Taralli are Italian snack crackers that are incredibly easy to make and complement any charcuterie board or antipasto platter. Our recipe is for fennel seed taralli but you can easily adjust it to include your favorite flavors, savory or sweet!
The first time I made taralli I was surprised by how much I loved them!
They look like mini bagels, have a crunchy exterior with a softer, chewier interior, and are simply delicious!
Taralli hail from Puglia and the base recipe calls for flour, olive oil, and white wine, making these incredibly simple to make.
They’re also great on their own, or paired simply with a glass of wine.
How to make it
Each number corresponds to the numbered written steps below.
- In the bowl of a stand mixer fitted with a paddle attachment mix 3 cups (400g) of all-purpose flour, 3/4 cup (180g) of dry white wine, 1 teaspoon of fine sea salt, 2 tablespoons of fennel seeds, and 1/2 cup (120g) of olive oil on low speed just until combined, about 1 minute. Switch to a dough hook attachment and continue to mix on low speed for another 5 minutes. If you don’t have a stand mixer, combine the ingredients in a bowl to form a shaggy dough, then transfer to a work surface to hand knead for about 10 minutes.
- Move the dough to a work surface and shape it into a loaf. Cover the loaf with a clean kitchen towel or plastic wrap to keep moist while you begin to roll out the taralli. Note: I did not use bench flour for this recipe because you do want the dough to be slightly sticky so it can be shaped into a loop that doesn’t open up.
- Pull off a piece of the dough and roll it into a 5-inch long rope that’s approximately 1/2-inch thick. Note: If you’re working on a stone counter it’s easier to just roll out 2-3 long ropes and then cut all of your sections.
- Connect the ends together with a slight overlap and gently press so the ends adhere. You can wrap it under too if you’re worried they will open. Place the taralli on a parchment paper-lined baking sheet and repeat the process for the remaining dough.
- Bring a large pot of water to boil along with 2 teaspoons of sea salt. Preheat the oven to 375f and set the rack to the middle level. Once the water boils, add 5-6 to the water and boil just until they rise to the top of the pot, about 1-2 minutes.
- Remove them with a slotted spoon and place onto a paper towel-lined baking sheet so the water can drain. After a few minutes turn the taralli over so the other side can dry as well. Repeat the process until finished.
- Once the taralli are boiled and drained, place them on a parchment paper-lined baking sheet (or two sheets, if needed) and bake for 30-35 minutes or until they’re slightly golden.
- Allow the taralli to cool for a few minutes, then eat and enjoy! You can also store them in an airtight container for up to two weeks.
- Flour. You shouldn’t need to add any bench flour when working with the taralli. In fact, you want the dough to be slightly sticky so the ends adhere to one another and don’t open when boiling. If they do open, don’t worry! They will still taste great.
- Stand mixer vs. hands. While I demonstrated the recipe using a stand mixer, you can easily make the dough by hand. The dough will be shaggy at first and will need about 10 minutes of kneading if using your hands.
- Flavors. This recipe is for a basic taralli dough plus fennel seed. You can really use this recipe as a base for any flavors you’d like though. Crushed red pepper, oregano, and pecorino make a great pizza flavored snack, and pecorino and crushed black pepper would make cacio e pepe taralli. Red wine instead of white would be great as well!
More Italian snack recipes
Here are a few more of our favorite Italian snacks!
- Pizza fritta – fried pizza dough topped with a variety of sweet or savory toppings.
- No-knead focaccia – light and chewy bread with rosemary and flaky sea salt.
- Arancini – rice balls stuffed with cheese and ragu.
If you’ve enjoyed this taralli recipe or any recipe on this site, give it a 5-star rating and leave a review.
- 3 cups (400g) all-purpose flour
- 3/4 cup (180g) dry white wine sauvignon blanc or pinot grigio work well
- 1 tablespoon fine sea salt divided
- 2 tablespoons fennel seeds
- 1/2 cup (120g) olive oil
- Add the flour, white wine, fennel seeds, olive oil, and 1 teaspoon of fine sea salt to a stand mixer and mix with a paddle attachment until combined (~1 minute). Switch to a dough hook and mix on low speed for another 5 minutes. Note: If you don't have a mixer, combine everything in a bowl then bring to a work surface and hand knead for 10 minutes.
- Move the dough to a work surface then form a loaf shape. Cover the loaf with a clean kitchen towel or plastic wrap.
- Pull off a small piece of the dough and roll it into a 5-inch long rope that is roughly 1/2-inch thick. Connect the ends together with a slight overlap and press together. Place the taralli onto a parchment paper-lined baking sheet. Repeat for the remaining dough.
- Bring a large pot of water to boil along with the remaining 2 teaspoons of salt. Preheat oven to 375f and set the rack to the middle level.
- Once the water comes to a boil, add 5-6 taralli at a time and boil just until they rise to the top of the pot (about 1-2 minutes). Remove them with a slotted spoon and place onto a paper towel-lined baking sheet so that the water drains. After a few minutes flip the taralli over so that they dry out and drain from the other side. Repeat the process until all of the taralli have been boiled.
- Place the boiled and drained taralli onto parchment paper lined baking sheet(s). Use 2 sheets if they do not all fit on one. Bake for 30-35 minutes or until they are slightly golden. Enjoy!
- Tarrali can be flavored with a variety of spices. Red or black pepper, herbs, or even red wine instead of white all work well.
- Do not use much flour when rolling the taralli. They need to be sticky so that the ends won't open up. But don't worry if they do. They will still be great!
- Tarrali will keep for at least 2 weeks in a cookie tin or plastic container.
Nutrition information is automatically calculated, so should only be used as an approximation.