These savory sourdough waffles are a super tasty lunch on busy days or a hearty addition to your weekend brunch. You can prepare the dough the day before and leave it to rest overnight in the fridge. The next day, all you have to do is bake and serve the waffles. They are deliciously crispy and the potatoes and cheese in the batter give the waffles their hearty taste. This recipe is a great way to use up leftover potatoes and sourdough from the fridge. It also does not contain yeast or baking powder. If you prefer your waffles sweet, then take a look at this recipe.
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
These savory sourdough waffles…
- …are prepared without yeast and baking powder
- …contain potatoes, cheese and spring onions
- …are super crispy and hearty
- …rest overnight in the fridge
- …are quick and easy to make
What you need for hearty waffles with sourdough
- Sourdough starter or discard: The sourdough does not have to be freshly fed. You can also use your sourdough discard for this recipe. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of liquid in the recipe accordingly.
- Buttermilk: If you don’t have buttermilk on hand, you can mix milk or a plant-based alternative with a teaspoon of apple cider vinegar.
- Wheat flour (bread flour or type 1050)
- Potatoes: These savory waffles are great for using up leftover potatoes from the previous day.
- Egg or a vegan egg substitute
- Butter or a vegan alternative.
- Salt for the flavor
- Cheese e.g. Gouda or cheddar.
- Spring onions and yogurt or sour cream to serve.
In three steps: How to make waffles with sourdough
- Mix the pre-dough and place in the fridge overnight.
- Add the egg, butter, salt, cheese and spring onions and preheat the waffle iron*.
- Bake the waffles until crispy and serve with sour cream or yogurt.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A Danish Whisk*. This allows you to mix your ingredients without the dough sticking to the spoon.
- This waffle iron* is free from PTFE and PFOA.
You can find more product recommendations here.
More sourdough waffles
Sourdough Discard Apple Cinnamon Pancakes (Fall Breakfast)
Fall is the perfect time for comfort food. Apple pancakes bring back childhood memories of rainy afternoons with my grandparents. They taste like sweet baked apples wrapped in a soft, fluffy coating. They are even more delicious if you add a large pinch of cinnamon to…
Best Fluffy Pancake Recipe with Sourdough Discard
Today I have a recipe for everyone who loves sourdough waffles as much as I do: fluffy sourdough pancakes. You can either use sourdough discard or freshly fed sourdough starter. The recipe works well without yeast or baking powder. The dough is easy to prepare and…
Gluten-free Sourdough Buckwheat Waffles Overnight
These gluten-free waffles are made with gluten-free sourdough starter and freshly ground buckwheat. As a result, they contain a lot of nutrients and fiber. Depending on the topping, buckwheat waffles are a healthy snack, a delicious breakfast or a sweet dessert. They…
Recipe: Savory Sourdough Potato Waffles with Cheese
Ingredients
Pre-Dough
- 200 g sourdough starter also works with sourdough discard
- 190 g buttermilk or oat milk with a teaspoon of apple cider vinegar
- 150 g wheat flour brown flour or type 1050
- 70 g potatos peeled and boiled
Dough
- 1 Egg or egg substitute
- 2 tbsp. butter melted or vegan butter
- 1 tsp. salt
- 70 g cheese e.g. Gouda, grated
- 2 spring onions
Toppings
- yogurt or sour cream
Instructions
Day 1
- To make the pre-dough, finely mash the potatoes and mix with the flour, starter and buttermilk to form a smooth batter.
- Place the pre-dough in the fridge overnight or for eight to ten hours.
Day 2
- Wash and finely slice the spring onions. Set half of it aside.
- Melt the butter in a pan and leave to cool.
- Mix the egg, melted butter, salt, cheese and half of the spring onions into the batter.
- Preheat the waffle iron and grease slightly.
- Pour the batter onto the waffle iron with a spoon and bake until the sourdough waffle is lightly browned and crispy.
- Fertige Waffeln sollten, wenn möglich, nicht gestapelt, sondern nebeneinander auf ein Gitter gelegt werden. This keeps them crispy.
- Serve with yogurt or sour cream and the remaining spring onions.
Have you tried one of my recipes?
⭐⭐⭐⭐⭐
You would help me a lot if you would rate this recipe and write your feedback in a comment. Thank you! 🧡
Feel free to show me how it turned out! Link @kruemelig on your Instagram or Facebook post or use #kruemelig. If you want to remember the recipe for later, feel free to save it on Pinterest!
0 Comments