Liège Waffles with Pearl Sugar

Liège waffles often catch people off guard the first time they try them. Buttery and golden, with crisp, caramelized edges and a tender, chewy centre, they feel more like pastry than breakfast—familiar, but excitingly new. A Belgian staple beloved across Europe, they occasionally show up at food festivals here, but are rarely made at home. The real surprise? Just how easy they are to bake from scratch.

The dough starts much like a brioche—made with flour, yeast, eggs, and plenty of butter—giving the waffles their signature richness. What truly sets them apart, though, is the pearl sugar. These compact, heat-resistant nuggets don’t dissolve like regular sugar; instead, they melt into pockets of caramel and add a satisfying crunch wherever they touch the waffle iron. 

Best of all, this recipe is as approachable as it is rewarding. The dough comes together in minutes with a stand mixer, and while it benefits from an overnight chill to deepen its toasty yeasty flavour, the waffles can be enjoyed the same day if needed.

Liège Waffles
Makes 12 waffles

Enjoyed plain, Liège waffles are richly satisfying. But when local strawberries are in season, a generous spoonful on top—just lightly sweetened—is hard to beat. A dollop of whipped cream turns them into something truly celebratory.

540 g (4 cups) all-purpose flour 
2 1/4 tsp instant yeast
3 tbsp granulated sugar
1 1/2 tsp Diamond Crystal kosher salt
210 g (about 3/4 cup plus 2 tbsp) warm milk
2 large eggs
1 cup unsalted butter, melted
160 g (1 cup) pearl sugar

1. Combine flour, yeast, granulated sugar, and salt in the bowl of a stand mixer (or a large bowl) and stir with a fork until uniform.

2. Using the dough hook, mix in the warm milk, eggs (one at a time), and pour in the melted butter a bit at a time, beating until it is fully incorporated. Continue mixing for a few minutes longer, until the dough is cohesive (it will still look very buttery).

3. Cover bowl and let dough rise at room temperature for 1–2 hours, or until doubled in size. Place the bowl in the fridge overnight or up to 24 hours to chill for the best flavour (though same-day use is fine).

4. The next day, let the dough warm up enough to be pliable. Lay the plastic you used to cover the bowl on the counter and turn the dough out onto it. Flatten into a ½-inch thick disc. Sprinkle one-third of the pearl sugar over half the dough. Fold to enclose, then repeat twice more to incorporate all the sugar.

5. Roll the dough into a 12-inch log and cut into 12 equal pieces. Roughly shape into balls. If it's a hot day you may want to keep the dough balls in the fridge while you are waiting to cook them. 

6. Heat a Belgian-style waffle iron on medium-high. Place one or more dough balls inside, depending on the configuration of your waffle iron, close the lid fully to compress the dough, and cook for 3–5 minutes, or until waffles are golden brown and the sugar is caramelized. Note: be careful removing waffles from iron as hot caramelized sugar can give you a nasty burn.

7. Serve warm, or let cool on a wire rack. Leftovers can be refrigerated and reheated in the oven.

Pro tip: All that caramelized sugar can make a mess of your waffle iron. If possible, use one with removable plates that can be soaked for easy cleaning. If not, paper towels soaked in hot water help loosen the sugar between batches—just be prepared for some residue on the first waffle the next time you make waffles.