How Are Stroopwafels Made?
Flour, butter, a hot iron and a caramel centre. A look at how a real stroopwafel is made, step by step.
By Daniel MellicovskyBaker and owner, Melly's Stroopwafels
Stroopwafels have won over millions of people around the world with their simple, delightful taste. But what is actually inside them, and how are they put together? Here is a look at the ingredients and the method behind the Dutch classic.
What are stroopwafels made of?
The base is built from a handful of straightforward ingredients: flour, butter, sugar, yeast, milk and eggs. The filling is what makes a stroopwafel a stroopwafel, a caramel-like syrup made from molasses, brown sugar, butter and a hint of cinnamon. That filling gives the treat its rich, chewy character.
How a stroopwafel is made
It starts by mixing the ingredients into a smooth dough. The dough rests so the yeast can do its work and give it a light texture. Small pieces are rolled into balls, then pressed in a hot waffle iron that flattens the dough and bakes the grid pattern until golden brown. While each waffle is still warm, it is sliced horizontally through the middle. Syrup is spread on the lower layer, and the top is pressed back on so the two halves melt into one.
Why fresh is better
Factory-made stroopwafels are convenient, but they cannot match the experience of one made fresh. Fresh stroopwafels are pressed at markets and specialty bakeries and served warm, which deepens the flavour and keeps the centre soft and gooey. Mass-produced versions trade that for a longer shelf life. If you want to try it yourself, our stroopwafel workshop walks you through the whole process, or you can taste the real thing at our shop in Amsterdam.
Taste it warm in Amsterdam
Order fresh stroopwafels to your door, or learn to make your own at a Melly's workshop in the heart of the city.
