yeasted waffles | maple cream cheese syrup

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I decided to experiment with some of my bread dough I make on a regular basis to make yeasted waffles. And they turned out amazing!

First I used some sweet potato challah dough I had made mainly to use up some sweet potatoes I had. I froze the dough not knowing what I really wanted to do with it. And then my son requested waffles. I have a weird thing with waffles. I haven’t quite figured out the recipe I like. What I really want in a waffle is what Leslie Knope is always eating in Parks and Rec. The crunchy, light and airy waffle. My kids are happy with pretty much any waffle though. So when waffles were requested and I saw the bread dough in the freezer I decided to give it a try.

I let the dough proof on the counter in an oiled bowl overnight. The next morning I warmed up the waffle maker and divided the dough into 8 pieces. After greasing the waffle iron, I put a piece of dough on, closed it and hoped for the best.

And they turned out awesome.

I still want to figure out the light and airy and crunchy waffle of my dreams but these are still a win for sure. You can use any bread dough for this. I used a pumpkin challah, sweet potato challah and bagel dough as well. The yeasted waffles turn out dense and chewy and best eaten right away. I made a maple cream cheese syrup to go with the bagel waffles.

maple cream cheese syrup

1/2 cup cream cheese

1/4 cup butter

1/4 cup maple syrup

1/4 cup water

pinch of salt

I pretty much put everything in a small pan and warmed it on med-low heat until the cream cheese was soft and the butter melted. Then I whisked and whisked until it became a sauce like consistency. I watered it down a bit but you could omit the water if you want a thicker sauce. It also thickens as it cools. Store any leftovers in a jar or container in the refrigerator and re-warm to make pour-able again.

Check out my old fashioned bagel recipe to make the bagel waffles.

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