Transport your senses to the streets of Brussels with these Authentic Belgian Waffles. Unlike airy American-style waffles, these decadent treats are made from a rich, buttery yeasted dough that delivers a satisfyingly chewy bread-like texture. The true magic happens in the waffle iron, where hidden nuggets of crunchy pearl sugar partially melt, creating a golden, caramelized glaze on the outside while staying intact on the inside for a delightful ‘crunch.’ Infused with honey and yogurt for extra moisture, these waffles are a sophisticated choice for an indulgent breakfast or a gourmet afternoon tea. No syrup is needed—these caramelized delights are perfect just as they are.
Belgian Waffles
Equipment
- Mixer
- Waffle Iron (Waffle Maker)
- Mixing bowl
Ingredients
- 140 g bread flour
- 60 g cake flour
- 2.5 g Instant yeast
- 35 g light brown sugar
- 2.5 g salt
- 35 g milk
- 45 g yogurt
- 15 g honey
- 1 medium egg
- 60 g unsalted butter, melted
- 50 g pearl sugar
Instructions
Make the dough
- In a large bowl, add the bread flour, cake flour, yeast, brown sugar and salt first.
- Then add the milk, yogurt, honey and egg into the bowl and use mixer to whisk on low speed until the mixture forms a dough.
- Add the butter and continue to whisk until the dough is smooth.
- Cover bowl with plastic wrap and rest the dough aside for 1 hour at room temperature.
- After fermentation, add the pearl sugar and use mixer again to mix in pearl sugar for 15 seconds.
Make the waffles
- Preheat the waffle iron on low heat
- Divide the dough into 8~10 equal pieces and roll each piece into a ball.
- Place the ball on the preheated waffle iron and sprinkle some pearl sugar over the top.
- Cook over low heat for 3 minutes until golden brown.
Serve the waffles
- Serve with maple syrup, jam, whipping cream or ice cream immediately.
- Finish and enjoy
Notes
- Leftover waffles can be stored in the freezer in an airtight container for up to 1 week.
- Re-crisp in a toaster oven.
Cooking & Storage Tips
- Only fold in the pearl sugar at the very end of the kneading process. If you add it too early, the sugar might dissolve into the dough during fermentation. You want those distinct sugar ‘gems’ to remain whole until they hit the hot waffle iron to create that signature crunch.
- Most traditional recipes use only milk, but we’ve added yogurt and honey. The acidity in yogurt softens the gluten in the bread flour, ensuring the waffle is chewy but never tough, while the honey helps achieve that beautiful golden-brown color faster.
How to Clean Caramelized Sugar from Your Waffle Maker
Cleaning up after making Liège waffles can be tricky due to the melted pearl sugar. Here is a professional tip to keep your waffle iron pristine without damaging the non-stick surface:
- The “Steam Cleaning” Method: While the waffle iron is still slightly warm (but unplugged), place two layers of damp paper towels between the plates and close the lid for 1-2 minutes. The residual heat creates steam that softens the hardened caramel, making it easy to wipe away with a clean cloth.
- Avoid Abrasive Tools: Never use metal spatulas, knives, or steel wool to scrape off the sugar. This will scratch the non-stick coating and cause future waffles to stick even more.
- Cotton Swab Detail: For the tight corners and grooves, use a cotton swab dipped in warm water to gently dissolve and remove any stubborn sugar pearls.
Tools & equipment you may need
Waffle Iron
Belgian Pearl Sugar
Last Updated on 2026-04-30