Bread Machine Sourdough Liège Waffles
Let's combine the tangy, bubbly goodness of sourdough with the irresistible sweet crunch of Liège-style waffles. 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!
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.
Notes
Nutritional Values and servings are estimates only.
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, trust me.
Nutrition
Calories: 253kcalCarbohydrates: 5gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 104mgSodium: 316mgPotassium: 46mgFiber: 0.2gSugar: 1gVitamin A: 793IUCalcium: 32mgIron: 0.2mg
Tried this recipe?Let us know how it was!