How to Make Authentic Amsterdam Stroopwafels at Home

There’s something quietly irresistible about a real Amsterdam stroopwafel. Thin, golden, just the right amount of sticky. And while nothing quite compares to picking one up fresh from our bakery on Spuistraat, we know the craving can travel.

So here it is: a simplified version of our original 1898 stroopwafel recipe. Made for home kitchens, but still rooted in the tradition that’s kept Amsterdam sweet for over a century.

You’ll need:

For the dough:

• 250g flour
• 130g butter
• 75g sugar
• 1 egg
• 1 tsp dry yeast
• 50ml lukewarm milk
• A pinch of salt

For the caramel syrup:

• 260g brown sugar
• 125g butter
• 100ml cream
• 1 tsp cinnamon

Instructions:

1. In a large bowl, combine the flour, sugar and salt. In a separate bowl, dissolve the yeast in the warm milk.
2. Add the milk-yeast mixture, butter, and egg to the dry ingredients. Mix until smooth and elastic.
3. Cover the dough and let it rise for about 30 minutes.
4. While it rests, prepare the syrup: melt the butter and brown sugar over low heat. Stir in the cream and cinnamon until thickened. Set aside to cool.
5. Heat your waffle iron. Roll the dough into thin circles and trim to size.
6. Bake until golden and crisp.
7. While still warm, carefully slice each waffle in half to create two thin layers. Spread a generous spoonful of caramel syrup in between and press together.
8. Let them cool—and let the syrup settle—before serving.

There’s a reason people keep coming back for stroopwafels. And while we still make ours by hand, fresh every day in the heart of Amsterdam, it’s a joy to see others try their hand at it, too.

Your kitchen may smell suspiciously like Spuistraat for a while. You’ve been warned.