Crisp Sourdough Discard Waffles

Name: Crisp Sourdough Discard Waffles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ cups (190 g) all-purpose flour, spooned into the cup and leveled; 1 tablespoon (13 g) granulated sugar; 2 teaspoons (9 g) baking powder; ½ teaspoon (3 g) baking soda; ½ teaspoon (3 g) fine salt; 1 cup (240 g) unfed sourdough discard, stirred, at 100% hydration, cool or room temperature; ¾ cup (180 ml) buttermilk, at room temperature; 2 (100 g) large eggs, at room temperature, separated; 6 tablespoons (85 g) unsalted butter, melted and cooled until just warm, plus extra for serving; 1 teaspoon (5 ml) vanilla extract; neutral oil or nonstick cooking spray, for greasing the waffle iron, as needed; maple syrup, warmed, for serving (optional)

From the MyKitchenBank Kitchen

Golden, crisp-edged waffles with a tender middle and a gentle sourdough tang. Unfed discard and buttermilk give flavor, while whipped egg whites keep the crumb light. No overnight wait is needed.

Prep: 30 min
Cook: 15 min
Wait: 18 min
Total: 1 hr 3 min
Makes: 8 Belgian-style waffles (4 servings of 2), or about 12 standard 4-inch waffles

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Ingredients

4 servings

Dry ingredients
1½ cups (190 g) all-purpose flour, spooned into the cup and leveled
1 tablespoon (13 g) granulated sugar
2 teaspoons (9 g) baking powder
½ teaspoon (3 g) baking soda
½ teaspoon (3 g) fine salt
Wet ingredients
1 cup (240 g) unfed sourdough discard, stirred, at 100% hydration, cool or room temperature
¾ cup (180 ml) buttermilk, at room temperature
2 (100 g) large eggs, at room temperature, separated
6 tablespoons (85 g) unsalted butter, melted and cooled until just warm, plus extra for serving
1 teaspoon (5 ml) vanilla extract
neutral oil or nonstick cooking spray, for greasing the waffle iron, as needed
maple syrup, warmed, for serving (optional)

Equipment (8)

Waffle iron (Belgian or standard)
Large mixing bowl (3-quart / 3-liter)
Medium mixing bowl for whisking the egg whites
Whisk or hand mixer
Rubber spatula
Liquid measuring cup (2-cup / 500 ml)
Baking sheet with wire rack
Ladle or ⅓-cup (80 ml) measure

Steps

Before you start

Take the eggs and buttermilk out 30 minutes ahead so they are at room temperature. Cold buttermilk will re-solidify the melted butter.
Use unfed sourdough discard, stirred well. Discard that is 1 to 14 days old in the fridge works well.
Heat the waffle iron fully before you start. Most irons need 5 to 10 minutes.
Plan on about 1 hour from start to finish, including the 10-minute batter rest and cooking all the batches.

1
Heat the ironOven 200°F / 95°C
- Plug in the waffle iron and heat it to a medium-high setting (about 375°F / 190°C).
- Set a wire rack over a baking sheet and put it in the oven at 200°F (95°C) to keep waffles warm.
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Ready when: The iron's ready light comes on or it feels very hot above the plates.
Tip: A fully heated iron is what makes the outside crisp.
2
Mix dry ingredients
- In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt for 20 seconds until evenly combined.
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Ready when: No streaks or lumps of leavener remain.
3
Whisk wet ingredients
- In a 2-cup measuring cup or medium bowl, whisk the discard, buttermilk, the 2 egg yolks, the cooled melted butter and the vanilla until smooth.
- Put the egg whites in a separate clean bowl.
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Ready when: The mixture looks uniform with no butter streaks or clumps of discard.
Tip: If the butter is hot it will cook the yolks, so let it cool until barely warm first.
4
Combine batter
- Pour the wet mixture into the dry ingredients.
- Fold with a spatula for about 15 strokes until just combined.
- A few small lumps are fine.
- The batter will be thick and will start to bubble from the discard and soda.
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Ready when: No dry flour pockets remain, and the batter is thick but pourable.
Tip: Overmixing makes the waffles tough and chewy.
5
Whip the whites
- With a whisk or hand mixer, beat the egg whites for 2 to 3 minutes until they hold soft-to-medium peaks, meaning the tips curl slightly when the beater is lifted.
- Use a clean bowl with no yolk or grease.
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Ready when: The whites are glossy and hold a soft peak that bends over at the tip.
Tip: Do not whip to stiff and dry peaks, as they will not fold in smoothly.
6
Fold and rest
- Fold one third of the whites into the batter to lighten it.
- Gently fold in the rest until only a few white streaks remain.
- Let the batter rest 10 minutes.
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Ready when: The batter is airy, thick and slightly puffed.
Tip: Fold with a scooping motion from the bottom to keep as much air as possible.
7
Cook first waffle
- Lightly grease the hot iron with spray or a brush of oil.
- Pour in about ⅓ to ¾ cup (80 to 180 ml) batter, depending on your iron, enough to cover the center and spread to about ½ inch from the edge.
- Close the lid and cook 4 to 6 minutes.
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Ready when: Steam slows to a trickle, and the waffle is deep golden and releases easily when you lift the lid.
Tip: Do not force the lid open. If it sticks, give it another 30 seconds.
8
Keep warm, repeatOven 200°F / 95°C
- Move the waffle to the rack in the oven at 200°F (95°C) in a single layer.
- Re-grease the iron lightly if the waffles stick, then cook the remaining batter the same way.
- Expect 8 Belgian-style waffles, or about 12 standard ones.
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Ready when: Every waffle is deep golden brown and crisp on the outside.
Tip: Do not stack waffles, because trapped steam makes them soggy.
9
Serve
- Serve right away with extra butter and warmed maple syrup.

Good to know

Tips

Waffle irons vary. Use the first waffle as a test and adjust the batter amount and time.
A little sugar in the batter helps browning, so do not leave it out if you want deep color.
For extra crispness, let each waffle sit a minute on a rack before it goes into the oven.
Do not open the iron too early. Waffles that tear need more time.

Make ahead

Mix the dry ingredients and keep them covered at room temperature up to 1 day. Cooked waffles can be frozen and reheated in a toaster for a quick breakfast. Do not make the batter more than 1 hour ahead, since the whipped whites will deflate.

Storage & reheating

Room temperature: up to 2 hours, uncovered on a rack. Fridge: cool completely, then store airtight up to 3 days. Freezer: freeze in a single layer on a tray, then bag, up to 2 months. Reheat from fridge or frozen in a toaster or a 375°F (190°C) oven for 5 to 8 minutes until hot and crisp.

Substitutions

buttermilk → whole milk plus 2 teaspoons lemon juice or white vinegar per ¾ cup. Let it sit 5 minutes to curdle before using.
all-purpose flour → half whole wheat flour (95 g) and half all-purpose (95 g). The waffles will be nuttier and a little denser, and the batter may need 1 to 2 tablespoons more buttermilk.
unsalted butter → neutral oil such as canola, 6 tablespoons (80 ml). Gives a slightly crisper result but with less buttery flavor.
unfed sourdough discard → active, fed starter. Works the same and gives a slightly milder tang.