One Dough, Three Ways: Sourdough Liège Waffles, Savory Tomato-Chili-Cheddar Waffles & Mini Brioche Rolls

Lately, I’ve been revisiting an old favorite recipe: sourdough Liège waffles made with sourdough starter. These waffles are chewy, rich, and caramelized with pearl sugar—just the thing for a weekend brunch or sweet breakfast treat. But this time, I couldn’t resist experimenting with the versatile dough, taking it in two new delicious directions.

First up: Savory Tomato-Chili-Cheddar Waffles

I folded in a mix of cooked tomato, chili, and grated cheddar into the dough. As they cooked, the cheddar oozed out in places and crisped into golden, lacy edges that made those bites especially irresistible. Think waffle meets grilled cheese—with a kick.

And then, a little surprise: Mini Brioche Rolls

Half the dough became mini brioche rolls, baked in a muffin tin until golden, buttery, and beautifully puffed. With the richness of the dough and the overnight ferment from the sourdough starter, these rolls had the same plush crumb as a traditional brioche—just with less fuss.

It’s one dough, three very different directions—

Which would you go for first?

• Classic sweet waffle

• Savory tomato-chili-cheddar waffle

• Mini brioche rolls

The Base Recipe: Sourdough Liège Waffles

These waffles are inspired by Ravneet Gill’s book Sugar, I Love You, but I’ve adapted the recipe to use my sourdough starter—giving them a lovely tang and helping use up some of that extra starter in the fridge.

Here’s the original blog post for waffles.

The Bonus Recipe: Mini Brioche Rolls

Makes 12 mini rolls

These are made with the exact same dough as the waffles—rich, buttery, and slow-risen in the fridge overnight. The only change is in how they’re shaped and baked.

To make the mini brioche rolls:

1. Prepare the Dough:

   Follow the sourdough Liège waffle dough recipe as per the original post. After the overnight refrigeration, proceed with the steps below.

2. Preheat the Oven:

   The next morning, preheat your oven to 180°C (fan).

3. Prepare the Muffin Tin:

   Lightly butter a standard 12-hole muffin tin to prevent sticking.

4. Divide and Shape the Dough:

   Remove the dough from the refrigerator and divide it into 12 equal pieces, approximately 80 grams each. Roll each piece into a smooth ball.

5. Second Proof:

   Place each ball into a muffin hole. Cover the muffin tin with a clean kitchen towel and let the rolls sit at room temperature for 30–45 minutes to take the chill off the dough and allow it to puff slightly.

6. Egg Wash:

   For an extra golden shine, you can brush the tops of the rolls with a mixture of one beaten egg and a tablespoon of water.

7. Bake:

   Bake the rolls in the preheated oven for 18–22 minutes, or until they are golden brown and firm to the touch.

8. Cool and Serve:

   Allow the rolls to cool for a few minutes in the tin, then remove and enjoy warm. They’re perfect with a bit of jam, a smear of salted butter, or just on their own with a cup of coffee.

Note: These mini brioche rolls can be stored in an airtight container at room temperature for up to two days. For longer storage, consider freezing them and reheating as needed.