Taralli, The Italian Pretzel

A fellow blogger, Marcellina of Marcellina in Cucina posted some Ethnic type of pretzels and they reminded me of the Italian Pretzel called Taralli. There are different kinds of Taralli, one savory and one more on the sweet side. I have eaten so many of these pretzels that are usually made by my Aunts or my Godmother. We've had them at weddings, showers, snacking actually just about everywhere. They are crisp and peppery as well as the taste of caraway seeds. Some Italians make them without caraway seeds but some use both pepper and caraway. I've eaten so many of these because they become addicting, you just keep eating them and eating them. I love them and they are great to snack on. I remember going to my Godparent's house and my Godmother would have a basket of freshly made Taralli. So I share this recipe with you. This is a great recipe and the only thing that is time consuming is forming the pretzels. But eventually you'll get the hang of it. This is a recipe for the savory ones and a good amount to start off with. This is the version that is primarily used in Southern Italy especially in the Puglia region which my city Bari is in.

*I hope you try them Marcellina! =)

Savory Italian Taralli

1/2 cup warm water
1/2 Tbsp dry white wine
2 cups all purpose flour
1/2 tsp salt
3 Tbspn. ground black pepper
1/3 cup olive oil, extra virgin
dashes of fennel seeds (optional)

Sift flour, salt and black pepper onto large bowl.

Make a well in the center and add olive oil & use hands to mix, add dry white wine. Blend together and gradually form dough ball. Knead for about 5 minutes until soft dough ball forms & items are incorporated.

Place in bowl that has been coated very lightly olive oil.  Just a teaspoon.  Let dough rest.  Prepare surface to roll.

Preheat over to 350 degrees.

Break off small pieces of dough and roll into ropes about 6 inches long. Form a ring and pinch edges together.

Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute until rings float to top, move them off the bottom if they stick. Remove from water, they are done being boiled when they float, then transfer to dry on a sheet of parchment paper letting both sides dry.

Brush with olive oil and bake 350 degrees on parchment paper lined cookie sheets, turning a few times during baking until light to medium golden brown and crisp. 12-15 minutes. Let pretzels cool and store in an air tight container.

Buon Appetito!
Annamaria