Fresh Milled Sourdough Belgian Liège Waffles

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There’s something truly special about Belgian Liège waffles, especially when they’re made with fresh-milled flour and naturally fermented with sourdough. Unlike traditional waffles that are light and airy, Liège waffles are rich and indulgently dense, in the best way possible. Soft and chewy on the inside, crisp and caramelized on the outside, they owe their signature texture to the addition of pearl sugar, which melts into golden, crunchy pockets throughout.

When you make them with freshly milled whole grains and a bubbly sourdough starter, these waffles become even more flavorful and nourishing. The fermentation adds a subtle tang and depth that boxed mixes or even most restaurant versions just can’t touch.

In this post, I’ll walk you through why sourdough Liège waffles made with fresh-milled flour are in a league of their own. You’ll find a simple, straightforward recipe below, perfect for a slow weekend morning with your favorite people gathered around the table.

What we love about fresh-milled, sourdough Belgian Liège waffles

• Incredible flavor depth – The combination of tangy sourdough and rich, caramelized pearl sugar creates a complex, bakery-style taste you can’t get from regular waffles.
• Crispy, chewy texture – Unlike fluffy American waffles, Liège waffles have a dense, buttery dough that crisps up on the outside while staying chewy and satisfying inside.
• Fresh-milled nutrition – Milling whole grains fresh retains all the nutrients, oils, and fiber that are often lost in store-bought flour, making these waffles more wholesome and filling.
• Naturally leavened goodness – Sourdough fermentation makes them easier to digest and may even lower the glycemic impact compared to waffles made with commercial yeast or baking powder.
• Perfectly indulgent and versatile – Whether eaten plain, with berries and cream, or as a dessert topped with ice cream, these waffles feel special without being overly sweet.

Equipment needed

• mixing bowl
• sourdough stir
• waffle iron
• cooling rack
• pearl sugar, the key ingredient!
• bubbly, active sourdough starter (read here to know when your starter is active.)

Ingredients

• 240 g (1 cup) sourdough starter discard
• 130 g (1/2 cup) milk, room temperature
• 113 g (1/2 cup) salted butter, melted and cooled
• 1 large egg
• 90 g (3/4 cup) fresh-milled soft wheat flour (shop Azure for all of your staple baking items!)
• 90 g (3/4 cup) fresh-milled hard wheat flour
• 1/4 tsp salt
• 133 g (2/3 cup) pearl sugar. This ingredient is crucial and cannot be substituted!

Instructions

1. In a large mixing bowl, combine the sourdough starter discard, milk, melted butter and egg. Mix well until smooth. Set the pearl sugar aside for later.
2. Add the soft wheat flour, hard wheat flour and salt to the wet mixture. Stir until combined, forming a wet/shaggy dough.
3. Cover the bowl and let the batter rise at room temperature for 4 hours until it has doubled, or place in refrigerator to rise overnight.
4. Right before baking, gently fold in the pearl sugar until evenly distributed. If you do so sooner, it will just dissolve and you will not get the right consistency.
5. Preheat your waffle iron and lightly grease it if necessary.
6. Scoop a portion of the dough onto the waffle iron, it well be more like a shaggy bread dough than traditional waffle batter. Bake according to your waffle iron’s instructions until golden brown and crisp.
7. Place waffles on a cooling rack to cool slightly. Serve warm and enjoy!

Common mistakes when making fresh milled sourdough Belgian Liège waffles

1. Not letting the dough ferment long enough

Liège waffles made with sourdough need adequate fermentation time to develop flavor, texture, and digestibility. Rushing this step can result in bland, dense waffles.

2. Using flour that’s too coarsely milled

If your fresh milled flour isn’t fine enough, the dough may turn out gritty or tough. A finer grind helps mimic the texture of traditional wheat flour while preserving the nutrition of whole grains.

3. Skipping or misusing pearl sugar

Pearl sugar is essential for that signature caramelized crunch. Using regular granulated sugar won’t give the same effect. Adding it too early in the mix can also cause it to dissolve. Always fold it in at the end of fermentation, just before cooking.

4. Not adding enough fat

Liège waffle dough is rich (like a brioche) and needs a good amount of butter to create the tender, chewy texture. Skimping on fat will leave you with dry, bready waffles.

5. Overloading the waffle iron

This dough doesn’t spread like pancake batter. Adding too much can lead to a mess, uneven cooking, or waffles that are underdone in the center. Use dough balls that fit comfortably in your waffle iron.

6. Not letting the waffle iron get hot enough

You need a very hot waffle iron to achieve that crispy, caramelized exterior. If the iron isn’t fully preheated, you’ll miss out on the signature crunch and may end up with soggy waffles.

Serving fresh milled sourdough Belgian Liège waffles

1. Espresso Cream + Dark Chocolate Shavings
Top warm waffles with a dollop of espresso-infused whipped cream and a generous sprinkle of dark chocolate curls. Add a dusting of cocoa powder for a café-inspired dessert.

2. Mascarpone + Roasted Stone Fruit
Spread a layer of mascarpone cheese and top with roasted peaches, plums, or cherries. Drizzle with a touch of honey or balsamic reduction for a summery, elegant brunch.

3. Savory Waffle Sandwich
Slice a waffle in half and use it as the “bread” for a gourmet sandwich: think crispy bacon, aged cheddar, arugula, and a fried egg or grilled chicken with a swipe of Dijon.

4. Yogurt + Lemon Curd + Toasted Almonds
Perfect for breakfast or brunch, top your waffle with tangy lemon curd, creamy Greek yogurt (like my recipe here on the blog!) and a sprinkle of toasted almonds for crunch and balance.

5. Ice Cream Sundae Style
Turn it into a decadent dessert with a scoop of vanilla bean or salted caramel ice cream (get my recipe here!), warm berry compote, chopped nuts, and a drizzle of maple syrup or chocolate sauce.

These fresh milled sourdough Belgian Liège waffles with their signature golden crispiness will become your family’s favorite special occasion breakfast (or maybe even an ordinary Tuesday breakfast!). Pair with my fave hot drink My Yolky Latte and you’ll get your morning off to a great start! Enjoy!

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