If you have ever wondered how stroopwafels are made, you are not alone — the stroopwafel is one of the most recognisable Dutch foods in the world, yet surprisingly few people know the story of how it came to be, or what actually goes into making one. Two thin, crispy waffle rounds bound by a warm, spiced caramel syrup: the result sounds simple, but the process is a genuine craft that has been refined over more than two centuries. In this guide, we take you through the history, the ingredients, and the full step-by-step process — and show you why learning to make stroopwafels by hand is one of the most rewarding things you can do in Amsterdam.

The History of the Stroopwafel

The stroopwafel was invented in Gouda, in the Dutch province of South Holland, around 1810. The man most often credited with its creation is Gerard Kamphuisen, a baker who ran a shop near the Gouda city centre. He reportedly created the recipe as a way to use up leftover crumbs and scraps from the bakery, binding them together with syrup to make a filling snack that was both cheap and satisfying.

For several decades, stroopwafels were sold almost exclusively at the Gouda market, where Kamphuisen’s bakery stall became a local institution. By the late 19th century, at least 100 stroopwafel bakeries were operating in Gouda alone. The treat eventually spread across the Netherlands and, in the 20th century, began to gain international attention.

Today, the stroopwafel is one of the most exported Dutch food products in the world. It is served on KLM flights as the standard in-flight biscuit, stocked in speciality food shops from Tokyo to New York, and made fresh daily in markets and workshops across the Netherlands — including right here in Amsterdam.

The Ingredients

A traditional stroopwafel has two components: the waffle and the filling. Both are made from pantry staples, which is part of what made the original recipe so accessible — and part of why this craft has changed so little in over 200 years.

For the Waffle Dough

• Plain wheat flour — the structural base of the dough
• Unsalted butter — for richness and that characteristic golden colour
• Caster sugar — adds sweetness and helps with caramelisation in the iron
• Eggs — bind the dough and contribute to the crispy texture
• Ground cinnamon — the essential flavour note that defines a stroopwafel
• Fast-action yeast — gives the dough a slight lift and contributes to the texture
• A pinch of salt — balances the sweetness

For the Caramel Filling (Stroop)

• Dark brown sugar — provides the deep, molasses-like sweetness of the filling
• Butter — adds smoothness and body
• Golden syrup or Dutch stroop — the sticky binder that holds everything together
• Ground cinnamon — mirrors the spice in the waffle dough
• A small amount of vanilla (in some recipes) — adds warmth and depth

Step-by-Step: How Stroopwafels Are Made

Step 1 — Make the Dough

The process begins by mixing the dry ingredients: flour, sugar, cinnamon, and salt. Softened butter is worked in until the mixture resembles coarse breadcrumbs. The eggs and dissolved yeast are then added and the mixture is brought together into a soft, pliable dough. The dough is not kneaded extensively — just enough to bring it together smoothly. It is then rested for around 30 minutes, which allows the yeast to become active and the dough to relax.

Step 2 — Prepare the Caramel Filling

While the dough rests, the caramel filling is made. Butter, dark brown sugar, golden syrup, and cinnamon are melted together in a heavy-based pan over medium heat, stirring constantly until smooth and combined. The mixture is then removed from the heat and left to cool to a thick, spreadable consistency — firm enough to hold the two waffle halves together but soft enough to flow slightly when bitten into.

Step 3 — Divide the Dough

The rested dough is divided into small, evenly sized balls — traditionally about 25 to 30 grams each. Consistent sizing is important: too much dough and the waffle will be too thick; too little and it will be so thin that it tears when sliced. Experienced makers can gauge this by feel alone, though a small kitchen scale is helpful when starting out.

Step 4 — Press the Waffles

This is where the magic happens. Each ball of dough is placed in the centre of a preheated stroopwafel iron — a hinged cast-iron press with a distinctive waffle grid pattern. The iron is closed firmly and held for roughly 60 to 90 seconds, depending on the heat of the iron and the thickness of the dough. The result is a thin, golden waffle round with the classic grid impression on both sides — the pressing step that gives every stroopwafel its signature crispy texture.

Timing is critical. Too short and the dough will be pale and doughy; too long and the waffle will burn. Each iron has its own character, and learning to read the subtle cues — a change in steam, a shift in colour visible at the edges — is part of the craft.

Step 5 — Slice While Warm

Here is the step that surprises most first-timers: the freshly pressed waffle is sliced in half horizontally while still hot. A thin, sharp knife is run around the edge of the round, separating it into two thin discs. This step must be done quickly — within seconds of coming off the iron — because the waffle firms up and becomes brittle as it cools. Experienced makers develop a fast, confident slicing action that keeps the discs even and intact.

Step 6 — Fill with Caramel

A generous amount of the caramel filling is spread onto one of the waffle discs while both halves are still warm. The second disc is pressed on top, sandwiching the filling and forming the finished stroopwafel. Light pressure is applied to press the two halves together so the warm caramel bonds them firmly.

Step 7 — Cool and Crisp

The finished stroopwafels are laid out on a wire rack to cool. As they reach room temperature, the caramel sets into its characteristic chewy consistency and the waffle rounds crisp up. This transformation — from soft and pliable to crispy and firm — takes just a few minutes and marks the moment a stroopwafel is ready to eat.

The Traditional Way to Eat a Stroopwafel

A freshly made stroopwafel is delicious on its own, but there is a time-honoured Dutch tradition that takes it to another level. Place the stroopwafel over your hot coffee or tea, balancing it across the rim of your mug. Let it sit for a minute. The steam from the drink below gently warms and softens the caramel filling, creating a stroopwafel that is warm, yielding, and deeply satisfying. This is how Dutch people have been eating them for over 200 years, and it is still the best way.

Learn How Stroopwafels Are Made at Our Amsterdam Workshop

Reading about the process is one thing — doing it yourself is something else entirely. At The Stroopwafel Workshop, we run hands-on sessions at the Albert Cuyp Market where you discover first-hand how stroopwafels are made from scratch using traditional tools and a recipe refined over years of practice.

You will mix the dough, press the waffles on a cast-iron iron, slice the warm rounds, fill them with house-made caramel, and take home everything you made in a gift box. Along the way, our instructors share the history of stroopwafels and guide you through each step at your own pace. Sessions welcome beginners, families, couples, and groups.

We also offer options for dietary requirements including gluten-free and vegan stroopwafels — just let us know when you book. Find full details on our workshop page.

Every participant receives a certificate at the end of the session — official proof that you are a qualified stroopwafel maker. Ready to get started? Book your workshop session here.

Frequently Asked Questions

Where was the stroopwafel invented?

The stroopwafel was invented in Gouda, Netherlands, around 1810. It is credited to baker Gerard Kamphuisen, who created the recipe using leftover bakery scraps bound together with syrup.

How long does it take to make a stroopwafel?

From start to finish, including dough resting time, making a batch of stroopwafels takes about 90 minutes. The pressing and filling process for each individual stroopwafel takes around two minutes.

What is stroopwafel caramel made of?

The filling is made from dark brown sugar, butter, golden syrup or Dutch stroop, and ground cinnamon. Some recipes add a small amount of vanilla. It is cooked briefly to a thick, smooth consistency before being used to fill the waffles.

Can I learn to make stroopwafels in Amsterdam?

Yes — the best way to experience how stroopwafels are made is to join our hands-on workshop at the Albert Cuyp Market. We guide you through every step and you leave with your own batch in a gift box. Want to learn more before you book? Read our guide to the best stroopwafels in Amsterdam. Book here.