Sunday is the famous "Bretzelsonndeg" in Luxembourg.

It is at this time that men traditionally offer heart shaped bretzels to women! 

Each year the “Queen of the Bretzel” is named ad this year Céline Bohnet has been named.

Hstorically Bretzels are offered to the City major as well as members of parliament and passers-by on the Grand Rue.

Pretzels or Bretzels? It seems they are the same and the only difference is the letter, or can someone advice any differently?

So guys, now it's over to you! Here's your chance to make your very own Bretzels for your women with an easy to follow recipe:

Bretzel recipe:

Bretzels are made of a dough that is precooked in boiling water (poached) then sprinkled with sea salt and cumin (caraway) seed and dried in the oven.


Recipe for 10 bretzels:
    •    500g Stronghold flour
    •    10g Salt
    •    50g Yeast
    •    50g Butter
    •    20cl Milk
    •    1 Egg yolk
    •    Some Sea salt and cumin seeds (caraway seeds)

Mix well the flour and the salt and separately mix the milk and the yeast. Form a dough with the flour, melted butter and the yeast flour mixture.

Knead on a floured board for 10 to 15 minutes. Cover with a clean kitchen cloth and let proof for 1 hour.

Knead the risen dough for another 5 minutes. Take some of the dough and form a cylinder about 12 inches long. Tie a knot to give the bretzel its traditional shape (see picture). Repeat until all the dough has been used.

The next step is to poach them in simmering salted water for 2 minutes. Place them to dry on a clean kitchen cloth. It is not the easiest part of the job!

Place your bretzel on tray, brush with some egg wash. Set aside to rest for an another hour.

Sprinkle with the sea salt and cumin seeds and bake at 200 degrees celcius for 15 minutes. Let cool down on a pastry rack.