Tired of the same old plain waffles for breakfast? Let me introduce you to your new go-to morning obsession: Bacon Cheese Waffles! 🧀🥓 This isn’t just any waffle—it’s a flavor explosion with crispy edges, melted cheese, and salty, crispy bacon in every bite. Perfect for weekends or lazy breakfasts, trust me, once you try this, you’ll never look at regular waffles the same way again.
Let’s dive in!
What You’ll Need (Ingredients)
First, gather all your ingredients. You’ll need both the dough and the fillings, so let’s list them out:
Dough Ingredients (for 9 waffles)
- 170g all-purpose flour (low-gluten flour works too!)
- 30g granulated sugar (the secret to a soft waffle!)
- 1g fine salt (just a pinch to balance flavors)
- 1.5g active dry yeast (make sure it’s not expired—fresh yeast = fluffy waffles!)
- 50g whole eggs (room temperature, please!)
- 50g milk (dairy or plant-based works, but dairy gives that extra creaminess)
- 30g unsalted butter (softened, not melted—this keeps the dough tender)
Fillings
- 2 slices of cheese (I use cheddar or mozzarella for extra stretch—go with whatever you love!)
- 2 slices of bacon (crispy-cooked, then chopped—prep them first!)
Step-by-Step: Making Bacon Cheese Waffles (With Pro Tips!)
Step 1: Prep Your Fillings
Before starting the dough, get your cheese and bacon ready. Slice the cheese into small bits (tearing them works too—less messy than cutting!). Then cook the bacon in a pan until crispy. Let it cool, then chop it into tiny pieces. You’ll want these bits to be small so they’re evenly distributed in every waffle.
Pro tip: If you’re short on time, use pre-cooked bacon bits from the store, but homemade is way better. Trust me, the smell of crispy bacon cooking will make your morning 10x better.
Step 2: Mix the Dough
Now, let’s make the dough! In a large bowl, combine the flour, sugar, salt, and yeast. Stir them together until evenly mixed—no lumps, please! Then add the eggs, milk, and softened butter.
Knead the dough by hand for about 5-7 minutes (or use a stand mixer with the dough hook on low speed). The dough should be smooth, stretchy, and elastic—like a soft pillow. If it’s too sticky, add a little more flour (1-2 tbsp at a time). If it’s dry, splash in a tiny bit of milk. You’ll know it’s ready when you can stretch a piece between your fingers and it doesn’t tear easily.
Step 3: Refrigerate Overnight (Yes, Really!)
This step is key for the fluffiest waffles ever. Once the dough is smooth, shape it into a ball, place it in a clean bowl, and cover with plastic wrap. Pop it in the fridge for at least 8-12 hours (overnight is perfect!).
Why fridge overnight? The cold slows down fermentation, which lets the gluten relax and the yeast work its magic slowly. When you take it out, the dough will be so soft and airy—like a cloud, basically. Trust me, this is not a step you can skip!
Step 4: Let It Rise Again
After the overnight fridge session, take the dough out. It should have doubled in size! Gently press it down with your hands to release the air bubbles. This is called “punching down” the dough. The dough will feel lighter now—you’re ready to go!
Step 5: Divide & Roll
Now, divide the dough into 9 equal pieces. Use a dough cutter or just a sharp knife—aim for about 50g per piece (you can weigh them if you’re precise, but eyeballing works too!). Roll each piece into a smooth ball with your palms. Then cover them with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Why rest? This relaxes the gluten again, making it easier to shape later. If you skip this step, your waffles might shrink while cooking. Patience = fluffy results!
Step 6: Fill ’Em Up!
Time to stuff these waffles with cheese and bacon! Take one dough ball, flatten it with your palm (like a little pancake). Tear a small piece of cheese into the center—you want enough to melt but not too much (otherwise it’ll overflow). Then add a sprinkle of the chopped bacon on top.
Pro tip: Don’t overfill! If the cheese and bacon spill out, your waffles will be messy. Just a little bit of each—balance is key.
Step 7: Seal the Waffle
Now, pinch the edges of the dough together, folding it over the cheese and bacon. Pinch tightly to seal—you want no cheese/bacon escaping! It should look like a little ball, almost like a dumpling. This is the “waffle wrapper” that’ll hold everything inside.
Step 8: Let Them Proof (Again!)
Place all the sealed dough balls on a baking sheet, spaced apart. Cover with a clean cloth and let them sit at room temperature for 30 minutes. They’ll puff up a bit—this is the final rise, so they’ll cook evenly in the waffle iron.
Check if they’re ready: Gently press the top of a dough ball—it should spring back slowly, like a soft pillow. If it sinks, let them rest a few more minutes.
Step 9: Preheat Your Waffle Iron
While the dough proofs, heat up your waffle iron. Let it preheat for 3-5 minutes—you want it hot enough to get those golden, crispy edges. If you don’t have a waffle iron, use a cast-iron pan or a griddle, but a waffle iron gives that classic grid pattern, which is so satisfying.
Step 10: Cook the Waffles
Once the iron is hot, place one of the proofed dough balls in the center. Close the lid and let it cook for 2-3 minutes. The exact time depends on your iron, but keep an eye on it—you want the outside to be golden brown, not burnt. If you’re worried, lift the lid slightly to check the color.
Step 11: Flip (If Needed) & Enjoy!
Most waffle irons cook both sides at once, but if yours only does one side, flip it halfway through. Once golden brown, carefully remove the waffle with a spatula. It’ll be hot and gooey inside—so worth it!
Step 12: Repeat & Cool
Make all 9 waffles the same way, stacking them on a plate as you go. Let them cool for 5 minutes—they’ll firm up a bit, but still be warm and cheesy. Serve immediately, or store in an airtight container for up to 2 days (reheat in the oven for 5 minutes to crisp them up again).
Final Tips for Perfection
- Gluten-free option: Swap all-purpose flour for a gluten-free blend, and use gluten-free yeast if needed.
- Bacon lovers: Add extra bacon bits or even a drizzle of bacon grease to the dough for extra savory flavor (but don’t overdo it—your heart will thank you later).
- Cheese hack: Use shredded cheese instead of slices for more meltiness, or mix cheddar and mozzarella for dual flavor.
Why This Recipe Works
I’ve tried a lot of waffle recipes, but this one’s a winner because:
- The overnight fridge fermentation keeps the dough soft and airy, even after baking.
- The bacon and cheese balance perfectly—salty, cheesy, and crispy all at once.
- It’s easy enough for beginners but fancy enough for a “I made this from scratch!” breakfast.
So, are you ready to ditch plain waffles forever? Grab your ingredients, follow these steps, and let me know how they turn out! Tag me on Instagram or Facebook—I’d love to see your crispy, cheesy creations. And if you have a twist (like adding chocolate chips or sausage), share it in the comments below! Breakfast just got a whole lot more exciting.
Final thought: There’s nothing like biting into a warm Bacon Cheese Waffle and feeling that cheese stretch in your mouth. Trust me, once you make this, you’ll be making it every weekend. Enjoy!
