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Luxembourg Sweet Love Pretzels-feature-4-pretzels-on-marble-board

Luxembourg Sweet Love Pretzels

  • Author: Nicoletta
  • Total Time: 2 hours 45 minutes
  • Yield: 10-11 small pretzels 1x


A dense but soft dough with a lovely chewiness and a wonderful taste of almonds and cinnamon, shaped in a cute lovers' embrace. Sweet pretzels are a Luxembourg tradition during the period of Lent for what is called Pretzel Sunday.



For the yeast dough:

  • 50 g butter
  • 60 ml milk
  • 250 g flour
  • 1/2 packet (4 g) instant yeast
  • 35 g sugar
  • 1 tsp vanilla sugar
  • 1 egg

For the filling:

  • 60 g ground almonds (or almond flour)
  • 30 g coconut or brown sugar
  • 1 egg white
  • 1/4 tsp cinnamon
  • 1 Tbsp apricot jam

For the glaze:

  • 60 g icing sugar
  • 1 Tbsp milk
  • flaked almonds, to decorate


For the yeast dough:

  1. Melt the butter with the milk in the microwave. Set aside.
  2. In the bowl of a stand mixer fitted with the dough hook, add the flour, instant yeast, sugar, and vanilla sugar. Mix on low to incorporate.
  3. Add the egg to the melted butter/milk mixture, whisk, then add to the flour mixture. Knead for 5 minutes or until smooth. If too dry, add some more milk.
  4. Shape the dough into a ball, place it into a bowl and cover it with a clean towel. Leave the dough to rise in a warm place for about 1.5-2 hours.
  5. Meanwhile, prepare the filling. In a bowl, mix together the ground almonds, coconut or brown sugar, cinnamon, egg white, and apricot jam.
  6. After the rising time, turn the dough onto a lightly floured work surface. With a rolling pin, roll it into a rectangle approximately 20 x 30 cm.
  7. Cut the rectangle in half lengthwise, so that you end up with two rectangles, each 30 cm long.
  8. Spread the filling over one half, then top with the second half.
  9. With a sharp knife, cut long strips 1 cm wide x 30 cm long. Trim off the edges.
  10. Gently twist each piece of pastry so it looks like a curly straw, then twist it into a pretzel shape and put it onto a lined baking tray.
  11. Cover the pretzels with a towel and leave to rest for 15 minutes.
  12. Preheat the oven to 180°C (350°F) convection.
  13. After 15 minutes, remove the towel and bake the pretzels in the preheated oven for 10-15 minutes.
  14. Let the pretzels cool on a wire rack.
  15. Finally, make the glaze: mix the icing sugar with the milk to become a thick icing. Drizzle each pretzel with the glaze and sprinkle with flaked almonds.


They last 2-3 days. If you want to freeze some, do it before you glaze. Then, when you want to have them, let them thaw and glaze them then.

  • Prep Time: 2 hours 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Luxembourg
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