[1][2] It is smaller, the dough is a dense and heavy brioche, it contains pearl sugar, and unlike the Brussels waffle, which is traditionally served with toppings, the Liège waffle is traditionally eaten plain.

[2][1][3] The pearl sugar caramelizes during the grilling process, which gives the Liège waffle a crunchier, chewier, stickier bite; the Brussels-style waffle is lighter with a crispy bite.

[1][5] The Brussels style was introduced in the United States at the 1964 World's Fair, while the Liège version became known outside of Europe decades later.

[5] Liège waffles are often sold by street vendors as a handheld snack.

[2] According to Visit Belgium, the waffle was invented in the 18th century by the chef to the Prince-Bishopric of Liège.