Taralli - Italian pretzels
Votes: 22
Feel free to use your favorite seasonings here. Taralli are traditionally shaped into rings or ovals; some are formed into loose knots or croissants. Preparation takes very little time, and the aroma of baked goods that will fill your home is well worth the effort.
Time: --
Complexity: easily
Complexity: easily
Taralli are Italian deli pretzels, essentially an appetizer and with a texture similar to our bagels. They can be sprinkled with oregano, garlic, dill seeds, grated pecorino cheese, or salt, and are often served dipped in wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Dry yeast – 2.5 teaspoons
- Flour - 3 cups
- Warm water - 1/2 cup
- Semolina flour - 1 cup
- Salt - 2 teaspoons
- Dill seeds - 2 tablespoons
- Olive oil - 1/2 cup
- Dry white wine - 3/4 cup
We recommend
Recipes with similar ingredients: flour, semolina, dill seeds, white wine
Cooking the dish according to the recipe:
- In a small bowl, mix yeast and warm water, let stand for 5 minutes, stir well.
- In a large bowl, combine flour, dill seeds, salt, yeast mixture, wine, and olive oil. Mix to form a soft dough.
- Transfer the dough to a lightly floured surface and knead until smooth and elastic, then form into a ball. Grease a bowl with oil, place the dough in it, cover, and let rise in a warm place for about an hour.
- Transfer the dough to a work surface, cut into 8 pieces, then each piece into 9 more walnut-sized pieces.
- Roll a small piece of dough into a 12 cm long rope, form it into a ring, and seal it by pinching the ends together. Repeat with the remaining dough.
- Fill a large saucepan with water, fill it 3/4 full, and bring to a boil. Drop in a few taralli at a time and cook until they float to the surface. Remove them with a slotted spoon and place them on a paper towel.
- Preheat oven to 180 degrees C. Place the taralli on a greased baking sheet. Bake until golden brown and crispy, about 45-55 minutes. Cool.
Taralli can be stored in an airtight container for up to several weeks.
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