Bretzelsonndeg, or Pretzel Sunday, which takes place on the fourth Sunday of Lent, was traditionally celebrated by young men offering a sweet puff pastry called a bretzel (pretzel) to a women as a token of his love. If the woman reciprocated the feelings, she would offer the man an egg on Easter Sunday. In leap years, the roles were reversed.

The tradition dates back to the 18th century when young women would toss wood on the bonfire at the Buergbrennen festival (read our February blog about Buergbrennen) and shout the name of the man they were romantically interested in. If the man heard this, he might present the women with a bretzel on Bretzelsonndeg.

By the way, if the woman was uninterested, she would give the man an empty basket. That is said to be behind the Luxembourgish expression “de Kuerf kreien,” or “to be given the basket,” meaning you’ve been dumped or rejected.

Back in the day, the pretzels were made from flour, water and salt, with no eggs, oil or milk so they could be eaten during Lent. Some say the pretzel shape symbolizes interlocked arms of lovers but the shape is also said to have been designed by monks in the Middle Ages to resemble arms folded across the chest in prayer with the three holes representing the Holy Trinity. 

Today, the gigantic bretzels are covered in icing and almonds or other sweet toppings. Bakery shelves and window displays in Luxembourg are brimming with delectable pretzels around Bretzelsonndeg.

Some still buy a pretzel for their significant other as a romantic gesture, but people generally buy the sweet treat to enjoy themselves.

Here’s a recipe for you to make your own bretzels at home. Note: you may need to convert European measurements and Celsius to U.S. measurements. If you make them, let us know how they turn out!