They have this nice crunch of caramelized sugar on the outside, so you don’t need any toppings. After a bit of online research I found this recipe for Belgian liege waffles that seemed like it would work great.
They made it clear that you need to have pearl sugar to get the authentic crunchy sugar bits within the waffle. I looked everywhere, but could not find it (there is something the Berkeley Bowl doesn’t have?!). So eventually I just ordered it online.
The morning I decided to make the waffles I realized too late that I didn’t have enough time to make the yeast batter. So I thought I would just go ahead and use my go-to waffle recipe with the Belgian waffle technique. You mix some pearl sugar into the batter.
Then after you put the batter in the waffle maker, you sprinkle on some granulated sugar that will caramelize the outside.
We realized that the best waffles had tons of sugar on the outside and were nice and crispy.
Our waffles were really tasty, but they didn’t really resemble the Blue Bottle ones. So I went back to the Internet for more advice and discovered that I bought the wrong kind of sugar! I bought the Swedish pearl sugar, but I should have bought the Belgian pearl sugar, which comes in much bigger chunks.
So I guess it’s back to the drawing board, and we will just have to make waffles again.