Taralli (Italian Pretzels)
SERVINGS
24 servings scale / convert
INGREDIENTS
1-1/2 cake yeasts
1 cup water, lukewarm
3 cups flour
1/2 tsp. salt
2-1/2 tsp. fennel seeds
INSTRUCTIONS
Dissolve the yeast in the water. Add enough of the flour to make a soft, smooth dough; cover the bowl and leave in a warm place to rise (approximately 30 minutes). Sift the remaining flour and salt together and make a well in the middle. Fill the well with the risen dough and mix well. Knead vigorously, adding a little more water if necessary, until the dough is smooth and elastic.
Roll into a ball; place in a large bowl and leave covered with a damp cloth in a warm place for approximately 2 hours, or until the dough has doubled. Divide the dough into 24 pieces. Roll into small sausages 1/2-inch thick. Shape each sausage into a ring, closing the ends firmly together. Arrange them on a floured baking sheet and leave to rise in a warm place for approximately 2 hours. Sprinkle the rings with fennel seeds and bake in a moderate oven (375°F) for approximately 1 hour. They must be crisp.
CHEF COMMENTS
Per serving: 59 calories; 0 grams fat (3% calories from fat); 2 grams protein; 12 grams carbohydrate; 0 mg. cholesterol; 45 mg. sodium.
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2 Recipe Reviews
anna
reviewed Taralli (Italian Pretzels)
The traditional taralli recipe does not call for yeast and has either black pepper or fennel seeds mixed into the dough. The dough is then rolled between the hands into thin ropes and attached at the ends to form small rings. These rings are then placed in simmering water until they rise and after placed on a dry kitchen towel to dry, they are then placed on a baking sheet greased preferably with crisco and baked at 350 until they are brown and crispy.
Ginny
reviewed Taralli (Italian Pretzels)
Anna (whoever she is) is correct. They always go into boiling water first, then they get baked. Mine have a yeast cake but they don't have to rise. You can use fennel or coarse black pepper or both. They should turn out hard and crisp.