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Authentic Taralli
Authentic Taralli
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Prep Time:
40 minutes
Cook Time:
55 minutes
Total Time:
155 minutes
Classic Italian taralli: Crunchy Puglia specialty, like a bagel, pretzel, and breadstick combined.
Ingredients:
  • 4 cups all-purpose flour
  • 0.5 teaspoon fine sea salt, divided
  • 0.75 cup olive oil
  • 0.75 cup dry white wine
Instructions:
  • In a stand mixer, blend flour, 1/4 teaspoon of salt, oil, and wine until a ball forms using the paddle attachment. Then, knead the dough with the dough hook for 10 minutes.
  • Prepare a baking sheet with parchment paper. Boil a large pot of water with the remaining salt. Place a large, clean cloth on a counter or table.
  • After kneading, shape a walnut-sized piece of dough into a 2 1/2-inch snake. Form a tear drop shape by connecting the two ends together to make a ring. Repeat with the rest of the dough.
  • Reduce the heat to a gentle boil, then carefully add a few taralli at a time into the water. Let them sink and then rise to the top on their own. Using a slotted spoon, transfer the floating taralli onto a clean cloth. Repeat this process until all taralli have been boiled and drained. Finally, transfer them onto the lined baking sheet.
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Bake the taralli in the preheated oven until they are golden and firm on the outside but still soft on the inside, around 40 minutes. Allow them to cool completely and rest for at least 1 hour before serving. To store, wrap them in a clean cloth or place in a paper bag and store at room temperature for up to 1 week.

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