How to Make Belgian Liege Waffles - Handle the Heat
Filed Under: Breakfast | How To | Videos

How to Make Belgian Liege Waffles

By Tessa Arias
January 27th, 2016
4.45 from 18 votes
4.45 from 18 votes

How to Make Belgian Liege Waffles - the BEST waffles ever! Includes a step-by-step video and tons of recipe tips so your waffles turn out perfect. Top them with fruit, Nutella, and whipped cream or ice cream for a truly outrageous breakfast or dessert!

Yield: 10 waffles

Prep Time: 30 minutes

Cook: 30 minutes

How to Make Belgian Liege Waffles - aka the BEST waffles EVER. Bits of crunchy caramelized sugar in every fluffy bite. I top mine with Nutella, fruit, and whipped cream!

Tessa's Recipe Rundown...

Taste: Completely customizable based off your toppings, but the waffles themselves are definitely sweet. Texture: The best part. The bites of crunchy caramelized sugar pearls throughout are to die for when contrasted with the ultra fluffy yet slightly chewy texture. It's difficult to describe but just trust me, if you've never had a Liege waffle you must try one. Ease: Not the quickest or the easiest, but that's why I've created the video above and included all those tips & tricks. You can do it! Appearance: Who could pass up on a bite? No one! Pros: The best waffles ever, hands down. Cons: Definitely a special occasion recipe. I make this again? We've already dug into the leftovers!

How to Make Belgian Liege Waffles - aka the BEST waffles EVER. Bits of crunchy caramelized sugar in every fluffy bite. I top mine with Nutella, fruit, and whipped cream!

If you’ve never had a Belgian Liege Waffle at a restaurant, while traveling, or at a food truck, then you MUST try one asap. Luckily for you I’m sharing my favorite recipe, a step-by-step video, and all my best tips to help you make these incredible waffles.

How to Make Belgian Liege Waffles - aka the BEST waffles EVER. Bits of crunchy caramelized sugar in every fluffy bite. I top mine with Nutella, fruit, and whipped cream!

They’re made with dough instead of batter, and it makes ALL the difference. There’s also made with pearl sugar, which is like the best secret ingredient ever. My favorite part about these waffles, though, is that you can top them with whatever your heart desires for a truly delightful treat. Check out the video below to see how they’re made! Let me know if you have any questions in the comments.

YouTube video

Belgian Liege Waffle Recipe Tips

Although these waffles require a bit of time and patience, they are SO worth it. I’ve included all the recipe tips and advice I could think of for you just below. Comment with any other questions!


Yes, these waffles are made with a yeast raised dough, not a batter. This means they need a bit more love and attention than batter waffles but they are SO MUCH BETTER. Most dough recipes can be kneaded by hand if you don’t have a stand mixer, but I wouldn’t recommend it for this one. Watch the video above to see how cubes of butter are incorporated into this dough to make it ultra rich and flavorful. Doing this by hand would be challenging and messy.

The dough needs 2 hours for its first rise. Then, it needs to sit in the fridge overnight, or up to 24 hours. There’s no rushing this process if you want the best waffles. Plan ahead!

Instant yeast?
I always work with instant yeast because it’s so easy. It’s also called rapid-rise or quick-rise. If you don’t have it, you can always use regular active dry yeast. You’ll need to combine the active dry yeast with the warm milk and water for 5 minutes, or until frothy, before you can add proceed with the recipe.

Pearl Sugar

Part of what makes a Belgian Liege waffle so special is the addition of pearl sugar. It translates to little bites of slightly crunchy, slightly caramelized sugary heaven. Pearl sugar is pretty difficult to find in the U.S., so I just order it on Amazon. The stuff isn’t exactly cheap, but it’s well worth it for a special occasion. If you don’t want to deal with that, you can also break up sugar cubes into smaller pieces. Not quite the same but close enough!


Of course, these wouldn’t be Belgian waffles without a Belgian Waffle Iron! It might seem strange to cook dough instead of batter in a waffle iron, but it works beautifully. The pearl sugar starts to caramelize and can make a bit of a mess inside the waffle iron, so it’s a good idea to take a little wad of paper towels to wipe it down every few waffles. Just be careful not to burn yourself. Use heat resistant tongs (wood or silicone coated to avoid scratching the nonstick waffle iron surface) to remove the waffles to a baking sheet once cooked.

UPDATE: To those asking if you can use a regular waffle iron for this recipe, reader Judit recently gave it a try and reported, “definitely not disappointed!!! These are absolutely AMAZING!!!!” Check out her picture:


Make Ahead

The waffles can be kept warm in a 200°F oven until ready to serve.

If you want to freeze waffles, shave a minute or so off the cooking time so they won’t overcook when you reheat. Place the waffles on a baking sheet and pop into the freezer until solid. Remove to airtight containers and keep in the freezer for up to 2 months. Reheat in a 250°F oven, or until completely warmed through.


The options for toppings are truly limitless here. My favorites include:

-Nutella (duh!)
-Peanut butter
-Cookie butter (see my post for making DIY Cookie butter here)
-Salted caramel
-Dulce de Leche
-Fruit (strawberries, bananas, and raspberries are my go-to’s)
-Whipped cream (always homemade)
-Ice cream
-Cinnamon sugar
-Lemon curd

How to Make Belgian Liege Waffles with pearl sugar

4.45 from 18 votes

How to make
Belgian Liege Waffles

Yield: 10 waffles
Prep Time: 30 minutes
Cook Time: 30 minutes
Inactive Time 2 hours
Total Time: 3 hours
How to Make Belgian Liege Waffles - the BEST waffles ever! Includes a step-by-step video and tons of recipe tips so your waffles turn out perfect. Top them with fruit, Nutella, and whipped cream or ice cream for a truly outrageous breakfast or dessert!


  • 1/2 cup whole milk, lukewarm
  • 1/3 cup water, lukewarm
  • 3 teaspoons instant yeast
  • 2 large eggs, at room temperature and beaten
  • 1 tablespoon vanilla
  • 2 tablespoons honey
  • 3 tablespoons light brown sugar
  • 3/4 teaspoon fine salt
  • 3 2/3 cups (16.5 ounces) bread flour
  • 2 sticks (8 ounces) unsalted butter, cubed and at room temperature
  • 1 1/2 cups (8 ounces) pearl sugar (or sugar cubes, broken into pieces)


  1. In the bowl of an electric mixer fitted with the dough hook, combine the milk, water, yeast, eggs, honey, vanilla, sugar, and salt. Mix until well combined.
  2. On low speed, add in all but 1 cup of flour and mix until combined. On low speed, add the butter, one cube at a time, thoroughly kneading in each addition and scraping down the bowl as needed before adding in any more butter. Once all the butter has been incorporated, add the remaining flour and knead on low speed until the dough is smooth and elastic, about 5 minutes.
  3. Remove the dough to a lightly oiled bowl and cover tightly with plastic wrap. Let rise until doubled, about 2 hours. Punch the dough down, cover again with plastic, and place in the fridge overnight or up to 24 hours.
  4. When ready to cook, heat up a Belgian waffle iron. Remove the dough from the fridge and knead in all of the pearl sugar. Divide the dough into 10 equal pieces and roll each piece into a ball.
  5. Place first ball of waffle dough on grid and cook according to waffle maker’s instructions. Cook until deeply golden all over, about 4 to 5 minutes. Carefully transfer with tongs or a fork to baking sheet.
  6. Keep waffles warm in a 200°F oven if you plan to eat them right away. These waffles must be served warm or the pearl sugar will harden. Freeze any leftover waffles and reheat in a 200°F oven until warmed through.
Course : Breakfast, Dessert
Cuisine : belgian
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating

  1. #
    Terrence — November 26, 2021 at 2:46 pm

    Can I add the pearl sugar before I refrigerate?

    • #
      Emily — December 1, 2021 at 11:51 am

      Hi Terrence! We suggest adding the pearl sugar right before cooking for best results 🙂

  2. #
    Tina — April 7, 2021 at 7:53 pm

    Can I use Swedish Pearl Sugar instead of Belgian? I purchased Swedish Pearl Sugar for Danish Rolls I made and have been dying to try these Liege Waffles and have plenty left over.

    • #
      Tessa — April 8, 2021 at 9:25 am

      You could try, but Belgian pearl sugar is larger in size and holds up better to heat. Swedish pearl sugar is used primarily for topping baked goods, so it might disappear in the final product.

  3. #
    Tiffany Hawks — February 13, 2021 at 6:57 pm

    This recipe is amazing. Don’t try shortcuts and allow yourself the full time and you will not be disappointed.

    • #
      Tessa — February 15, 2021 at 3:18 pm

      So happy you gave this recipe a try!

  4. #
    Abdullah — January 9, 2021 at 9:33 pm

    Hi thanks for sharing the recipe it so worthy and so flavorful , but I had some difficulties with storing the dough
    Is there specific way to store the (after the first and second rise ) ?

  5. #
    Terrence Berry — November 27, 2020 at 1:21 pm

    Can the pearl sugar be added to the dough before overnight refrigeration?

  6. #
    Lorraine Helferich — November 23, 2020 at 9:20 am

    I made this recipe and followed to the last detail!!
    I even bought a new Belgian waffle maker. They did not cook all the way through, even trying different setting. Theflavor was awful. Threw all of them away. Waste of time, money and effort. I’ll stick with the traditional Belgian Waffles. Too bad because I was so excited to make.

  7. #
    Beth — November 21, 2020 at 6:42 pm

    Really good liege waffles! It was worth all the effort and preparation. These brought back memories of my vacation in Belgium I will surely be making it again and will double the recipe for emergency cravings

    • #
      Tessa — November 23, 2020 at 4:33 pm

      So glad you loved these waffles, Beth!

  8. #
    Nancy — October 31, 2020 at 2:19 am

    My favorite waffle…

  9. #
    Amy — August 24, 2020 at 8:16 pm

    Hi – After the first rise, does the dough have to be refrigerated overnight or could it be made later the same day? Leave it out for a second rise or can the dough be used right away? Thanks!

    • #
      chirssy — October 27, 2020 at 7:44 am

      Yes I have this question, too! Can we not keep it in fridge overnight?

  10. #
    Clara — July 12, 2020 at 2:08 am

    Best recipe and great instructional video! Thanks so much.

  11. #
    Laura Dibble — July 8, 2020 at 12:17 am

    Can I refrigerate the dough for a few days before I make it?

  12. #
    Katherine — June 21, 2020 at 12:53 pm

    I made these waffles today, followed step by step, they looked just like yours except they were raw in the middle. I had my iron on med. heat. I put the waffles back in the iron & they were a bit better but very hard. Where did I go wrong? Katherine

  13. #
    Stacey — June 18, 2020 at 3:32 pm

    Tessa, could you use hald-and-half, buttermilk or yogurt in place of the milk? Its quarantine and what do you know I am wanting to make these but out of milk. I have other three ingredients for a sub but would love your insight! Thank you.

  14. #
    Kristen — May 10, 2020 at 11:43 am

    This recipe was wonderful! I didn’t have my mixer so I did it by hand, took a bit of time but was doable! I also used a regular waffle iron because that’s all I had, but no issues! Loved the complexity of the flavors and the texture!

  15. #
    Birgit Eger — April 8, 2020 at 12:13 pm

    Quick Question
    Can I also freeze the dough balls?

  16. #
    Emma — January 9, 2020 at 10:39 am

    It’s wonderful !

  17. #
    Susan — December 25, 2019 at 6:09 am

    These are definitely worth the trouble! We like them plain as is, they are sweet enough and do not need toppings. But, top if you must!

  18. #
    Nancy Grisham Urbonas — December 15, 2019 at 12:45 pm

    Hey Tessa, I have not made these yet. I am gluten intolerant so I can’t use the bread flour. When I bake I use a blended flour called cup 4 cup, but I’ve never used a recipe that calls for bread flour. I am wondering if you have ever made these gluten free? Thank you!

  19. #
    Josh D — September 10, 2019 at 3:51 pm

    I followed this exact recipe, but I only added only 1 cup of pearl sugar and then rolled the dough out flat when I was done. I then buttered the flattened dough with 4oz butter, added about a quarter cup of sugar and copious amount of cinnamon, rolled it tight, cut into roughly 1/2” pieces, and pressed into the waffle iron to create Liege-style Waffle Cinnamon Rolls.

    I then discovered that heaven is real. 🙂

  20. #
    Lynda Watton — August 31, 2019 at 9:59 pm

    F.a.b. recipe! I used my thermomix as I broke the kitchenmaid! and it was all fine. I also used ear buds to clean off the sticky toffee residue after using the machine! will quickly become a family favourite I am sure

  21. #
    Brian Ross — August 19, 2019 at 7:11 pm

    For someone who promotes using science in their cuisine, this is a recipe ripped from the cradle of convention and the summit of superstition. Lukewarm milk? Just add more water, and another ounce of butter, and same diff. Milk does nothing, chemically, or otherwise, to condition the dough.

    You can use Nutiva’s coconut/red palm shortening instead of butter, and you get a much lighter, happier and heart-healthier waffle, that’s also available for anyone to eat, including vegans..

    To keep the sweet down and the fiber up, how about subbing that “light brown sugar” with coconut sugar? It makes for a delicate sweet, instead of mainlining white sucrose with a little molasses for color. Much healthier. The honey serves no purpose, unless you’re using a strong honey, like a chestnut, which imparts flavor. Otherwise, add just a little more nutty-wonderful coconut sugar.

    You should be integrating the dry ingredients first, so they distribute evenly. Then go for the fats, to help them bind into the flour well and integrate them into the gluten in the bread flour more thoroughly. Then when you add your yeast, liquids, and eggs, you get a dough that goes elastic much more solidly. because the breakdown of gluten has already started, and the liquids then distribute the yeast very evenly across the dough.

    You’re using a fast-rising yeast. Just keep it about 80-85°F / 26-29°c and then use the dough hook at low speed to fold in Swedish pearl sugar. It can rest 10-15 minutes while your waffle iron is heating up. The whole business about the refrigerator and the two hours is gramma’s habit, not need. The waffles turn out just great. If they’re a touch stickier, then just grab some nitrile gloves to separate the dough.

    You don’t need to roll it into those retentive little balls either. Liege waffles are best when they’re a little rough and tumble. Some bigger, some smaller. They’re so dense that your bigger, and smaller, eaters will thank you for giving them what they want.

    Prep to serve: 40 minutes. Healthier. Scientifically more true to the process of yeast and gluten breads, which this is.

    • #
      Clark — June 15, 2020 at 8:15 pm

      Thank you, Tessa, for presenting a practical, delicious recipe. I followed your recipe for a friend’s birthday and the waffles were superb. I threw the dough together the night before the event and it was sooo easy to cook the waffles up for brunch. Also, thank you for using practical methods and simple ingredients. Please continue to leave fussy ingredients like ‘red palm shortening’ and ‘coconut sugar’ to the pedants.

  22. #
    Danielle Robertson — July 12, 2019 at 11:36 pm

    Why wouldn’t you bother to read through the directions before starting to make it? XD

  23. #
    Danielle Robertson — July 12, 2019 at 11:34 pm

    Why is this recipe labeled as American cuisine? It’s even got the damn Belgian town of origin in the name…

    • #
      Tessa — July 16, 2019 at 11:50 am

      Hi Danielle – we recently switched recipe formatting tools and this was probably an oversight. I’ve fixed it now 🙂

  24. #
    Leo — June 23, 2019 at 3:03 pm

    Good recipe, but may need 4 cups of bread flour instead of 3 2/3 in order to get elasticity in the dough.

  25. #
    Darlene — March 3, 2019 at 8:53 am

    Suggestion for those of you who are concerned about this recipe making a mess on your waffle irons. Any time a recipe has melted sugar perles or sweet fruits there will be burning of the sugar. I have not made this recipe, however I have made this style waffle many times. I suggest using a waffle iron that has removable plates … I use a Cuisinart Griddler with the Waffle Plates. Spray the plates with a nonstick spray, cook one round, wipe down the plates with a wet paper towel using a butter knife to work between the grates, spray again, and repeat. Once you have finished, these plates are easily soaked in the sink.

  26. #
    Khadija — December 19, 2018 at 9:18 pm

    Hi, this recipe is amazing! I had to make this gluten-free and dairy free and wanted to give anyone who needs this, here are my changes: I used Minimalist Baker’s gluten free flour recipe ( in equal volumes. I also used soya milk and soya butter (Earth Balance) in equal volume and mass resp. (Never quite figured out what ounces were). I mixed in 7 teaspoons of xanthan gum into the liquids! And beat the elasticity into that dough. The dough ended up feeling like cookie dough but it held well. I used actual pearl sugar I got from a restaurant distributeur. The final product: delicious and texture was almost as good as store bought! I did taste a bit of the yeast but that probably has to do with my lack of expertise with yeast more than anything else. Happy baking everyone!

  27. #
    Haleigh — November 29, 2018 at 10:49 am

    I do not have a kitchen mixer with a dough hook. What else could I use to mix these? Can I do this by hand?

  28. #
    Yelena — May 2, 2018 at 4:29 pm

    Hi, I made this recipe several times and it is our family’s favorite waffle. However, will this work if I substitute Bob’s red mill gluten-free flour instead of bread flour? Discovering some possible gluten sensitivities.

  29. #
    Tessa — April 9, 2018 at 9:11 am

    Erika – prep refers to hands-on time in a recipe.

  30. #
    Meverly — March 2, 2018 at 3:01 pm

    Yikes!! Did I ruin it? I went through the whole process… zrusing for 2 hours, placed in refrigerator, then realized I only used 2 2/3 cup of flour!!! I went back and added the other cup.., it looks ok. Will it still work? This is my first try at this!!

  31. #
    Mike Richardson — February 13, 2018 at 5:45 pm

    Well first off, these are amazing. Have made these about 6 times and it always gets the ladies. Growing up in Belgium, I looked for these and decided to make them myself and your recipe nailed it.

    Also if you’re ever interested in getting your own apparel mocked up, we do this at College Hill and I believe you could sell a decent amount with a temporary pop up online store if interested!

  32. #
    Curtis — February 11, 2018 at 10:31 am

    Love this recipe. Super easy and amazingly good. One question I have is how long can the dough sit with the pearl sugar in it before it goes bad before cooking? If I only wanted to make 5 and have another 5 3 or 4 days later, is that ok? Or would the batter go bad?

  33. #
    Elizabeth — February 10, 2018 at 3:20 pm

    Hi Tessa! This recipe looks amazing! So glad you put make ahead instructions – that’s so helpful. I have a question in this regard….I have a large group coming over for breakfast Sunday morning, and I want to serve these, but I’d like to make them ahead, and I’d prefer not to freeze them, as I imagine that hurts the flavor or texture at least somewhat…So my question for you is this: Could I make the waffles on Saturday and put them in the fridge and reheat them on Sunday? Thank you, Tessa! So great how take the time to help your readers out! – Elizabeth

  34. #
    ariel — November 26, 2017 at 6:54 pm

    Hola estoy armando una fabrica de wafles de llege que consejo con respecto a la cantidad de gluten debe tener la harina ? tengo fermentada y abatidos de temperatura ; te agradezco toda info al respecto saludos Ariel

  35. #
    Heather M. Whipple — October 30, 2017 at 7:29 am

    Why do you need to buy pearl sugar off of It is probably expensive.
    For your information,I just found a recipe on Pinterest on how to make your own pearl sugar. No buying pearl sugar already made.
    You are welcome .

  36. #
    Katherine — October 15, 2017 at 5:02 am

    They were great, I left them to rise for twice the recomended time (for a total of 4 hours) and didnt have any pearl sugar, instead I added extra sugar while mixing and kneeding in the first stage and some granulated sugar when I was forming the balls of dough to go in the mixer, they tasted so similar to my Nanas recipe when cold, I would definitly recomend!

  37. #
    gogo — August 30, 2017 at 3:47 am

    I try this recipe, its really good!
    And, you’re so beautiful ^^ love u!

  38. #
    nadya vassilatos — August 22, 2017 at 6:02 am

    Hi there Tessa
    I would like to know if you can use any type of waffles iron for these specific ones

  39. #
    ray — June 1, 2017 at 11:09 am

    Hi Tessa, in the recipe, it says that we can “Keep waffles warm in a 200°F oven if you plan to eat them right away.” That’s if I’m NOT planning to eat then right away, right? I am doing a waffle buffet and need to know if I can make these in advance and then just keep them in the warm oven until someone asks for one without sacrificing taste or texture. Would you know how long before they dry out in the warm oven? Thanks-

    • #
      Tessa — June 2, 2017 at 9:28 am

      I haven’t kept these in a warm oven for longer than 1 hour, so I’m not sure what would happen beyond that!

  40. #
    Julie — May 20, 2017 at 5:39 am

    I just finished making the waffles, we really liked them but found them to be more like a pretzel. Is there anything I can do to make them more cake like?


  41. #
    vasili — April 28, 2017 at 8:14 am



  42. #
    Tom — April 22, 2017 at 10:57 pm

    Hi Tessa, it’s funny, but you kind of ‘mixed’ (no pun intended) two styles of Belgian waffles by adding topping to the Liege waffle… (here in Belgium we usually only put those thins like cream and strawberries on a Bruxelles Waffle, not a Liege one…). Anyway, was fun to check your recipe!

    • #
      Mez Bert — May 11, 2021 at 3:37 am


      Liège native here.

      1. No toppings for Liège waffles. They are way too rich and toppings would fight against the flavor (and waste it) instead of enhancing it as they do in the more neutral (in taste) Bussels waffle. It’s exactly like adding cola to a 25 years old cask-aged single malt whisky.

      2. No crossed split line in the center. If the separate quadrants of your waffle maker are big enough, use them instead. The picture from Judit in the update is how the shape should look like.

      Enjoy. Cheers.

      • #
        Mez Bert — May 11, 2021 at 3:59 am

        I didn’t intend to leave my comment as a reply to his.
        So, just in case, I totally agree with what he wrote.

        And “Bussels” should have been Brussels, obviously (not possible to edit)!

  43. #
    Jen — April 13, 2017 at 4:04 pm

    Can this recipe be doubled? Thanks!

  44. #
    Ivan Guille sarmiento — March 15, 2017 at 5:59 am

    HI Tessa! I used all purpose flour for this recipe and i followed every portions to a T. when i started mixing the ingredients before the butter, it was so wet and so i had to add the remaining flour before i put in the butter because it was sooo runny…. will this make a difference?

  45. #
    Amy Berry — March 7, 2017 at 9:07 pm

    Can you freeze the dough?

    • #
      Tessa — March 8, 2017 at 8:17 am

      Hi Amy, there are instructions for freezing and making ahead in the post 🙂

  46. #
    Jenn — February 27, 2017 at 10:53 pm

    Hi!! Quick question, about how large are the balls? Like a little bigger than a golf ball? Thank you for the wonderful recipe! 🙂

  47. #
    Brandon — February 20, 2017 at 8:00 am


    My pearl sugar never seems to dissolve, and I’ve tried increasing the temperature and the time — no luck!

    I know you want some level of crunch in the waffle, but true Liege waffles are supposed to show caramelization that comes from the pearl sugar dissolving onto the waffle. I I’m using the standard Waffle Pantry Belgian Pearl Sugar.

    Any help?

    • #
      Tessa — February 23, 2017 at 8:43 pm

      Oh, how strange! You might want to break up the pieces of pearl sugar more with a mallet or rolling pin. Some home waffle irons just don’t heat the same way as the commercial ones the pros use to make Liege waffles :/

  48. #
    Haneen — October 30, 2016 at 3:04 am

    Can I use diamonds sugar instead of pearl sugar

  49. #
    Roqaia — October 16, 2016 at 12:28 am

    I have tried lots of belgian waffles recipes before but this is the best, thank you for sharing it with us. One question can i freez the dough?

    • #
      Tessa — October 16, 2016 at 2:27 pm

      So happy to hear that! And yes, you can freeze the dough and also the waffles. Take a look at the post under “make ahead” for instructions.

  50. #
    Erik — July 21, 2016 at 7:53 pm

    Gage, another possibility is that the liquid was too hot and you actually killed the yeast. In any case I would not use dough that has not properly leavened. The texture will be way too dense, and the flavor will be flat. Throw it out and start over.

  51. #
    Erik — July 21, 2016 at 7:49 pm

    Sydney, developed gluten is what holds this dough together. If you’re going with gluten free flour, you’re introducing a real wild card. I’d say all bets are off and you are in total experimental mode. You may wish to look at America’s Test Kitchen’s Gluten Free cookbooks (there are 2 volumes). They’ve done considerable research in this area, and the bottom line seems to be that every recipe is different. You may have a lot of trial and error experimenting ahead of you.

  52. #
    Erik — July 21, 2016 at 7:41 pm

    Eileen, use the same amount of AP flour as you would bread flour. It may have a little less structure, and you may want to hold back 1 or 2 tablespoons of liquid. Add it later (but before the 2 hour fermentation) if the dough seems too stiff.

  53. #
    Eileen — July 15, 2016 at 5:13 pm

    If i must use AP flour, what amount should i use?

  54. #
    Nancy Midyett — June 28, 2016 at 11:12 am

    On January 27, 2016 a question was asked but not answered. I have the same question….I only have a regular waffle maker and am wondering if I can use that one or do I have to buy a Belgian Waffle Maker. And what is the difference between the two. I am dying to make these and even got the Pearl Sugar. I live on Social Scurity and a new waffle maker just isn’t at the top of my list to buy. Would you have any idea where I could get a used one for less than what Amazon is charging? ($38.00).
    I love all your tips and great recipes and have learned a lot in the short time I’ve been receiving your blogs. Keep up the good work, it’s much appreciated.

    • #
      Tessa — June 28, 2016 at 9:15 pm

      Hi Nancy! This recipe is really meant for a Belgian waffle maker, so I’ve never given it a try in a standard one. If you give it a shot, let us know how it turns out!

  55. #
    Sydney — June 9, 2016 at 7:42 am

    Hey I was curious If I can substitute glutten free flour for the bread flour? Thank you in advance.

  56. #
    Sydney — June 9, 2016 at 7:41 am

    Hey I was curious If I can substitute glue free flour for the bread flour? Thank you in advance.

  57. #
    Gage Kartchner — April 15, 2016 at 10:43 pm

    Making this waffle dough was a breeze for me! However, after letting it sit at room temperature for 2 and a half hours I noticed that my dough was hardly rising. I’m suspecting that I used a dead yeast or the liquids I combined with the yeast were not warm enough to activate the reaction. Nevertheless, I’m curious to know if using this sense of a dough will be okay when cooking the waffles?

  58. #
    Debby — February 24, 2016 at 8:14 am

    My waffle iron was a mess after making these. Burnt sugar on the griddles. How do you clean or not let them get so awfully sticky and burnt?

    • #
      Tessa — February 24, 2016 at 9:57 am

      Hi Debby! Did your read the post? “The pearl sugar starts to caramelize and can make a bit of a mess inside the waffle iron, so it’s a good idea to take a little wad of paper towels to wipe it down every few waffles. Just be careful not to burn yourself.” Hope that helps!

  59. #
    Robin @ thebakingexchange — January 31, 2016 at 8:01 pm

    I’ve had the waffles in Belgian and yours look exactly like them. Well done 🙂 We’ll be getting a belgian waffle maker soon, so I have to save this post. 🙂

    • #
      Tessa — February 2, 2016 at 6:20 pm

      That’s wonderful to hear! 🙂

  60. #
    Joanne — January 27, 2016 at 12:07 pm

    on the Belgian Liege Waffles, i don’t have this type waffle maker, just a regular one. can I kind of press the ball down and put it in my regular waffle maker??

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed