Use a lower gluten flour for less chew in the final product. Bread flour is probably too high in protein! The fat in the recipe slightly coats the gluten strands, inhibiting the development of the gluten structure in the final product, so you do need some fat. The sugar in the recipe tenderizes by attracting water molecules, slowing the development of the gluten. It also helps to brown the exterior for a crispier crust. A thick dough would be used for the chewier Liege style waffles, while the thinner batter spreads easily in the waffle iron and in my opinion, creates a more tender, crispy waffle. Keep in mind, waffle opinions are almost as widespread as the thin crust vs. thick crust pizza opinions, provoking the same factions. Happy baking! Laurie@KAF

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