In Luxembourg, this is the season for delicious sweet pretzels.

The live baking workshop on March 28, at 11 am Central Time, will be all about baking one of Luxembourg’s most traditional pastries, the famous Bretzel. Our host, Marc Weydert, will not only show you how to bake it step by step from their kitchen in Brussels, but he’ll also provide you with the recipe and talk about the tradition linked to Bretzelsonndeg (Pretzel Sunday)  and the related Easter egg giving on Easter Sunday.

These pretzels will use a pre-made dough for easy prep, and simple ingredients that can be found at any local grocery store. There is no charge for members to attend this gathering, which will be held via ZOOM. Non-members cost just $10.

Registrations are due by Monday, March 22nd at 5:00 pm.  Those who register will be sent a ZOOM link and ingredient list by Thursday, March 25th. For those who wish to begin shopping earlier, an ingredient list will also be posted on this event page.

Bretzel Shopping List:

Please purchase these ingredients prior to the workshop on March 28th to follow along with Marc and the class!

For the Pretzels:

2 sheets puff pastry (230 g each, about 8 oz), frozen or fresh

1/2 cup almond flour

1.5 TBSP brown sugar

1/4 tsp cinnamon

1 egg, separated

1.5 TBSP apricot jam

1 TBSP milk

1 TBSP water

For the Glaze:

1 TBSP apricot jam

2/3 cups icing sugar

1 TBSP full fat milk

1/2 cup almonds, sliced

About Our Host: