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Sourdough Liege Waffles

These sourdough liege waffles and dense and sweet, studded with pearl sugar nibs.
Course Dessert, Snack
Cuisine Belgian
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 14 hours
Total Time 14 hours 50 minutes
Servings 8
Calories 213kcal
Author Michelle



  • 2 tablespoon active sourdough starter
  • ¼ C all-purpose flour
  • ¼ C water


  • 2 C all-purpose flour
  • 2 tablespoon honey or granulated cane sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 2 large eggs
  • 2 tablespoon butter cut in pieces, at room temperature
  • ½ C pearl sugar



  • Mix together the active starter, flour and water in a bowl. Cover and leave overnight at room temperature.


  • The next day, add the flour, honey, vanilla extract, salt, and eggs into a stand mixer bowl fitted a dough hook attachment.
  • Knead until the dough comes together, about 5 minutes. With the mixer still running, add in small pieces of butter; only adding more when the butter has been incorporated into the dough.
  • Continue to knead until the dough is smooth and shiny. (Don't add in the pearl sugar yet).
  • Transfer the dough to a lightly oiled bowl and cover. Leave to rise in a warm location for a few hours (3-4 hours, depending on how warm your kitchen is). Note: This dough will NOT double in size, but it will become slightly risen.
  • When the dough is ready, knead in the pearl sugar and divide into 8 pieces.
  • Preheat waffle iron to medium-high.
  • Place the dough in the centre of the waffle iron and close. Cook for 5-7 minutes, until golden. (Be careful, the heated sugar is very hot).
  • Transfer to a wire rack to cool slightly. Serve warm.


Note: Cooled waffles can be placed into an airtight container and frozen for up to 6 months. To reheat, pop them into a toaster.


Calories: 213kcal | Carbohydrates: 44g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 95mg | Potassium: 61mg | Fiber: 1g | Sugar: 16g | Vitamin A: 66IU | Calcium: 16mg | Iron: 2mg