Walk through almost any Dutch market and you’ll smell them before you see them: warm, buttery stroopwafels. The waffle irons clap shut, steam curls into the air, and within seconds you’ve got a hot round waffle in your hand, cut in half and filled with sticky caramel.
Funny thing is, these weren’t always the famous treat they are today. In the 18th century, bakers in Gouda made them from leftover dough and crumbs — a kind of cheap street snack. Fast forward a few centuries and they’ve become one of the Netherlands’ proudest exports.
Take a bite and you’ll understand why. Crisp edges, chewy middle, and that stretch of caramel that makes you lick your fingers without even noticing. The best way to eat one? Set it on top of a mug of coffee or tea. Wait a minute. Then bite. Heaven.
How to Make Stroopwafels at Home
Yes, you can make them yourself. It takes a little patience, but it’s worth it.
⏱ Prep: 30 minutes
🔥 Cook: 45 minutes
🍽 About 20 waffles
INGREDIENTS (Dough)
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500 g plain flour (patentbloem is perfect)
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200 g unsalted butter, soft
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150 g caster sugar
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7 g dry yeast (1 sachet)
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60 ml warm milk
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1 egg
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Pinch of salt
INGREDIENTS (Caramel Syrup)
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200 g light brown sugar
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200 g schenkstroop (dark syrup)
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100 g butter
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1 tsp cinnamon
INSTRUCTIONS
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Make the dough: Mix the yeast into the warm milk and let it foam a little. In a bowl, combine flour, sugar, and salt. Add the butter, egg, and yeast mix. Knead until smooth — about 8–10 minutes by hand (less if using a mixer). Cover and leave it somewhere warm until it doubles in size, about 45 minutes.
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Prepare the syrup: Melt the butter gently in a pan. Stir in the sugar, syrup, and cinnamon. Keep it on low heat — you want it spreadable, not rock hard.
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Cook the waffles: Heat up your stroopwafel iron (not a Belgian one, too deep). Roll the dough into small balls about the size of a golf ball. Cook one at a time until golden, about 90 seconds.
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Assemble the stroopwafels: While the waffle is still hot, slice it open with a sharp knife. Spread on the caramel syrup, press it back together, and there you go — a perfect stroopwafel.
SERVING SUGGESTIONS
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Balance one on top of your coffee mug to let the caramel soften before eating.
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Wrap a stack in paper with twine for a lovely homemade gift.
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Dip half in chocolate and sprinkle with chopped nuts for a festive twist.
NOTES
Stroopwafels were first made in Gouda in the 18th century using leftover dough and crumbs. Today, they’re found in every market and café in the Netherlands, often enjoyed during coffee breaks.
TIPS
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Use a traditional stroopwafel iron for the right thinness — not a Belgian waffle maker.
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If you can’t find schenkstroop, use a mix of golden syrup and dark treacle.
NUTRITION (per waffle, approx.)
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Calories: 180 kcal
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Fat: 8 g
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Carbohydrates: 25 g
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Protein: 2 g
Try it at home, and don’t be surprised if your kitchen smells like a Dutch market.
