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Dairy
Easy
9 Hours
Diets 
Crisp on the outside and moist-tender on the inside, these waffles up the waffle ante by using sourdough starter to instill a lovely tangy flavor. Because some time is required, I suggest starting the sourdough fermentation process the night before, thus allowing you to get your beauty sleep while the dough does its thing, and then to start cooking immediately the next morning, without waffling (yes, I went there). I love serving them with softened butter, maple syrup, and a touch of salt, but the sky’s the limit when it comes to accompaniments.
Makes 10 to 12 waffles
2 cups sourdough starter
3 cups all-purpose flour, such as Glicks, divided
6 tablespoons (3/4 stick) unsalted butter
1 cup whole milk at room temperature
4 large eggs, at room temperature, lightly beaten
1 and 1/2 teaspoons Tuscanini Sea Salt
3 tablespoons sugar
In the bowl of a stand mixer, stir together the sourdough starter and two cups of the flour until combined. Cover and let rest at room temperature for at least eight hours or up to overnight.
Right before preparing the rest of the batter, melt the butter in a small skillet over medium-high heat and cook until the milk solids start to caramelize and the butter begins to smell nutty, about four minutes. Pour the browned butter into a small bowl to cool slightly.
Meanwhile, transfer the flour and starter mixture to the bowl of a stand mixer fitted with the whisk attachment. Add the remaining one cup flour, the milk, eggs, browned butter, salt, and sugar and whisk on low speed until the mixture comes together into a smooth batter.
Remove the bowl from the mixer, cover, and let rest at room temperature until the batter rises slightly and bubbles have formed, about one hour.
Heat a waffle iron according to the manufacturer’s directions. Cook the waffles (using about half a cup of batter per waffle) until crisp and golden brown. Serve immediately.
Recipe reprinted with permission from Warm Your Bones: Cozy Recipes for Chilly Days and Winter Nights by Vanessa Seder © 2024. Published by Union Square & Co. Photographs © Jenny Bravo.
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