If you’re like me, you know that mornings are made infinitely better with warm, crispy waffles. But today, we’re not just talking about any waffles, these are Bread Machine Sourdough Liège Waffles. Yes, you heard that right! We’re combining the tangy, bubbly goodness of sourdough with the irresistible sweet crunch of Liège-style waffles. So, dust off your bread machine and get ready for a breakfast treat like no other. These waffles are so good; you might find yourself craving breakfast at all hours of the day!
Liège Waffles: A Tale of Flavor & History
Liège waffles are the ultimate Belgian breakfast treat. They have a history that’s as rich as their flavor. Originating from the city of Liège in Eastern Belgium, these waffles have been around for centuries. The secret lies in the brioche-like dough that’s studded with pearl sugar that caramelizes when cooked, creating pockets of sweetness and crunch.
The Magic of Sourdough & Overnight Fermentation
For me, as much as I enjoy making regular bread for friends & family, I have a hard time with gluten. Sourdough has been the perfect way for me to indulge in bread and baked goods, It is a living, breathing concoction of flour and water that not only adds a tangy flavor to these waffles, the fermentation process of sourdough breaks down gluten and phytic acid. Making the waffles easier to digest and potentially reducing gluten sensitivity. The science behind it all is just a bonus, these are absolutely delicious!
Bread Machines: The “Home Chefs” Kitchen Hack
Getting the most out of my trusty bread machine, has been a goal of mine since I first bought it. I have been dreaming up ideas for this versatile tool that kneads, ferments, and creates dough with minimal effort. Leaving you with more time to check tasks off of your list or just relax. Slowly but surely the list of ideas I have brought to life is getting longer and this one is certainly not one I was expecting to work as beautifully as it did.
Sure, it’s a wizard when it comes to churning out perfect loaves of bread, but let’s not stop there. Think of it as your kitchen’s Swiss Army knife, ready for any challenge. Take these yeasted waffles for example, they’re a game changer for breakfast. And the best part? You can skip the store-bought yeast and harness the wild yeast right from your own kitchen. Sourdough fermentation isn’t just for recipes that require specific steps, long waiting times, a series of stretch & folds, or learning how to handle sticky dough. This recipe breaks some “traditional” rules but it’s fantastic and I hope you give it a try!
What are Belgian Sugar Pearls?
Belgian sugar pearls, also known as “Belgian pearl sugar” or “pearl sugar,” are a special type of sugar used in baking, particularly in Belgian and Dutch recipes. These sugar pearls are unique in that they are much larger and denser than regular granulated sugar.
The sugar pearls are usually made by compressing and crystallizing sugar into small, irregularly shaped nuggets or “pearls”. The most common use for Belgian sugar pearls is in making Liège waffles, When the dough is prepared, these are folded in, and as they cook, the sugar pearls caramelize throughout.
These are what make the waffles “Liege Waffles” but it is optional. If you cannot find the sugar pearls or would prefer not to use them, don’t let it stop you from whipping up a batch. This recipe makes a FANTASTIC & LUXURIOUS breakfast!
What You’ll Need:
Bread Machine- 1.5 to 2 lb. machine.
Waffle Maker- Belgian style preferred. I use a Cuisinart that I have had for many years, nothing fancy required here.
All-Purpose Flour- I highly recommend using a quality unbleached organic flour when working with sourdough.
Whole Milk- room temperature.
Large Eggs- room temperature.
Vanilla Extract or Vanilla Paste
Brown Sugar– You can use store-bought or make my Blackstrap Molasses Brown Sugar. Coconut sugar also makes a great unrefined sugar swap.
Active Sourdough Starter- My starter is typically the consistency of thick pancake batter. I feed it about 2-6 hours before making the dough, and use it in the active rising stage. Discard is not recommended.
Salt
Unsalted Butter- room temperature.
Belgian Pearl Sugar- This is the star of the show. I order mine on Amazon and trust me, it’s worth it!
Large Glass Bowl & Plastic Wrap
Digital Gram Scale- (optional) I love the ease and accuracy of using a gram scale. Volume measurement can vary depending on how we measure, but my favorite part is measuring directly into the bread pan, this means less time and dishes! Just measure slowly until you get the hang of it, once it goes in, it doesn’t come back out. Metric measurements are provided in the recipe card below.
Silicone Spatula- (optional) This helps you remove ingredients stuck to the sides of the bread machine pan without scratching it. If you don’t have one, just use something that is soft and with not damage the pan.
Tips & Tricks:
How to get the classic shape of a Liège: Place your dough in the center of the waffle iron as pictured above.
How to keep your waffle maker clean, I won’t sugar coat this answer at all (pun intended)… when dealing with Belgian sugar pearls, it can be quite a sticky process but I can promise you one thing, they are worth every bit of effort it takes to clean it up. The best way to tackle it is when the waffle iron is still warm, not hot, just warm. Keeping the cords out of the way or as directed by your manufacturer’s instructions, clean with warm soapy water and rinse well. Dry completely and lightly oil the iron to prepare it for the next use. You will be so glad you tackled this right away, and trust me these waffles are worth it!
Don’t want to use Belgian Sugar Pearls? No problem, leave them out or add some of your favorite inclusions. Try toasted chopped walnuts or spiced candied pecans, see how I make mine here.
How do I store the leftovers? Refrigerate for up to 5 days or freeze with freezer paper in between for up to 3 months in an airtight container or Ziploc bag.
The Ultimate Guide to Waffle Toppings:
If you’re anything like my family, the thought of crispy, golden waffles fresh off the iron is more than enough reason to motivate you to make these special breakfast treats. Want to take these waffles to the next level? Get your toppings ready!
Classic Maple Syrup: Let’s start with the OG, shall we? Nothing beats the sweet maple syrup over warm waffles. It’s a timeless choice that never goes out of style.
Fresh Fruit: Whether it’s strawberries, blueberries, raspberries, or peaches, fresh fruit works beautifully every time.
Whipped Cream: Pile it on and don’t be shy about going overboard. You won’t regret it. Pair it with a few other toppings and you’ll be in heaven.
Toasted Nuts: Toasted almonds, chopped pecans, or a sprinkle of crushed walnuts add an extra crunch. and a rich, nutty flavor.
Candied Pecans: Try my Spiced Candied Pecans chopped and sprinkled on top of some whipped cream.
Chocolate: Chocolate is a game-changer. Whether it is a sauce or chocolate chips.
Banana Slices: Sliced bananas add natural sweetness and a hint of creaminess to your waffles. Plus, they pair perfectly with almost any other topping.
Peanut Butter: Smooth or crunchy, peanut butter. Drizzle it on or spread it generously.
Honey Drizzle: Swap out maple syrup for a drizzle of golden honey.
Greek Yogurt: Looking to add a touch of creaminess with a healthy twist? Spoon some creamy Greek yogurt atop your waffles. It complements fruit and honey beautifully.
Ice Cream: Want to take dessert to the next level? Scoop a generous serving of your favorite ice cream onto warm waffles.
Caramel Sauce: A drizzle of rich caramel sauce transforms your waffles into an extra decadent treat that’s worth every calorie!
Looking for more BREAKFAST inspiration? Check these out!
Easy Bread Machine Sourdough English Muffins
Overnight Sourdough Belgian Waffles
The Easiest Sourdough Drop Biscuits
Glazed French Toast Brunch Bake
The BEST Peach Cobbler Granola
If you try these Bread Machine Sourdough Liège Waffles or any of my other recipes, comment & rate below.
You can also find me on Facebook & Pinterest!
Subscribe today for FREE weekly recipes sent directly to your inbox!
Bread Machine Sourdough Liège Waffles
Equipment
- 1 1.5 or 2 lb. Bread Machine
- 1 Belgian-Style Waffle Maker
- 1 Large Glass Bowl
- 1 Digital Gram Scale optional
- 1 Instant Read Digital Thermometer, optional but handy for cooking/baking.
Ingredients
- 1/2 cup whole milk, room temperature
- 1/3 cup water
- 3/4 cup sourdough starter, active within 12 hours.
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 cup unsalted butter, (2 sticks)
- 4 cups unbleached all-purpose flour, organic preferred for sourdough
- 1 teaspoon salt, table salt or sea salt, no iodized
- 3 tablespoons brown sugar or coconut sugar
- 1-1/4 cup Belgian sugar pearls, optional
Instructions
- Set up your bread machine in a secure location and remove the bread pan. Make sure the paddle is in place.
- Start by measuring and adding the wet ingredients into the pan, or add the ingredients in the order appropriate for your specific machine. If you do not have an owner's manual, then wet to dry should work just fine.
- Last, add the softened butter, flour, and salt. Plug in the machine and set to the dough cycle. Let the machine run for about 3 minutes then use a silicone spatula to help any ingredients stuck to the sides of the pan.
- This will be a very sticky dough, add flour only as needed. If there is a puddle under the paddle add 1 tablespoon at a time ONLY until that goes away.
- Set a timer the remainder of the cycle and let it do it's thing, it typically runs for an hour and 30 minutes total.
- At the end of the cycle: LET THE DOUGH BULK FERMENT IN THE BREAD MACHINE PAN WITH THE LID CLOSED FOR AN ADDITIONAL 1-2 HOURS. Be sure the set a timer. It should rise a little bit, puff up and smooth out. This time can vary depending on the temperature of your kitchen and the activity of your starter. Enriched sourdoughs tend to take longer to ferment than leaner recipes.
- THEN, place the dough into a large glass bowl that has been greased with a neutral oil. Place the dough in the bowl and lightly coat with the same oil to prevent it drying out and forming a "crust". Cover with plastic wrap and refrigerate overnight, roughly about 12 hours.
- In the morning it may have risen slightly, remove it from the fridge and set it aside while you pre-heat the waffle iron, measure out your Belgian sugar pearls, and get your toppings ready.
- Add the sugar pearls to the dough in the bowl and gently fold it in keeping a nice round shape. This should only take a minute, we don't want to over mix the dough.
- Take the dough out an place on a lightly floured surface or silicone pastry mat. press it into a circle and divide into 8 even pieces. Take those 8 pieces and form 8 balls. Set aside.
- Pre-heat to medium-high and grease your waffle iron. Place one dough ball in the center, close the lid and cook for about 5 minutes. (Cooked internal temperature is 190-205F) When done cooking place on a plate and keep going until all 8 are done. (SEE NOTES)
- Serve warm with the toppings of your choice. Leftovers can be stored in the fridge for up to 5 days in an airtight container or frozen in freezer bags, separated by wax paper.
Leave a Reply