Authentic Taralli

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.

• Preparation Time: 40 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 35 mins
• Calories: 57 Calories

Ingredients

• 4 cups all-purpose flour
• ¾ cup olive oil
• ¾ cup dry white wine
• ½ teaspoon fine sea salt, divided

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 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.