Sourdough waffles - cooking at home recipes with photos and instructions.

Sourdough waffles

  • Prep time: 15 minutes + 30 minutes for proofing
  • Cook time: 40 minutes
  • Serves: 12 waffles
  • Difficulty: easy
  • Course: baking
  • Cookware: spatula, food processor KitchenAid, waffle maker, biscuit rack
  • Cuisine: Belgium

Ingredients

  • 200 g stiff wheat sourdough starter (room temperature)
  • 200 g flour
  • 50 g whole wheat flour
  • 200 g milk (room temperature)
  • 100 g sugar
  • 3 eggs (room temperature)
  • 80 g butter, melted
  • 80 g pearl sugar
  • 1 tsp baking powder
  • 1 tsp soda
  • ½ tsp salt

Cooking method

STEP 1

In a large bowl, combine the starter, milk, eggs and butter until smooth. Mix separately all flour, regular sugar, baking powder, soda and salt. Combine both mixtures and knead the dough using a food processor or a spatula. Cover the bowl with the dough with plastic wrap and leave to rest for 30 minutes at room temperature. Small bubbles should appear on the surface of the dough.

STEP 2

Heat the waffle iron. Add pearl sugar to the dough and mix. Pour a small amount of dough with a tablespoon. Bake until golden brown. Put the finished waffles to cool on the biscuit rack.

My tips and tricks:

Bake the waffles to the desired degree of caramelization – as darker, as the more caramelized they will be. By the way, if the waffles are cold, you can always reheat them in a toaster. Pearl sugar, which is commonly used for Liège waffles, is heat resistant. It gives them a crispy texture and a light caramel flavor. Well, if you can’t find it, don’t worry, the waffles will still be delicious. Another recipe in your piggy bank, how to use excess sourdough.

Sourdough waffles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: pastry
Cuisine: Belgium
Serves: 12
Ingredients
  • 200 g stiff wheat sourdough starter (room temperature)
  • 200 g flour
  • 50 g whole wheat flour
  • 200 g milk (room temperature)
  • 100 g sugar
  • 3 eggs (room temperature)
  • 80 g butter, melted
  • 80 g pearl sugar
  • 1 tsp baking powder
  • 1 tsp soda
  • ½ tsp salt
Cooking method
  1. In a large bowl, combine the starter, milk, eggs and butter until smooth. Mix separately all flour, regular sugar, baking powder, soda and salt. Combine both mixtures and knead the dough using a food processor or a spatula. Cover the bowl with the dough with plastic wrap and leave to rest for 30 minutes at room temperature. Small bubbles should appear on the surface of the dough.
  2. Heat the waffle iron. Add pearl sugar to the dough and mix. Pour a small amount of dough with a tablespoon. Bake until golden brown. Put the finished waffles to cool on the biscuit rack.
My tips and tricks
Bake the waffles to the desired degree of caramelization - as darker, as the more caramelized they will be. By the way, if the waffles are cold, you can always reheat them in a toaster. Pearl sugar, which is commonly used for Liège waffles, is heat resistant. It gives them a crispy texture and a light caramel flavor. Well, if you can't find it, don't worry, the waffles will still be delicious. Another recipe in your piggy bank, how to use excess sourdough.