Stroopwafel Workshop

Ask anyone what food they usually associate with the Netherlands, and they’ll likely say herring, cheese or stroopwafels (literally translated as syrup waffles). It’s one of those instantly recognisable Dutch food icons, and while it might not have a lot of competition with the limited typical Dutch “cuisine”, it still has a deserving place in shopping baskets and gift bags. In fact, one almost dare not visit the Netherlands without buying some to take home for friends and family.

Even better than a store-bought stroopwafel is a fresh one, and at most open markets, you’ll usually find at least one stall preparing classic stroopwafels on the spot, where they are best enjoyed just after serving – warm and fresh. If you search for #stroopwafel on Instagram or TikTok, you’ll likely also see many “trendy” versions of stroopwafels dipped in chocolate and topped with sprinkles, from landmark spots in Amsterdam.

The opportunity to make stroopwafels at Stroopwafel Workshop in De Pijp, was a sweet dream for this ardent stroopwafel fan, who has never been able to walk past the smell of fresh stroopwafels without stopping to buy one (or two – I confess).

The workshop is a glorious hour of learning about this delicious craft: the history, the ingredients, the preparations and the eating. You get to weigh, knead, roll, press, slice, fill, decorate and eat in a fun environment, and the experience is suitable for everyone – you can go solo, with a friend or group, for a celebration or team building, and it’s great for kids too.

Pure Dutch comfort: a golden stroopwafel filled with warm caramel, with the more modern twist of chocolate and sprinkles.

Welcome to stroopwafel heaven! The entrance to the venue.

All the ingredients that go into this sweet Dutch staple.

What to expect at the Stroopwafel Workshop Amsterdam

Location

The workshop is at Albert Cuypstraat 194 in de Pijp, right by the well-know Albert Cuyp street market. The workshop space is just behind the market stalls; doors typically open a few minutes before your slot so you can get settled.

When it runs

Workshops are every day between 9:00 and 19:00 – check the website for times as changes might occur.

Duration & format

The workshop is around one hour. You’ll get a short intro (a little history, a safety brief) and then it’s straight to hands-on making – you’ll prepare two, which you can eat there or take home.

Language & guidance

Sessions are hosted in English and designed for all skill levels – the team demonstrates each step and stays close while you work the irons and caramel.

What’s included

Aprons and all equipment are provided, and tea and coffee are available.

You’ll use proper stroopwafel irons, dough cutters and a ladle for the stroop (syrup). There’s a dedicated prep bench for weighing and mixing, then pressing and filling at the irons – all set up so complete beginners can follow along. You don’t need any baking experience.

Safety & accessibility

Before you start, there’s a quick briefing on hot-surface safety and station layout. If you’re attending with children or have accessibility needs, let the team know when booking so they can set up the right station and support.

Group vibe

The workshop has a cozy and welcoming atmosphere, accommodating up to 25 participants. Children are encouraged to join in the fun, provided they have a supervising adult to assist near the warm stoves. The instructors create a relaxed and enjoyable environment, making the entire process easy to grasp and incredibly fun!

Dietary notes

The standard recipe contains gluten and dairy.

Make a day of it

Because it’s right by the Albert Cuyp Market, you can browse before or after your slot. The market is open every day except Sunday between 9:30 and 15:30. There are also some fantastic restaurants and shops in the area to enjoy too.

Weigh-in time: measuring flour to the gram before mixing the dough.

Our secret ingredient: an instructor who turned every step into a laugh!

Bringing it together: kneading until the dough is smooth and springy.

The instructions are clear and easy to follow — making it even more fun: less thinking, more doing.

Did you know? Fun facts about stroopwafels

The story starts in Gouda in the late 18th or early 19th century, when thrifty bakers pressed leftover crumbs into thin waffles and “glued” them together with syrup. Over time the wafers became finer, the caramel silkier, and the market in Gouda helped turn a clever reuse into a national favourite.Part of the appeal is how well a stroopwafel fits into everyday life. It’s perfect with coffee or tea, travels flat without crumbling, and delivers a dose of comfort from very simple ingredients. There’s also the well-known cup trick: rest one on top of a hot mug for a minute and the steam softens the caramel.

Traditionally, the classic stroopwafel is plain, without toppings, and consists of just two delicate waffles and warm syrup. Nowadays, there’s a trend of dipping them into chocolate (white, milk or dark) and drizzling with nuts, sprinkles or candy. Purists swear by the original.

Fresh is best. Market versions are often pressed to order – sometimes palm-sized or bigger – and eaten warm while you wander. Packaged stroopwafels are still lovely (especially with the mug-warming trick), but a fresh-pressed waffle from the iron is next-level.

Being introduced to the waffle iron and the baking and decoration process.

The waffle iron and syrup pots are ready for us!

After slicing in half, the syrup is poured over one half

After dipping and decorating, the stroopwafels cool down on a rack.

The dough ball about to be pressed and turned into a thin “wafel”.

Sealing the deal: pressing the top on the first caramel-topped wafel to create a “sandwich”.

Voila – ready to be eaten and enjoyed!

Our experience

As a stroopwafel lover, this workshop was a treat. The instructor kept it light, clear and funny – demonstrating each step. The vibe was friendly and relaxed, with a participant mix of Dutch locals, families and groups of friends. There’s tea or coffee on hand, and help if you need it. Between two work stations, there are two pots of hot caramel syrup and four waffle irons, so you need to take turns, but with only a minute of iron time needed, this goes quickly and everyone was patient.

I made one classic (no toppings, just syrup), then another dipped in chocolate with Biscoff sprinkles – they were both delicious. I wolfed one down while it was still slightly warm, while the other one, which was meant to make it all the way home with me, may not have made it there. It really was too good to resist.

I highly recommend this course to anyone who likes a sweet treat, wants to learn how to make a traditional Dutch stroopwafel, enjoys baking, or who wants to experience something uniquely Dutch that is so much fun. It doesn’t take too much time out of your travel itinerary, but it’s long enough that you get a lot of out of it.

Sweet graduation: A certificate of completion – happily earned, with a stroopwafel to take home (if it can last that long – it really is delicious).