Cheese & herb waffles

3G, hubby and I went to Bruges (Brugge) in Belgium for a long weekend last month and had a fantastic time wandering around the old town, trying countless Belgian beers and recreating scenes from the movie “In Bruges” (without the guns, of course). We also experienced the joy that is the Liège waffle. Once in three days. The other two times we found ourselves served what the rest of the world calls Belgian waffles but the Belgians refer to as Brussels waffles. Batter based, not yeasted. No pearl sugar. Very sad.

cheese and herb waffles final

After having my waffle-eyes opened that one time in that little cafe by the canal on that first day in that beautiful town, I was determined never to eat a toaster waffle again, so as soon as I got home I bought a proper Belgian waffle maker. So far, there have been sugary Liège waffles, batter based savoury corn waffles and these yeasted cheese and herb waffles. Super tasty with a crispy exterior, soft interior and just perfect with a salad of grilled veggies.

I see a lot more waffles in our future!


Makes 8 large or 12 medium

280g (2 1/4 cups) all-purpose (plain) flour
1 x 7g sachet (2 1/4 tsp) instant dry yeast (see note)
12g (2 tsp) fine salt
2 tsp dried herbs (I used marjoram, thyme & oregano)
a pinch ground nutmeg
a few grinds black pepper
1 large egg
80ml (1/3 cup) lukewarm water
115g (1 stick or 1/2 cup) unsalted butter, room temperature
125g (4 1/2 oz or 1 lightly packed cup) grated provolone


Whisk together flour, yeast, salt, herbs and nutmeg in a large bowl or the bowl of a stand mixer fitted with a dough hook.

Add the egg and water and mix to combine.

Add the butter and knead in well.

Add the grated cheese and knead to combine.

Transfer dough to a clean bowl, cover tightly with plastic wrap and refrigerate for at least an hour – it won’t rise much but will develop flavour.

Remove dough from fridge and bring to room temperature – could take an hour or so, depending on how long it was in the fridge.

Divide into 8 – 12 equal pieces and roll into balls, cover loosely with plastic wrap and allow to rest for at least 30 minutes, until they start to puff up.

Bake the waffles at your preferred heat setting until golden brown. I do mine for 5 minutes at medium-high.

Best served immediately, but you can keep them warm in an oven heated to 150°C (300°F).

Note: If you use active dry yeast instead of instant, activate until frothy in the water and add it to the mixture along with the egg.

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12 Responses to Cheese & herb waffles

  1. Yum! They look good!

  2. Reiko says:

    I love yeast waffles. These waffles look and sound delicious!! These would be great for lunch or a late night snack!!

  3. Oh my, these sound delicious! I just want to take a heap of those veggies in the background, spoon them on top and take a big bite. Thanks for sharing, I can’t wait to try!! : )

  4. MamaD1xx4xy says:

    I love Brugge! The waffles are indeed delicious. This looks like a recipe I will definitely need to try.

  5. Alex says:

    I love waffles but don’t love sugary breakfasts, this is a great way to make them savory I can’t wait to give them a try!

  6. You know I have been considering a waffle maker for so long now I really want one but am worried it might be a bit of a fad but I never considered savoury waffles as an option. The scales of buying are tipping in favour! Love this recipe 😀

    • pizzarossa says:

      I was the same! I hate having a machine taking up space and never getting used (see my reply to your comment about the gelato!). It’s amazing how many uses you’ll find for a waffle maker 🙂

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