Liege Waffles (Traditional Belgian Waffle Recipe) – a Day Trip to Bruges!
Liege waffles are so much different than America’s version of Belgian Waffles. Learn the difference, and taste traditional, authentic Belgian Liege waffles with their heavenly bits of caramelized Belgian pearl sugar and you’ll never look back!
These Liege waffles are super lekker!
Oh, I’m sorry, you don’t speak Dutch?
Neither do I, but I learned the term “super lekker” from my cousin’s four year old daughter when I was visiting in Belgium last month.
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“Super lekker” translates to “super tasty” in English, and that’s exactly how to describe these authentic Liege waffles!
What is the Difference Between US Belgian Waffles and Authentic LiegeWaffles?
First of all, if you’re like me, you probably think these are sort of like our American breakfast waffles, right? Well, I was so far off base on this: you can’t imagine what a difference there is between the two, so let me explain the differences. Belgium has a few different types of waffles, but mainly Liege and Brussels waffles (made with yeast, and lighter than the Liege-style).
- Authentic Liege waffles are not made with a batter, but a yeast dough.
- Authentic Liege waffles have a completely different texture than American Belgian waffles.
- Instead of eating them with a knife and fork, authentic Belgian waffles (from both Liege and Brussels) are usually eaten handheld.
- Authentic Liege waffles are not solely for breakfast and are often eaten without a topping or sauce.
- One of the biggest differences is that Liege waffles have pieces of caramelized pearl sugar in them!
It’s not a surprise that as Americans we are so misled as there are a lot of “Belgian Waffle” recipes out there which do not resemble anything like the real Liege waffles and are also different than Brussels waffles. Even a very prominent and popular flour company has a recipe for “Belgian Waffles” on their site, which is made with a batter. They should probably be called American-Belgian waffles. Now you know the difference, and the recipe I will be sharing with you is for the real thing: an authentic, traditional Liege-style Belgian waffle.
Visiting Bruges and Discovering Liege Waffles
When I went to Bruges last month which was my next stop after leaving London on my culinary tour of Europe, I saw waffles everywhere! Here are a few shots from my day in Bruges (you can skip to the bottom for the waffle recipe).
We went to the chocolate museum, although it’s interesting, I’d say you could skip it and check out more of Bruges if you’re short on time. (There’s also a french fry museum!) However, a boat cruise on the canals is a must as you see many more sights, and from a unique perspective.
Sights around Bruges. The boy below is made entirely of chocolate.
We had pastries from a fabulous patisserie called Patisserie Academie. I will be posting about this lovely patisserie in more depth later, with another recipe (if I can manage to recreate the amazing dessert)!
And what trip to Belgium would be complete without having some fries…
chocolates,
and beer!
But most of all, we cannot forget about the authentic Belgian LIEGE WAFFLES!
Authentic Belgian Waffles (Liege Waffles)
adapted from Piet Huysentruyt Nieuws
Makes 10 waffles
*unfortunately, I cannot add the amounts in cups as the exact measurements are critical to this recipe
I strongly recommend buying a kitchen scale for all baking
Ingredients
- 300 g all purpose/plain flour plus 200 g flour
- 80 g sugar
- 2 tsp dry yeast
- 150 ml water
- 2 eggs
- 15 g butter (room temperature) plus
- 175 g butter, cut into pieces (then allow to sit at room temperature)
- 140 g Belgian Pearl Sugar* (found at specialty stores or Amazon)
Special equipment: waffle iron (the one I have by Waring Pro has been discontinued
Make the Liege Waffles Dough
Place 300 grams flour plus the 80 grams of regular sugar in a mixing bowl. Set aside.
Warm the water until it is lukewarm (not at all hot) then add the yeast (do not add the yeast when the water is too hot or it will kill it and the recipe will be ruined) and whisk until it has melted.
Add the eggs and 15 g of butter to the flour and sugar mixture in the mixing bowl, then pour in the water and yeast mixture, whisking to combine all the ingredients.
Continue stirring until a sticky dough is formed.
Then add the 200 grams of flour to the top, along with the 175 grams of butter pieces. Cover (without mixing anything) and allow to rest for 20 to 25 minutes.
With your hands, incorporate the butter and flour into the sticky dough until all the ingredients are well combined and the dough is no longer sticky (only add a little more flour if necessary).
Roll the Waffle Dough and Fill
Place the Liege waffle dough onto a lightly floured surface and press into a 12″ x 12″ square shape, then sprinkle with the Belgian Pearl sugar (*the original recipe lists 300 grams of sugar, but I found this to be much too much-add more or less to your liking).
Now roll the dough from one end to the other, to form a large sausage shape.
Cut into 100 gram pieces and form into ball shapes and set aside to rest for 15 minutes, covered with a slightly damp kitchen cloth.
NOTE: You can cook these Belgian waffles in the iron now. However, I discovered that keeping the dough pieces in the fridge overnight, then bringing them to room temperature and then cooking them worked marvelously, too.
Cook the LiegeWaffles
Heat the waffle iron. This is the tricky part as all irons are different. I have a Waring Pro, now discontinued, and heated mine to the number 2 setting. The goal is to cook the waffle without making it too dry and overcooked, but caramelizing the sugar pieces at the same time. Play with the settings until you reach a result that you like. This is how the sugar looks once it’s caramelized.
Place a ball of waffle dough in the middle of the iron and cook it until it’s golden brown (I cooked mine at the number 2 setting for 4 minutes) and the sugar has caramelized. Don’t worry if it doesn’t look pretty.
Carefully remove the waffle as the caramelized sugar will definitely give you a nasty burn (I used a small flat wooden utensil, but wooden tongs would also work).
Serve as is, with a dusting of powdered sugar or melted chocolate (traditional serving ideas). Authentic Belgian waffles can be eaten the next day; just warm them a little first, or even put them in the toaster.
Remember, don’t expect these to taste like, or have the same texture as American waffles. Liege waffles are so delicious, but are difficult to describe as they are so different than what we are used to.
Overnight Waffles with Buttery Maple Nectarine Topping
This is what the inside of the authentic Belgian waffles looks like: not light and fluffy, but more dense and substantial. We’re missing the best of Belgium’s waffles if we don’t make traditional Liege waffles! Order that Belgian pearl sugar and get kneading! As Donkey says from Shrek, “We’re makin’ WAFFLES!”
The inside texture of Liege waffles, along with the bits of caramelized sugar is what makes them phenomenal!
All I know is, I’m hooked on these super lekker authentic Liege waffles! Let me know if you try them by leaving a comment below. Goede eetlust (bon appetit)!
Next stop on my culinary tour? Geneva, Switzerland!
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A Super Lekker, Authentic (Traditional) Belgian Waffle Recipe and a Day Trip to Bruges!
Special Equipment
- 1 waffle iron
Ingredients
- 17 oz flour (divided into 300 g (10 oz) and 200 g (7 oz))
- 3 oz sugar
- 2 tsp dry yeast
- 5 oz water
- 2 eggs
- ½ oz butter room temperature
- 6 oz butter cut into pieces (then allow to sit at room temperature)
- 5 oz Belgian Pearl Sugar found at specialty stores or Amazon
Instructions
- Place 300 grams flour plus the 80 grams of regular sugar in a mixing bowl. Set aside.
- Warm the water until it is lukewarm (not at all hot) then add the yeast (do not add the yeast when the water is too hot or it will kill it and the recipe will be ruined) and whisk until it has melted.
- Add the eggs and 15 g of butter to the flour and sugar mixture in the mixing bowl, then pour in the water and yeast mixture, whisking to combine all the ingredients.
- Continue stirring until a sticky dough is formed.
- Then add the 200 grams of flour to the top, along with the 175 grams of butter pieces. Cover (without mixing anything) and allow to rest for 20 to 25 minutes.
- With your hands, incorporate the butter and flour into the sticky dough until all the ingredients are well combined and the dough is no longer sticky (only add a little more flour if necessary).
- Place the dough onto a lightly floured surface and press into a 12" x 12" square shape, then sprinkle with the Belgian Pearl sugar (*the original recipe lists 300 grams of sugar, but I found this to be much too much-add more or less to your liking).
- Note: this is less than half of the sugar in the original recipe.
- Now roll the dough from one end to the other, to form a large sausage shape.
- Cut into 100 gram pieces and form into ball shapes and set aside to rest for 15 minutes, covered with a slightly damp kitchen cloth.NOTE: You can cook them in the waffle iron now, however, I discovered that keeping the dough pieces in the fridge overnight, then bringing them to room temperature and then cooking them worked marvelously!
- Heat the waffle iron. This is the tricky part as all irons are different. I have a Waring Pro, now discontinued, and heated mine to the number 2 setting. The goal is to cook the waffle without making it too dry and overcooked, but caramelizing the sugar pieces at the same time. Play with the settings until you reach a result that you like. This is how the sugar looks once it's caramelized.
- Place a ball of dough in the middle of the iron and cook it until it's golden brown (I cooked mine at the number 2 setting for 4 minutes) and the sugar has caramelized. Don't worry if it doesn't look pretty.
- Carefully remove the waffle as the caramelized sugar will definitely give you a nasty burn (I used a small flat wooden utensil, but wooden tongs would also work).
- Serve as is, with a dusting of powdered sugar or melted chocolate (traditional serving ideas). These can be eaten the next day; just warm them a little first, or even put them in the toaster.
Notes
- Please use gram/ml measurements for the best results (metric)
- These waffles truly don't need anything served on or with them, they're that good.
Nutrition
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I have been following your trip throughout Europe and I’m so jealous!!! I wish I could have tagged along in your suitcase ( ha, ha, ha!).
The pictures are beyond fantastic and gorgeous!!!!
Your river cruise and yummy food made my mouth water!!!
You have a wonderful way with words!
I’m going to try these waffles out, since both my daughters-in-laws just love the homemade waffles I make.
I hope to find the sugar not too, too far for me to travel. I guess they wouldn’t come out the same using regular sugar, in case I can’t find the pearl sugar? I also love how you change the recipes to make them your own! Kudos!
Thanks again for all your amazing pics, your wonderful descriptions of the various food your entire family enjoyed. They appear so appetizing!!!!
Oh this is such a wonderful comment for me to find this evening! Thank you so much for your kind words, Luisa! I appreciate them more than you know.
Regarding the Belgian Pearl Sugar, yes, you definitely need that type for the waffles to turn out properly, but here’s a funny thing: I was talking to my cousin in Toronto earlier and she said she can buy the pearl sugar there, so I will ask her for you and post back here once she tells me! I have been craving these waffles and was just telling my cousin I have to make them soon!
Thank you again, Luisa! I’ll get back to you on the sugar asap! CC
Thanks so much.. I live just north of Toronto, in Woodbrige. It’s about an hour away from downtown, so I hope your cousin doesn’t live that far from me.
I was wondering if you have an easy dump cake recipe?
Hi Luisa, my cousin is in Richmond Hill and says she gets the Belgian Pearl sugar at Bulk Barn, but that you should call ahead as not all of them have it.
I have a thing against “dump cakes” just because the name sounds so awful, but if you’re looking for something like this?
https://christinascucina.com/2013/04/moist-pineapple-carrot-cake-with-cream.html
Thanks so much! That’s fantastic, since there are a few Bulk Barns in Woodbridge too. I will definitely call first.
You must come from a very large family, as your relatives are scattered everywhere around the globe! If you’re ever making a visit, l would love to talk to you over coffee/ breakfast/ lunch/ dinner about your many Italian recipes.
You’re welcome, Luisa! Yes, my mother had 6 sisters and they’re all over! You are very sweet, I was just in Toronto for my father’s 80th birthday this past March! We surprised him as they were going there for Easter. :)
That is wonderful! Happy Belated Birthday! Maybe next time you’re in the neighbourhood. We’re only about a 15 to 20 minute car ride from Richmond Hill. My mom, sister and one of my brothers live there.
Can’t wait to buy the pearl sugar and make the authentic Liege waffles!
Take care.
You’ll love them, Luisa! Good luck!
Bruges is so gorgeous. I was there about 10 years ago for a day trip. I love that photo of yours with the flowers spilling out of the window boxes. I can imagine that a food tour there would be a really fun way to experience the city.
Can you please give us a gluten free recipe for these delicious belgian waffles?? i’m beggin you
I could definitely try, Anna, but my editorial calendar tells me it’s going to be a LONG time before I can manage to try it. If you’d like to try it yourself, I’d use a gluten-free mix, with some rice flour and a bit of xantham gum if I’d make it. Try a combo of these yourself if you like and let me know how it goes! (I’m in Europe for a month, which is another reason for the delay!) ;)
I can tell you that the only thing I do when I bake gluten free, is I use all of my favorite regular recipes, I just swap out the flour cup for cup with a good gluten free flour. The key there, is avoid the gluten free flours with pulverized beans. It usually leaves a nasty after taste. Use a gluten free flour that’s made with 2 different types of rice flour, it’ll also have potato starch or flour and tapioca flour. It should be one that says you can use it for cup and all purpose.
Thanks for the tip, Cheryl! I don’t do very much GF baking, but the little I do, I also use the combinations you mention (did you see my GF Lemon Cake recipe?)
Just got back from Bruges last week. I was searching through many recipes but nothing seemed right until I found this!
!st I’ll say that Bruges is truly a magical city. It’s a lot like a good waffle really. Little nooks and crannies that are just gorgeous.
I just ordered the sugar but I have a couple questions about ingredients:
Flour. What type/brand did you use? Have you tried different varieties?
Yeast. What type of instant yeast did you use? Instant or active dry? (Im thinking you used regular instant as the granule is smaller but..?)
Butter. Did you use European style or American?
Thanks in advance for clarifying this for me as others may be curious too. I suspect that the type of flour could end up being a key ingredient. I know that when making good pizza crust using a good bread flour (protein content) and a long slow refrigerated rise are absolutely a must to get that chewy texture I want. Thanks again. Great article!
Hi John, lucky you being in Bruges last week! You’re going to love this recipe and honestly, I just use whatever flour I have on hand (I always buy unbleached), but it probably was an organic, all-purpose flour. I’ve made these several times and they always come out perfectly. I used active dry yeast, but because there’s no real rising time, I think any yeast would work. Not sure which butter I used each time, but again using better quality butter will just make the waffles taste better, so Kerrygold is what I usually have on hand. I agree, the flour is super important on making bread, but not so sure about the waffles. I think it’s a forgiving recipe. Now you’ve made me want these all over again! :) Let me know how they turn out!
Thank you! I made these on Sunday and no one could stop eating them! I put out vanilla-bourbon whipped cream, raspberries, bananas, and dark chocolate sauce with them and we all agree that they’re heavenly with nothing just like in Europe. I took your advice on the sugar pearls and only used ¾ of the bag, which I will cut down even more next time. I can’t wait to share them more!
LOVE to hear this, Misty, as I feel the same way! They are soooo delicious on their own, warm from the iron, that they really need nothing more. So glad you enjoyed them, but now I’m craving them all over again! Need to make more, myself! :) Thank you for the lovely comment, I appreciate it! CC
Thanks for the wonderful recipe and the beautiful pictures of Brugge! Loved the recipe and posted it (with minor changes) http://gingerandbread.com/2016/03/01/belgian-waffles-gauffres-de-liege/ Thanks for the inspiration!
Ginger x
I LOVE your post and thank you so much for linking to me and the original recipe! So many bloggers give no credit to anyone and it really upsets me to see that happening on such a prolific level. Looking forward to following along on your site! :)