biggest difference between HVD waffle irons and a Krampouz waffle iron is that the HVD waffle irons are completly machined (milled) due to the machining you get a very smooth baking surface. The dough can expand to the maximum and you get a waffle that is 20 to 25 % bigger that the same dough baked in a none machined waffle iron. The waffle is also lighter in texture and so giving a more pleasant “mouth feeling”. The HVD machine are also baking more even and are consuming less energy.

  82. Thanks for doing the research on this! Made them this past weekend and they were a huge hit. I used a generic pearlized sugar I got from a baking supply shop – not specifically Belgian, but it caramelized just fine. I’m using a household Villaware waffle iron. I found that dividing the dough into ten portions rather than five suited my waffle iron better.

    Thanks!

  83. Pingback: Belgaufra Leige Waffles «

  84. Hi there! I’m in Eugene, OR where a moderately new liege waffle place is doing very well, and I’ve gotten hooked. I won’t be budgeting in a liege waffle iron any time soon, but I’ve been trying liege waffles on my basic waffle iron, using your technique of turning it off once the dough is in there. I tried a recipe on the back of my box of pearl sugar, which wasn’t so great, and then yours, which was SMASHING. Thanks a lot for all the helpful info!

  85. Hiya,
    Can you please recommend the best waffle maker for Liege waffles? I intend to start a waffle business, so i need a good commercial one.
    Many Thanks.

  86. Love the waffle recipe, its one of the best recipes I’ve ever tried. Just curious what kind of waffle iron you use and if you could tell me where you get it. Thank you for your time.

  87. I have got a Tefal gaufre maker, it can also be used to make hot sandwiches… should I still try the recipe or not? I mean, is it good enough? I wouldn’t like to waste the ingredients… and I have no idea about this kind of things… like if my gaufre maker’s quality is good or not. I would be grateful for any helpful answer and also thank you so much for sharing this recipe! I am a great fan of these! Have a great day!
    Nikki

  88. I went by the recipe exactly. When I cooked them the inside was a little doughy, increased time and burned sugar. Any suggestions/ The taste was great!!

    • Do you have a super heavy cast iron Liege waffle maker? That it the only way to really control things. But they are actually meant to be slightly undercooked on the inside.

  89. Started these babies last night and just cooked them for an afternoon snack today. Didn’t time the rising well — had to wake up at 3am and deflate the dough, and then wake up and head to a spice store with finicky hours for the pearl sugar, but it was worth it. They’re excellent.

  90. Hi There,

    Thank you so much for sharing this lovely recipe!

    I have one issue though. I haven’t been able to carmelize the sugar properly. I called the manufacturer of my waffle maker and they advised that the model I have has a max temp F of 480. I set the maker to apprx 420 F and proceeded to make waffles. The waffles came out beautifully, but the sugar (Lar’s pearl sugar) did not carmelize at all.

    I experimented a bit with temp and set the maker to it’s max temp of 480 F. Waffles came out a deep dark brwon, not burnt and very good, but still no carmelization of sugar.

    Perhaps the Lar’s pearl sugar is too hard for my machine to melt and carmelize before burning the waffle? Would C&H sugar cubes (broken into smaller bits) melt faster and give a better result?

    Help!

    Thanks so much!!

    • You could try the sugar cubes. The problem is that getting caramelization is really a product of the waffle maker’s heat retention. Unless you have a very very heavy maker meant for Liege waffles, the dough causes the iron’s surface to dissipate heat too quickly, which means the sugar can never caramelize. They are such temperamental waffles!😦

  91. Hi great site,can you tell me where I can purchase a waffle maker for Liege waffles that can operate on U.S. current? thank you

    • The supplier I got mine from in Belgium no longer carries Liege irons, but they had the option of customizing the plug/current for U.S. users. However, you can also buy a very heavy duty electricity converter, and plug Euro models into that. Sorry I cannot give more info on where to get the makers, since my place no longer carries them.

  92. I followed your recipe exactly as written and although I was not getting the exact result expected in step 5, I continued with the recipe as directed and they came out delicious! I had to buy a new waffle iron, however, because the one I had did not have deep enough pockets. I went with an All Clad from Williams and Sonoma ($200) and it worked beautifully. I will continue to use this recipe- it was so good. I would like to double it next time though, since we ate them up so quickly. Would I get the same great results if I were to double it?

  93. wow… a truly comprehensive recipe which i believe will only taste the best!!

    Can i just ask that if i am going to make a bunch of waffles for a birthday party for 20 kids and god knows how many adults, can i just multiply your recipe to feed the total number of people at the party?

    e.g. Instead of 5 waffles, i want to make 50. so i just multiply all your ingredients by 10? (240g flour x 10, 4g active dry yeast x 10) – can i do that?

    • You could, but you would need some very serious mixing equipment. A normal stand mixer wouldn’t be able to handle that much material. But if you have industrial mixers and whatnot, you’d be fine.

  94. Wow… what a great site! Oblong Liege waffles are truly amazing. I’m one of the fortunate few… because I have a cast iron waffle baker. But, I need a little help. Do you have any tips for preventing waffles from sticking to the iron? What about cleaning, seasoning, and general maintenance of the iron?

    Thank you…

    • There’s so much butter in the dough that I have never had mine stick. You should not have an issue on that front. But there’s a lot of sugar goo that is made in the process, so you either need to devote the iron to these waffles or being very into cleaning them😦

  95. These are truly the same waffles we ate in Belgium! Make sure you buy Belgian pearl sugar, not Swedish pearl sugar. They are not the same thing. Swedish pearl sugar looks more like the large grains of salt you see on big pretzels and doesn’t carmelize like the Belgian sugar.

  96. Thanks for the recipe, these are amazing. I got hooked after trying a gaufre liege from Pierre in Salt Lake City, but unfortunately I don’t travel there for work anymore.

    I know you touched on the necessities for a waffle iron (4×6 pattern, adjustable heat, etc) but do you recommend a specific model for someone on a limited budget, maybe $100? Are the stovetop waffle cast irons sufficient?

    Thanks,

    Joe

    • I can’t recommend anything normal for these. Whatever you use should have removable plates though, since the odds of burning the sugar, without the right equipment, are very high.

  97. Pingback: The Other Belgian Waffle « Heat, Knives, and Chemicals

  98. How are these compared to the street vendor waffles in Belgium? I had the street vendor waffle on a visit to Brussels in 1997. They were soooo good, I haven’t been able to eat another waffle since then. I remember they were thinner (in height), somewhat chewy, and gooey soft.

    • These waffles are better because most of those guys use pre-made dough from suppliers. But, yes, they are thinner there for the most part — because they tend to use HVD irons, rather than Krampouz. It’s just a matter of preference in depth, but both are true makers of Liege irons.

  99. First, thank you for posting this wonderful recipe. I have made these numerous times. I did experiment with the recipe once using cake flour. Thye weren’t as good. So much for experimenting. I am sticking with what works.

    As for those looking for Lars Pearl Sugar, it is available in some Whole Foods Markets and Ikea but in a very small bag, 6 oz. or 8oz. and if I recall, pricey. Otherwise, you can order it in varying quantities in bulk through The Dutch Shop at
    http://thedutchshop.com/product_info.php/cPath/130/products_id/2370

    This is actually Carrare Belgian Pearl Sugar which is an alternative brand but the same product. Price is $3.95 per pound.

    Likewise you can find Lars at

    http://www.seasaltsuperstore.com/product_info.php?products_id=167

    It’s a bit more expensive and comes in an 8oz. ($5.59) box or by the case ($51.99).

    Lastly, you can get Pearl Sugar in bulk at

    http://swedensbest.com/pearlsugar10.html

    It is currently on sale for $36.99 for 10Lbs.

    Thanks again for the great recipe.

  100. I made them last night, they are nothing short of amazing. I have a rotating Krups waffle-maker, which helped keep the waffles in place. I used the highest temperature setting to get the caramel and it worked like a charm. Next time I think of making 6 waffles instead of 5 because they were very dense and I had a hard time closing the waffle-maker. Many thanks for this detailed and amazing recipe!!!

  101. I’ve used your recipe to make delicious authentic gaufres. They turn out so much better than the other, quicker recipes I tried before I found this one. Definitely worth the time it takes to make these. They taste as close to getting a fresh one from a truck on the street that I think I’d be able to make unless I get a professional waffle iron, but even without one, it only took a little bit of trial and error to work out cooking time and temp. Thanks!

    • It’s crucial. Different flours have different protein content. By not using that bread flour, the dough will be too loose.

    • I use extract in the recipe, only because most people will not want to spend the money on the pods — and it’s a hard enough recipe anyway. But, yes, you can totally use real vanilla.

  102. I made the Liege Waffles recipe from Everybody Eats Well in Belgium cookbook this morning. I baked them on a Waring Pro Waffle Maker on 4.5 and they look exactly like yours above. The sugar (I used crushed sugar cubes), did in fact caramelize and the waffle was very good, although not as sweet as I would have liked; however, the texture was perfect and far better than Waffles and Dinges which I visited on Friday when I was in the city. How do your waffles differ from the recipe that I used. I am looking forward to making yours.

  103. I live in Salt Lake City and we have authentic Liege waffles here. The guy who owns the shop is from Belgium and his store has three main items, wafles, frites (french fries), and flemish stew. All of the ingredients are imported from Europe. Really good Liege waffles. If you travel through Salt Lake, come get one. See their site below.

    http://www.brugeswaffles.com/

  104. I’ve never actually had an authentic Liege Waffle but have seen it on the Food Network and have been dying to try it since. I ordered my Lars Pearl sugar and used an All Clad Waffle Maker. It’s quite a time consuming recipe, but I don’t mind that as long as I get a better waffle.

    I think they turned out great, considering I don’t have anything to compare it to. The only things I’m struggling with are finding the right temperature on my waffle maker since it goes by numbers 1-7, instead of actual temperatures. And the sugar hasn’t burnt, but it hasn’t caramelized either.

  105. Dear Pumpkinwaffles,

    I love your blog & enthusiasm!

    If you want to find the real thing in the US, you should take a trip to Cincinnati and try Taste of Belgium waffles (at Findlay market). Or in Columbus at the North Market.

    I don’t want to talk bad about what others do but we are definitely purists! We make everything from scratch in small batches, using only natural ingredients. We don’t cut any corners. We use the right sugar, the right waffle iron.

    We’re so painfully peculiar about what we use that we are even making our own waffle irons! How’s that for picky!!

    Here is the website: http://www.authenticwaffle.com

    or on facebook: http://companies.to/tasteofbelgium/

    • I’d just stick with unsalted, and if you can find it at a store near you, go for European style butter, too. The only difference between it and normal butter is it has a little more fat and a little less moisture.

    • Hi, Leigh. Yes and no. The ideal is to have a very heavy iron that makes a rectangular waffle with a 4×6 pocket pattern. The weight/thickness of the iron helps it achieve a high level of heat retention, which is a big part of how you get the sugar to caramelize on the outside of the waffle. But professional irons like that are ridiculously expensive unless you plan to make these all the time.

      So, really, you can use any conventional waffle maker you have provided it has three things . . . 1. Fairly deep pockets as opposed to shallow/Eggo type ones. 2. It has removable plates, because these waffles ooze butter and caramelized sugar, and the iron will need to be cleaned if you want to make regular waffles in it ever again. 3. And it really needs to have an adjustable temperature, which most but not all waffle irons do. Those issues aside, it’s best to also use an iron that makes rectangular shaped waffles, but it’s not required.

  106. I have been to liege and fell in love with the waffles. I have purchased a commercial liege waffle iron (sodir) imported from Belgium. I have followed your recipe to the T and the sugar is not not caramelizing correctly. I have double and triple checked everything from the sugar to the waffle iron. Do you have any help?

    • Hi, Frank. My only resource for Lars has been Amazon.com, as I’ve not been able to find it locally either. They used to have a bulk deal, which brought the price per pack down to around $3/pack, but it’s no longer available. And there are other brands, but they’re European and are absurdly expensive to import. I’m sorry I don’t have a more encouraging recommendation. And sorry for the delay in response; I was in Paris and then literally in Belgium eating waffles.

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