Authentic Taralli

4.7
(7)
6 Reviews
3 Photos

Taralli are crunchy little knots of snacking goodness. A specialty from the Puglia region, they are an unleavened crispy cross between a bagel, pretzel, and breadstick. These no-yeast, ring-shaped bread substitutes are perfect for your cheese boards, soups, or salads.

Submitted by Buckwheat Queen
Updated on August 26, 2023
3
Prep Time:
40 mins
Cook Time:
55 mins
Additional Time:
1 hr
Total Time:
2 hrs 35 mins
Servings:
60
Yield:
60 taralli
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 60 servings

  • 4 cups all-purpose flour

  • ½ teaspoon fine sea salt, divided

  • ¾ cup olive oil

  • ¾ cup dry white wine

Directions

  1. Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.

  2. Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.

  3. Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.

  4. Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.

  5. Preheat the oven to 350 degrees F (175 degrees C).

  6. Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

Recipe Tip

If you have a scale or metric measuring cup, the weights/measures for this recipe are: 550 g all-purpose flour, 200 g (or 180 ml) dry white wine, 120 g (or 175 ml) extra-virgin olive oil, and 10 g fine sea salt (not iodized).

25 home cooks made it!

Nutrition Facts (per serving)

57 Calories
3g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 57
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Sodium 15mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 1g 2%
Calcium 2mg 0%
Iron 1mg 3%
Potassium 11mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.