Crispy & Soft Liège Waffle

Liège waffle recipe - Lilie Bakery

Belgian specialty par excellence, impossible to resist the Waffle Liégeoise! A very gourmet recipe that is both soft and slightly caramelized… We love its stringy crumb and good grains of sugar. Young and old love it. So, to your waffle irons!

The difference between a Liège waffle and a Brussels waffle

If you have ever tasted both types of waffles then you know that they do not have the same texture at all. The Liege waffle, more round and irregular, is made of brioche dough. It is thick, soft and slightly caramelized on top thanks to the sugar pearls incorporated into the dough. This is my personal favorite!

La Brussels waffle, larger and rectangular, is prepared like pancake batter. Its texture is much lighter. Not very sweet, it is generally served with toppings (chocolate spread, whipped cream, etc.).

Waffle dough - Lilie Bakery

What you will like with this recipe

  • Flavor : the Liège waffle is indulgence in itself! With a slight caramelized taste on top thanks to the sugar pearls. To flavor them, I love adding a touch of vanilla (a personal addition to the traditional recipe).
  • Texture : Soft inside, like a brioche. The outside is slightly crispy thanks to the waffle iron cooking (and sugar pearls). Warm, they are even better...
  • Difficulty level : If you have already made a homemade brioche, know that it is exactly the same technique. Nothing is complicated but it is necessary to plan a rest time so that the dough develops. On the material side, you will need a good waffle maker.

Which waffle iron to use?

If I could only recommend one, it's definitely the waffle maker I've been using for 5 years: the FriFri Waffle Maker (a specialized Belgian brand). It is perfect for several reasons: it turns over easily, which allows the waffles to cook very evenly, its thermostat is very practical for browning properly, and its plates are easy to clean.

I also bought the special Liège waffle plate : this is the one I used to make the waffles you see in my photos.

To make the waffle dough (like brioche in general), I recommend my Kitchenaid stand mixer : with that, it's child's play.

Liège waffle recipe - Lilie Bakery

Ingredients needed for a Liège waffle

  • Milk : this is what brings moisture to the dough. I use semi-skimmed milk.
  • Baker's yeast : I use baker's dry yeast (I find it easier to dose). You can also take fresh yeast. This is what allows the dough to rise and make the waffles thick.
  • flour : for waffles I recommend T45 or T55.
  • Butter : I use soft softened butter, it adds fluffiness to the waffles.
  • Light brown sugar : I love its slightly caramel taste, it is perfect in waffles.
  • Eggs : in this recipe they add softness.
  • vanilla : it's my little personal touch to flavor the waffles.
  • Salt : I add some as a flavor enhancer
  • Pearl sugar : it caramelizes the waffles in the waffle maker, and adds crispiness

PS: find the detailed quantities in my recipe at the bottom of the page.

How to make a Liège waffle?

After reactivating the yeast in the lukewarm milk, add it to the bowl of the food processor (or container) with the flour, brown sugar, salt, eggs and vanilla.

Then, the dough is kneaded slowly for several minutes and then the very soft butter is incorporated. We knead again and then leave the dough obtained until it doubles in volume.

After degassing, add the pearl sugar and cut into small pieces. All you have to do is pass them through the waffle iron, turning them over once. They are ready when they are well caramelized.

How to taste a Liège waffle?

The Liège waffle is delicious served warm, same nature, it's a real delight! You can also eat them cold, it's very good.

For those with a sweet tooth, they can be served with a little whipped cream, fresh fruit or a chocolate sauce… Enough to make a very hearty breakfast or treat yourself at tea time!

Liège waffle chocolate whipped cream - Lilie Bakery

How to store your waffles?

The waffles keep at room temperature, in an airtight container (or in cling film) for up to 4 days.

You can also keep them in the fridge and then reheat them in your toaster. Baked waffles can also be frozen for up to 3 months by placing them in an airtight bag.

Other recipes to try

If you like this Liège waffle recipe, then I advise you to take a look at these other recipes on the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful waffles!

Liège waffle recipe - Lilie Bakery
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4.9 on 95 votes

Crispy & Soft Liège Waffle

The recipe for the very gourmet Liège waffle: a thick and soft, slightly caramelized texture…
Prep time15 minutes
Cook time1 time
Total1 time 15 minutes
Recipe type: Dessert, Snack, Breakfast
Cuisine: Belgian, French
Keyword: waffles
Yield: 12 waffles

Ingredients:

  • 250 ml milk
  • 8 g baker's dry yeast
  • 500 g all-purpose flour T55 or T45
  • 35 g light brown sugar
  • 3 cc natural vanilla extract
  • 2 pinches of salt
  • 2 eggs
  • 250 g softened butter
  • 160 g pearl sugar

Instructions:

  • Warm the milk in a bowl. Add the yeast, cover and let stand 10 minutes to activate.
  • In the bowl of the food processor (or large container), mix the flour, brown sugar and salt. Then add the eggs, vanilla and milk/yeast mixture.
  • Knead for 5 minutes at low speed. Incorporate the soft butter into pieces then knead again for 10 minutes at low speed.
  • Cover the container with a tea towel and place in a warm place. It is also possible to leaven in an oven heated to 30°. Let the dough rise for 1h30, it should double in volume.
  • Degas the dough then add the pearl sugar. Form small dough pieces of 100g each, slightly rounded.
  • Heat the waffle iron (for the Frifri waffle iron it is thermostat 6-7). Place the dough and cook for 2 minutes 20 then turn over and cook for the same time. The waffle is ready when it is well caramelized. The duration may vary depending on the material.
  • Place the waffle on a wire rack to cool. Continue with the other dough pieces.

Notes:

The waffles made can be kept at room temperature, in a covered container, for up to 4 days.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
March 4, 2022

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63 comments

  1. Reply

    LadyMilonguera

    25th February 2022

    5 stars
    You make me terribly envious with your pretty waffles…

    • Reply

      Lilie bakery

      26th February 2022

      Thank you Lady :)

  2. Reply

    Anka

    26th February 2022

    5 stars
    Wow they are very thick! To be tested very soon! Thankyou

    • Reply

      Lilie bakery

      28th February 2022

      Thanks Ana! Yes, very thick, that's how I prefer Liège waffles :) See you soon

  3. Reply

    Laila

    27th February 2022

    5 stars
    The best recipe I have ever tried
    Thanks

    • Reply

      Lilie bakery

      28th February 2022

      Thank you very much Laila! Goodbye :)

  4. Reply

    Sylvie

    March 3, 2022

    5 stars
    Hello

    I'm getting married and I would like to serve Liège waffles with a vin d'honneur
    Can I freeze the dough and cook them during the reception on demand or should I cook them better, freeze them and reheat them that day?
    Thank you

    • Reply

      Lilie bakery

      March 3, 2022

      Hello Sylvia, congratulations! For the waffles, if you want them lukewarm, crispy on the outside and soft on the inside, you have to make them "live" at the time. Otherwise you can do them before but it won't have the same effect. You can try reheating them at home and see if you like them anyway. Goodbye ;)

  5. Reply

    Louise

    13th June 2022

    A great Liège waffle recipe! I adore them. Thanks for sharing ☆

    • Reply

      Lilie bakery

      14th June 2022

      Thank you very much Louise for your feedback!

  6. Reply

    Lucia

    7th November 2022

    Hello, thank you for this recipe. Quick question: where do you find the pearl sugar? Is it the same as for chouquettes? Thanks

    • Reply

      Lilie bakery

      9th November 2022

      Hello Lucie, pearl sugar is on sale in the sugar department at the supermarket, it's the same as chouquettes. Goodbye :)

  7. Reply

    Mélanie

    6th February 2023

    Thank you for this recipe, the texture of the waffles is perfect!

    I was wondering, mine have a fairly strong taste of yeast, I respected the dosage but I let the dough rest for about 2h-2h30. Could it be because of the too long rest time? Or should I change yeast?

    Thank you for your help!!

    • Reply

      Lilie bakery

      7th February 2023

      Hello Mélanie, it can come from rest time, like too hot milk, not enough salt, in fact there are several possible causes. You should test these fixes (starting with the amount of salt). See you soon :)

  8. Reply

    Amenie

    March 19, 2023

    5 stars
    Thank you for this recipe, I am currently trying it out!
    I had a little question is it possible to bake the waffles the next day? Should I keep the dough refrigerated? Or is it imperative to cook them directly?

    Thank you ☺️

    • Reply

      Lilie bakery

      March 20, 2023

      Hello Aménie, so technically it is possible to place it in the refrigerator in an airtight container for about 24 hours. You have to take it out 30 minutes before using it. However, I've never done it because I prefer to use it right away (fresh). So you have to test! See you soon :)

  9. Reply

    Christophe

    March 26, 2023

    5 stars
    Hello..
    I tried the recipe… Very good waffles.
    On the other hand, mine (although creamy and crispy) does not rise as much as those on the photo.
    Maybe the only difference is that my waffle maker isn't spinning? Or maybe the temperature too high? (they are cooked in less than 3 minutes!!)
    Any ideas?? Thanks.

    • Reply

      Lilie bakery

      March 30, 2023

      Hello Christophe, I give the reference of my waffle maker in the article: it is a Belgian brand (known and reputable) which allows you to have very thick Liège waffles, which is clearly not the case with other brands. of waffle irons. If you invest, you will not regret! See you soon :)

  10. Reply

    Concettina

    April 23th

    I would like to know why
    my waffles become too much
    brown pearl sugar
    stay outside

    • Reply

      Lilie bakery

      April 26th

      Hello Concettina, the problem comes from the cooking done by your waffle maker: it is incorrectly adjusted in heating power. In the recipe, I give the reference of my waffle maker (a Belgian brand), I advise you to invest in a good waffle maker, this is what allows you to have a nice cooking. See you soon :)

  11. Reply

    Tatiana

    April 26th

    5 stars
    I have never made such good waffles in my life, even nature, they are excellent! My dough hadn't risen much, but it still made me great waffles! I doubled the quantities to have more I made 28!
    Many were eaten but for the rest I froze them in an airtight box and as soon as someone wanted one in the morning I put it in the toaster, all the crispiness came back! It is magic ! Thanks again !

    • Reply

      Lilie bakery

      April 26th

      Thank you Tatiana for your feedback! It's true that it's a pure pleasure to make them at home (and reheat them afterwards!) See you soon :)

  12. Reply

    Fanny

    7th May 2023

    5 stars
    I make waffles quite often, whether they are from Liège or Brussels, with a preference for Liège waffles, the ones my children demand ;-)
    With your recipe, which I followed to the letter, I think they have never been so successful and delicious: the texture, the softness, the light crispiness, the taste, what a treat! THANKS !!!

    • Reply

      Lilie bakery

      8th May 2023

      Hello Fanny, thank you very much for your feedback! Glad to know you like this recipe so much! See you soon :)

  13. Reply

    Claire

    18th May 2023

    Thank you so much for the recipe, we are having a blast!!!

    • Reply

      Lilie bakery

      26th May 2023

      Thank you very much Claire for your feedback! See you soon :)

  14. Reply

    Eloise

    6th June 2023

    5 stars
    Great recipe!!

    • Reply

      Lilie bakery

      11th June 2023

      Thank you very much for your feedback Eloise! See you soon :)

  15. Reply

    Robin

    9th June 2023

    5 stars
    Hello !
    It gives great desire!
    I will test this!
    Little question ; what do you call 'degassing' the dough? Is it re-kneading it to drive out the CO2 that the yeasts have produced?

    Thank you

    • Reply

      Lilie bakery

      11th June 2023

      Hello Robin, yes that's it: with your fists you press into the dough, which will make it deflate by removing the gas it contains. See you soon :)

  16. Reply

    Sarah

    17th June 2023

    5 stars
    Hello
    I tried the recipe today. It is super easy to make and my waffles are very good. The promise is kept crispy on the outside, soft on the inside. Only downside for like, as for another lady in the comments: You can smell the taste of yeast too much and the same as the lady I let my dough rest for like 3 hours. So I think the pronounced yeast taste is related to the standing time (and maybe also milk). I put enough salt that's for sure. In any case very good recipe ja keep it! THANKS :)

    • Reply

      Lilie bakery

      21th June 2023

      Hello Sarah, glad you like this Liège waffle recipe! Indeed I mention 1h30 of rest – if you leave twice the time, the yeast develops too much in the dough, hence the extra taste. See you soon :)

  17. Reply

    jlb

    August 26, 2023

    5 stars
    I went to a great Liège pastry chef, who kindly gave me his recipe.
    The proportions are almost the same, but he recommends using 250g of soy flour and 250g of 00 flour, and strictly crumbled fresh yeast (22g).
    I have tasted them and indeed, they have a particular taste and are very soft.

    I'm no waffle expert, but even with T45 or T55 flour it's pretty good too.

  18. Reply

    jlb

    August 26, 2023

    I forgot to say in my previous message, that he added the value of 2 good tablespoons of "Liege syrup" which is only found in Belgium.

    In France, it's more focused on natural molasses. In principle, we must find super or hyper.
    Me, I'm lucky to be at the Belgian border and there's no supply problem.

    • Reply

      Lilie bakery

      August 28, 2023

      Thank you for your message. Purists will appreciate reading your details on the exact ingredients of the Liège waffle. My humble recipe aims above all for people to be able to make them easily at home, with the simple ingredients of their cupboard :) See you soon

  19. Reply

    Laetitia

    September 24, 2023

    Hello

    I would like to try this recipe, can I replace the butter with coconut oil please?

    Thank you for returning

    • Reply

      Lilie bakery

      3th October, 2023

      Hello Laetitia, I do not recommend changing the butter because it gives all the softness to the waffles (and it is not the same humidity level as coconut oil). See you soon :)

  20. Reply

    Philippe

    26th October, 2023

    5 stars
    Hello,
    I just tested this recipe following a professional trip to Belgium which allowed me to discover the Liège waffle.
    At the top, delicious. For cooking with a Tefal Snack'n Clean, you should aim for 1'45-1'50 on each side. Following a report on France 5, I rolled the patons in icing sugar to maximize the caramelized exterior appearance. Magnificent! Thank you for this recipe.
    Philippe

    • Reply

      Lilie bakery

      2th November 2023

      Thank you very much Philippe for your feedback! See you soon :)

  21. Reply

    Julia

    29th October, 2023

    5 stars
    Recipe tested and validated!!!!
    The waffles are delicious, thank you for this beautiful and delicious recipe!!

    • Reply

      Lilie bakery

      2th November 2023

      Thank you very much Julia for your feedback! See you soon :)

  22. Reply

    Céline

    17th January 2024

    5 stars
    Tested and approved recipe!
    Thanks a lot .

    • Reply

      Lilie bakery

      24th January 2024

      Thank you very much Céline for your feedback! See you soon :)

  23. Reply

    Sylvie

    22th February 2024

    5 stars
    Hello
    great recipe
    Keep giving us great recipes
    Sylvie

    • Reply

      Lilie bakery

      26th February 2024

      Thank you very much Sylvie! It is very kind of you ! And that especially makes me want to continue :) See you soon

  24. Reply

    Andrea

    29th February 2024

    Thank you for this great mouth-watering recipe!
    I have a Tefal brand waffle maker but no special plates for Liège waffles. Do you think I could still try your recipe?
    Thank you and good day !

    • Reply

      Lilie bakery

      March 4, 2024

      Hello Andrea, thank you! You can use your classic waffle iron but the visual result will be different and the waffles will be less thick. See you soon :)

  25. Reply

    Serge

    March 14, 2024

    5 stars
    Hello from Quebec,
    I found your site on YouTube.
    I really liked your waffle recipes, and what's more, it's easy to make and repeat.
    All the children really liked it.
    Thank you

    • Reply

      Lilie bakery

      March 18, 2024

      Hello Serge, thank you very much! Happy to be read from Quebec :) See you soon

  26. Reply

    Sonia

    April 3th

    5 stars
    But what a delight!!! Thank you very much for this recipe, caramelized waffles, light vanilla taste that changes everything. We had a blast!! On the other hand, do you know if it is possible to freeze already cooked waffles? I did a little too much...

    • Reply

      Lilie bakery

      April 8th

      Hello Sonia, yes you can freeze cooked waffles! They must first be frozen well spaced on a baking sheet or rack. Then once they are frozen you can put them each in an individual bag. To defrost it is in the refrigerator or in the oven at 150°. See you soon :)

  27. Reply

    Michele

    April 22th

    5 stars
    If we don't have pearl sugar, does the recipe stay the same? THANKS

    • Reply

      Lilie bakery

      April 24th

      Hello Michele, pearl sugar gives a crunchy side to the waffles, if you don't add it, it won't quite be the expected result. See you soon :)

  28. Reply

    Amber

    April 26th

    5 stars
    Good morning ! This recipe looks delicious! I would love to make it, but is it possible to make it without a food processor? Where can I test it with my electric mixer?

    • Reply

      Lilie bakery

      April 30th

      Hello Ambre, if you have already made brioches by hand, you can also make this waffle recipe by hand. I do not recommend the mixer for waffle batter. See you soon :)

  29. Reply

    Franck

    April 28th

    5 stars
    Hello,
    I followed your recipe to the letter and the dough is a little too sticky, lacking body.
    What could this come from?

    • Reply

      Lilie bakery

      April 30th

      Hello Franck, if your dough sticks in my opinion it is because it lacks rest, you should not hesitate to let it rest a little longer so that it rises more, always in a warm place around 30°. I specify all of this in my recipe. See you soon :)

  30. Reply

    Lucile

    19th May 2024

    Hi,
    I have just tried the recipe with my new pastry robot (this is the 4th time I have used it!) and my dough is rather liquid, I followed the instructions and the quantities to the letter. Do you have any idea why? Should I increase the kneading speed? Or knead longer? Because for now it's been 15 minutes of kneading and the dough is sticky.
    Cordially !!

    • Reply

      Lilie bakery

      21th May 2024

      Hello Lucile, so what you need to know is that Liège waffle dough is brioche dough. If you have respected the dosages, the type of flour, and the kneading times that I give (at slow speed), you can try to let your dough rest for a few minutes, see if the flour absorbs the liquid a little. But it still seems strange to me because it's a recipe that has already been very successful with readers. See you soon :)

  31. Reply

    Oriane

    28th May 2024

    5 stars
    Recipe made yesterday, with a slight apprehension about cooking, having just a classic waffle maker, and ultimately an impeccable result, beautiful waffles, both soft and crispy. Easy to make thanks to the very well explained recipe. Really on top

    • Reply

      Lilie bakery

      1th June 2024

      Great, thank you very much Oriane! I'm really happy that you like these waffles, see you soon :)

  32. Reply

    Rozan

    6th June 2024

    I can't wait to try your recipe,
    Unfortunately i couldn't gind pearl sugar in lebanon, can i exchange it with regular sugar?
    Thanks

    • Reply

      Lilie bakery

      8th June 2024

      Hi Rozan, I'm afraid it won't be the same result, because pearl sugar brings a crunchy texture to this recipe…

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