Sourdough Liege Waffles

 

Sourdough Liège Waffles (Overnight Method)

Makes 6–8 waffles

Ingredients

Dough

  • 250 g (2 cups) all-purpose or bread flour

  • 100 g active sourdough starter (100% hydration)

  • 2 large eggs, room temp

  • 40 g whole milk (about 3 tbsp)

  • 20 g sugar OR honey (pick one)

  • 5 g vanilla extract (1 tsp)

  • 5 g salt (1 tsp)

  • 160 g unsalted butter, very soft (not melted)

Before cooking

  • 140–170 g pearl sugar (store-bought or DIY)

Day 1 – Mix & Chill

1. Mix the base dough

In a bowl, whisk together:

  • Starter

  • Eggs

  • Milk

  • Sugar or honey

  • Vanilla

  • Salt

Add flour and mix until a thick, sticky dough forms.

Cover and rest 20–30 minutes.

2. Add butter (critical step)

Add butter 1 tablespoon at a time, mixing well after each addition.

At first it will look greasy and broken — keep going.
You’re aiming for dough that is:

  • Glossy

  • Very soft

  • Stretchy

  • Slightly sticky

If it feels stiff, add 1–2 tbsp milk.

3. Short room-temp fermentation

Cover and let sit at room temperature 1½–2 hours, until:

  • Slightly puffy

  • Relaxed (not doubled)

4. Refrigerate overnight

Cover tightly and refrigerate 8–16 hours.

This step:

  • Softens the dough

  • Tames sourness

  • Prevents thickness

  • Improves caramelization

Day 2 – Cook

5. Warm the dough

Remove dough from fridge.
Let sit at room temp 45–60 minutes until pliable.

6. Add pearl sugar

Gently fold in pearl sugar by hand.
Do not knead.

7. Portion

Divide into 90–100 g balls.
Lightly oil hands.
Rest 15 minutes so dough relaxes.

8. Cook

  • Preheat waffle iron to medium

  • Lightly oil plates

  • Place dough ball in center

  • Close gently — don’t press

  • Cook 2½–4 minutes, until deep golden and caramelized

Remove carefully (molten sugar is no joke).

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