Stroopwafels: What They Are and Where to Find the Best in Amsterdam

You have probably seen stroopwafels stacked in every Amsterdam souvenir shop, and you may have been a little underwhelmed by the dry, packaged ones. A real stroopwafel is warm, soft in the middle, and filled with caramel that still pulls when you bite into it. This guide explains what a stroopwafel actually is, how it is made, and exactly where to eat the best ones in Amsterdam.

What is a stroopwafel?

A stroopwafel is two thin, crisp waffle layers pressed together with a layer of caramel syrup in the middle. The name translates literally as “syrup waffle” (stroop means syrup), but it is closer to a chewy cookie than to a fluffy Belgian waffle. Each one is roughly the width of a coffee cup, which is not an accident — more on that below.

The syrup is the whole point. It is a thick caramel of sugar, butter and cinnamon that stays soft at room temperature, so a good stroopwafel is crisp at the edges and sticky in the centre.

How stroopwafels are made

A ball of stiff, buttery dough goes into a hot iron and is pressed thin until golden and patterned. While the disc is still warm and soft, the baker slices it in half horizontally, spreads warm caramel syrup across one side, and presses the two halves back together. That is the whole craft: the dough, the iron and the syrup.

When you buy one fresh from a market stall you watch this happen in front of you, which is why a just-made stroopwafel tastes nothing like the cellophane-wrapped kind.

Where do stroopwafels come from?

Here is the fact that surprises most visitors: the stroopwafel was not invented in Amsterdam. It comes from Gouda, the cheese town about an hour south. The treat is usually credited to a Gouda baker, Gerard Kamphuisen, in the early 1800s, who is said to have made the first ones from bakery offcuts and spiced syrup. The recipe spread across the country and is now sold all over the Netherlands.

How to eat a stroopwafel like the Dutch

There is a trick locals use, and it is the reason a stroopwafel is sized to match a mug. Rest the waffle on top of a hot cup of coffee or tea for a minute or two. The steam warms the caramel, the whole thing softens, and the syrup turns gooey. Then eat it before it slides off. Try it once and the packaged ones will never feel the same.

Where to eat the best stroopwafels in Amsterdam

For the real, fresh-pressed experience, skip the souvenir tins and head to one of these:

• Albert Cuyp Market — the most famous fresh stroopwafels in the city are made to order at the stalls on this long market street in De Pijp. Eat one warm on the spot. It is also one of the best street markets in Amsterdam for snacking your way along.
• Lanskroon (Singel 385) — a long-running family bakery near the centre, known for classic stroopwafels with a choice of honey or coffee caramel and no gimmicky toppings.
• Hans Egstorf (Spuistraat) — one of the oldest stroopwafel makers in town, baking them the traditional way for well over a century.
• Melly’s Stroopwafels — set into the wall of De Nieuwe Kerk on Dam Square, with waffles toasted on site and a row of toppings if you want them.
• Van Wonderen — the photogenic, heavily-topped chocolate-and-sprinkles version near Kalverstraat. Less traditional, very camera-friendly.

Fresh, packaged, or as a gift?

If you want to eat one now, buy it fresh and warm from a market or bakery. If you want to take stroopwafels home, the tins and bags from supermarkets like Albert Heijn are cheap, travel well and make easy gifts — just do not expect the soft-centre magic of a fresh one. For something in between, several bakeries sell boxed waffles baked that day.

Stroopwafels are only the start of Dutch street food. Pair them with the savoury classics in our guide to must-eat Amsterdam snacks and our list of five Dutch snacks to try, or fold a tasting walk into your things to do in Amsterdam. If you would rather taste with a guide, you can book a Dutch cheese tasting near the old centre and make an afternoon of it.

Veelgestelde vragen